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Esterification Between Citric acid and Pumpkin Pips’ Organic Molecules – Esters Hydrolysis And Esters Used as Hydrocarbons Additives

Received: 20 May 2018     Accepted: 7 June 2018     Published: 10 July 2018
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Abstract

Commonly, organicians used various technical like pressurized extraction, solvent extraction to extract essential oils and to isolate thereafter organics molecules in a vegetable organism. This new method consisted in extracting selectively and directly the organic molecules present in a vegetable organism, in this case the organic molecules present in pumpkin pips by esterification with citric acid molecules which were not only esterified by the alcohols and amines functions of the organic molecules present in the vegetable organism but also they esterified, by its alcohol functions, the acid function of the organic molecules present in the same vegetable organism. Operating conditions and procedure were taken into account and these allow us to reach an esterification rate equals to 72.80% at the most. Thus, esters of citric acid and esters of organic molecules’ acid present in the pumpkin pips in quantities but also with quality were obtained. The presence of xanthophyll esters, riboflavin esters, citric acid esters, well quality fatty-acid esters and probably amides of citric acid molecules were certain. That led us to do auto-inflammation tests of hydrocarbons (Super-Gasoil-Fueloil) with esters of pumpkin pips’ organic molecules as additives. Finally, trying to separate the organic molecules having been esterified or esterifying with the citric acid molecules, hydrolysis reaction tests were carried out with a regeneration rate of citric acid molecules equal to 36.50% compared with the initial citric acid molecules quantities and 50.14% compared with the total ester quantity of the sample. The extraction of pumpkin pips’ organic molecules like xanthophyll, riboflavin, well quality fatty-acids and probably other interesting organic molecules according to the bibliography were certain.

Published in American Journal of Applied Chemistry (Volume 6, Issue 3)
DOI 10.11648/j.ajac.20180603.12
Page(s) 78-95
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Citric Acid, Pumpkin Pips, Esterification, Hydrolysis, Xanthophyll, Riboflavin, Fatty-Acids, Auto-Inflammation Test

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    Andry Tahina Rabeharitsara, Paulin Merix Raharilaza, Nambinina Richard Randriana. (2018). Esterification Between Citric acid and Pumpkin Pips’ Organic Molecules – Esters Hydrolysis And Esters Used as Hydrocarbons Additives. American Journal of Applied Chemistry, 6(3), 78-95. https://doi.org/10.11648/j.ajac.20180603.12

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    Andry Tahina Rabeharitsara; Paulin Merix Raharilaza; Nambinina Richard Randriana. Esterification Between Citric acid and Pumpkin Pips’ Organic Molecules – Esters Hydrolysis And Esters Used as Hydrocarbons Additives. Am. J. Appl. Chem. 2018, 6(3), 78-95. doi: 10.11648/j.ajac.20180603.12

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    AMA Style

    Andry Tahina Rabeharitsara, Paulin Merix Raharilaza, Nambinina Richard Randriana. Esterification Between Citric acid and Pumpkin Pips’ Organic Molecules – Esters Hydrolysis And Esters Used as Hydrocarbons Additives. Am J Appl Chem. 2018;6(3):78-95. doi: 10.11648/j.ajac.20180603.12

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  • @article{10.11648/j.ajac.20180603.12,
      author = {Andry Tahina Rabeharitsara and Paulin Merix Raharilaza and Nambinina Richard Randriana},
      title = {Esterification Between Citric acid and Pumpkin Pips’ Organic Molecules – Esters Hydrolysis And Esters Used as Hydrocarbons Additives},
      journal = {American Journal of Applied Chemistry},
      volume = {6},
      number = {3},
      pages = {78-95},
      doi = {10.11648/j.ajac.20180603.12},
      url = {https://doi.org/10.11648/j.ajac.20180603.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20180603.12},
      abstract = {Commonly, organicians used various technical like pressurized extraction, solvent extraction to extract essential oils and to isolate thereafter organics molecules in a vegetable organism. This new method consisted in extracting selectively and directly the organic molecules present in a vegetable organism, in this case the organic molecules present in pumpkin pips by esterification with citric acid molecules which were not only esterified by the alcohols and amines functions of the organic molecules present in the vegetable organism but also they esterified, by its alcohol functions, the acid function of the organic molecules present in the same vegetable organism. Operating conditions and procedure were taken into account and these allow us to reach an esterification rate equals to 72.80% at the most. Thus, esters of citric acid and esters of organic molecules’ acid present in the pumpkin pips in quantities but also with quality were obtained. The presence of xanthophyll esters, riboflavin esters, citric acid esters, well quality fatty-acid esters and probably amides of citric acid molecules were certain. That led us to do auto-inflammation tests of hydrocarbons (Super-Gasoil-Fueloil) with esters of pumpkin pips’ organic molecules as additives. Finally, trying to separate the organic molecules having been esterified or esterifying with the citric acid molecules, hydrolysis reaction tests were carried out with a regeneration rate of citric acid molecules equal to 36.50% compared with the initial citric acid molecules quantities and 50.14% compared with the total ester quantity of the sample. The extraction of pumpkin pips’ organic molecules like xanthophyll, riboflavin, well quality fatty-acids and probably other interesting organic molecules according to the bibliography were certain.},
     year = {2018}
    }
    

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  • TY  - JOUR
    T1  - Esterification Between Citric acid and Pumpkin Pips’ Organic Molecules – Esters Hydrolysis And Esters Used as Hydrocarbons Additives
    AU  - Andry Tahina Rabeharitsara
    AU  - Paulin Merix Raharilaza
    AU  - Nambinina Richard Randriana
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    N1  - https://doi.org/10.11648/j.ajac.20180603.12
    DO  - 10.11648/j.ajac.20180603.12
    T2  - American Journal of Applied Chemistry
    JF  - American Journal of Applied Chemistry
    JO  - American Journal of Applied Chemistry
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    EP  - 95
    PB  - Science Publishing Group
    SN  - 2330-8745
    UR  - https://doi.org/10.11648/j.ajac.20180603.12
    AB  - Commonly, organicians used various technical like pressurized extraction, solvent extraction to extract essential oils and to isolate thereafter organics molecules in a vegetable organism. This new method consisted in extracting selectively and directly the organic molecules present in a vegetable organism, in this case the organic molecules present in pumpkin pips by esterification with citric acid molecules which were not only esterified by the alcohols and amines functions of the organic molecules present in the vegetable organism but also they esterified, by its alcohol functions, the acid function of the organic molecules present in the same vegetable organism. Operating conditions and procedure were taken into account and these allow us to reach an esterification rate equals to 72.80% at the most. Thus, esters of citric acid and esters of organic molecules’ acid present in the pumpkin pips in quantities but also with quality were obtained. The presence of xanthophyll esters, riboflavin esters, citric acid esters, well quality fatty-acid esters and probably amides of citric acid molecules were certain. That led us to do auto-inflammation tests of hydrocarbons (Super-Gasoil-Fueloil) with esters of pumpkin pips’ organic molecules as additives. Finally, trying to separate the organic molecules having been esterified or esterifying with the citric acid molecules, hydrolysis reaction tests were carried out with a regeneration rate of citric acid molecules equal to 36.50% compared with the initial citric acid molecules quantities and 50.14% compared with the total ester quantity of the sample. The extraction of pumpkin pips’ organic molecules like xanthophyll, riboflavin, well quality fatty-acids and probably other interesting organic molecules according to the bibliography were certain.
    VL  - 6
    IS  - 3
    ER  - 

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Author Information
  • Chemical Process Engineering Department (E. S. P. A), Antananarivo University, Antananarivo, Madagascar

  • Chemical Process Engineering Department (E. S. P. A), Antananarivo University, Antananarivo, Madagascar

  • Chemical Process Engineering Department (E. S. P. A), Antananarivo University, Antananarivo, Madagascar

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