Previously, we reported on the viability of a novel method for fatty amide synthesis directly from fatty esters using a green chemical approach. Peanut, rapeseed, canola, palm and castor oils were employed in synthesis. Products from the process were characterized by Fourier-transform infrared spectroscopy (FT-IR). The findings, although strongly indicative of amide formation, were not confirmatory. In the present study, the functionality and applicability of this method is evaluated. Various concentrations of product samples and two reference samples - erucamide and oleamide (from Sigma Aldrich) - were subjected to GC/MS analysis. The qualitative reports revealed the presence of oleamide and palmitamide at retention times 27.76 and 23.90 mins, respectively for all samples, including the reference. Using oleamide as reference, quantification of oleamide per 100g product was carried out based on integrated GC peak areas. Results were: 22, 36, 10 and 12g for peanut, palm, castor and canola oils, respectively. For palmitamide,100g of sample - results were: 1, 24, 57 and 1g for peanut, palm, castor and canola oil products, respectively. Non-amide components were also identified. The predominant component of the second reference, erucamide, was 13-docosenamide at 32.58 mins, area 100%. The detection of this amide in the reference validates the GC/MS analysis and the method.<br/>

Confirmation and quantification of fatty amides and nonamides in direct vegetable oil stripping

2019 Fall National Meeting

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