Thermal behavior of jeriva oil (Syagrus romanzoffiana)
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Data
2011-12-01
Autores
Kobelnik, Marcelo
Cassimiro, Douglas Lopes [UNESP]
Dias, Diogenes dos Santos [UNESP]
Ribeiro, Clovis Augusto [UNESP]
Crespi, Marisa Spirandeli [UNESP]
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Editor
Springer
Resumo
The 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).
Descrição
Palavras-chave
Jeriva oil, Thermal behavior, Kinetic parameters, Crystallization
Como citar
Journal of Thermal Analysis and Calorimetry. Dordrecht: Springer, v. 106, n. 3, p. 711-715, 2011.