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Molecules 2018, 23(12), 3243; https://doi.org/10.3390/molecules23123243 (registering DOI)

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

1
Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland
2
The Institute for Sustainable Technologies–National Research Institute, Kazimierza Pulaskiego 6/10, 26-600 Radom, Poland
3
Department of Organic Chemical Technology and Petrochemistry, Silesian University of Technology, B. Krzywoustego 4, 44-100 Gliwice, Poland
4
Department of Organic Chemistry, Bioorganic Chemistry and Biotechnology, Silesian University of Technology, B. Krzywoustego 4, 44-100 Gliwice, Poland
5
Biotechnology Center of Silesian University of Technology, B. Krzywoustego 8, 44-100 Gliwice, Poland
*
Author to whom correspondence should be addressed.
Received: 22 November 2018 / Revised: 4 December 2018 / Accepted: 5 December 2018 / Published: 7 December 2018
(This article belongs to the Section Analytical Chemistry)
Full-Text   |   PDF [5442 KB, uploaded 7 December 2018]   |  

Abstract

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 CO2 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. View Full-Text
Keywords: vegetable oil; Crambe abyssinica oil; chemical modification; oxidation; N-hydroxyphthalimide; Raman spectroscopy vegetable oil; Crambe abyssinica oil; chemical modification; oxidation; N-hydroxyphthalimide; Raman spectroscopy
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Szmatoła, M.; Chrobak, J.; Grabowski, R.; Iłowska, J.; Woch, J.; Szwach, I.; Semeniuk, I.; Drabik, J.; Wrona, M.; Kozdrach, R.; Orlińska, B.; Grymel, M. Spectroscopic Methods in the Evaluation of Modified Vegetable Base Oils from Crambe abyssinica. Molecules 2018, 23, 3243.

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