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Current Organic Chemistry

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ISSN (Print): 1385-2728
ISSN (Online): 1875-5348

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Review Article

Recent Progress in Microwave-assisted Modification of Vegetable Oils or Their Derivatives

Author(s): Jinshuai Zhang, Yun Hu, Fei Zhang, Jianyu Lu, Jia Huang, Chengguo Liu*, Puyou Jia, Lihong Hu, Rongrong An* and Yonghong Zhou*

Volume 24, Issue 8, 2020

Page: [870 - 884] Pages: 15

DOI: 10.2174/1385272824999200510231702

Price: $65

Abstract

Vegetable oils have been widely used in food, surfactants, lubricants, biodiesel, coatings, and other fields due to their advantages such as renewable, abundant, suitable for further processing, and biodegradable. On the other hand, microwave technology has attracted extensive attention in organic and polymeric chemistry because the technology can greatly shorten the reaction time, improve the yield of products, reduce side reactions, etc. This paper summarized recent advances on the microwave-assisted modification of vegetable oils or their derivatives, such as esterification of free fatty acids, transesterification of triglycerides, epoxidation, and polymerization.

Keywords: Vegetable oils, microwave-assisted modification, transesterification, esterification, epoxidation, polymerization.

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