Methyl esters from vegetable oils with hydroxy fatty acids: Comparison of lesquerella and castor methyl esters

The present critical review reports the recent progress of the last 15 years in the selective epoxidation of vegetable oils and their derivatives, in particular unsaturated fatty acids (UFAs) and fatty acid methyl esters (FAMEs).

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Validation and application of a chromatographic method for evaluation of commercial vegetable oils possibly adulterated

Revista Eletrônica em Gestão Educação e Tecnologia Ambiental ◽

10.5902/2236117035071 ◽

2018 ◽

Vol 22 ◽

pp. 13

Author(s):

Katarynna Santos Araújo ◽

Mariana Oliveira Barbosa ◽

Carolina Barbosa Malafaia ◽

Daniella Carla Napoleão

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Vegetable Oils ◽

Fatty Acid Methyl Esters ◽

Unsaturated Fatty Acids ◽

Methyl Esters ◽

Ionization Detector ◽

Flame Ionization ◽

Acid Methyl ◽

Two Samples

A method of separation, identification and quantification of fatty acid methyl esters (FAMEs) was developed by gas chromatography with flame ionization detector (GC-FID) using a basic transesterification. In this sense, there were analyzed FAMEs in commercial samples of vegetable oils from soybean and olive oil. The referred method was linear (r>0.99), accurate and precise for palmitic (C16:0), linoleic (C18:2), oleic (C18:2), linolenic (C18:3) and stearic (C18:0) acids. The limits of detection (LOD) and quantification (LOQ) were from 0.03 to 0.31 and 0.08 to 0.94 mg.mL-1 for the five fatty acids, respectively. The results demonstrated that the unsaturated fatty acids were the most abundant for the two samples, being the oleic acid (C18:1) the major in three brands of olive oil (D, E and F), and the linoleic acid (C18:2) the most abundant in soybean oil and the other brands of olive oil (G, H and I), suggesting a possible adulteration in these brands. The proposed method could be considered a tool for the investigation of adulteration in commercial vegetable oils for guaranteed reliability in the results to be comparable with correlated legislations.

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Performance and emission characteristics of a diesel engine employing straight vegetable oils from Vanuatu as fuels

Advances in Mechanical Engineering ◽

10.1177/1687814020962351 ◽

2020 ◽

Vol 12 (9) ◽

pp. 168781402096235

Author(s):

Misel J Sisi ◽

M Rafiuddin Ahmed ◽

David Rohindra

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Fatty Acid ◽

Diesel Engine ◽

Vegetable Oils ◽

Methyl Esters ◽

Cocos Nucifera ◽

Capric Acid ◽

Performance And Emission ◽

Development Goals

The performance characteristics of the engine and the emission levels with Copra Oil (CPO), Virgin Coconut (cocos nucifera) Oil (VCO), Tamanu (calaphyllum inopyllum) Oil (TMO), and Nangae (canarium indicum) Oil (NGO) are presented. The oils, obtained from naturally grown trees in Vanuatu, were tested as straight vegetable oils (SVOs) in a Diesel engine and the results are compared with those of neat diesel. The oils were converted to their fatty-acid-methyl-esters (FAMEs) using gas chromatography to determine their fatty acid compositions. The brake thermal efficiency with SVOs was found to be comparable to diesel. The structure of the alkyl chain and the carbon-to-hydrogen ratio were also studied. All the oils have Palmitic acid, Capric acid, Caprylic acid, and Oleic acid as the major fatty acids. The CPO and VCO have higher amounts of Oleic acid, which acts as an additive and breaks up the interaction between the major fatty acids at higher temperatures, reducing the viscosity. Emissions of CO2 were lower while those of CO, NOx, and SO2 were higher with SVOs compared to diesel. The results indicate that the local SVOs are good and inexpensive substitute fuels for Vanuatu that can help the country meet the UN’s sustainable development goals.

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IUPAC Gas Chromatographic Method for Determination of Fatty Acid Composition: Collaborative Study

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/62.4.709 ◽

1979 ◽

Vol 62 (4) ◽

pp. 709-721

Author(s):

David Firestone ◽

William Horwitz

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Butyric Acid ◽

Vegetable Oils ◽

Milk Fat ◽

Methyl Esters ◽

Collaborative Study ◽

Fats And Oils ◽

Check Sample ◽

Coefficients Of Variation

Abstract An international collaborative study of IUPAC methods II.D.19 and II.D.25 for preparation and GLC analysis of fatty acid methyl esters was begun in 1976. The IUPAC methodology, applicable to animal and vegetable oils and fats and fatty acids from all sources, contains special instructions for preparation and analysis of methyl esters of fatty acids containing 4 or more carbon atoms (analysis of milk fat). Twenty-three collaborators participated in the analysis of 5 known mixtures, 4 vegetable oils, 1 fish oil, and 2 butterfats. Several blind duplicate samples were included. The experimental data were subjected to statistical analysis to examine intra- and interlaboratory variation. Reproducibility and accuracy data for the higher fatty acid (14:0–22:1) mixtures and fish and vegetable oils were satisfactory and were in good agreement with results from an AOCS Smalley Committee check sample program involving analysis of the same samples. Typical coefficients of variation (%) at various concentrations were 15 (2% level), 8.5 (5% level), 7 (10% level), and 3 (50% level). Low recoveries and poor reproducibility were characteristic of results obtained for butyric acid in the butterfat and related known mixtures. A coefficient of variation of about 19% was found for analysis of butyric acid in butterfat, vs. coefficients of variation in the range of 4–13% for similar levels of other components in butterfat and other samples. The IUPAC methodology for GLC analysis .of fats and oils other than milk fats has been adopted by the AOAC as official first action to replace the current GLC method, 28.063-28.067.

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GC-MS Characterization of Hydroxy Fatty Acids Generated From Lipid Oxidation in Vegetable Oils

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.201700313 ◽

2017 ◽

Vol 120 (2) ◽

pp. 1700313 ◽

Cited By ~ 1

Author(s):

Wei Xia ◽

Suzanne M. Budge

Keyword(s):

Fatty Acids ◽

Lipid Oxidation ◽

Vegetable Oils ◽

Hydroxy Fatty Acids

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Preparation of 9-hydroxynonanoic acid methyl ester by ozonolysis of vegetable oils and its polycondensation

Hemijska industrija ◽

10.2298/hemind0806319c ◽

2008 ◽

Vol 62 (6) ◽

pp. 319-328 ◽

Cited By ~ 16

Author(s):

Ivana Cvetkovic ◽

Jelena Milic ◽

Mihail Ionescu ◽

Zoran Petrovic

Keyword(s):

Fatty Acids ◽

Molecular Weight ◽

Methyl Ester ◽

Vegetable Oils ◽

Methylene Chloride ◽

Methyl Esters ◽

Acid Methyl Ester ◽

Side Reactions ◽

Acid Methyl ◽

Main Component

Vegetable oil-based and potentially biodegradable polyesters were prepared from 9-hydroxynonanoic acid methyl ester. This paper describes ozonolysis of vegetable oils and the method for preparation of useful monomers and in particular 9-hydroxynonanoic acid methyl ester. Ozonolysis of soybean oil and castor oil in methanol and methylene chloride solution, followed by reduction with sodium borohydride was used to obtain a mixture of triols, diols and monols. Triglyceride triols were separated from the rest of the mixture and transesterified with methanol to obtain methyl esters of fatty acids and glycerin. The main component of fatty acids was 9-hydroxynonanoic acid methyl ester, which was characterized and used for polycondensation by transesterification. High molecular weight polyhydroxy alcanoate was a solid having a melting point of 75?C. The molecular weight of the resulting polyester was affected by the purity of the monomer and side reactions such as cyclization. The polymer was characterized by chromatographic, thermal and analytical methods.

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