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Kinetics of catalytic transfer hydrogenation of some vegetable oils
Author(s) -
Naglič Mateja,
Šmidovnik Andrej,
Koloini Tine
Publication year - 1998
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-998-0076-x
Subject(s) - chemistry , sodium formate , catalysis , selectivity , kinetics , formic acid , soybean oil , organic chemistry , double bond , aqueous solution , sunflower oil , food science , physics , quantum mechanics
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.