Abstract
The Journal of the National Science Foundation of Sri Lanka publishes the results of research in all aspects of Science and Technology. The journal also has a website at http://www.nsf.gov.lk/. 2020 Impact Factor: 0.515The JNSF provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.
Highlights
Vegetable oils are triglycerides in which C18 carboxylic acids are dominant
Epoxidation of fatty acids is a reaction of a carbon – carbon double bond with active oxygen, which results in the addition of an oxygen atom, converting the original double bond into a three membered epoxide ring
It was found that molar ratio of reactants, temperature and catalysts are critical in obtaining an acceptable oxirane content
Summary
Vegetable oils are triglycerides in which C18 carboxylic acids are dominant. Some of the fatty acids derived from these glycerides are unsaturated; those typically contain stearic, oleic, linoleic and linolenic acids in varying amounts. Epoxidation of vegetable oils on an industrial scale is most frequently carried out with peroxoacetic acid and peroxoformic acid due to the low cost. Those per-acids are generated in the reaction mixture ‘in situ’ reacting the relevant acid with hydrogen peroxide under pre-selected conditions. Kinetic studies of epoxidation of soybean oil with peroxoacetic acid and peroxoformic acid have been reported and found to be pseudo-first order with respect to both double bonds as well as peroxo acid 4. Previous studies have investigated the kinetics of epoxidation of rubber seed oil by peroxoacetic acid generated ‘in situ’ and have shown that the negligible oxirane cleavage and almost complete epoxidation could be achieved by these techniques. Enthalpy, entropy and activation due to difficulty of separating the product from the resin
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