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International Journal of Analytical Chemistry
Volume 2011 (2011), Article ID 401216, 10 pages
Research Article

Analysing the Temperature Effect on the Competitiveness of the Amine Addition versus the Amidation Reaction in the Epoxidized Oil/Amine System by MCR-ALS of FTIR Data

Chemometrics, Qualimetrics, and Nanosensors Group, Analytical Chemistry and Organic Chemistry Department, Rovira i Virgili University, Marcel·lí Domingo s/n, 43007 Tarragona, Spain

Received 12 January 2011; Revised 9 March 2011; Accepted 28 April 2011

Academic Editor: Beata Walczak

Copyright © 2011 Vanessa del Río et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The evaluation of the temperature effect on the competitiveness between the amine addition and the amidation reaction in a model cure acid-catalysed reaction between the epoxidized methyl oleate (EMO), obtained from high oleic sunflower oil, and aniline is reported. The study was carried out analysing the kinetic profiles of the chemical species involved in the system, which were obtained applying multivariate curve resolution-alternating least squares (MCR-ALS) to the Fourier transform infrared spectra data obtained from the reaction monitoring at two different temperatures (60 °C and 30 °C). At both experimental temperatures, two mechanisms were postulated: non-autocatalytic and autocatalytic. The different behaviour was discussed considering not only the influence of the temperature on the amidation reaction kinetic, but also the presence of the homopolymerization of the EMO reagent.