A study of canola degradation mediated by CuO
| Autor: | Nicolás A. Rey, Andréa dos Santos Vieira, Ricardo Q. Aucélio, Adriana Doyle |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
food.ingredient chemistry.chemical_element 01 natural sciences 03 medical and health sciences Hydrolysis symbols.namesake food Chemical Engineering (miscellaneous) Organic chemistry Canola Waste Management and Disposal 030109 nutrition & dietetics Chemistry Process Chemistry and Technology 010401 analytical chemistry Induction time Contamination Pollution Copper 0104 chemical sciences symbols Degradation (geology) Absorption (chemistry) Raman spectroscopy Nuclear chemistry |
| Zdroj: | Journal of Environmental Chemical Engineering. 5:3766-3772 |
| ISSN: | 2213-3437 |
| DOI: | 10.1016/j.jece.2017.05.059 |
| Popis: | Quality of vegetable oils is affected by the presence of metals, even at low concentrations. A study was conducted to advance evaluate the degradation of canola induced by the presence of copper CuO (expected to be less reactive than Cu 2+ ). Samples were heated at 90 °C for fourteen days and the results suggested that contamination does influence not only the oxidation rate but also the extension of the degradation processes. FT-IR and Raman spectra showed the decreasing of the carbonyl absorption belonging to triglycerides during the oxidation process, which was most pronounced in the CuO contaminated oil, indicating the increasing of the hydrolysis process. Furthermore, the oxidation of the olefinic bonds also appears to be copper-mediated, since the cis C H vibration band decreases to a larger extent in the metal-containing samples. CuO exerted a greater degradation as it caused a more pronounced decrease of both the number of unsaturations and carbonyl groups of esters, besides the more effective decrease in the induction time and the higher production of secondary oxidation products. |
| Databáze: | OpenAIRE |
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