Please use this identifier to cite or link to this item: https://doi.org/10.1007/BF02636085
Title: Effects of epoxidation on the thermal oxidative stabilities of fatty acid esters derived from palm olein
Authors: Gan, L.H.
Ooi, K.S.
Gan, L.M. 
Goh, S.H.
Keywords: Epoxidation
Fatty acid esters
Palm olein
Thermal stability
Issue Date: Apr-1995
Citation: Gan, L.H., Ooi, K.S., Gan, L.M., Goh, S.H. (1995-04). Effects of epoxidation on the thermal oxidative stabilities of fatty acid esters derived from palm olein. JAOCS, Journal of the American Oil Chemists' Society 72 (4) : 439-442. ScholarBank@NUS Repository. https://doi.org/10.1007/BF02636085
Abstract: A variety of esters from the reactions of monoalcohols with palm olein were prepared, epoxidized by in situ peroxyacid techniques, and some of their physical properties were compared. The thermal oxidative stabilities of these esters and bis(2-ethylhexyl) phthalate were studied. The esters were placed in an oven maintained at 120°C, and the loss of mass and acid, iodine, percent oxirane, hydroxyl, and peroxide values were monitored periodically. The epoxidized esters had higher densities and lower volatilities, and were more resistant toward oxidation than their unepoxidized counterparts. The stability of the oxirane was related to the initial acid value of the sample. Higher initial acid value resulted in a greater decrease in the oxirane content, indicating acid-catalyzed cleavage of the oxirane ring. Copyright© 1995 by AOCS Press.
Source Title: JAOCS, Journal of the American Oil Chemists' Society
URI: http://scholarbank.nus.edu.sg/handle/10635/76033
ISSN: 0003021X
DOI: 10.1007/BF02636085
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