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Start Over Author "Chen, Jingnan" Journal grain & oil science and technology
5 results on '"Chen, Jingnan"'

3. Lipophilization of Phenolic Acids through Esterification Using p-toluenesulfonic Acid as Catalyst

Author

CHEN Jingnan and LIU Wei

Subjects
Agriculture, Food processing and manufacture, TP368-456
Abstract

Lipophilic antioxidants are used in edible oils and oleaginous foods. Therefore, development of novel lipophilic antioxidant is very important. p-toluenesulfonic acid (PTSA) catalyzed esterification of dihydrocaffeic acid (DHCA) with hexanol was selected as model reaction to investigate the synthesis of lipophilic antioxidant. The highest yield of hexyl dihydrocaffeate was achieved under the following optimum conditions: 1 mol% PTSA, 1:30 molar ratio of dihydrocaffeic acid to hexanol without molecular sieves at 80 °C in 2 h. The relationship between temperature and the forward rate constant gave the activation energy of 22.6 kJ/mol, which indicated that PTSA possessed high catalytic activity in the synthesis of hexyl dihydrocaffeate. In addition, the activity of PTSA was not inhibited by the water produced during esterification process. Importantly, this esterification could even proceed smoothly when initial water content was below 5%. In addition, the esterification of a set of phenolic acids could take place efficiently under the same conditions affording the corresponding esters in good to excellent yields. This established method will provide an efficient method for produce lipophilic antioxidants from various natural phenolic acids.Supported by Scientific and Technological Project of Henan Province (No. 182102110024) and Basic Research Funds of Henan University of Technology (No. 2015RCJH01). Keywords:: Dihydrocaffeic acid, Phenolic acids, Hexanol, p-toluenesulfonic acid, Esterification, Antioxidant

Published
2018
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5. Interaction of monopalmitate and carnauba wax on the properties and crystallization behavior of soybean oleogel

Author

Yang, Shuaishuai, Yang, Guolong, Chen, Xiaowei, Chen, Jingnan, and Liu, Wei

Abstract

The aim of this work was to investigate the possible synergistic interaction between monopalmitate (MP) and carnauba wax (CW) on the properties and crystallization behavior of oleogels. The soybean oleogels were prepared from MP and CW, and were characterized by oil binding capacity (OBC), solid fat content (SFC) and isothermal crystallization. The results showed that the OBC of the prepared oleogels changed in a W-shape trend with the increase of CW content. The mass ratio of MP and CW greatly affected the SFC. At 40, 50 and 60 °C, the SFC of these oleogels showed a slight deep eutectic effect with the increase of CW content in the gelators. The mass ratio of MP to CW also apparently affected the peak temperature and enthalpy during the crystallization and melting process analyzed by differential scanning calorimeter. The hysteresis occurring in the study indicated that crystallization temperature was lower than melting temperature and crystallization enthalpy was higher than melting enthalpy. The isothermal crystallization of these oleogels was characterized by Avrami equation, the Avrami exponent (n) and the apparent crystallization constant (k) of these oleogels were affected by the mass ratio of MP to CW as well as the crystallization temperature. Great difference in the values of nand kbetween the MP (or CW) oleogel and these oleogels suggested that the crystal growth mechanism had changed. However, the factor kfor the oleogel formed of MP and CW with a mass ratio of 2:8 was about 1, unaffected by the crystallization temperature. From these results, we could deduce that the synergistic interaction between MP and CW did happen and affect the properties and crystallization behavior of these oleogels.

Published
2024
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