Structure and properties of polyurethanes based on halogenated and nonhalogenated soy–polyols

Four polyols were prepared by a ring opening of epoxidized soybean oil with HCl, HBr, methanol, and by hydrogenation. Two series of polyurethanes were prepared by reacting the polyols with two commercial isocyanates: PAPI and Isonate 2143L. Generally, the properties of the two series were similar. The crosslinking density of the polyurethane networks was analyzed by swelling in toluene. Brominated polyols and their corresponding polyurethanes had the highest densities, followed by the chlorinated, methoxylated, and hydrogenated samples. The polyurethanes with brominated and chlorinated polyols had comparable glass transition and strength, somewhat higher than the polyurethane from methoxy containing polyol, while the polyurethane from the hydrogenated polyol had lower glass‐transition and mechanical properties. © 2000 John Wiley & Sons, Inc. J Polym Sci A: Polym Chem 38: 4062–4069, 2000     

超高效合相色谱-质谱法快速分析食用植物油中常见脂肪酸

建立了超高效合相色谱-质谱(UPC²-MS)快速分析6种食用植物油(玉米油、葵花籽油、大豆油、茶油、菜籽油、花生油)中棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸等5种常见脂肪酸的方法,并比较了这6种食用油中上述5种脂肪酸的含量差异。采用皂化反应对植物油进行前处理,以ACQUITY UPC² BEH 2-EP色谱柱(100 mm×2.1 mm, 1.7 μm)为分析柱,以超临界CO₂-甲醇/乙腈(1:1, v/v)为流动相进行梯度洗脱,流速为0.8 mL/min。在电喷雾负离子模式下进行检测,外标法定量。结果表明:5种脂肪酸标准物质在0.5~100 mg/L范围内呈现良好的线性关系,相关系数为0.9985~0.9998,定量限(S/N≥10)为0.15~0.50 mg/L;在3个添加水平下,样品的加标回收率为89.61%~108.50%;方法重复性的相对标准偏差(RSD)为0.69%~3.01%。该方法简单、快速、分离效果好,无需对脂肪酸样品进行衍生化,已成功地用于玉米油、葵花籽油、橄榄油、茶油、大豆油和花生油等6种食用油中常见脂肪酸含量的测定。     

Characterization of Plukenetia volubilis L. fatty acid-based alkyd resins

Fatty acid-based alkyd resins prepared with different amounts of glycerol and pentaerythritol were characterized. Sacha inchi oil and linseed oil (comparative purposes) were used as fatty acids’ sources. FT-IR and ¹H NMR spectroscopy were done for alkyd structural verification. Alkyd resins were evaluated through physico-chemical (colour, density, viscosity) and thermal characterization. Film coating performance (drying, hardness, chemical resistance) was also studied. The oxidative crosslinking time tendency was corroborated by the quartz crystal microbalance (QCM) technique. Alkyd resins obtained with fatty acids from sacha inchi and linseed oils had similar properties. Results indicated that lighter resins can be obtained from sacha inchi oil, whereas pentaerythritol increases viscosity and thermal stability, and retards drying time of fatty-acid based alkyd resins.     

Fracture behavior of triglyceride‐based adhesives

The use of natural plant oils in the production of adhesives has been the focus of much research because natural oils are a renewable resource which have environmental and economic advantages over the petroleum‐derived chemicals used in traditional adhesives. The network formation and the stress–strain behavior of these plant oil–based adhesives is studied using a combination of simulation techniques. An off‐lattice Monte Carlo simulation has been developed to model the formation of these networks via the free‐radical copolymerization of the triglycerides present in natural oils. Networks of systems representing the triglycerides found in soybean oil, linseed oil, and olive oil are generated, as are networks made from other “theoretical” natural oils. The structure of the networks is characterized by percolation analysis. The stress–strain behavior of these networks is studied using large‐scale molecular dynamics simulations. Tensile strains are applied to the networks and it is observed that with increasing n the failure stress increases but the failure strain decreases. Also, for systems with low values of n, large voids form while the system is strained and then the system fails cohesively. However, for large n, no significant voiding is observed and the system fails close to the interface. The simulation results are shown to be consistent with the vector percolation theoretical prediction for how the failure stress relates to n. © 2004 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 42: 3333–3343, 2004     

Differentiation of vegetable oils by mass spectrometry combined with statistical analysis

The main triacylglycerol (TAG) composition of different plant oils (almond, avocado, corn germ, grape seed, linseed, mustard seed, olive, peanut, pumpkin seed, sesame seed, soybean, sunflower, walnut and wheat germ) were analyzed using two different mass spectrometric techniques: HPLC/APCI-MS (high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry) and MALDI-TOFMS (matrix-assisted laser desorption/ionization time-of-flight mass spectrometry).Linear discriminant analysis (LDA) as a multivariate mathematical statistical method was successfully used to distinguish different plant oils based on their relative TAG composition. With LDA analysis of either APCI-MS or MALDI-MS data, the classification among the almond, avocado, grape seed, linseed, mustard seed, olive, sesame seed and soybean oil samples was 100% correct. In both cases only 6 different oil samples from a total of 73 were not classified correctly.     

Synthesis and Properties of Renewable Environment‐Friendly Epoxy Resins for Surface Coatings

Sunflower, soybean, and linseed oils are renewable resources that can be readily epoxidized. Epoxidation of these oils has the potential for use as an environmentally friendly, reactive material in pigmented formulation, designed for use as functional coatings. This study concern the synthesis of phthalimide modified epoxy compounds through reacting N‐(2‐hydroxyethyl) phthalimide (HEP) with epoxidized sunflower, soybean and linseed oils. The resulting compounds possessed both oxirane ring and phthalimide group. Incorporation of phthalimide group into epoxy resins provided cyclic imide structure and high cross‐linking density to the stoved resins, to achieve good mechanical characteristics and high chemical resistance to these resins. The films of phthalimide sunflower, soybean and linseed‐based epoxy resins were found to be similar with respect to resistance to water, alkali, acids, and solvents as well as gloss%, adhesion, impact, hardness, bending, and flexibility.     

Poly‐2‐oxazoline‐derived polyurethanes: A versatile synthetic approach to renewable polyurethane thermosets

2‐Nonyl‐2‐oxazoline and 2‐(9‐decenyl)‐2‐oxazoline have been copolymerized in different proportions by cationic ring‐opening polymerization to obtain a series of random linear copolymers with tailored molecular weight and double bond functionality in the side chains. Thiol‐ene addition of 2‐mercaptoethanol has been used to produce a set of polyoxazoline–polyols under mild conditions and with quantitative double bond transformation. The polyols obtained in this way were reacted with methylene‐bis(phenylisocyanate) to yield a series of amorphous and semicrystalline polyurethane networks. The thermal stability and the thermomechanical properties of these thermosets have been studied and related with the structure of the parent polyols. © 2011 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem, 2011     

Gas chromatographic characterization of vegetable oil deodorization distillate

Because of its complex nature, the analysis of deodorizer distillate is a challenging problem. Deodorizer distillate obtained from the deodorization process of vegetable oils consists of many components including free fatty acids, tocopherols, sterols, squalene and neutral oil. A gas chromatographic method for the analysis of deodorizer distillate without saponification of the sample is described. After a concise sample preparation including derivatization and silylation, distillate samples were injected on column at 60 degrees C followed by a gradual increase of the oven temperature towards 340 degrees C. The temperature profile of the oven was optimized in order to obtain a baseline separation of the different distillate components including free fatty acids, tocopherols, sterols, squalene and neutral oil. Good recoveries for delta-tocopherol, alpha-tocopherol, stigmasterol and cholesteryl palmitate of 97, 94.4, 95.6 and 92%, respectively were obtained. Repeatability of the described gas chromatographic method was evaluated by analyzing five replicates of a soybean distillate. Tocopherols and sterols had low relative standard deviations ranging between 1.67 and 2.25%. Squalene, mono- and diacylglycerides had higher relative standard deviations ranging between 3.33 and 4.12%. Several industrial deodorizer distillates obtained from chemical and physical refining of corn, canola, sunflower and soybean have been analyzed for their composition.     

Design,polymerization, and properties of polyurethane elastomers from miscible,immiscible, and hybridized seed‐oil derived soft segment blends

Polyester seed‐oil derived polyols have been prepared and blended with conventional polyols for making polyurethane elastomers. Miscibility was complete for polypropylene oxide/polyethylene oxide and polytetramethylene oxide (PTMEG). Blends of polyester seed‐oil derived polyols with conventional polyester polyols (polybutylene adipate and ?‐polycaprolactone) were immiscible or nearly so. Furthermore, the phase behavior (miscible vs. immiscible) did not change appreciably for each blend composition explored as a function of temperature at relevant ranges (up to the polyether ceiling temperature). This counter‐intuitive result is found to be actually consistent with calculated solubility parameters for each polyol type and the phase diagrams computed on their basis. The phase behavior of the polyols is shown to have significant effects on the properties of polyurethane elastomers where immiscible polyols cause broadening of the glass transition distribution and significant reduction of ultimate tensile properties. However, here it is shown that immiscible systems containing polyester seed‐oil derived polyols can be transesterified with the appropriate polyol partner of interest to create a new single phase polyol or that the polyester polyol monomers can also be copolymerized to make new single phase polyols, both of which result in improved polyurethane elastomer properties. © 2014 Wiley Periodicals, Inc. J. Polym. Sci., Part A: Polym. Chem. 2015 , 53, 93–102     

Reduction of Epoxidized Vegetable Oils: A Novel Method to Prepare Bio‐Based Polyols for Polyurethanes

A novel method, epoxidation/reduction of vegetable oils, is developed to prepare bio‐based polyols for the manufacture of polyurethanes (PUs). These polyols are synthesized from castor oil (CO), epoxidized soybean oil, and epoxidized linseed oil and their molecular structures are characterized. They are used to prepare a variety of PUs, and their thermomechanical properties are compared to those of PU made with petroleum‐based polyol (P‐450). It is shown that PUs made with polyols from soybean and linseed oil exhibit higher glass transition temperatures, tensile strength, and Young's modulus and PU made with polyol from CO exhibits higher elongation at break and toughness than PU made with P‐450. However, PU made with P‐450 displays better thermal resistance because of tri‐ester structure and terminal functional groups. The method provides a versatile way to prepare bio‐polyols from vegetable oils, and it is expected to partially or completely replace petroleum‐based polyols in PUs manufacture.

     

High strength,acid-resistant composites from canola,sunflower, or linseed oils: Influence of triglyceride unsaturation on material properties

Here are reported composites made by crosslinking unsaturated units in canola, sunflower, or linseed oil with sulfur to yield CanS , SunS , and LinS , respectively. These plant oils were selected because the average number of crosslinkable unsaturated units per triglyceride vary from 1.3 for canola to 1.5 for sunflower and 1.8 for linseed oil. The remeltable composites show compressive strengths that increase with increasing unsaturation number from CanS (9.3 MPa) to SunS (17.9 MPa) to LinS (22.9 MPa). These values for SunS and LinS are competitive when compared with the value of 17 MPa required for residential building using traditional Portland cement. The plant oil composites are recyclable over many cycles and can retain up to 100% of strength after 24 hr in oxidizing acid under conditions where Portland cement is dissolved in under 30 min. Infusion of the composites into premade cement blocks affords them with significantly improved acid resistance as well. This work thus provides a simple, nearly 100% atom economical route to convert plant oils and waste sulfur to composites having enhanced performance over commercial structural materials.     

Rosemary (Rosmarinus officinalis L.) extract

The restriction to the use of synthetic antioxidants has fostered the research on natural antioxidants, taking into account that the prolonged usage of these substances can harm seriously the human being provoking degenerative diseases. In the present study, the antioxidant effect of the ethanolic rosemary (Rosmarinus officinalis L.) extract on the oxidative stability of edible vegetable oils was investigated by means of the pressurized differential scanning calorimetry (PDSC) and oven test techniques. The rosemary extract, at the concentration of 2,000 mg kg^?1, as well as the synthetic antioxidant tert-butylhydroquinone (TBHQ) at the concentrations of 100 and 200 mg kg^?1 were added to samples of sunflower oil, corn oil, and soybean oil. The fatty acid profiles of the vegetable oils were determined by gas chromatography–mass spectrometry confirming the elevated contents of unsaturated fatty acids. The thermogravimetric analysis showed that the rosemary extract is stable at the frying temperature of the oils. The results of the oxidative stability demonstrated that the extract of Rosmarinus officinalis displayed a more effective protective action in the PDSC technique, when compared with the synthetic antioxidant TBHQ, indicating that it is a promising source of natural antioxidants for edible vegetable oils.     

Analysis of the thermal decomposition of commercial vegetable oils in air by simultaneous TG/DTA

This work presents a study of the thermal decomposition of commercial vegetable oils and of some of their thermal properties by termogravimetry (TG), derivative termogravimetry (DTG) and by differential thermal analysis (DTA). Canola, sunflower, corn, olive and soybean oils were studied. A simultaneous SDT 2960 TG/DTA from TA Instruments was used, with a heating rate of 10 K min^-1 from 30 to 700°C. A flow of 100 mL min^-1 of air as the purge gas was used in order to burnout the oils during analysis to estimate their heat of combustion. From the extrapolated decomposition onset temperatures obtained from TG curves, it can be seen that corn oil presents the highest thermal stability (306°C), followed by the sunflower one (304°C). Olive oil presents the lowest one (288°C). The heat of combustion of each oil was estimated from DTA curves, showing the highest value for the olive oil. Except for corn oil, which presents a significantly different thermal decomposition behavior than the other oils, a perfect linear correlation is observed, with negative slope, between the heat of combustion of an oil and its respective extrapolated onset temperature of decomposition in air. This revised version was published online in August 2006 with corrections to the Cover Date.     

复热食用植物油结构变化的红外吸收光谱分析

利用衰减全反射(ATR)傅立叶红外光谱(FTIRS)法对市售优质品牌的8种植物油(转基因豆油、非转基因豆油、葵花籽油、花生油、玉米油、红花籽油、调和油、橄榄油)未加热及反复高温加热后的红外二阶导数光谱进行比较,发现复热食用油在反复高温加热下会使不饱和脂肪酸亚油酸、亚麻酸的含量降低,饱和脂肪酸棕榈酸和硬脂酸的含量增加;顺式脂肪酸的含量下降,反式脂肪酸的含量明显增加。确定以二阶导数光谱中3 009、988、966 cm-13处特征吸收峰的峰高判定是否为反复加热用油。此方法样品用量少、分析速度快,可从整体上了解油品的质量及成分,并可作为市场复热食用油的快速筛查方法,也可为地沟油检测方法的建立提供理论依据。     

Structure and properties of halogenated and nonhalogenated soy‐based polyols

Four polyols intended for application in polyurethanes were synthesized by oxirane ring opening in epoxidized soybean oil with hydrochloric acid, hydrobromic acid, methanol, and hydrogen. The structures of the polyols were characterized by spectroscopic, chemical, and physical methods. The brominated polyol had 4.1 hydroxy groups, whereas the other three polyols had slightly lower functionality. The densities, viscosities, viscous‐flow activation energies, and molecular weights of the polyols decreased in the following order: brominated > chlorinated > methoxylated > hydrogenated. All the polyols were crystalline solids below their melting temperature, displaying multiple melting peaks. The methoxylated polyol was liquid at room temperature, whereas the other three were waxes. © 2000 John Wiley & Sons, Inc. J Polym Sci A: Polym Chem 38: 3900–3910, 2000     

In Vitro and In Vivo Digestibility of Soybean,Fish, and Microalgal Oils,and Their Influences on Fatty Acid Distribution in Tissue Lipid of Mice

The digestion rates of microalgal (docosahexaenoic acid, DHA, 56.8%; palmitic acid, 22.4%), fish (DHA, 10.8%; eicosapentaenoic acid, EPA, 16.2%), and soybean oils (oleic, 21.7%; linoleic acid, 54.6%) were compared by coupling the in vitro multi-step and in vivo apparent digestion models using mice. The in vitro digestion rate estimated based on the released free fatty acids content was remarkably higher in soybean and fish oils than in microalgal oil in 30 min; however, microalgal and fish oils had similar digestion rates at longer digestion. The in vivo digestibility of microalgal oil (91.49%) was lower than those of soybean (96.50%) and fish oils (96.99%). Among the constituent fatty acids of the diet oils, docosapentaenoic acid (DPA) exhibited the highest digestibility, followed by EPA, DHA, palmitoleic, oleic, palmitic, and stearic acid, demonstrating increased digestibility with reduced chain length and increased unsaturation degree of fatty acid. The diet oils affected the deposition of fatty acids in mouse tissues, and DHA concentrations were high in epididymal fat, liver, and brain of mice fed microalgal oil. In the present study, microalgal oil showed lower in vitro and in vivo digestibility, despite adequate DHA incorporation into major mouse organs, such as the brain and liver.     

INTERPENETRATING POLYMER NETWORKS BASED ON OIL MODIFIED CASTOR OIL URETHANE AND POLY(METHYL METHACRYLATE)

Castor oil was initially subjected to an interesterification reaction with linseed and tung oils and the resulting intermediate was used for the preparation of polyurethanes and their IPNs with poly(methyl methacrylate). They were characterized for their physico-mechanical, swelling, and thermal properties. The morphologies of IPNs were studied with the aid of scanning electron microscopy and differential scanning calorimetry. On comparing the mechanical properties of castor oil polyurethane (CU) and their IPNs (C-IPNs) with those of the castor oil modified with linseed and tung oil (L-IPN and T-IPN, respectively) it was found that L-IPNs showed higher tensile strength, hardness, and better compatibility than C-IPNs. All IPNs showed synergistic effect in elongation and exhibited similar thermal behavior with no significant change with respect to their composition. However, the castor oil polyurethane and their IPNs showed relatively higher elongation and better resistance to solvents.     

A new route to acrylate oils: Crosslinking and properties of acrylate triglycerides from high oleic sunflower oil

Triglycerides with acrylate functionality were prepared from a new route that involves the singlet oxygen photooxygenation of high oleic sunflower oil and further reduction of the resulting hydroperoxide derivatives to a mixture of secondary allylic alcohols. These unsaturated alcohols can be further reduced to saturated alcohols. These two new hydroxyl‐containing triglycerides were functionalized as acrylate esters and radically crosslinked in presence of different amounts of pentaerythritol tetraacrylate. The crosslinking reactions were followed by FTIR spectroscopy and the thermal properties of the final materials were evaluated. © 2009 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 47: 1159–1167, 2009     

Prediction of the acid value,peroxide value and the percentage of some fatty acids in edible oils during long heating time by chemometrics analysis of FTIR-ATR spectra

Edible oils are used in the preparation of foods as a part of their recipe or for frying. So to ensure of food safety, checking the quality of the oils before and after usage is an important subject in food control laboratories. In this study, edible oils from four different sources (canola, corn, sunflower and frying) were heated for 36 h at 170 °C and sampling was done every 6 h. The free fatty acid, peroxide value and the content of some fatty acids (C16:0, C18:0, C18:1, C18:2, C18:3) of the oil samples were determined by standard methods. Then, the ATR-FTIR spectra of the samples were collected. The partial least squares (PLS) regression combined with genetic algorithm was performed on the spectroscopic data to obtain the appropriate predictive models for the simultaneous estimation of acid value, peroxide value and the percentage of five kinds of fatty acids. The effect of some preprocessing methods on these models was also investigated. Preprocessing of data by orthogonal signal correction (OSC) resulted in the best predictive models for all oil properties. The correlation coefficients of calibration set (>0.99) and validation set (>0.86 and in most case >0.94) of the OSC–PLS model suggested suitable predictive modeling for all studied parameters in the oil samples. This method could be suggested as a rapid, economical and environmental friendly technique for simultaneous determination of seven noted parameters in the edible oils.     

An investigation of frequently consumed edible oils in Turkey in terms of omega fatty acids

The fatty acid profiles of frequently consumed oils and crops cultivated in Turkey were investigated in regard to omega fatty acids. Analyses were carried out on commercially sold oils, sunflower, olive, and fish oils, and oils extracted from fatty seeds of hazelnut, walnut, olive, sunflower, poppy, sesame, and pumpkin, and butter produced in Turkey. Hazelnut and olive oils were found to be rich in omega-9 (oleic acid 18:1), walnut, poppy seed, sesame, and pumpkin seed were rich in omega-6 (linoleic acid 18:2), and butter was rich in short chain fatty acids and omega-9. Fish oil, from mackerel, was the richest in omega-3 fatty acids and fatty acid diversity. There were some alterations between commercially sold oils and oils extracted from seeds in regard to fatty acid percentages and variety.