Epoxidation of Palm Kernel Oil Fatty Acids

Authors

  • Michelle Ni Fong Fong UKM
  • Jumat Salimon UKM

Keywords:

palm kernel oil, epoxidation, hydrogen peroxide, formic acid

Abstract

Epoxidation of palm kernel oil fatty acids using formic acid and hydrogen peroxide was carried out effectively using a homogeneous reaction. It was found that epoxidation reaction occurred optimally at a temperature of 40oC and reaction time of 120 minits. The oxirane conversion was the highest at 1.46mol and 0.85mol of hydrogen peroxide and formic acid respectively. It was found that a maximum of 99% relative conversion of ethylenic oxirane was obtained, similar to the conversion of iodine value. The formation of epoxide adduct of palm kernel oil fatty acids (FAPKO) was confirmed by 1H NMR and 13C NMR spectral analysis showed the disappearance of double bonds and replaced by epoxy group in the EFAPKO.

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Author Biographies

  • Michelle Ni Fong Fong, UKM
    School of Chemistry & Food Technology, Faculty of Science and Technology
    Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia.
  • Jumat Salimon, UKM
    School of Chemistry & Food Technology, Faculty of Science and Technology
    Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia.

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Published

20-12-2012

Issue

Vol. 4 No. 2 (2012)

Section

Articles

License

Open access licenses

Open Access is by licensing the content with a Creative Commons (CC) license. 

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

 

How to Cite

Fong, M. N. F., & Salimon, J. (2012). Epoxidation of Palm Kernel Oil Fatty Acids. Journal of Science and Technology, 4(2). https://penerbit.uthm.edu.my/ojs/index.php/JST/article/view/605