Table 2
Hansen solubility parameters for vegetables oils (MPa1/2).
| Oils | R0 | δD | δP | δH | RED (palm oil) | Source | ||
|---|---|---|---|---|---|---|---|---|
| Sugar cane | 10.8 | 16.2 | 3.2 | 10.3 | Hernández et al. (2021) | |||
| Used frying oil | 9.6 | 15.4 | 3.8 | 6.9 | Batista et al. (2015) | |||
| Coconut | 9.8 | 15 | 4.6 | 7 | ||||
| Palm | 7.5 | 17.5 | 3.1 | 4.1 | ||||
| Olive | 12 | 15.9 | 1.2 | 5.4 | De La Peña-Gil et al. (2016) | |||
| Rapeseed | 16.5 | 2.1 | 2.6 | |||||
| Soybean | 16.5 | 2 | 2.7 | |||||
| Coconut | 16.2 | 2.5 | 2.8 | |||||
| Linseed | 16 | 3.5 | 3.7 | Hansen (2004) | ||||
| Palm | 17.7 | 3.5 | 3.7 | |||||
| Sucrose | 21.7 | 26.3 | 29.6 | |||||
| n-Hexane | 14.9 | 0 | 0 | 1.00 | Hansen (2000) | |||
| iso-Hexane | 14.3 | 0 | 0 | Huntsman (1999) | ||||
| cyclo-Hexane | 16.8 | 0 | 0.2 | 0.71 | Hansen (2000) | |||
| Methanol | 15.1 | 12.3 | 22.3 | 2.79 | ||||
| Ethanol | 15.8 | 8.8 | 19.4 | 2.22 | ||||
| Isopropanol | 15.8 | 6.1 | 16.4 | 1.75 | ||||
| Acetone | 15.5 | 10.4 | 7 | 1.16 | ||||
| MEK | 16 | 9 | 5.1 | 0.87 | ||||
| Ethyl acetate | 15.8 | 5.3 | 7.2 | 0.68 | ||||
| Dichloromethane | 18.2 | 6.3 | 6.1 | 0.67 | ||||
| 2-Methyloxolane | 16.9 | 5 | 4.3 | 0.91* | ||||
*Average RED values for 4 triacylglycerols from Sicaire et al. (2015).
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