Spectroscopic Methods in the Evaluation of Modified Vegetable Base Oils from <i>Crambe abyssinica</i>

Spectroscopic Methods in the Evaluation of Modified Vegetable Base Oils from <i>Crambe abyssinica</i>

Raw vegetable oil from <i>Crambe abyssinica</i> was subjected to oxidative treatment to enhance its viscosity. The oxidation processes were carried out in the presence of <i>N</i>-hydroxyphthalimide with or without supercritical CO<sub>2</sub> as a solvent. Four s...

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Bibliographic Details
Main Authors: Michał Szmatoła, Justyna Chrobak, Rafał Grabowski, Jolanta Iłowska, Julia Woch, Iwona Szwach, Izabela Semeniuk, Jolanta Drabik, Małgorzata Wrona, Rafał Kozdrach, Beata Orlińska, Mirosława Grymel
Format: Article
Language:English
Published: MDPI AG 2018-12-01
Series:Molecules
Subjects:
vegetable oil
<i>Crambe abyssinica</i> oil
chemical modification
oxidation
<i>N</i>-hydroxyphthalimide
Raman spectroscopy
Online Access:https://www.mdpi.com/1420-3049/23/12/3243
Description
Summary:Raw vegetable oil from <i>Crambe abyssinica</i> was subjected to oxidative treatment to enhance its viscosity. The oxidation processes were carried out in the presence of <i>N</i>-hydroxyphthalimide with or without supercritical CO<sub>2</sub> 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.
ISSN:1420-3049

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