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.
Highlights
Oils are a group of products which are characterized by a high variability of their chemical and physical properties
The aim of this paper is to demonstrate the applicability of spectroscopic techniques, including UV-VIS spectroscopy, nuclear magnetic resonance spectroscopy (NMR), infrared and Raman spectroscopy, as the methods of analysis to evaluate the result of the modification reactions and determine their effect on the structural changes between unmodified vegetable oils and oil bases obtained as a result of oxidation reactions
The aim of the research was to determine the changes in the chemical structure of oil components caused by its oxidation. For this purpose Raman, ultraviolet-visible spectral region (UV-Vis), infrared spectroscopy (IR) and NMR spectroscopy were used for the sample analysis
Summary
Oils are a group of products which are characterized by a high variability of their chemical and physical properties. The chemical analysis of vegetable oils is arduous because they consist of complex mixtures of chemical compounds and the evaluation of the results can be disturbed by a matrix effect [1]. Characterization of these oils can be performed using a great variety of analytical methods and chemometric methodologies. There has been a growing demand to replace traditional analytical methods with instrumental methods. The superiority of the latter is due to their high sensitivity, low limits of detection, speed of analysis and automated operation. Modern instrumental techniques include spectroscopic methods that are successfully used in qualitative and quantitative analysis in various industries, including the chemical and food industries, electronics or metallurgy
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