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Synthesis and characterization of a biopolymer of glycerol and macadamia oil

  • Osmar Antonio Baldo Pires
  • Rafael Turra Alarcon
  • Caroline Gaglieri
  • Luiz Carlos da Silva-Filho
  • Gilbert BannachEmail author
Article
  • 117 Downloads

Abstract

The main objective of this work was the synthesis of a polymer using a vegetable and renewable feedstock and following the green chemistry principles. The use of macadamia oil (extracted from Macadamia integrifolia nuts) in a synthesis route was achieved under mild temperature and pressure conditions. The produced material was submitted to a series of characterization techniques. Thermal analysis was used to determine its thermal stability (140.0 °C), its degradation pattern with the involved kinetic, and its glass transition (midpoint at 48.8 °C). Infrared spectrometry found the general mechanism of polymerization of macadamia oil with pre-polymer (glycerol and maleic anhydride) and identified functional groups of the polymer. Some interesting characteristics of the macadamia polymer include good removal of organic dyes from aqueous solutions, which demonstrates the great interaction of its surface with organic molecules that leads to a potential application as an encapsulation material for substances of nutritional and pharmacological interests. This adsorption may be related to the polymer surface that is very rough as shown by scanning electron microscopy images. Another interesting phenomenon demonstrated was the macadamia polymer fluorescence that indicates potential applications in electronic devices.

Keywords

Macadamia oil Oil polymer Glycerol Thermal analysis Infrared Ultraviolet spectroscopy 

Notes

Acknowledgements

The authors wish to thank CAPES (proc. 024/2012 and 011/2009 Pro-equipment), POSMAT/UNESP, FAPESP (processes: 2013/09022-7, 2015/00615-0, 2016/01599-1, 2017/08820-8 and 2018/03460-6), and CNPq (Processes 302267/2015-8 and 302753/2015-0) for the financial support.

Supplementary material

10973_2018_7922_MOESM1_ESM.tif (85 kb)
Fig. S1 DMA curve of tan delta for macadamia polymer (TIFF 84 kb)
10973_2018_7922_MOESM2_ESM.tif (722 kb)
Fig. S2 Experimental and theoretical data of mass loss obtained for macadamia oil in the heating rates of 5, 10, 15, and 20 °C min−1 and in two temperature intervals (1st, from 250 to 460 °C; 2nd, from 460 to 600 °C) (TIFF 721 kb)
10973_2018_7922_MOESM3_ESM.tif (530 kb)
Fig. S3 Experimental and theoretical data of mass loss obtained for macadamia polymer in the heating rates of 5, 10, 15, and 20 °C min−1 and in two temperature intervals (1st, from 250 to 460 °C; 2nd, from 460 to 600 °C) (TIFF 529 kb)

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Copyright information

© Akadémiai Kiadó, Budapest, Hungary 2018

Authors and Affiliations

  1. 1.Chemistry Department, School of ScienceSão Paulo State University (UNESP)BauruBrazil

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