Extraction and Characterization of Coffee Oil From Instant-Coffee Waste

The higher demands of fossil energy usage are currently imbalance to its reserves. This issue will give a potency of fossil fuel scarcity that contributes on rising of its cost and disturbing economic stabilization in the future. It is desirable to find another resource which is sustainable and renewable to reduce the dependency on this resource. This study aimed to utilize the oil from instant coffee waste as biodiesel feedstocks. The coffee oil was extracted from instant-coffee waste by Soxhlet extractor and characterized its physical and chemical properties. The solvent extraction through the solid bed of coffee ground performed by five cycles interval using n-hexane as a solvent. Separation processing oil from its hydrocarbon solvent was in a rotary vacuum evaporator and the oil extract collected for further purposes. There was about 17.6% (on a dry weight basis) of coffee oil gained on 20 cycles of extraction. Analysis regarding its physicochemical properties reported that the crude oil has 0.89 g/mL of density, 43.82 mm2/s of kinematic viscosity, 44.47 mg KOH/g of acid value, and 176.40 mg KOH/g of saponification value. The fatty acids composition of the oil provided by GC-MS analyzer showed that unsaturated fatty acids contained, observed as trans-fatty acids rather than cis-fatty acids.

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Analysis of physical, mechanical and chemical properties of seeds and kernels of Jatropha curcas

Research in Agricultural Engineering ◽

10.17221/10/2014-rae ◽

2016 ◽

Vol 61 (No. 3) ◽

pp. 99-105 ◽

Cited By ~ 1

Author(s):

M. Müller ◽

Š. Horníčková ◽

P. Hrabě ◽

J. Mařík

Keyword(s):

Fatty Acids ◽

Vitamin E ◽

Jatropha Curcas ◽

Unsaturated Fatty Acids ◽

Chemical Properties ◽

Acid Value ◽

Chromatography Method ◽

Value Determination ◽

And Chemical Properties

The research was performed to examine the physical, mechanical and chemical properties of seeds and kernels of Jatropha curcas. The test parameters were the dimensions of the seeds and kernels, required energy for oil extraction, determination of fatty acids in the oil by gas chromatography method, determination of the iodine value, determination of the acid value, determination of total polyphenols by the Folin & Ciocault reagent and determination of tocopherols and tocotrienols (vitamin E) by High-performance liquid chromatography. It was ascertained that the size of the seed and kernel varies considerably. Pressing of whole seeds needs more energy (50%) than pressing of kernels. From a chemical point of view it seems to be very appropriate for a production of biofuels. Jatropha curcas contains more polyphenols and vitamin E, which act as antioxidants, than the rape. Due to the low content of unsaturated fatty acids it is chemically suitable to replace the rape-seed oil with Jatropha curcas oil.

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Qualitative composition of purebred and crossbred lamb fat

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/845/1/012087 ◽

2021 ◽

Vol 845 (1) ◽

pp. 012087

Author(s):

A G Gagloev ◽

A N Negreeva ◽

T E Sugareva

Keyword(s):

Fatty Acids ◽

Nutritional Value ◽

Unsaturated Fatty Acids ◽

Chemical Properties ◽

Cholesterol Content ◽

Physical And Chemical Properties ◽

Qualitative Composition ◽

Meat Productivity ◽

Physical And Chemical ◽

And Chemical Properties

Abstract The physical and chemical properties and structure of lamb fat are derived from the qualitative composition and content of saturated and unsaturated fatty acids. Higher levels of saturated fatty acid in sheep fat increase the melting point and yield a solid lard. Characteristic fat deposition in the carcass of young sheep is closely related to meat productivity and nutritional value of mutton. The paper presents the results to prove the influence of the genotype of purebred Tsigai rams and their crosses from the Romanov, Texel and Edilbay rams. Crossbred young animals of all genotypes are proved to have an increased content of polyunsaturated fatty acids. The amount of lipids in intramuscular fat in crossbred Romanov rams is 1.68% more, Texel – 13.97% and Edilbay – 21.79%, while the cholesterol content is lower by 1.47%, 6.35% and 5.21%, respectively.

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Studies on Fatty Acids Composition and Some Valuable Nutrients of Piper nigrum Linn. (Gol Morich)

Dhaka University Journal of Science ◽

10.3329/dujs.v62i2.21967 ◽

2015 ◽

Vol 62 (2) ◽

pp. 65-68

Author(s):

Md Delowar Hossain ◽

Bishwagith Kumer Paul ◽

Sudhangshu Umar Roy ◽

Gour Chandra Saha ◽

Feroza Begum ◽

...

Keyword(s):

Fatty Acids ◽

Dry Matter ◽

Unsaturated Fatty Acids ◽

Acid Value ◽

Black Pepper ◽

Piper Nigrum ◽

Good Source ◽

Fatty Oil ◽

Saponification Value ◽

Physical And Chemical

This study deals with physical and chemical characteristics and some nutritional properties of the fatty oil extracted from Piper nigrum Linn. (Black Pepper). The seeds of Black Pepper contained fatty acids 12.02% of which the saturated and unsaturated fatty acids contributed 68.71% and 31.29%, respectively. The fatty acids identified by GLC are lauric acid (26.93%), myristic (8.26%), palmitoleic (13.47%), palmitic (12.24%), oleic (17.82%), stearic (17.28%) and lignoceric acid (4.00%). The specific gravity and refractive index were recorded as 0.924 at 30°C and 1.461 at 26°C, respectively. The saponification value, iodine value, peroxide value, acid value and percentage of unsaponifiable matter were found to be 177.92, 15.86, 472.97, 8.27 and 43.28, respectively. The moisture content (2.17%), dry matter (97.83%), ash (12.49%), nitrogen (1.85), protein (11.56%), carbohydrate (45.16%), crude fiber (16.66%) and food energy (335.06 g cal-1) showed that Black pepper seeds are good source of dietary fiber. DOI: http://dx.doi.org/10.3329/dujs.v62i2.21967 Dhaka Univ. J. Sci. 62(2): 65-68, 2014 (July)

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Quality attributes of roasted Arabica coffee oil extracted by pressing: composition, antioxidant activity, sun protection factor and other physical and chemical parameters

Grasas y Aceites ◽

10.3989/gya.1144192 ◽

2021 ◽

Vol 72 (1) ◽

pp. e394

Author(s):

B.R. Bögera ◽

A.L.B. Mori ◽

M.C. Viegas ◽

M.T. Benassi

Keyword(s):

Unsaturated Fatty Acids ◽

Radical Scavenging ◽

Acid Value ◽

Sun Protection ◽

Protection Factor ◽

Arabica Coffee ◽

Sun Protection Factor ◽

Mechanical Pressing ◽

Coffee Oil ◽

Physical And Chemical

This research reports a comprehensive characterization of the composition profile and physical and chemical characteristics of roasted Arabica coffee oil obtained by mechanical pressing. The oil presented a peroxide value of 3.21 meq·kg-1 and an acid value of 7.3 mg KOH·g-1. A higher proportion of unsaturated fatty acids (58%), predominantly linoleic (L) and palmitic (P) acids, was observed; PLL and PLP were estimated as the main triacylglycerols. The oil was characterized by high contents in diterpenes and tocopherols (3720 and 913 mg·100g-1, respectively), the presence of caffeine and chlorogenic acids, as well as a high sun protection factor (9.7) and ABTS free radical-scavenging capacity (12.5 mg Trolox·mL-1). Among the 35 volatile compounds studied, furfurythiol and pyrazines were the main components of the oil. These properties showed that roasted coffee oil has good potential for use in food and cosmetics.

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Antibacterial, Compositional and Physicochemical Properties of Guizotia Scabra (Vis.) Chiov. Seed Oil Found on Jos-Plateau-Nigeria

Noble International Journal of Scientific Research ◽

10.51550/nijsr.51.5.9 ◽

2021 ◽

pp. 5-9

Author(s):

Gambo N. N.* ◽

Ibejekwe, S. J. ◽

Ayuba S. D.

Keyword(s):

Fatty Acids ◽

Seed Oil ◽

Chemical Properties ◽

Acid Value ◽

Salmonella Typhi ◽

Gas Chromatography Mass Spectrometry ◽

Saponification Value ◽

Oil Extract ◽

Physical And Chemical ◽

And Chemical Properties

The oil extract of G. scabra seeds was analyzed for its antibacterial, chemical and physical properties. Physical and chemical properties analyzed included moisture content (0.91%), acid value (13.65%), iodine value (132.27), peroxide value (18.58), saponification value (191.03), free fatty acids (6.86%) and density (0.87g/cm3). The oil was found to inhibit the growth of Staphylococcus aureus (SA), Escherichia coli (EC) and Salmonella typhi (ST) at an MIC of 50%. However, there was no effect on Shigella sonnei (SS). The fatty acid composition of the extracted oil was revealed using the Gas chromatography Mass spectrometry (GC-MS) method. A total of 18 components of the oil were identified. Oleic acid (27.07%), 10- undecenoic acid (19.99%), palmitic acid (10.56%) and stearic acid (6.22%) were detected as the dominant fatty acids in the G. scabra seed oil.

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STUDY AND ESTIMATION OF THE RATIO OF 137CS AND 40K SPECIFIC ACTIVITIES IN SANDY AND LOAM SOILS / 137CS IR 40K SAVITŲJŲ AKTYVUMŲ SANTYKIŲ TYRIMAS IR VERTINIMAS PRIESMĖLIO IR PRIEMOLIO DIRVOŽEMYJE

Mokslas - Lietuvos ateitis ◽

10.3846/mla.2011.084 ◽

2011 ◽

Vol 3 (5) ◽

pp. 37-42

Author(s):

Renata Mikalauskienė ◽

Donatas Butkus ◽

Ingrida Pliopaitė Bataitienė

Keyword(s):

Chemical Properties ◽

Dry Weight ◽

Soil Samples ◽

Physical And Chemical Properties ◽

Nuclear Testing ◽

Specific Activities ◽

Physical And Chemical ◽

Chernobyl Nuclear Plant ◽

Properties Of Soil ◽

And Chemical Properties

The present article describes changes in specific activities and fluctuations in the ratio of natural 40K and artificial 137Cs radionuclides in soil samples taken from different places of Lithuanian territory. The samples of soil have been selected from the districts polluted after the accident in Chernobyl nuclear plant performing nuclear testing operations. The study has established the main physical and chemical properties of soil samples and their impact on the concentration of 40K activities. 137Cs/40K specific activities in soil have been observed under the dry weight of the sample that varied from 0.0034 to 0.0240. The results of the study could be used for establishing and estimating 137Csand 40K transfer in the system “soil-plant”. Santrauka Straipsnyje nagrinėjama gamtinės (40K) ir dirbtinės (137Cs) kilmės radionuklidų savitųjų aktyvumų ir jų santykio kaita skirtinguose Lietuvos teritorijos dirvožemiuose. Dirvožemio mėginiai parinkti iš vietovių, kurios buvo labiau užterštos po Černobylio atominės elektrinės avarijos ir buvusių branduolinių bandymų. Tyrimo metu nustatytos pagrindinės fizinės cheminės dirvožemio savybės ir jų poveikis 40K aktyvumų koncentracijai. 137Csir 40K savitieji aktyvumai dirvožemyje tirti esant sausam mėginio svoriui. 137Cs savitieji aktyvumai sausame dirvožemyje svyravo nuo 1,1±1,0 iki 14,3±0,9 Bq/kg, o 40K savitieji aktyvumai – nuo 326±29 iki 740±15 Bq/kg. 137Csir 40K savitųjų aktyvumų santykis skirtingų vietovių dirvožemiuose kito nuo 0,0034 iki 0,0240 Bq/kg. Tyrimo rezultatai gali būti panaudoti, nustatant ir įvertinant 137Csir 40K pernašą sistemoje dirvožemis–augalai.

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STORAGE TEMPERATURE AS A FACTOR OF FAT MIGRATION IN GLAZED SUGARY CONFECTIONERY PRODUCTS

Vestnik of the Russian agricultural science ◽

10.30850/vrsn/2021/5/78-80 ◽

1970 ◽

pp. 78-80

Author(s):

N. B. Kondratyev ◽

Е. V. Kazantsev ◽

O. S. Rudenko ◽

N. А. Petrova ◽

I. А. Belova

Keyword(s):

Fatty Acids ◽

Migration Rate ◽

Unsaturated Fatty Acids ◽

Storage Temperature ◽

Polymorphic Form ◽

Specific Rate ◽

Confectionery Products ◽

Different Temperatures ◽

Physical And Chemical Quality ◽

Physical And Chemical

The fat migration processes by changing the fatty acid composition of individual parts of glazed sweets with praline-type bodies (based on peanuts) during storage at different temperatures was studied. The main mechanism of mass transfer is considered to be the fat migration through the volume of products through the capillaries. The maximum migration rate of the liquid fat phase is at a storage temperature of 23-25 ° C in samples without transisomers of unsaturated fatty acids. Its reduction is possible with the introduction of 20-30% lauric acid into the fat fraction of products. The crystalline structure of the confectionery fats included in the candy fillings has a significant effect on the migration rate of the liquid fat phase into the glaze. The smallest one corresponded to fats in the β-polymorphic form with an admixture of no more than 3% crystals in the β'-polymorphic form. The specific rate of fat migration has been calculated taking into account the size of a glazed sweets model samples. When in storage temperature increases from 18 to 27 ˚С, it increased 1.7 times. The results of studies of changes in the composition of fatty acids of model samples individual parts of glazed sweets during storage at temperatures of 18 and 27 °C are presented. The proposed approach makes it possible to predict the fat migration processes rate. The comprehensive assessment methodology, which includes the determination of physical and chemical quality indicators during storage, the regularities of fat migration and microbiological changes, will justify the requirements for the technology parameters and the recipe composition of glazed sugary confectionery products with a given expiration date.

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DETERMINATION OF CHEMICAL PROPERTIES, COMPOSITION OF FATTY ACID, CAROTENOIDS AND TOCOPHEROLS OF DEGUMMED AND NEUTRALIZED RED FRUIT (Pandanus conoideus) OIL

Jurnal Teknologi ◽

10.11113/jurnalteknologi.v82.14820 ◽

2020 ◽

Vol 82 (6) ◽

pp. 71-78

Author(s):

Zita Letviany Sarungallo ◽

Budi Santoso ◽

Risma Uli Situngkir ◽

Mathelda Kurniaty Roreng ◽

Meike Meilan Lisangan

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Water Content ◽

Acid Composition ◽

Unsaturated Fatty Acids ◽

Chemical Properties ◽

Carotenoid Content ◽

Fruit Oil ◽

Β Carotene

Refining of crude red fruit oil (CRFO) through the degumming and neutralization steps intended to produce oil free of impurities (non triglycerides) such as phospholipids, proteins, residues and carbohydrates, and also reducing the amount of free fatty acids (FFA). This study aims to determine the effect of red fruit oil purification through degumming and neutralization stages on chemical properties, fatty acid composition, carotenoid content and tocopherol of red fruit oil (RFO). The results showed that degumming of CRFO did not affect the decrease in water content, FFA levels, peroxide numbers, iodine values, carotenoids and tocopherols content; but decrease in levels of phosphorus, β-carotene and α-tocopherol. Neutralization of degummed-RFO (DRFO) did not affect the decrease in water content, iodine value, carotenoid, tocopherol and α-tocopherol; but the FFA levels, peroxide number, phosphorus and β-carotene levels decreased significantly. The fatty acid composition of RFO was dominated by unsaturated fatty acids (± 75%), which increases through degumming and neutralization stages. β-carotene is more sensitive than α-tocopherol during refining process of crude oil, but in general, this process can improve the RFO quality.

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Physical and chemical characteristics and fatty acids composition of seeds oil isolated from Camelina sativa (L) cultivated in Mongolia

Mongolian Journal of Chemistry ◽

10.5564/mjc.v14i0.205 ◽

2014 ◽

Vol 14 ◽

pp. 80-83 ◽

Cited By ~ 1

Author(s):

B Chantsalnyam ◽

Ch Otgonbayar ◽

O Enkhtungalag ◽

P Odonmajig

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Mineral Elements ◽

Camelina Sativa ◽

Chemical Characteristics ◽

Oilseed Crop ◽

Fatty Acids Composition ◽

Physical And Chemical Characteristics ◽

Physical And Chemical

Camelina sativa L is a cruciferous oilseed plant. This plant is cultivated as an oilseed crop mainly in Europe and in North America and over the past years the cultivation has arranged in our country. The analyzed oil is obtained from the seeds of Camelina sativa L, growing in Bornuur, Tuv province. The goal of this study was to determine the physical and chemical characteristics and fatty acids composition of Camelina sativa L seed oil cultivated in Mongolia. According to our analysis total lipid was determined 38.52 %, moisture 4.80 % and total mineral elements 4.02 %, respectively. Mineral elements in Camelina sativa L seeds contain calcium (0.56 %), phosphorous (1.22 %), potassium (1.39 %), magnesium (0.53 %) in dominated amounts; iron, zinc, manganese and copper in trace amounts. Eight nonessential amino acids in seeds of this plant with total amount of 75.9 % were identified; phenylalanine was detected in highest amount among the all identified amino acids, while lysine, tryptophan and arginine are followed. The following characteristics in Camelina sativa seeds oil were determined. The refractive index was 1.4774 at 20°C, the peroxide value of fresh oil was 0.03 meq H2O2 /kg, saponification value 185.8 mg KOH/g, iodine value 143.33 g J2 and acidic value 6.27 mg KOH /g. Carotenoid was determined as 16.77 mg %, by spectrometry in Camelina sativa seeds oil. The analysis of fatty acids composition showed that there are 12.5 % saturated and 87.5 % unsaturated fatty acids. In particular, oleic acid (C18:1) 14.0 %, linoleic acid (C18:2) 9.0 %, α-linolenic acid (C18:3) 10.5 % and gondoic acid (C20:1) 32.8 %, were composed the major part of unsaturated fatty acids. DOI: http://dx.doi.org/10.5564/mjc.v14i0.205 Mongolian Journal of Chemistry 14 (40), 2013, p80-83

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Chemical Properties and Fatty Acid Composition of Palado Seed Oil (Aglaia sp) Extracted Using Chloroform Solvent

Walailak Journal of Science and Technology (WJST) ◽

10.48048/wjst.2021.10587 ◽

2021 ◽

Vol 18 (4) ◽

Author(s):

Syamsul RAHMAN ◽

Salengke Salengke ◽

Abu Bakar TAWALI ◽

Meta MAHENDRADATTA

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Seed Oil ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Chemical Properties ◽

Raw Material ◽

Food Ingredients

Palado (Aglaia sp) is a plant that grows wild in the forest around Mamuju regency of West Sulawesi, Indonesia. This plant is locally known as palado. Palado seeds (Aglaia sp) can be used as a source of vegetable oil because it contains approximately 14.75 % oil, and it has the potential to be used as food ingredients or as raw material for oil production. The purpose of this study was to determine the chemical properties and the composition of fatty acids contained in palado seed oil (Aglaia sp). The employed method involved the use of palado fruit that had been processed to be palado seed and undergoing flouring process. Palado flour was produced by the extraction process by using chloroform solvent with the soxhlet method. The characteristics of the chemical properties in the oil produced were analyzed by using a standard method, including iodine, saponification, and acid values. The analysis of fatty acid composition was conducted by using gas chromatography. The results showed that palado oil extracted with hexane had an iodine value of 15.38 mg/g, saponification value of 190.01 mg KOH/g, and acids value of 1.961 mg KOH/g. The fatty acid composition of the palado seed oil consisted of saturated fatty acids (41.601 %), which included palmitic acid (41.062 %), myristic acid (0.539 %), and unsaturated fatty acids (45.949 %), which included mono-unsaturated fatty acids (MUFA) such as (22.929 %), oleic acid and poly-unsaturated fatty acids (PUFA), which was linoleic acid (23.020 %).

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