Attempt to Polymerize <i>Cucurbita pepo</i>Oil by Temperature Action and Photolysis

作     者：Aristide H. W. Nakavoua Louis Okotaka Ebale Bertin Mikolo Vincent Verney Gilles Figuérédo Aristide H. W. Nakavoua;Louis Okotaka Ebale;Bertin Mikolo;Vincent Verney;Gilles Figuérédo

作者机构：Laboratory of Chemistry of Natural Substances (IRSEN) Brazzaville Congo Laboratory of Mechanics Energetics and Engineering Unesco Chair in Engineering Sciences Ecole Nationale Supérieure Polytechnique Marien Ngouabi University Brazzaville Congo Marien Ngouabi University National Polytechnic High School (ENSP) Laboratory for the Valorisation of Agri-Resources Brazzaville Congo Institute of Chemistry of Clermont-Ferrand (ICCF) UMR 6296 Team Design of Polymers and Macromolecules Scientist Set Cézeaux24 Avenue des Landais Clermont Ferrand France LEXVA Analytical 460 rue du Montant 63540 Romagnat France or Henri Mondor Street Biopole Clermont-Limagne 63360 Saint Beauzire Clermont Ferrand France 

出 版 物：《Open Journal of Applied Sciences》 (应用科学（英文）)

年 卷 期：2021年第11卷第3期

页      面：264-272页

学科分类：0202[经济学-应用经济学] 02[经济学] 020205[经济学-产业经济学] 

主　　题：Cucurbitea pepo DSC Polymerization Antioxidants Irgacure and Photolysis 

摘      要：The study of the polymerization of a vegetable oil has a double interest;industrial but especially food. Industrial because polymers based on vegetable oil are in line with sustainable development;food because an oil which polymerizes easily is a danger for human consumption. Three situations of Cucurbita pepo oil polymerization are carried out in the course of time, the factor retained being temperature. A monitoring of the evolution of the enthalpy by temperature variation by the DSC method allows to report the polymerization of this oil. It happens that a polymerization is triggered in the oil matrix but it seems to fade very quickly, this behavior is general because after sweeping a temperature range of 80°C;100°C and 150°C adding different amounts of Irgacure: the Cucurbita pepo oil resists polymerization through its antioxidant compounds. However, a photolysis of this oil carried out over 8 days shows that it effectively polymerizes after 144 hours, which proves the great capacity of antioxidant compounds to protect this oil. The analyses carried out at 25°C aim to simulate the behavior of the oil at room temperature. The results reveal good resistance to both thermochemical and photochemical polymerization, which opens up great prospects for its development in the food industry and in nutrition.