Search National Agricultural Library Digital Collections
Back to Search
NALDC Record Details:
Synthesis and characterization of corn oil polyhydroxy fatty acids designed as additive agent for many applications
Download [PDF File]
Before the advent of the modern food industry, vegetable oils (triglycerides) from many sources had a long history of use as condiments in cooking, personal care, and other therapeutic applications. Industrial applications of vegetable oils outside of food usage, on the other hand, have been limited on account of the shorter shelf-life durability of these oils resulting from the natural unsaturation (carbon–carbon double bonds) in the structure of most triglycerides. In seeking to explore expanded utilization of this renewable resource, we have eliminated the above weakness by chemically modifying the double bonds in the material in an attempt to stabilize the oil. We have used FT-IR and NMR spectroscopy to characterize the derivative whereas the physical and chemical properties of the product in terms of stability and flow characteristics have been investigated using differential scanning calorimetry (DSC), pressure DSC, rheometry and thermogravimetric analysis. In this modification of corn oil the data obtained indicate that the resulting poly-hydroxylated acids are more stable than the native corn oil. Additionally, the obtained properties are unique and such that this product will be amenable to use in cosmetics, pharmaceuticals, and other industrial uses especially as a lubricity enhancing additive in fuel applications.
Fourier transform infrared spectroscopy
differential scanning calorimetry
nuclear magnetic resonance spectroscopy
Journal of the American Oil Chemists' Society 2011 Aug., v. 88, no. 8
Journal Articles, USDA Authors, Peer-Reviewed
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.
Agricultural Research Service
Web Policies and Important Links