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- Author or Editor: B. Araujo x
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Abstract
Thermogravimetry was applied in order to investigate the catalytic degradation of heavy oil (15.4oAPI) over silica-based MCM-41 mesoporous molecular sieve. This material was synthesised by the hydrothermal method, using cetyltrimethylammonium bromide as organic template. The physicochemical characterization by nitrogen adsorption, X-ray diffraction, and thermogravimetry, showed that the obtained material presents well-defined structure, with a uniform hexagonal arrangement. The thermal and catalytic degradation of heavy oil was performed by thermogravimetric measurements, in the temperature range from 30 to 900 °C, at heating rates of 5, 10, and 20 °C min−1. By using the model-free kinetics, proposed by Vyazovkin, it was determined that the activation energy to degrade the heavy oil was ca. 128 kJ mol−1, and for degradation of oil in presence of MCM-41, this value decreased to 69 kJ mol−1, indicating the performance of the mesoporores catalyst for the degradation process.
Abstract
Thermogravimetric data using the non-isothermal kinetic models of Flynn and Wall and “Model-free Kinetics” were used to determine the activation energy to study the decomposition kinetics of the ligand groups with system’s metallic ions that takes part in the synthesis of PrMO3 (M = Ni or Co). This activation energy was determined for the stage of highest decomposition of the organic matter to establish parameters in synthesis condition optimization and application of the proposed material.
Abstract
The purpose of this study was to develop and characterize insulin nanoparticles systems using chitosan. Insulin-loaded nanoparticles were prepared by ionic gelation of chitosan with tripolyphosphate anions (TPP). The interactions between insulin and chitosan were evaluated by differential scanning calorimetry (DSC), thermogravimetry/derivative thermogravimetry (TG/DTG), and Fourier-transform infrared (FTIR) spectroscopy. Besides, particle size distribution, polydispersity index (PDI), zeta potential, and association efficiency (AE%) of the nanoparticles were evaluated. In general, inert nanoparticles and insulin-loaded nanoparticles showed an average size of 260.56 nm (PDI 0.502) and 312.80 nm (PDI 0.481), respectively. Both nanoparticles showed positive charge, but after insulin incorporation the zeta potential was reduced, evidencing its incorporation. Nanoparticles obtained also showed AE% around 70%, measured by high-performance liquid chromatography (HPLC). The results of FTIR, DSC, and TG/DTG corroborated the data presented suggesting that insulin was successfully encapsulated. However, drug incorporation seems to be related not only to electrostatic interactions, but also to physical process and/or adsorption phenomena.
Abstract
Physico-chemical properties, spectroscopy, and thermal analyses were used aiming at evaluating the influence of toasting and of the flaxseed variety on thermo-oxidative behavior of flaxseed oils. Thermogravimetry (TG) and differential scanning calorimetry (DSC) were associated to gas chromatography, infrared spectroscopy and UV–Vis spectroscopy, as well as to physico-chemical analyses to characterize the oils obtained from raw and toasted flaxseeds. No meaningful differences in the thermal and oxidative stabilities were noticed comparing oils obtained from the brown and the golden flaxseeds. Nevertheless, the UV–Vis spectra indicated that both flaxseed oils were at the beginning of the oxidation process. The previous toasting of the seeds led to a higher oxidation for both varieties being harmful to the flaxseed oil quality.
Abstract
Chemical and thermal analyses of golden and brown flaxseeds were carried out for raw and toasted seeds aiming at evaluating their nutritional and thermo-oxidative properties. Moisture, lipids, protein, soluble carbohydrates, and ash contents were quantified. Concerning lipids and proteins, in average, no meaningful differences were observed for the two varieties, being also equivalent to the literature data. The golden variety had a lower amount of fibers and a higher amount of soluble carbohydrates than the brown variety. The techniques of thermogravimetry and differential scanning calorimetry were applied for elucidating the thermal degradation process of the seeds. The toasted gold and brown seeds were more stable to thermal decomposition than the raw seeds, under oxidative conditions. Golden seeds seem to be more susceptible to oxidation than brown seeds, under toasting conditions. Finally, no meaningful advantages were observed for the golden seeds in comparison to the brown ones.
Abstract
Physicochemical and thermal analyses were undertaken to evaluate the influence of the temperature on the oxidation of sea fish oil once its polyunsaturated fatty acids deteriorate rapidly. Fish oil displayed four decomposition steps in synthetic air atmosphere and only one step in nitrogen atmosphere. The first step started at 189 and 222 °C for oxidizing and inert atmospheres, respectively. An OIT value of 53 min was measured at 100 °C. After the degradation process the peroxide index and the iodine index reduced from 35.38 to 9.85 meq × 1000 g−1 and from 139.79 to 120.19 gI2 × 100 g−1, respectively. An increase of the free fatty acids amount from 0.07 to 0.17% was observed while viscosity increased from 57.2 to 58.0 cP. Absorption at 272 nm also increased. The thermogravimetric and spectroscopic techniques are reproducible and versatile being an option for characterization of edible oil oxidation.
