Enzymatic Hydrolysis of Used-Frying Oil Using Candida rugosa Lipase

2014 ◽  
Vol 67 (3) ◽  
Author(s):  
Roslina Rashid ◽  
Nor Athirah Zaharudin ◽  
Ani Idris
Keyword(s):  
Fatty Acids ◽  
Immobilized Lipase ◽  
Candida Rugosa ◽  
Frying Oil ◽  
Biodiesel Production ◽  
Human Consumption ◽  
Free System ◽  
Used Frying Oil ◽  
Hydrolysis Process ◽  
Hydrolysis Of

Hydrolysis of used-frying oil had been carried out by using an immobilized lipase from Candida rugosa in solvent-free system. Used-frying oil was considered as the substrate in this study due to abundance amount of used-frying oil present in Malaysia as its disposal problem has become a very serious environmental issue.  The high free fatty acids (FFA) content in used-frying oil has raised the interest for the utilization of this waste into valuable products. Even though used-frying oil is not suitable for human consumption and being extensively used for the biodiesel production, FFA from used-frying oil could be utilized to produce various types of non-edible products. Effects of enzyme loading, water content, reaction temperature, buffer pH and agitation speeds on the hydrolysis process were investigated. The experiments were conducted at constant reaction time of 3 hours. It was found that the effect of variables were very significant on the hydrolysis process.  The hydrolysis process achieved the highest yield of fatty acids at enzyme concentration of 1.5% (w/v), buffer volume to oil volume ratio of 3:1, temperature of 40˚C, pH of 7, and agitation speed of 220 rpm. Under these described conditions, it was found that nearly 97.15±1.31% of hydrolysis degree was achieved with 2533.33±26.67 µmol/ml of fatty acids was produced.

scholarly journals Enzymatic Hydrolysis of Used-Frying Oil Using Candida Rugosa Lipase in Solvent-Free System

2014 ◽  
Vol 67 (2) ◽  
Author(s):  
Roslina Rashid ◽  
Nor Athirah Zaharudin ◽  
Ani Idris
Keyword(s):  
Fatty Acids ◽  
Candida Rugosa ◽  
Agitation Speed ◽  
Frying Oil ◽  
Degree Of Hydrolysis ◽  
Free System ◽  
Used Frying Oil ◽  
Hydrolysis Process ◽  
Solvent Free System ◽  
Hydrolysis Of

The effects of enzymatic hydrolysis of used-frying oil were carried out using an immobilized lipase from Candida rugosa in solvent-free system. Used-frying oil was used as a substrate in this study due to abundance amount of used-frying oil present in Malaysia as its disposal problem become a very serious environmental issue. The high free fatty acids (FFA) content in used-frying oil has raised the interest for the utilization of this waste into valuable products. Even though used-frying oil is not suitable for human consumption and being extensively used for biodiesel production, FFA from used-frying oil could be utilized to produce various types of non-edible products. Effects of enzyme loading, water content, reaction temperature, buffer pH and agitation speed on the degree of hydrolysis were investigated. The experiments were conducted at constant 3 hours reaction time. It was found that the effect of variables were very significant by influencing the hydrolysis process. The hydrolysis process achieved the highest yield of fatty acids at enzyme concentration of 1.5% (w/v), buffer volume to oil volume ratio of 3:1, temperature of 40 ˚C, pH of 7 and agitation speed of 220 rpm. Under these described conditions, nearly 98.1% degree of hydrolysis was achieved. A kinetic model based on Michaelis-Menten equation was used to determine the rate constant of Vmaxand Kmand it was found that the values are20.8333µmol/ml.min and0.0833g/ml respectively which were gained from Lineweaver-Burk plot.

scholarly journals Hydrolysis Activity of Virgin Coconut Oil Using Lipase from Different Sources

Scientifica ◽  
2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
T. A. V. Nguyen ◽  
Truong D. Le ◽  
Hoa N. Phan ◽  
Lam B. Tran
Keyword(s):  
Time Course ◽  
Candida Rugosa ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Porcine Pancreas ◽  
Hydrolysis Degree ◽  
Porcine Pancreas Lipase ◽  
Hydrolysis Process ◽  
Hydrolysis Of ◽  
Different Sources

Two types of lipase, Candida rugosa lipase (CRL) and porcine pancreas lipase (PPL), were used to hydrolyze virgin coconut oil (VCO). The hydrolysis process was carried out under four parameters, VCO to buffer ratio, lipase concentration, pH, and temperature, which have a significant effect on hydrolysis of lipase. CRL obtained the best hydrolysis condition at 1 : 5 of VCO to buffer ratio, 1.5% of CRL concentration, pH 7, and temperature of 40°C. Meanwhile, PPL gave different results at 1 : 4 of VCO to buffer ratio, 2% of lipase concentration, pH 7.5, and 40°C. The highest hydrolysis degree of CRL and PPL was obtained after 16 hours and 26 hours, reaching 79.64% and 27.94%, respectively. Besides, the hydrolysis process was controlled at different time course (every half an hour) at the first 4 hours of reaction to compare the initial hydrolysis degree of these two lipase types. FFAs from hydrolyzed products were isolated and determined the percentage of each fatty acid which contributes to the FFAs mixture. As a result, medium chain fatty acids (MCFAs) made up the main contribution in composition of FFAs and lauric acid (C12) was the largest segment (47.23% for CRL and 44.23% for PPL).

scholarly journals USED FRYING OIL BIODIESEL PRODUCTION: EXPERIMENTAL FACTORIAL DESIGN AND MULTIVARIATE ANALYSIS

Tecno-Lógica ◽  
2009 ◽  
Vol 13 (1) ◽  
pp. 19-24
Author(s):  
Rosana De Cassia de Souza Schneider ◽  
Robson Mocellin ◽  
Marcos Moura Da Trindade ◽  
Luciano Roni Silva Lara ◽  
Marco Flores Ferrão
Keyword(s):  
Multivariate Analysis ◽  
Factorial Design ◽  
Frying Oil ◽  
Biodiesel Production ◽  
Used Frying Oil

RESUMO: Biodiesel é derivado de fontes renováveis e reduz significativamente as emissões atmosféricas. Pode ser obtido de diversos processos, como a alcoolise. Neste trabalho, o biodiesel foi produzido através da alcoolise do óleo de fritura usado de indústrias de alimentação. Um planejamento experimental foi utilizado e os produtos de reação foram analisados por cromatografia gasosa (CG) espectroscopia na região do infravermelho com acessório de reflexão total atenuada horizontal (IV-HATR) e análise exploratória por análise de componentes principais (PCA) e análise hierárquica de grupos (HCA). De acordo com as condições analisadas obteve-se alta conversão em ésteres metílicos. Por IV-HATR, a conversão máxima foi observada em condições experimentais de temperatura ( 50 e 60°C), concentração de catalisador (0,6 e 1,2%) e a 1:8 de relação molar entre óleo e metanol. Também foi possível discriminar por análise quimiométrica, 4 grupos no planejamento experimental e determinar as melhores condições para a produção de biodiesel de óleo de fritura usado.

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

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.

scholarly journals Oil and fatty acid profile of seeds of soybean cultivars and their relationship with biodiesel and feeding

2018 ◽  
Vol 4 (2) ◽  
pp. 101
Author(s):  
Ricardo Del Águila
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Biodiesel Production ◽  
Northeastern Brazil ◽  
Human Consumption ◽  
Minimum Level ◽  
Soybean Cultivars ◽  
Biodiesel Industry

The aim of this study was to evaluate the fatty acid profile in soybean cultivars from northeastern Brazil, materials developed primarily to achieve a minimum level of oil and protein. The purpose is to serve as to warn about the need to modify fatty acids profiles to enhance both the oil for human consumption and that used in biodiesel production. Results showed the predominance of linoleic acid (average 50.1%) followed by oleic acid (27.9%), palmitic acid (11.97%), linolenic acid (6.68%) and stearic acid (3.38%) in the composition of fatty acids. Such condition makes soybean oil less competitive for both human consumption (for its high content of saturated fatty acids) and the biodiesel industry (problems with oxidative stability and flow in the cold). Considerations are also made on conventional and modern techniques to overcome these drawbacks.

scholarly journals Optimization of biodiesel production in a hydrodynamic cavitation reactor using used frying oil

2013 ◽  
Vol 20 (1) ◽  
pp. 322-328 ◽  
Author(s):  
Dyneshwar Ghayal ◽  
Aniruddha B. Pandit ◽  
Virendra K. Rathod
Keyword(s):  
Frying Oil ◽  
Hydrodynamic Cavitation ◽  
Biodiesel Production ◽  
Used Frying Oil
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