Neue Fettrohstoffe für oleochemische Reaktionen

Eierdanz, Horst; Hirsinger, F.

doi:10.1002/lipi.19900921203

Cited by 3 publications

(3 citation statements)

References 8 publications

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“…The chemistry of ozonolysis has been studied extensively, − but the polyols and polyurethanes derived from ozonolysis of vegetable oils have not. While the epoxidized or hydroformylated soybean oil polyols may have a functionality of 4.5 or higher, ozonolysis produces polyols with a maximal functionality of 3.…”

Section: Introductionmentioning

confidence: 99%

Structure and Properties of Polyurethanes Prepared from Triglyceride Polyols by Ozonolysis

2005

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Ozonolysis was used to obtain polyols with terminal primary hydroxyl groups and different functionalities from trilinolein (or triolein), low-saturation canola oil, and soybean oil. The functionality of the model polyol from triolein (trilinolein) was 3.0 and that of soy polyol was 2.5, due to the presence of unreactive saturated fatty acids, while canola gave a polyol with a functionality of 2.8. All polyols exhibited a high tendency to crystallize at room temperature. The resulting waxes had melting points comparable to that of paraffin and very low viscosities in the liquid state. The polyols were cross-linked using 4,4'-methylenebis(phenyl isocyanate) to give polyurethanes. Glass transitions (T(g)) for the model-, canola-, and soy-based polyurethanes were 53, 36, and 22 degrees C, respectively. The about 30 degrees C lower T(g) of the soy-based polyurethane than that of the model polyurethane was the result not only of lower functionality but also of the presence of saturated fatty acids in the former. Polyurethane from the canola polyol had intermediate cross-linking density and properties. These polyurethanes displayed excellent mechanical properties and higher glass transition temperatures compared to polyurethanes from epoxidized and hydroformylated polyols of the same functionality, presumably due to the absence or lower content of dangling chains in the former.

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Section: Introductionmentioning

confidence: 99%

Structure and Properties of Polyurethanes Prepared from Triglyceride Polyols by Ozonolysis

2005

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“…6.44). The chemistry of ozonation of alkenes has been studied extensively [78,79,[266][267][268]. Ozonolysis of olefi ns is typically performed at moderate to elevated temperatures whereby the initially formed molozonide (a 1,2,3-trioxolane) dissociates to carbonyl oxide and an aldehyde or ketone that recombine to form a secondary ozonide (a 1,2,4-trioxolane) [269].…”

Section: © Woodhead Publishing Limited 2013mentioning

confidence: 99%

Chemical transformations of renewable lubricant feedstocks

Bart¹,

Gucciardi²,

Cavallaro³

2013

Biolubricants

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“…Breeding of coriander as a renewable resource for petroselinic acid is in progress in view of the potential use of this fatty acid for the production of specific oleochemicals 5,6 . Coriander fruit oil had recently been intensively investigated 4,[7][8][9][10][11] and the results indicated that the crude seed oil is a highly promising edible oil with high levels of bioactive lipids.…”

Section: Introductionmentioning

confidence: 99%

Changes in Glycerolpipids and their Fatty Acids Composition During Maturation of Coriander (Coriandrum sativumL.) Fruits

Msaâda

Hosni²,

Taârit

et al. 2011

Analytical Chemistry Letters

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Coriander fruits were harvested at three stages of maturity from Menzel Temime region.Oil yield and glycerolipid fractions were studied. The first results showed that oil yield increased significantly (P<0.05) during fruit maturation. At full ripeness neutral lipids (NL) quantities were higher than those of polar lipids (PL) and represented mainly by the triacylglycerol (TAG) fraction (96.67 ± 10.41 %) which was accumulated dramatically during fruit maturation. During maturation, saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) decreased significantly (P<0.05) while monounsaturated fatty acids (MUFA) increased considerably. At full maturation, petroselinic acid is the main compound with a considerable percentage 82.54 ± 9.16 % followed by oleic (12.89 ± 1.32 %) and palmitic (3.43 ± 0.21 %) acids. Petroselinic and palmitic acids follow evolutionary changes in opposite directions in TAG, diacylglycerol (DAG) and galactolipids (GL) except in phospholipids (PhL) were, they follow the same trend of evolution during maturation. Obtained results have revealed wide variation in total lipid (TL), glycerolipid fractions and fatty acid composition, offering possibilities to choose the best quality of edible and specialized industrial oils.

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Neue Fettrohstoffe für oleochemische Reaktionen

Cited by 3 publications

References 8 publications

Structure and Properties of Polyurethanes Prepared from Triglyceride Polyols by Ozonolysis

Structure and Properties of Polyurethanes Prepared from Triglyceride Polyols by Ozonolysis

Chemical transformations of renewable lubricant feedstocks

Changes in Glycerolpipids and their Fatty Acids Composition During Maturation of Coriander (Coriandrum sativumL.) Fruits

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