2020
DOI: 10.1002/ejlt.201900387
|View full text |Cite
|
Sign up to set email alerts
|

Sea Buckthorn Oil Tocopherol Extraction's By‐Product Utilization in Green Synthesis of Polyurethane Coating

Abstract: The focus of the present study is to utilize a by‐product obtained during extraction of tocopherols, a valuable vitamin E compound, from sea buckthorn (SBT) oil and in doing so find a reliable alternative to petrochemical based polyols. Bio‐based polyurethane (PU) is prepared by using SBT oil based fatty acid methyl ester polyesteramide polyols (SBTPEP) with toluene diisocyanate (TDI). The fatty acid methyl ester is converted to the corresponding fatty amide by reaction with diethanolamine. The formed fatty am… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
1
1

Citation Types

0
6
0

Year Published

2020
2020
2024
2024

Publication Types

Select...
7

Relationship

1
6

Authors

Journals

citations
Cited by 20 publications
(7 citation statements)
references
References 36 publications
0
6
0
Order By: Relevance
“…17 VOs have a wide range of chemical structures along with reactive sites (epoxy, unsaturation and ester groups) that can be chemically changed into different customised polyols, which are used in polymer development. 18 Dependent upon the necessity in the ecosystem, VOs can be classified as edible oils (which can be used in food) and non-edible oils (which cannot be added to food). Cottonseed, sunflower, mustard, coconut, olive oil, palm, rice bran, peanut, soybean and canola are examples of edible VOs.…”
Section: Vegetable Oilsmentioning
confidence: 99%
See 1 more Smart Citation
“…17 VOs have a wide range of chemical structures along with reactive sites (epoxy, unsaturation and ester groups) that can be chemically changed into different customised polyols, which are used in polymer development. 18 Dependent upon the necessity in the ecosystem, VOs can be classified as edible oils (which can be used in food) and non-edible oils (which cannot be added to food). Cottonseed, sunflower, mustard, coconut, olive oil, palm, rice bran, peanut, soybean and canola are examples of edible VOs.…”
Section: Vegetable Oilsmentioning
confidence: 99%
“…17 VOs have a wide range of chemical structures along with reactive sites (epoxy, unsaturation and ester groups) that can be chemically changed into different customised polyols, which are used in polymer development. 18…”
Section: Introductionmentioning
confidence: 99%
“…Stretching vibrations of amide carbonyl and amide links are responsible for the distinctive peaks at 1633 cm −1 (C═O) and 1461 cm −1 (C─N). [ 42 ] The absorption peak of the ester carbonyl (─C═O) corresponding to the stretching frequency was detected at 1739 cm −1 . The ─CH 2 symmetric and asymmetric stretching of long fatty amide chains are represented by the features peaking in the region of 2853–2924 cm −1 .…”
Section: Resultsmentioning
confidence: 99%
“…2 Fortunately, multifunctional PUs can be synthesized by a wide range of renewable and cost-effective biomass feedstocks, e.g., turpentine, vegetable oils, cellulose, lignin, and phenols with their own unique structures. 3,4 Natural vegetable oils have been frequently utilized in the preparation of biobased polyols 5 and then PU fabrications. Successful synthesis approaches of converting vegetable oils into biobased polyols include amide esterification, hydroformylation, 6 and ring-opening of epoxy groups.…”
Section: ■ Introductionmentioning
confidence: 99%
“…Natural vegetable oils have been frequently utilized in the preparation of biobased polyols and then PU fabrications. Successful synthesis approaches of converting vegetable oils into biobased polyols include amide esterification, hydroformylation, and ring-opening of epoxy groups .…”
Section: Introductionmentioning
confidence: 99%