scholarly journals Enhanced sophorolipid production and effective conversion of waste frying oil using dual lipophilic substrates

2021 ◽  
Author(s):  
yoshihiko Hirata ◽  
Keisuke Igarashi ◽  
Akiko Ueda ◽  
Glen Lelyn Quan
Keyword(s):  
Oleic Acid ◽  
Palm Oil ◽  
Industrial Production ◽  
Fermentation Process ◽  
Palm Olein ◽  
Culture Medium ◽  
Frying Oil ◽  
Waste Frying Oil ◽  
Frying Oils ◽  
Biological Sources

Abstract A highly efficient sophorolipid (SL) fermentation process using dual lipophilic substrates (DLS) was developed. Using DLS consisting of palm oil and oleic acid in the flask fermentation with SL-producing yeast Starmerella bombicola, the productivity and yield of SL improved 2.4- and 1.7-times, in comparison to when using palm olein alone. In the jar fermentation process with DLS, the SL productivity and yield of 127 g/L and 62.4% was achieved in 7 days, with the complete consumption of residual lipophilic substrates in the culture medium. This process was successfully applied to the effective conversion of waste frying oil to SL, maintaining a high SL productivity and yield of 142.8 g/L and 72% in 9 days. It is concluded that the newly developed fermentation process with DLS can be useful for industrial production of SL from renewable biological sources, especially waste frying oils.

Safety Factors of Oils Marketed in Iran and Applicable Strategies in Control of Food Derived Cardiovascular Diseases

2020 ◽  
Vol 16 (4) ◽  
pp. 571-577
Author(s):  
Ali Jamali ◽  
Masoumeh Moslemi ◽  
Naeimeh Akramzadeh ◽  
Amin M. Khaneghah ◽  
Manouchehr Dadgarnejad
Keyword(s):  
Palm Oil ◽  
Edible Oils ◽  
Communicable Disease ◽  
Saturated Fatty Acids ◽  
The Body ◽  
Frying Oil ◽  
Local Market ◽  
Frying Oils ◽  
Rancimat Method ◽  
The Stability

Background: The proposed criteria for a healthy daily diet play a drastic role in the prevention of non-communicable disease. Several cases of acute and chronic diseases occurred due to the presence of toxic and unsafe agents in the body. Trans and some saturated fatty acids as an example of these unfavorable components, could pose some dangerous effects on human health such as cardiovascular disease. Objective: In the current study, health criteria were undertaken to evaluate the safety of collected edible oils samples from Iranian market, and then some of the approaches for elimination and control of arisen health concerns were discussed. Methods: Totally 18 edible oil samples including cooking oil (n=5), frying oil (n=9) and table margarine (n=4) were collected from Tehran local market and were analyzed in 2016. The fatty acid profile was determined by using gas chromatography equipped with a flame ionization detector. Furthermore, the stability of frying oil was also measured by the Rancimat method. Results: All samples contained the trans and saturated fats in concentrations lower than the maximum recommended values (1%, 2% and 4% of trans for cooking oils, frying oils and table margarines, and 30% and 48% of saturation in frying oils and table margarines, respectively). The frying oils demonstrated the desired stability against high temperatures. Optimization of stability was done mainly by the addition of palm oil to the formula in the past. However, based on the fact of the high saturation of palm oil and its carcinogenicity under uncontrolled consumption, a risk assessment conducted in Iran led to the limited import of palm oil. This approach resulted in the production of healthier alternatives in the country. Conclusion: The usage of applicable approaches such as inter-esterification, fractionation and blending by more stable oils fractions is suggested to achieve healthier products.

Formulation of Stable Frying Oil for Food Industry by Using Various Edible Oils and Antioxidants

2019 ◽  
Vol 15 (7) ◽  
pp. 672-677 ◽  
Author(s):  
Aziz H. Rad ◽  
Behzad Ebrahimi ◽  
Fakhreddin Homayoonpour ◽  
Aydin Tabrizi ◽  
Darya A. SalmasI ◽  
...  
Keyword(s):  
Palm Olein ◽  
Corn Oil ◽  
Edible Oils ◽  
Synergistic Effects ◽  
Ascorbyl Palmitate ◽  
Polar Compounds ◽  
Frying Oil ◽  
Antioxidant Compounds ◽  
Frying Oils ◽  
Frying Process

Background: Frying oils are important nutrition due to their significant changes during the frying process. These changes can cause serious health problems in consumers. Methods: The aims of this 3-stage study were to investigate chemical changes of Total Polar Compounds (TPC), Peroxide Value (PV), Free Fatty Acid (FFA), Anisidine Value (AV) and TOTOX Value (TV) during heating of four improved frying oil formulations including super palm olein, sunflower, rapeseed and corn oil and to assess their frying quality, blends and subsequent changes using various antioxidant compounds, including ter-butyl Hydroquinone (TBHQ) and its mixture with Ascorbyl Palmitate (ASCP). Results: Results showed that the best formulation at the end of frying time was FO5 including 1:1 super palm olein and corn oil containing 120 ppm of TBHQ, 120 ppm of ASCP and 0.01% of Citric Acid (CA). This formulation showed the minimum TPC, PV, TV and FFA, compared to those other formulations. Conclusion: Furthermore, AP was demonstrated to include synergistic effects on TBHQ in preventing thermal deterioration of the frying oils.

Comparative study of emissions from stationary engines using biodiesel made from soybean oil, palm oil and waste frying oil

2017 ◽  
Vol 70 ◽  
pp. 1376-1392 ◽  
Author(s):  
Márcio de Almeida D´Agosto ◽  
Marcelino Aurélio Vieira da Silva ◽  
Luíza Santana Franca ◽  
Cíntia Machado de Oliveira ◽  
Manuel Oliveira Lemos Alexandre ◽  
...  
Keyword(s):  
Comparative Study ◽  
Soybean Oil ◽  
Palm Oil ◽  
Oil Palm ◽  
Frying Oil ◽  
Waste Frying Oil

Biodiesel production from mixtures of waste fish oil, palm oil and waste frying oil: Optimization of fuel properties

2015 ◽  
Vol 133 ◽  
pp. 152-160 ◽  
Author(s):  
Vanessa F. de Almeida ◽  
Pedro J. García-Moreno ◽  
Antonio Guadix ◽  
Emilia M. Guadix
Keyword(s):  
Fish Oil ◽  
Palm Oil ◽  
Oil Palm ◽  
Frying Oil ◽  
Fuel Properties ◽  
Biodiesel Production ◽  
Waste Frying Oil

Potential of Palm Oil Empty Fruit Bunch as Biogas Substrate

2019 ◽  
Vol 2 (1) ◽  
pp. 59-64
Author(s):  
Vincentius Vincentius ◽  
Evita H. Legowo ◽  
Irvan S. Kartawiria
Keyword(s):  
Palm Oil ◽  
Fermentation Process ◽  
Biogas Production ◽  
Wastewater Sludge ◽  
Empty Fruit Bunch ◽  
Alternative Source ◽  
The Earth ◽  
The One ◽  
Wet Fermentation ◽  
Water Ratio

Natural gas is a source of energy that comes from the earth which is depleting every day, an alternative source of energy is needed and one of the sources comes from biogas. There is an abundance of empty fruit bunch (EFB) that comes from palm oil plantation that can become a substrate for biogas production. A methodology of fermentation based on Verein Deutscher Ingenieure was used to utilize EFB as a substrate to produce biogas using biogas sludge and wastewater sludge as inoculum in wet fermentation process under mesophilic condition. Another optimization was done by adding a different water ratio to the inoculum mixture. In 20 days, an average of 6gr from 150gr of total EFB used in each sample was consumed by the microbes. The best result from 20 days of experiment with both biogas sludge and wastewater sludge as inoculum were the one added with 150gr of water that produced 2910ml and 2185ml of gas respectively. The highest CH 4 produced achieved from biogas sludge and wastewater sludge with an addition of 150gr of water to the inoculum were 27% and 22% CH 4 respectively. This shows that biogas sludge is better in term of volume of gas that is produced and CH percentage.

scholarly journals Enzymatic Transesterification of Waste Frying Oil from Local Restaurants in East Colombia Using a Combined Lipase System

2020 ◽  
Vol 10 (10) ◽  
pp. 3566
Author(s):  
Mary Angélica Ferreira Vela ◽  
Juan C. Acevedo-Páez ◽  
Nestor Urbina-Suárez ◽  
Yeily Adriana Rangel Basto ◽  
Ángel Darío González-Delgado
Keyword(s):  
Reaction Time ◽  
Methyl Esters ◽  
Enzyme Concentration ◽  
Operating Conditions ◽  
Frying Oil ◽  
Biodiesel Production ◽  
Optimum Operating ◽  
Waste Frying Oil ◽  
Production Chain ◽  
Enzymatic Transesterification

The search for innovation and biotechnological strategies in the biodiesel production chain have become a topic of interest for scientific community owing the importance of renewable energy sources. This work aimed to implement an enzymatic transesterification process to obtain biodiesel from waste frying oil (WFO). The transesterification was performed by varying reaction times (8 h, 12 h and 16 h), enzyme concentrations of lipase XX 25 split (14%, 16% and 18%), pH of reaction media (6, 7 and 8) and reaction temperature (35, 38 and 40 °C) with a fixed alcohol–oil molar ratio of 3:1. The optimum operating conditions were selected to quantify the amount of fatty acid methyl esters (FAMEs) generated. The highest biodiesel production was reached with an enzyme concentration of 14%, reaction time of 8 h, pH of 7 and temperature of 38 °C. It was estimated a FAMEs production of 42.86% for the selected experiment; however, best physicochemical characteristics of biodiesel were achieved with an enzyme concentration of 16% and reaction time of 8 h. Results suggested that enzymatic transesterification process was favorable because the amount of methyl esters obtained was similar to the content of fatty acids in the WFO.

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