Kinetics of catalytic transfer hydrogenation of some vegetable oils |
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| Authors: | Mateja Naglič Andrej Šmidovnik Tine Koloini |
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| Affiliation: | (1) Department of Chemistry and Chemical Technology, University of Ljubljana, Ljubljana, Slovenia;(2) National Institute of Chemistry, Laboratory of Food Chemistry, Hajdrihova 19, 1000 Ljubljana, Slovenia |
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| Abstract: | Catalytic transfer hydrogenation of corn, peanut, olive, soybean, and sunflower oils has been studied with aqueous sodium formate solution as hydrogen donor and palladium on carbon as catalyst. Kinetic constants and selectivity have been determined under intensive stirring in the presence of stabilizing agents. Hydrogenation reactions followed first-order kinetics with respect to fatty acids. Besides good selectivity and short reaction time, this method offers safe and easy handling. The presence of linolenic acid retards the migration of double bonds, which explains why soybean oil is the most appropriate for this hydrogenation process. |
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| Keywords: | Catalytic transfer hydrogenation corn oil isomerization selectivity olive oil peanut oil saturation selectivity soybean oil sunflower oil |
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