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Thermal behavior of jeriva oil (Syagrus romanzoffiana)

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dc.contributor.authorKobelnik, Marcelo
dc.contributor.authorCassimiro, Douglas Lopes [UNESP]
dc.contributor.authorDias, Diogenes dos Santos [UNESP]
dc.contributor.authorRibeiro, Clovis Augusto [UNESP]
dc.contributor.authorCrespi, Marisa Spirandeli [UNESP]
dc.contributor.institutionUNORP
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T14:19:01Z
dc.date.available2014-05-20T14:19:01Z
dc.date.issued2011-12-01
dc.description.abstractThe jeriva is a well-known fruit, which belongs to the Arecaceae family, Syagrus romanzoffiana species frequently found in Brazil. Extraction of the jeriva oil was carried out, and the fatty acid profile of this oil indicates the linoleic and oleic acid presence, around 29.35 and 28.89%, respectively. Thermogravimetry (TG), derivative thermogravimetry (DTG), and differential scanning calorimetry (DSC) were used to characterize this oil. Additionally, this oil was evaluated by DSC from 25 to -80 A degrees C, and the crystallization behavior was verified. Details concerning the thermal behavior as well as data of kinetic parameters of these stages have been described here. The obtained data were evaluated, and the values were plotted in activation energy (E (a)/kJ mol(-1)) in function of the conversion degree (alpha).en
dc.description.affiliationUNORP, Ctr Univ Norte Paulista, Sao Jose do Rio Preto, Brazil
dc.description.affiliationUnesp Univ Estadual Paulista, Inst Quim, Dept Quim Analit, BR-14800900 Araraquara, SP, Brazil
dc.description.affiliationUnespUnesp Univ Estadual Paulista, Inst Quim, Dept Quim Analit, BR-14800900 Araraquara, SP, Brazil
dc.format.extent711-715
dc.identifierhttp://dx.doi.org/10.1007/s10973-011-1308-0
dc.identifier.citationJournal of Thermal Analysis and Calorimetry. Dordrecht: Springer, v. 106, n. 3, p. 711-715, 2011.
dc.identifier.doi10.1007/s10973-011-1308-0
dc.identifier.issn1388-6150
dc.identifier.lattes8498310891810082
dc.identifier.lattes7471310113999140
dc.identifier.orcid0000-0002-7984-5908
dc.identifier.urihttp://hdl.handle.net/11449/25727
dc.identifier.wosWOS:000297371200012
dc.language.isoeng
dc.publisherSpringer
dc.relation.ispartofJournal of Thermal Analysis and Calorimetry
dc.relation.ispartofjcr2.209
dc.relation.ispartofsjr0,587
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectJeriva oilen
dc.subjectThermal behavioren
dc.subjectKinetic parametersen
dc.subjectCrystallizationen
dc.titleThermal behavior of jeriva oil (Syagrus romanzoffiana)en
dc.typeArtigo
dcterms.licensehttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dcterms.rightsHolderSpringer
dspace.entity.typePublication
unesp.author.lattes7471310113999140
unesp.author.lattes8498310891810082[4]
unesp.author.orcid0000-0002-7984-5908[4]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Química, Araraquarapt
unesp.departmentQuímica Analítica - IQARpt

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Araraquara - IQAR - Instituto de Química