Decomposition kinetics of monoacyl glycerol and fatty acid in subcritical water under temperature-programmed heating conditions

Tomoyuki Fujii, Pramote Khuwijitjaru, Yukitaka Kimura, Shuji Adachi

Research output: Contribution to journalArticle

31 Citations (Scopus)

Abstract

The decompositions of monocaprylin, monocaprin, monolaurin and their corresponding fatty acids in subcritical water were measured under temperature-programmed heating conditions where the reaction temperature was linearly increased from room temperature to 350°C at specified rates to estimate the activation energies Ei and the frequency factors k i0 for the decompositions. The decompositions of both monoacyl glycerol and fatty acid obeyed first-order kinetics, and the decomposition of a monoacyl glycerol proceeded consecutively to form its constituent fatty acid and then further decomposition compounds. There was a tendency for both the E i and ki0 values for a monoacyl glycerol or fatty acid with a longer acyl chain to be smaller, and it was shown that the enthalpy-entropy compensation held for the decompositions of monoacyl glycerols and fatty acids as well as for those of fatty acid esters with various acyl and alkyl chains in subcritical water.

Original languageEnglish
Pages (from-to)341-347
Number of pages7
JournalFood Chemistry
Volume94
Issue number3
DOIs
Publication statusPublished - Feb 1 2006
Externally publishedYes

Keywords

  • Activation energy
  • Kinetics
  • Monoacyl glycerol
  • Subcritical water
  • Temperature-programmed decomposition

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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