Comparative aspects on the epoxidation of soybean oil and high oleic soybean oil

IF 1.9 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of the American Oil Chemists Society Pub Date : 2023-12-21 DOI:10.1002/aocs.12799

Jacyr Vianna de Quadros Jr., Luiz Felipe Silva Ferreira, Gustavo Vieira Olivieri, Dylan Karis, Reinaldo Giudici

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Abstract

Soybean oil (SO) epoxidation is an extensively studied method to generate a sustainable plasticizer for polyvinyl chloride (PVC). Standard soybean oil is composed of triglycerides whose fatty acids are primarily unsaturated linoleic, oleic, and linolenic acids. High oleic soybean oil (HOSO) is collected from a soybean variety higher in oleic acid than other acids. The present study focused on a preliminary comparison of the epoxidation reaction behavior between SO and HOSO, conducted isoperibolically and without catalysts. The experimental data were modeled by a kinetic model. Considerable differences in the temperature and oxirane index profiles suggest that the epoxidation of HOSO tends to be faster and with a more intense heat release rate than the epoxidation of SO, which was confirmed by the results of estimated kinetic constants. The data collected and shared herein suggest that a first epoxy group generated may cause steric hindrance to slow the epoxidation in the second and third double bonds of the oil.

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大豆油和高油酸大豆油环氧化作用的比较研究

大豆油（SO）环氧化是一种经过广泛研究的方法，可用于生产聚氯乙烯（PVC）的可持续增塑剂。标准大豆油由甘油三酯组成，其脂肪酸主要是不饱和亚油酸、油酸和亚麻酸。高油酸大豆油（HOSO）取自油酸含量高于其他酸的大豆品种。本研究主要对 SO 和 HOSO 的环氧化反应行为进行了初步比较，该反应是在无催化剂的情况下等压进行的。实验数据采用动力学模型进行模拟。温度和环氧乙烷指数曲线的显著差异表明，HOSO 的环氧化反应往往比 SO 的环氧化反应更快，放热率更高，这一点也得到了动力学常数估算结果的证实。本文收集和分享的数据表明，生成的第一个环氧基团可能会造成立体阻碍，从而减缓油中第二和第三双键的环氧化作用。

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来源期刊

Journal of the American Oil Chemists Society 工程技术-食品科技

CiteScore

4.10

自引率

5.00%

发文量

审稿时长

2.4 months

期刊介绍： The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.