Due to the existence of poly-hydroxyl structures,the temperature may have an effect on the thermal stability of oleuropein for its applications.In the current study,the thermal decomposition process and kinetics behav...Due to the existence of poly-hydroxyl structures,the temperature may have an effect on the thermal stability of oleuropein for its applications.In the current study,the thermal decomposition process and kinetics behavior of oleuropein from the olive resource were researched by thermogravimetric theoretical analysis methods and non-isothermal kinetics simulation.The results of thermogravimetry analysis showed the whole thermal decomposi-tion process of oleuropein involved two stages,with 21.22%of residue.It was also revealed that high heating rates of more than 20 K min^(-1) led to significant thermal hysteresis and inhibited the whole thermal decomposition behavior of oleuropein.Moreover,an investigation of the thermal decomposition kinetics indicated that the non-isothermal decomposition behavior followed a D3 model during thefirst stage(three-dimensional diffusion,Jander equation)and a D1 model in the second stage(one-dimensional diffusion).For thefirst and second ther-mal decomposition stages,the Kissinger,Friedman,Flynn-Wall-Ozawa,and Coats–Redfern four methods were applied to determine the activation energy(E=143.72 and 247.01 kJ mol^(-1))and Arrhenius preexponential factor(ln A=26.34 and 42.45 min^(-1)),respectively.Therefore,the study will provide good theoretical guidance for ther-mal stability and thermal transformation application of oleuropein.It will be suitable for low-temperature appli-cations in the cosmetic,food supplement and pharmaceutical industries.展开更多
基金This work was funded by Guangdong Basic and Applied Basic Research Foundation(No.2019A1515111159)Characteristic Innovative Projects for Education Department of Guangdong Province 2021 Year(No.2021KTSCX302).
文摘Due to the existence of poly-hydroxyl structures,the temperature may have an effect on the thermal stability of oleuropein for its applications.In the current study,the thermal decomposition process and kinetics behavior of oleuropein from the olive resource were researched by thermogravimetric theoretical analysis methods and non-isothermal kinetics simulation.The results of thermogravimetry analysis showed the whole thermal decomposi-tion process of oleuropein involved two stages,with 21.22%of residue.It was also revealed that high heating rates of more than 20 K min^(-1) led to significant thermal hysteresis and inhibited the whole thermal decomposition behavior of oleuropein.Moreover,an investigation of the thermal decomposition kinetics indicated that the non-isothermal decomposition behavior followed a D3 model during thefirst stage(three-dimensional diffusion,Jander equation)and a D1 model in the second stage(one-dimensional diffusion).For thefirst and second ther-mal decomposition stages,the Kissinger,Friedman,Flynn-Wall-Ozawa,and Coats–Redfern four methods were applied to determine the activation energy(E=143.72 and 247.01 kJ mol^(-1))and Arrhenius preexponential factor(ln A=26.34 and 42.45 min^(-1)),respectively.Therefore,the study will provide good theoretical guidance for ther-mal stability and thermal transformation application of oleuropein.It will be suitable for low-temperature appli-cations in the cosmetic,food supplement and pharmaceutical industries.
