Spectroscopic Methods in the Evaluation of Modified Vegetable Base Oils from Crambe abyssinica

Raw vegetable oil from Crambe abyssinica was subjected to oxidative treatment to enhance its viscosity. The oxidation processes were carried out in the presence of N-hydroxyphthalimide with or without supercritical CO(2) as a solvent. Four spectroscopic techniques (Raman, UV-VIS, FT-IR, NMR) were ap...

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Detalles Bibliográficos
Autores principales: Szmatoła, Michał, Chrobak, Justyna, Grabowski, Rafał, Iłowska, Jolanta, Woch, Julia, Szwach, Iwona, Semeniuk, Izabela, Drabik, Jolanta, Wrona, Małgorzata, Kozdrach, Rafał, Orlińska, Beata, Grymel, Mirosława
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6320842/
https://www.ncbi.nlm.nih.gov/pubmed/30544618
http://dx.doi.org/10.3390/molecules23123243
Descripción
Sumario:Raw vegetable oil from Crambe abyssinica was subjected to oxidative treatment to enhance its viscosity. The oxidation processes were carried out in the presence of N-hydroxyphthalimide with or without supercritical CO(2) as a solvent. Four spectroscopic techniques (Raman, UV-VIS, FT-IR, NMR) were applied to assess the chemical changes taking place during the oxidation. Raman and NMR spectroscopy proved best in the assessment of the chemical transformations leading to increased viscosity of the modified vegetable oil.

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