Table 3 Relative yield (%) of main thermochemolysis products released from humic substances (HS) extracted from artichoke (CYN), coffee grounds (COF), and pepper (PEP) composted residues. The coefficients of variation were invariably smaller than 5%
From: Antibacterial and antioxidant properties of humic substances from composted agricultural biomasses
Thermochemolysis products | HS-CYN | HS-COF | HS-PEP |
|---|---|---|---|
Lignin | 65.1 | 55.7 | 68 |
Lig G6/G4 | 5.8 | 6.7 | 13 |
Lig S6/S4 | 8.9 | 21.2 | 16.6 |
Aromatic (non-lignin) | 4.6 | 9.1 | 5.9 |
N derivatives | 12.7 | 20.2 | 13.9 |
FAME | 10.1 | 10.3 | 9.2 |
Carbohydrates | 3 | – | 2.2 |
Sterols | 1.9 | 2 | 0.3 |
Alcohols | 0.4 | 2 | 0.3 |
Alkanes | 0.1 | – | 0.2 |