Non-Covalent Interactions in Triglycerides: Vaporisation Thermodynamics for Quantification of Dispersion Forces

Abstract

Qualitatively, the non-covalent interactions are well-known and help to explain many phenomena in chemistry and biochemistry. Quantitatively, determination of strength this force is a challenging task. The vaporization enthalpy is a reliable measure not only for the intermolecular interactions in the liquid phase, but also as the measure of intermolecular non-covalent interactions in the gas phase for the specific group of compounds, e.g., for the triglycerides. The vaporisation thermodynamics of four triglycerides were studied by using transpiration method, quartz crystal microbalance, and thermogravimetric analysis. Vapour pressure–temperature dependences were used to derive the enthalpies of vaporisation of these very low volatile liquids. Vaporisation enthalpies of the triglycerides available in the literature were collected and uniformly adjusted to the reference temperature 298.15 K and validated using structure–property relationships (chain-length dependence, correlation with retention indices, and correlation with normal boiling points). The consistent sets of evaluated vaporisation enthalpies for the linear and branched triglycerides were used to develop the “centerpiece” based group-additivity method for predicting enthalpies of vaporisation of triglycerides. It has turned out that the family of triglycerides do not obey the group-additivity rules. The reason for that is that the evaporated in the gas phase triglycerides exhibit intensive non-covalent attractive dispersion interactions strongly dependent on the alkyl-chain length. For the first time the intensity of the dispersion interactions was quantified for the family of aliphatic linear triglycerides with the chain length from 3 to 18 carbon atoms. The influence of the branching and unsaturation of the alkyl chains to the strength of the non-covalent interactions was also discussed.