Molecules
(Dec 2018)
Spectroscopic Methods in the Evaluation of Modified Vegetable Base Oils from <i>Crambe abyssinica</i>
Michał Szmatoła,
Justyna Chrobak,
Rafał Grabowski,
Jolanta Iłowska,
Julia Woch,
Iwona Szwach,
Izabela Semeniuk,
Jolanta Drabik,
Małgorzata Wrona,
Rafał Kozdrach,
Beata Orlińska,
Mirosława Grymel
Affiliations
Michał Szmatoła
Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland
Justyna Chrobak
Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland
Rafał Grabowski
Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland
Jolanta Iłowska
Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland
Julia Woch
Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland
Iwona Szwach
Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland
Izabela Semeniuk
Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland
Jolanta Drabik
The Institute for Sustainable Technologies–National Research Institute, Kazimierza Pulaskiego 6/10, 26-600 Radom, Poland
Małgorzata Wrona
The Institute for Sustainable Technologies–National Research Institute, Kazimierza Pulaskiego 6/10, 26-600 Radom, Poland
Rafał Kozdrach
The Institute for Sustainable Technologies–National Research Institute, Kazimierza Pulaskiego 6/10, 26-600 Radom, Poland
Beata Orlińska
Department of Organic Chemical Technology and Petrochemistry, Silesian University of Technology, B. Krzywoustego 4, 44-100 Gliwice, Poland
Mirosława Grymel
Department of Organic Chemistry, Bioorganic Chemistry and Biotechnology, Silesian University of Technology, B. Krzywoustego 4, 44-100 Gliwice, Poland
DOI
https://doi.org/10.3390/molecules23123243
Journal volume & issue
Vol. 23,
no. 12
Abstract
Read online
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.
Keywords
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