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

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