Catalytic hydrogenation of vegetable oils I-hydrogenation of soybean oil catalyzed by Rh- and Ir-complexes

1979 ◽  
Vol 56 (4) ◽  
pp. 498-502 ◽  
Author(s):  
C. Fragale ◽  
M. Gargano ◽  
T. Gomes ◽  
M. Rossi
Keyword(s):  
Soybean Oil ◽  
Vegetable Oils ◽  
Catalytic Hydrogenation

scholarly journals Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S185-S187 ◽  
Author(s):  
Z. Réblová ◽  
D. Tichovská ◽  
M. Doležal
Keyword(s):  
Fatty Acid ◽  
Soybean Oil ◽  
Olive Oil ◽  
Vegetable Oils ◽  
Sunflower Oil ◽  
Rapeseed Oil ◽  
Degradation Rate ◽  
Plant Oils ◽  
Oil Sunflower ◽  
High Degradation Rate

Relationship between polymerised triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil, soybean oil and olive oil) on the heating plate with temperature 180°C. The content of polymerised triacylglycerols 6% (i.e. half of maximum acceptable content) was achieved after 5.3, 4.2, 4.1, and 2.6 hours of heating for olive oil, soybean oil, rapeseed oil and sunflower oil, respectively, while decrease in content of total tocopherols to 50% of the original content was achieved after 3.4, 1.6, 1.3, and 0.5 hours of heating for soybean oil, rapeseed oil, sunflower oil and olive oil, respectively. Because of the high degradation rate of tocopherols, decrease in content of total tocopherols to 50% of the original content was achieved at content of polymerised triacylglycerols 0.6%, 1.9%, 2.8% and 4.9% for olive oil, rapeseed oil, sunflower oil and soybean oil, respectively, i.e. markedly previous to the frying oil should be replaced.

scholarly journals Optimization of Base Catalyzed Ethanolysis of Vegetable Oils in Microreactors Using Design of Experiments

2020 ◽  
Vol 10 (5) ◽  
pp. 1624
Author(s):  
Ekaterina Borovinskaya ◽  
Eva Ritter ◽  
Wladimir Reschetilowski
Keyword(s):  
Design Of Experiments ◽  
Soybean Oil ◽  
Vegetable Oils ◽  
Flow Rate ◽  
Positive Impact ◽  
Batch Reactor ◽  
Waste Cooking Oil ◽  
Reaction Systems ◽  
Cooking Oil ◽  
Continuous Reaction

The base-catalyzed ethanolysis of soybean oil and waste cooking oil (WCO) was investigated in two types of continuous reactors (microreactor and T-mixer) and in a batch reactor. Flow rate, ethanol/oil ratio and concentration of catalyst were varied according to the design of experiments in continuous reaction systems. Regression analysis was carried out concerning the obtained product yields. Based on this analysis optimal conditions in different reactors types with soybean oil, fresh and WCO were determined. While the increased flow rate was unfavorable in the MX-mixer, it contributed to a great positive impact in the T-mixer system at flow rates higher than 2.2 mL/min. The soybean oil provides a slightly lower yield maximum (96.7%) than the fresh cooking oil (97.9%) and the waste cooking oil (97.5%). Therefore, the mix of vegetable oils in the cooking oil is more suitable for ethanolysis reaction than the soybean oil.

Gas Chromatography of Unsaponifiable Matter. II. Identification of Vegetable Oils by Their Sterols

1963 ◽  
Vol 46 (3) ◽  
pp. 542-550 ◽  
Author(s):  
Jerome Eisner ◽  
David Firestone
Keyword(s):  
Gas Chromatography ◽  
Cocoa Butter ◽  
Soybean Oil ◽  
Unsaponifiable Matter ◽  
Vegetable Oils ◽  
Rice Bran ◽  
The Other ◽  
Side Chain ◽  
Florisil Column ◽  
Major Sterol

Abstract Corn, cottonseed, olive, milo maize, rice bran, safflower, peanut, soybean oil, and cocoa butter were saponified and the sterols isolated from the unsaponifiable matter on a Florisil column. Gas chromatography of an average of six samples of each oil revealed characteristic patterns which indicated that each oil could be identified when present alone. Three major sterols are present: β-sitosterol, γ-sitosterol, and stigmasterol. β-Sitosterol was the major sterol found to exist in each of the oils investigated. Two other minor sterols were detected, one of which might be α1-sitosterol, an isomer of stigmasterol, and the other a sterol with a saturated side chain.

scholarly journals A Possible Approach for Maintaining Effective Omega-6/ Omega-3 Fatty Acid Ratio from Mixed Vegetable Oils

2017 ◽  
Vol 9 (2) ◽  
pp. 65-69 ◽  
Author(s):  
MM Haque ◽  
MN Rahman ◽  
MJ Alam ◽  
S Akter
Keyword(s):  
Fatty Acid ◽  
Soybean Oil ◽  
Vegetable Oils ◽  
Sunflower Oil ◽  
Sesame Oil ◽  
Fatty Acid Ratio ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Acid Ratio ◽  
Omega 6

Vegetable oil rich in omega-3 and omega-6 fatty acids is an important element in the diet of most transitional countries. The ratio of omega-6 to omega-3 in modern diets is approximately 15:1, whereas ratios of 2:1 to 4:1 have been associated with reduced mortality from cardiovascular disease, suppressed inflammation in patients with rheumatoid arthritis, and decreased risk of breast cancer. The study was designed to investigate the fatty acid profile of six types of seed oils such as peanut, linseed, olive, soybean, sesame and sunflower oil. Afterwards the author prepared mixed vegetable oils with effective Omega-6 (n-6)/omega-3 (n-3) fatty acid ratio. It was found that the highest percentage (39.9%) of saturated fatty acid found in Linseed oil and the highest percentage (37.1%) of monounsaturated fatty acid found in Sesame oil. It was also observed that olive and soybean oil contain 100% polyunsaturated fatty acid and the lowest percentages (35.2%) of polyunsaturated fatty acid were found in Sesame oil. After preparing a mixed vegetable oil  The ratio of n-6 to n-3 were 3.5:1 (soybean), 19:1 (olive), 0.43:1 (linseed), 0.13:1 (peanut) and sesame (16.5:1). It is also noted that n-3 was not detected in sunflower oil. Thus the investigation showed that Soybean oil contains the balanced omega-6/omega-3 fatty acid ratio than others.J. Environ. Sci. & Natural Resources, 9(2): 65-69 2016

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