Production of epoxy compounds from unsaturated fatty acids derived from crystallization of used cooking oil

Abstract: Cooking oil generally can be used for 3-4 times frying. If it used repeatedly, oil will be changed in color. When frying process, double bonds in unsaturated fatty acids will break and formed saturated fatty acids. A qualified oil was contained unsaturated fatty acid more than its saturated fatty acids. The use of oil many times will lead the oil double bond oxidized and form the peroxide group and cyclic monomer, such oil reported damage and harm our health. A higher temperature and a longer time of heating, saturated fatty acids level will be increased. Beside repeatedly frying, oil can be damaged by wrong storage for certain period, consequently triglyceride bond broke and form into glycerol and free fatty acids (FFA). Red onion and garlic contain high antioxidant. The benefits that make them become phenomenal in medical research is their potency in against cancer and other dangerous diseases. They also can be used as crucial antioxidant sources in the fight against free radicals in body. Based on study results showed that the average of free fatty acids (FFA) in used cooking oil that added by garlic was 5,29% and red onion was 5,22%. Statistical test gained by computerized data processing with t-test p value>0,05 so it can be concluded that Ha refused by meaning that there was not a difference between number of FFA in used cooking oil which added garlic and red onion. Abstrak: Minyak goreng biasanya bisa digunakan hingga 3 - 4 kali penggorengan. Jika digunakan berulang kali, minyak akan berubah warna. Saat penggorengan dilakukan, ikatan rangkap yang terdapat pada asam lemak tak jenuh akan putus membentuk asam lemak jenuh. Minyak yang baik adalah minyak yang mengandung asam lemak tak jenuh yang lebih banyak dibandingkan dengan kandungan asam lemak jenuhnya. Penggunaan minyak berkali-kali akan membuat ikatan rangkap minyak teroksidasi membentuk gugus peroksida dan monomer siklik, minyak yang seperti ini dikatakan telah rusak dan berbahaya bagi kesehatan. Suhu yang semakin tinggi dan semakin lama pemanasan, kadar asam lemak jenuh akan semakin naik. Selain karena penggorengan berkali-kali, minyak dapat menjadi rusak karena penyimpanan yang salah dalam jangka waktu tertentu sehingga ikatan trigliserida pecah menjadi gliserol dan asam lemak bebas. Bawang merah dan bawang putih sangat tinggi akan kandungan antioksidannya. Manfaat bawang merah dan bawang putih yang membuatnya fenomenal di dunia medis adalah kemampuannya dalam memerangi kanker dan berbagai penyakit berbahaya. Ia juga dapat dijadikan sumber antioksidan yang sangat ampuh untuk memerangi radikal bebas di dalam tubuh. Berdasarkan hasil penelitian diperoleh kadar rata-rata kadar asam lemak bebas pada minyak goreng bekas yang ditambahkan bawang putih sebesar 5,29% dan bawang merah sebesar 5,22%. Hasil uji statistic diperoleh pengolahan data secara komputerisasi melalui uji-t diperoleh nilai p > 0,05, sehingga dapat disimpulkan bahwa Ha ditolak yang artinya tidak terdapat perbedaan kadar bilangan asam lemak bebas pada minyak goreng bekas yang ditambahkan bawang putih dan bawang merah.

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PERBEDAAN PENGARUH DIET TINGGI MINYAK SAWIT SEGAR DENGAN MINYAK JELANTAH TERHADAP LEMAK DAN TNF- α DARAH TIKUS

Majalah Kedokteran Andalas ◽

10.22338/mka.v34.i1.p70-78.2010 ◽

2015 ◽

Vol 34 (1) ◽

pp. 70

Author(s):

Susila Sastri

Keyword(s):

Fatty Acids ◽

Total Cholesterol ◽

Palm Oil ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Blood Lipid ◽

Blood Cholesterol ◽

Cooking Oil ◽

Used Cooking Oil ◽

Tnf Α

AbstrakMasyarakat akhir-akhir ini cenderung memilih minyak sawit sebagai bahan penggoreng, hal ini mungkin karena harganya lebih murah dan mudah didapat dibandingkan minyak lain. Pemakain MS oleh masyarakat biasanya untuk bahan penggoreng bahan makanan. Minyak sawit mengandung asam lemak jenuh dan asam lemak tidak jenuh yang hampir seimbang, asam lemak jenuh meningkatkan lemak darah dan asam lemak tidak jenuh dikatakan dapat menurunkan lemak darah. Asam lemak tidak jenuh disisi lain mudah dioksidasi dengan pemanasan. Penelitian ini bertujuan melihat perbedaan pengaruh diet tinggi minyak sawit segar dan jelantah minyak sawit terhadap lemak darah dan TNF-α.Sudah dilakukan pemberian diet tinggi minyak sawit (50%) pada tikus Wistar selama 8 minggu secara adlibitum. Pengukuran kadar kolesterol total, HDL-kol dan trigliserida melalui serum darah dengan alat spectrophotometer dan pemeriksaan TNF-α darah dengan cara ELISA.Hasil penelitian menunjukkan terdapat peninggian kadar lemak (trigliserida dan kolesterol total) dan TNF-α darah bermakna (p<0,05) pada tikus diet tinggi minyak sawit segar ataupun minyak jelantah bila dibandingkan dengan kontrol namun peninggian lemak dan TNF-α oleh minyak jelantah lebih tinggi bermakna bila dibandingkan dengan minyak sawit segar. Kadar kolesterol darah tikus DMS lebih rendah dari kelompok kontrol positif.Kesimpulan; diet tinggi minyak sawit segar dan minyak jelantah pada tikus dapat meningkatkan kadar kolesterol total, trigliserida dan TNF-α secara bermakna dibandingkan kontrol, sedangkan peningkatan oleh minyak jelantah lebih tinggi bermakna dari minyak sawit segar.Kata kunci : diet tinggi minyak sawit, lemak darah, TNF-αAbstractSociety these days tend to prefer palm oil as raw roaster, this is probably because the price is cheap and easily available than other oils. MS usage by the community generally to material food fryer. Palm oil contains saturated fatty acids and unsaturated fatty acids are nearly balanced, saturated fatty acids increase blood fats and unsaturated fatty acid is said to lower blood fats. Unsaturated fatty acids on the other hand easily oxidized by heating. This study aims to look atARTIKEL PENELITIAN71differences in the influence of a diet high in fresh palm oil and palm oil used cooking oil on blood lipid and TNF-α. Already done giving a diet high in palm oil (50%) in Wistar rats for 8 weeks in adlibitum. Measurement of total cholesterol, HDL-Chol and triglycerides through the blood serum with a spectrophotometer and checking blood TNF-α by ELISA. The results showed there were elevated levels of fats (triglycerides and total cholesterol) and blood TNF-α significantly (p <0.05) in mice a diet high in fresh palm oil or used cooking oil when compared with controls but the elevation of fat and TNF-α by used cooking oil significantly higher when compared with fresh palm oil. DMS rat blood cholesterol levels lower than the positive control group. Conclusion: a diet high in fresh palm oil and used cooking oil in rats can increase total cholesterol, triglycerides and TNF-α significantly compared to controls, whereas the used cooking oil increased by significantly higher than fresh palm oil.Key words : high diet palm oil, blood lipid, TNF-α

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Characterization and Identification of Fatty Acid Ethyl Esters from Refined Used Cooking Oil as Biodiesel by Using Spectroscopic Techniques Approach

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.877.172 ◽

2021 ◽

Vol 877 ◽

pp. 172-179

Author(s):

Ni Made Suaniti ◽

I Wayan Bandem Adnyana ◽

Oka Ratnayani

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Unsaturated Fatty Acids ◽

Ethyl Oleate ◽

Fatty Acid Ethyl Esters ◽

Ethyl Esters ◽

Gas Chromatography Mass Spectrometry ◽

Spectroscopic Techniques ◽

Cooking Oil ◽

Used Cooking Oil

Fatty acids composition in used cooking oil vary that need to analyze before making biodiesel to meet the requirement of a diesel engine. The purpose of this study was to identify and characterize fatty acid ethyl ethers in used cooking oil refined using various acids after a one-stage transesterification process using a heterogeneous CaO catalyst to produce biodiesel. The analytical method applied was spectroscopic technique by using Fourier Transform Infra Red (FTIR) and Gas Chromatography-Mass Spectrometry (GC-MS) instruments. The results showed that the characteristics of fatty acid ethyl esters from used cooking oil that refined using phosphoric acid were superior to than sulfuric acid and hydrochloric acid. Six peaks with m/z 88 fragments as markers of fatty acid ethyl esters and two peaks identified as ethyl linoleate and ethyl oleate as unsaturated fatty acids characterize by GC-MS. FTIR showed an increase of intensity at wavenumber of 2500-1500 cm-1 which was a weak bond. A similar functional group identified by FTIR in biodiesel from refining used cooking oil obtained lower intensity than commercial diesel fuel.

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Characteristics of Oil Used in Frying Peanuts, Cassava And Mackarel Tuna

Andalasian International Journal of Agricultural and Natural Sciences (AIJANS) ◽

10.25077/aijans.v2.i01.50-62.2021 ◽

2021 ◽

Vol 2 (01) ◽

pp. 50-62

Author(s):

Aprialis Aprialis ◽

Anwar Kasim ◽

Rini Rini

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Moisture Content ◽

Physical Properties ◽

Fatty Acid Profile ◽

Frying Oil ◽

Chemical Components ◽

Used Frying Oil ◽

Cooking Oil ◽

Used Cooking Oil

The characteristics of used frying oil that are carried out repeatedly using high temperatures and with various types of frying materials will produce new types of oil characteristics, either the appearance and disappearance of certain types of chemical components or changes in the physical properties of frying oil. This study aims to determine the characteristics of cooking oil used in frying peanuts which have high fat content, high carbohydrate content of cassava and mackarel tuna which have high protein content. Samples of used oil were obtained from the use of pure oil from palm oil and then the 3 different types of material were fried with 10 frying repetitions. The used frying oil was then visually observed and analyzed for the number of peroxides, free fatty acids, and moisture content, color test, amount of oil lost and its fatty acid profile. In addition, the amount of oil lost due to frying was observed. The results of the observation of physical properties showed that the smell of oil became rancid, the taste of the oil became bitter and the color turned black. The results of chemical analysis showed that the highest peroxide number was 50 meq / kg, the highest ALB was 4.35%, and the highest moisture content was 3.21% , the oil color changed to brown to black, the highest amount of oil lost due to frying was cassava frying oil. namely 58.4% , . The fatty acid profile of used frying oil has been obtained and there is a decrease in the percentage, the appearance of stearic acid and the loss of heptadecanoic fatty acids in the used cooking oil for peanuts, cassava and mackarel tuna.

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Potential Development of Chicken Egg Shell in Recycling of Waste Cooking Oil Innovation through the Stirer Chamber Device

Open Access Macedonian Journal of Medical Sciences ◽

10.3889/oamjms.2021.7189 ◽

2021 ◽

Vol 9 (E) ◽

pp. 1256-1260

Author(s):

Narwati Narwati ◽

Hadi Suryono ◽

Setiawan Setiawan

Keyword(s):

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Sampling Technique ◽

Quality Standard ◽

Waste Cooking Oil ◽

Control Group ◽

Control Group Design ◽

Cooking Oil ◽

Before And After ◽

Shell Powder

BACKGROUND: Waste cooking oil (WCO) is overused for frying food can be a series of chemical changes, such as rancid, oxidation, and decomposition. Most of the secretion of toxic compounds are a product of oxidizing fatty acids, especially double-unsaturated fatty acids. The intervention of stirrer chamber unit and utilization of chicken egg’s shell as an absorbent is known to be able to improve the quality of WCO, includes reducing the number of peroxide and the free fatty acids (FFA). AIM: The purpose of this study was to analyze the effect of the powdered chicken egg’s shell on the number of peroxide and the WCO’s FFA through the stirrer chamber. METHODS: The research design used a simple experiment type post-test only Control Group Design. The subject was divided randomly into two groups, the treatment was given to one group as a control group and another group (other treatment) as an experimental group. The WCO sample called “Jelantah” for each treatment was 100 ml as much as 48 samples. The replication was carried out twice with 24 treatments of the mass of egg’s shell powder that was 0 g, 5 g, 10 g, and 15 g at a stirring time for 15 min, 30 min, and 45 min before and after heating 35°C using 150 rpm of stirring speed. The sampling technique used purposive sampling and the data were analyzed by Anova statistical test. RESULTS: Based on the result from this research showed that the original WCO contained the number of peroxide and FFA exceeded the quality standard of SNI 3741 (2013) that is 16.7 MekO2/kg and 0.69% in sequence. The average number of peroxide of control group before heating was 15.31 MekO2/kg and after heating was 17.4 MekO2/kg, while the FFA before heating was 0.61%, and after heating was 0.71%. The number of peroxide of the treatment group before heating was 12.83 MekO2/kg and after heating was 6.98 MekO2/kg, while the FFA content before heating was 0.46% and after heating was 0.25%. CONCLUSION: It was concluded that chicken egg’s shell powder could minimize the content of peroxide and WCO’s FFA through the stirrer chamber.

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EFFECTS OF Citrus hystryx AS FAT PROTECTOR ON UNSATURATED FATTY ACIDS, CHOLESTEROL AND CHEMICAL COMPOSITION OF LAMB MEAT

Journal of the Indonesian Tropical Animal Agriculture ◽

10.14710/jitaa.41.1.45-49 ◽

2016 ◽

Vol 41 (1) ◽

pp. 45-49 ◽

Cited By ~ 1

Author(s):

N.C. Tiven ◽

I. P. Siwa ◽

L. Joris

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Chemical Composition ◽

Unsaturated Fatty Acids ◽

Basal Diet ◽

Cooking Oil ◽

Lamb Meat ◽

Randomized Design ◽

Completely Randomized Design ◽

Range Test

This study was conducted to determine the effect of Citrus hystrix as fat protector on unsaturated fatty acids, cholesterol and chemical composition of lamb meat. The research design applied was completely randomized design with 3 treatments and 5 replications. Fifteen local male lambs aged 9-12 months weighing 14-17 kg, were divided into 3 groups of different diet treatments (P0 : sheeps were only given a basal diet; P1 : sheeps are given basal diet and 3% cooking oil; P2 : sheeps are given basal diet, 3% cooking oil and protected by 3% Citrus hystrix powder). The data were analyzed by analysis of variance, the differences among treatments were tested by Duncan’s New Multiple Range Test. The results showed meat from sheeps that consume P2 diet has a total fatty acid and polyunsaturated fatty acids content were higher (P

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New Lubricant from Used Cooking Oil: Cyclic Ketal of Ethyl 9,10-Dihydroxyoctadecanoate

Materials Science Forum ◽

10.4028/www.scientific.net/msf.901.135 ◽

2017 ◽

Vol 901 ◽

pp. 135-141 ◽

Cited By ~ 4

Author(s):

Yehezkiel Steven Kurniawan ◽

Muslih Anwar ◽

Tutik Dwi Wahyuningsih

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Viscosity Index ◽

Acid Number ◽

Base Number ◽

Sonochemical Method ◽

Total Acid ◽

Cooking Oil ◽

Used Cooking Oil ◽

Total Base

A new ketal cyclic from ethyl 9,10-dihydroxyoctadecanoate with acetone had been synthesized by reflux and sonochemical method. The synthesis was performed via several steps of reaction, i.e.: transesterification, hydrolysis, oxidation with 1% KMnO4 in basic condition, esterification, and ketalization. The structures of the products were confirmed by FTIR, GC-MS, 1H- and 13C-NMR spectrometers. Direct transesterification of used cooking oil produced a mixture of ethyl ester in 82.94% yield meanwhile hydrolysis of this mixture gave free fatty acids mixture in 88.46% yield. Hydroxylation reaction of free fatty acids mixture yielded a white powder of 9,10-dihydroxyoctadecanoic acid in 46.52% yield. Esterification of 9,10-dihydroxyoctadecanoic acid and ethanol catalyzed by sulfuric acid with reflux condition for 4 hours and sonochemical method, respectively yielded 90% and 93.8% of ethyl 9,10-dihydroxystearate. In the other side, the utilization of KSF montmorillonite as catalyst conducted with reflux gave 52% in yield of ester. Furthermore, the use of acetone in 45 minutes sonochemical method with montmorillonite KSF catalyst gave cyclic ketal (ethyl 8-(2,2-dimethyl-5-octyl-1,3-dioxolan-4-yl)octanoate) as a yellow viscous liquid in 53.30% yield. From physicochemical properties –density, kinematic viscosity, viscosity index, total acid number, total base number and iodine value- gave the conclusion that this novel compound is potential biolubricant candidates to be developed.

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DECREASE IN FREE FATTY ACID CONTENT AND COLOR AT USED COOKING OIL WITH ACTIVATED CARBON OF REEDS (Imperata cylindrica L. Raeusch)

JFL : Jurnal Farmasi Lampung ◽

10.37090/jfl.v8i2.144 ◽

1970 ◽

pp. 87-94

Author(s):

Samsuar Samsuar

Keyword(s):

Fatty Acids ◽

Activated Carbon ◽

Fatty Acid ◽

Free Fatty Acid ◽

Free Fatty Acids ◽

Fatty Acid Content ◽

Optimum Concentration ◽

Imperata Cylindrica ◽

Cooking Oil ◽

Used Cooking Oil

Cooking oil is one of the foods that are needed by the community in daily life. The use of cooking oil continuously at high temperatures, produces cooking oil that is no longer feasible to use. Therefore, it’s necessary to purify used cooking oil so that it can be reused for non-foood purposes such as making soap or biodiesel fuel. This purification process is utilie the activated carbon of reeds (Imperata cylindrica L. Raeusch) as an adsorbent to reduce the levels of free fatty acids and colors in used cooking oil. Free fatty acid content test using acid base titration method and color change using Uv-Vis spectrofotometry method. This study aims to determine the optimum concentration of reeds activated carbon as an adsorbent in reducing the levels of free fatty acids and colors in used cooking oil, which consists of the concentration of reeds activated carbon which is a consentration of 2,5; 5; 7,5; 10; dan 12,5%. The results of variance analysis showed the optimum concentration of reeds activated carbon to reduce the levels of free fatty acids and colors absorbance in used cooking oil at a concentration of 7,5%. The percentage of decreasing levels of free fatty acids gorengan and pecel lele are 78.57% and 78.85%. Decrease in absorbance of gorengan color from 1,792% to 0,384% and the pecel lele color absorbance from 2,521 to 0,515. Keywords : Activated Carbon,Color, Free Fatty Acid, Reeds, and Used Cooking Oil.

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Penggunaan H-Zeolit dan Tawas dalam Pemurnian Crude Glycerol dengan Proses Adsorpsi dan Koagulasi

Jurnal Kimia VALENSI ◽

10.15408/jkv.v3i1.5143 ◽

2017 ◽

Vol 3 (1) ◽

pp. 35-43

Author(s):

Isalmi Aziz ◽

Nur Hijjah Bayani Fadhilah ◽

Hendrawati Hendrawati

Keyword(s):

Fatty Acids ◽

Phosphoric Acid ◽

Crude Glycerol ◽

Ash Content ◽

National Standard ◽

Aluminium Content ◽

Cooking Oil ◽

Used Cooking Oil ◽

Coagulation Process

Production of biodiesel from used cooking oil byproducts such as crude glycerol with low purity. The crude glycerol containing compounds impurities such as free fatty acids, alcohol, soap, catalyst and water. Compound adsorption of impurities can be done with the H-zeolite as adsorbent, but the resulting quality is still not good. To improve its quality, this research was added alum (coagulation) process so that the adsorption of colloidal-sized compound impurities which can be separated from the glycerol. The purpose of this research is determine optimal condition of adsorption and coagulation impurity compounds of crude glycerol by using H-zeolite and alum and also determine quality of glycerol was obtained. First, crude glycerol acidified by phosphoric acid 85% (pure analysis) until desired pH ±2.5. It was obtained purity of glycerol 72.797%. The next process is adsorption with activated H-zeolite and it obtained purity of glycerol 77.079%. The last process in this research is adsorption and coagulation by using H-zeolite and alum. The highest purity glycerol 93.803% was obtained from condition of adsorption and coagulation for 75 minutes; alum’s concentration 80 ppm; and temperature 60 ºC. The glycerol discharged from adsorption and coagulation process by using H-zeolite and alum is qualify Indonesia National Standard number 06-1564-1995 with 3.512% water content; 2.438% ash content; 0.247% MONG content; has no sugar; 1.259 g/mL density of glycerol; 0.2356% potassium content and 0.0410% aluminium content; and brighter color.DOI: http://dx.doi.org/10.15408/jkv.v0i0.5143

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Pemanfaatan Kunyit (Curcuma domestica Val) Untuk Memurnikan Minyak Jelantah

Jurnal Akademika Kimia ◽

10.22487/j24775185.2018.v7.i1.10390 ◽

2018 ◽

Vol 7 (1) ◽

pp. 41

Author(s):

Muhammad Silmi Hi Abubakar ◽

Siti Nuryanti ◽

Suherman Suherman

Keyword(s):

Fatty Acids ◽

Moisture Content ◽

Free Fatty Acids ◽

Quality Parameters ◽

Test Results ◽

Cooking Oil ◽

Used Cooking Oil ◽

Before And After

Study on the purification and quality test of used cooking oil with turmeric has been done. This study aims to determine the quality of cooking oil after purified turmeric. The quality parameters of oil studied were the moisture content, free fatty acids (FFA), and peroxide. The methods used for determination of these parameters were gravimetry for moisture content, acid-base titration for free fatty acids, and iodometric for peroxide. The test results for water from 0.6% to 0.4% free fatty acid from 1.2% to 0.2%, and peroxide levels before and after purification were successively from and 6 meq/g to 4 meq/g, respectively. Only free fatty acids of all three parameters met the requirement of SNI.

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