Vegetable Substitutes Waxes

C. JIANU, Cristina ARDELEAN, Ileana COCAN, Ersilia ALEXA, Corina MIŞCĂ, I. JIANU

Abstract


Natural vegetable waxes (esters of monocarboxylic fatty acid with primary monocarboxylic fatty alcohols, both saturated with linear hydrocarbonated chains) widespread in composition of horticultural products, with a major role in their physiology as a barrier to controlled transfer of water and other metabolites. Extruded products can be found on the foliar surface of fruits (pruine, suberine, cutine, etc.) where they exercise a protective function. The range constantly ascending to the large scale application as a film requires the diversification of the graded range by accessing the synthetic substitutes that requires toxicity demands and also, thermal or mass transfer performances. Polyoxyethylene chains with variable oligomerisation degree grefted with alcohols (phenols) with medium hydrocarbonate chain (C8, C9) can be esterified with fatty acids (C16, C18) saturated and / or polyunsaturated obtained through the ecological integrated recovery of seed material from tomatoes processing [C14(0Δ) (6,34%); C16(0Δ) (31,6%); C18(0Δ) (21,15%); C18 (1Δ) (40,81%)] grown in areas from west of Romania. Lipidic fraction was processed by solid/liquid repeated extraction with petroleum ether (p.f.=40–60°C) (Soxhlet method) and classic analytical evaluated (refractive index, specific weight, iodine, saponification index) and gaschromatographic (column). "Homogeneous" polyoxyethylene chains with medium/large oligomerisation degree (n=3,9,18) processed by the Williamson method "step by step" from dyethyleneglycol, further grafted to 2–ethyl–hexyl alcohol respectively nonylphenol, were purified and characterized chemically and physical - chemical (colloidal).

Keywords


vegetable waxes; pruine; suberine; cutine; polyoxyethylene chain

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DOI: http://dx.doi.org/10.15835/buasvmcn-agr:3754




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