Publications Internationales

Permanent URI for this collectionhttps://dspace.univ-boumerdes.dz/handle/123456789/13

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    Spectroscopic characterization andthermal decomposition kinetics of 1,3-dibutyl-imidazolium bromide synthesized through a solvent-free and one-pot method
    (Elsevier, 2021) Achour, Sabrina; Boudjema, Hamada; Baroudi, Salem; Abdelaziz, Amir; Rezazgui, Ismail; Trache, Djalal
    Imidazolium-based ionic liquids (ILs), as one of the most popular and investigated classes of ILs owing to their outstanding physicochemical features, find applications in different fields over the last decades. Their thermal stability is of paramount importance for their effective use at elevated temperatures. 1,3-dibutyl-imidazolium bromide ([BBIm][Br] is an interesting IL, which may be employed for different purposes. Nevertheless, its thermal stability and decomposition kinetic are scarce. In the present work, 1,3-dibutyl-imidazolium bromide ([BBIm][Br]) is successfully synthesized through a simple, clean, and efficient solvent-free and one-pot ultrasonic method. Its structure was assessed by DSC, FTIR, Raman spectroscopies, µXRF, one-dimensional (1-D) liquid state 1H, 13C, and 15N NMR. The 2-D NMR analyses thoroughly discussed herein corroborated the structure of the cation as well as the alkyl side chains. Its thermal stability and decomposition kinetic were performed with non-isothermal thermogravimetry analysis at different heating rates. The kinetic triplet was determined using isoconversional kinetic methods. It is revealed that [BBIm][Br] undergoes a single step mass loss in the temperature range of 180–380 °C for which the activation energy is 140 kJ/mol. Furthermore, it is proved that the decomposition mechanism that best represents the experimental data is the nth order (Fn) reaction mechanism
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    Analysis and quantitative estimation of phenolic antioxidants in polypropylene packaging for fat products
    (Freund Publishing House, 2018) Baloul, Hakim; Belhaneche-Bensemra, Naima; Bernaldo De Quirós, Ana Rodriguez; Sendon, Raquel
    The aim of this work was to study the interactions between polypropylene (PP) food packaging for fatty products (margarine) and food simulant. For this purpose, a simulant (olive oil) was used in two different temperatures (20°C and 40°C). The interaction phenomena were investigated according to the rate of mass variation of PP samples with time and by using Fourier transform infrared spectroscopy, scanning electron microscopy and high-performance liquid chromatography (HPLC). The results showed the presence of two phenomena – migration of additives and sorption of the simulant, with the phenomena more pronounced at 40°C. Furthermore, the HPLC analysis identified the presence of Irganox 1010 and Irgafos 168 as antioxydants and allowed to carry out a kinetic study of Irganox 1010 migration. The concentration of Irganox 1010 decreased from 13.35 to 4.76 mg/kg at a temperature of 40°C and to 5.85 mg/kg at a temperature of 20°C after 10 days of contact with olive oil. The Irgafos 168 migration could not be evaluated because it is very sensitive to oxidation.