Pyrolysis–GC/MS studies of vegetable oils from Macauba fruit

Abstract

Pyrolysates obtained from vegetable oils of the Macauba tree (Acrocomia sclerocarpa M.) and from components of the fruit, namely, (1) the endocarp in combination with the mesocarp and (2) the epicarp have been investigated by pyrolysis–CG/MS technique under different conditions of gas atmosphere: inert (He) and oxidative [O 2/N 2 (1:1)]. The differences in pyrolysate profiles and features have also been studied under different pyrolysis conditions (temperature and time). The pyrolysis of the two oils, under inert and oxidative atmospheres, show complex profiles with more than 30 compounds detected. Under the conditions employed, the component oils studied undergo a process of partial pyrolysis to varying extents, generating considerable yields of carboxylic acid, aldehydes, alcohols, alkenes, and alkadienes. Py–GC/MS technique shown to be a very good analytical tool to study the influence of different atmospheres, pyrolysis time and temperature in the feature of the yield products as well as to obtain some information about the mechanism of pyrolysis of this material under different conditions.