Recent Progress in Microwave-assisted Modification of Vegetable Oils or Their Derivatives

2020 ◽  
Vol 24 (8) ◽  
pp. 870-884
Author(s):  
Jinshuai Zhang ◽  
Yun Hu ◽  
Fei Zhang ◽  
Jianyu Lu ◽  
Jia Huang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Reaction Time ◽  
Free Fatty Acids ◽  
Vegetable Oils ◽  
Recent Progress ◽  
The Other ◽  
Side Reactions ◽  
Microwave Technology ◽  
Microwave Assisted ◽  
Recent Advances

Vegetable oils have been widely used in food, surfactants, lubricants, biodiesel, coatings, and other fields due to their advantages such as renewable, abundant, suitable for further processing, and biodegradable. On the other hand, microwave technology has attracted extensive attention in organic and polymeric chemistry because the technology can greatly shorten the reaction time, improve the yield of products, reduce side reactions, etc. This paper summarized recent advances on the microwave-assisted modification of vegetable oils or their derivatives, such as esterification of free fatty acids, transesterification of triglycerides, epoxidation, and polymerization.

scholarly journals Recent progress in the catalytic transformation of carbon dioxide into biosourced organic carbonates

2021 ◽  
Vol 23 (3) ◽  
pp. 1077-1113 ◽  
Author(s):  
Vatcharaporn Aomchad ◽  
Àlex Cristòfol ◽  
Francesco Della Monica ◽  
Bart Limburg ◽  
Valerio D'Elia ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Fatty Acids ◽  
Vegetable Oils ◽  
Recent Progress ◽  
Catalytic Transformation ◽  
Cyclic Carbonates ◽  
Recent Advances ◽  
Organic Carbonates ◽  
Potential Applications ◽  
Made In

The recent advances made in the catalytic preparation of biobased cyclic carbonates derived from sugars, glycerol, fatty acids/vegetable oils and terpenes are presented, together with a discussion surrounding their potential applications.

ACTIVATION OF THE TRANSESTERIFICATIONS PROCESS OF VEGETABLE OILS TRIGLYCERIDES WITH METHANOL UNDER THE INFLUENCE OF MAGNETIC FIELD

2015 ◽  
Vol 11 (6) ◽  
pp. 3630-3634
Author(s):  
T.A. Mamedova ◽  
Z.M. Aliyeva ◽  
A.E. Aliyeva ◽  
R.T. Samedov ◽  
V.M. Abbasov ◽  
...  
Keyword(s):  
Magnetic Field ◽  
Fatty Acids ◽  
Reaction Time ◽  
Vegetable Oils ◽  
High Yield ◽  
Alkyl Esters ◽  
Sunflower Oils ◽  
The Magnetic Field

The process of producing mono-alkyl esters of fatty acids from cottonseed and sunflower oils under the influence of the magnetic field with intensity  15-45 mT  was  investigated . It was revealed that the use of the energy of  magnetic field allows to reduce the reaction time to 10 times, the excess of used alcohol to 2 times while maintaining high yield of the desired product.

Correlation between free fatty acids of vegetable oils evaluated by rapid tests and by the official method

2007 ◽  
Vol 20 (6) ◽  
pp. 523-528 ◽  
Author(s):  
Cibele Cristina Osawa ◽  
Lireny Aparecida Guaraldo Gonçalves ◽  
Sidnei Ragazzi
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Vegetable Oils ◽  
Official Method ◽  
Rapid Tests

scholarly journals Physico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (Persia americana)

2021 ◽  
Vol 13 (1) ◽  
pp. 96-104
Author(s):  
Jelili Babatunde Hussein ◽  
Joseph Idowu Olaniyi ◽  
Esther Anjikwi Msheliza ◽  
Seember Bernadette Kave
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Iodine Value ◽  
Peroxide Value ◽  
Crude Protein ◽  
The Other ◽  
Partial Substitution ◽  
Standard Methods ◽  
Physico Chemical ◽  
Sensory Qualities

The partial substitution of margarine with mature avocado pear pulp in the production of cookies was investigated. Five cookie samples were produced with avocado pear pulp and margarine blends in the ratios 80:20%, 70:30%, 60:40%, 50:50%, and 100% margarine serve as the control, labeled as B, C, D and E and A, respectively while the other ingredients used remain constant. The physico-chemical (proximate compositions, free fatty acids (FFA), iodine value, and peroxide value) and sensory qualities of the cookies were evaluated using standard methods. The results show ranged in moisture (11.13 to 14.60%), crude protein (6.93 to 7.83%), crude fat (16.00 to 18.03%), ash (1.40 to 2.09%), crude fiber (0.29 to 0.62%), carbohydrate (59.70 to 62.79%), FFA (0.35 to 1.01 mg KOH/g), iodine value (75.63 to 81.17 g I2/100 g) and peroxide value (2.96 to 5.27 meq/kg). The partial substitution of margarine with avocado pear pulp produced nutritious cookies with desirable organoleptic qualities. Also, the results demonstrated that cookies had acceptability up to a 30% level of substitution with avocado pear pulp. The findings indicated the feasibility of avocado pear pulp in fat-reduced cookies preparation, this will reduce the pressure in using only margarine in cookies making and diversify the use of avocado pear.

scholarly journals NMR Determination of Free Fatty Acids in Vegetable Oils

Processes ◽  
2020 ◽  
Vol 8 (4) ◽  
pp. 410 ◽  
Author(s):  
Maria Enrica Di Pietro ◽  
Alberto Mannu ◽  
Andrea Mele
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Vegetable Oils ◽  
31P Nmr ◽  
Waste Cooking Oils ◽  
Pros And Cons ◽  
Application Fields ◽  
Cooking Oils ◽  
13C And 31P Nmr

The identification and quantification of free fatty acids (FFA) in edible and non-edible vegetable oils, including waste cooking oils, is a crucial index to assess their quality and drives their use in different application fields. NMR spectroscopy represents an alternative tool to conventional methods for the determination of FFA content, providing us with interesting advantages. Here the approaches reported in the literature based on 1H, 13C and 31P NMR are illustrated and compared, highlighting the pros and cons of the suggested strategies.

The heterogeneous catalyst system for the continuous conversion of free fatty acids in used vegetable oils for the production of biodiesel

2008 ◽  
Vol 131 (1-4) ◽  
pp. 238-243 ◽  
Author(s):  
Young-Moo Park ◽  
Dae-Won Lee ◽  
Deog-Keun Kim ◽  
Jin-Suck Lee ◽  
Kwan-Young Lee
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Heterogeneous Catalyst ◽  
Vegetable Oils ◽  
Catalyst System

Acidity of oryzanol and its contribution to free fatty acids value in vegetable oils

2006 ◽  
Vol 83 (12) ◽  
pp. 999-1005 ◽  
Author(s):  
A. G. Gopala Krishna ◽  
K. H. Hemakumar ◽  
Sakina Khatoon
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Vegetable Oils
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