scholarly journals Spent Coffee Ground Oil as a Potential Alternative for Vegetable Oil Production: Evidence from Oil Content, Lipid Profiling, and Physicochemical Characterization

2021 ◽  
Vol 12 (5) ◽  
pp. 6308-6320
Keyword(s):  
Vegetable Oil ◽  
Vegetable Oils ◽  
Physicochemical Characterization ◽  
Oil Production ◽  
Good Alternative ◽  
Sterol Composition ◽  
Lipid Profiling ◽  
Spent Coffee Ground ◽  
Potential Alternative ◽  
Pharmaceutical Uses

In this work, routinely measured physicochemical indices and lipid profiling of oil extracted from spent coffee grounds (SCG) were evaluated to assess the suitability of SCG as a new candidate for oil production. The obtained results reveal that the oil yield was 18.55±1.5 g/100g. Physicochemical indices were comparable to those of widely consumed vegetable oils in the range set in several studies. The main fatty acids of SCG oil were linoleic acid 43.20±2.19 g/100g, palmitic acid 31.78±2.02 g/100g, and oleic acid 12.68±1.15 g/100g dry basis. For sterol composition, β-sitosterol was the most abundant sterol (44.70±0.01%), followed by stigmasterol (27.57±0.01%) and campesterol (12.16±0.01%). In conclusion, this composition is typical for many other vegetable oils. Therefore, this oil may be considered a good alternative for vegetable oil production for new multi-purpose products such as cosmetic and industrial pharmaceutical uses.

LOCATION OF OILSEED PRODUCTION IN TERMS OF VEGETABLE OIL EXPORT

2020 ◽  
Vol 1 (10) ◽  
pp. 94-100
Author(s):  
Yu. V. RAGULINA ◽  
Keyword(s):  
Seed Production ◽  
Vegetable Oil ◽  
Vegetable Oils ◽  
Sunflower Oil ◽  
World Export ◽  
Oil Export ◽  
Oilseed Production

The article is devoted to the issues of placing seed production in the conditions of world export of vegetable oils. In 2019, the volume of Russian exports of sunflower oil exceeded 3 million tons for a total of $ 2,2 billion, which is about 30% of the vegetable oil produced in the country. In Russia, the main oilseeds are sunflower, rapeseed, and soy. Less common crops include oilseed flax, ginger, mustard, and safflower. It is stated that in 2001–2019, the acreage of all types of oilseeds in the country increased by more than 2 times, and the gross harvest – by 3,3 times, while the yield increased by 1,4 times.

scholarly journals Emulsion of systems containing egg yolk, polysaccharides and vegetable oil

2012 ◽  
Vol 36 (5) ◽  
pp. 543-550 ◽  
Author(s):  
Clitor Junior Fernandes de Souza ◽  
Edwin Elard Garcia Rojas
Keyword(s):  
Fatty Acid ◽  
Droplet Size ◽  
Vegetable Oil ◽  
Vegetable Oils ◽  
Xanthan Gum ◽  
Emulsion Stability ◽  
Egg Yolk ◽  
Emulsifying Properties ◽  
Emulsifying Activity ◽  
Excellent Stability

This work characterizes the emulsifying properties of systems containing egg yolk (0.1; 1.0 and 2.5 % w/v) and polysaccharides (xanthan gum, carrageen, pectin and carboxymethylcellulose) and three different vegetable oils (sunflower, canola, and palm oils). Emulsifying activity and emulsion stability were measured of each combination and it was found the effect of the oil on emulsion stability correlated to the amount of monounsaturated fatty acid. Additionally, increased egg yolk concentration increased emulsifying activity by reducing coalescence of oil droplets. Lastly, 2.5% egg yolk and 0.2% polysaccharide generated emulsions with high emulsifying activity, excellent stability, and droplet size of 4.32 µm.

scholarly journals ANÁLISE DE PESTICIDAS ORGANOCLORADOS EM ÓLEOS VEGETAIS POR CROMATOGRAFIA GASOSA DE ALTA RESOLUÇÃO (HRGC)

2018 ◽  
Vol 35 (3) ◽  
pp. 189
Author(s):  
Eudécio Bonfim dos Santos Dias ◽  
Eliane Da Costa Vilela ◽  
Fernando Mauro Lanças
Keyword(s):  
Solid Phase Extraction ◽  
Vegetable Oil ◽  
Vegetable Oils ◽  
Concentration Level ◽  
Solid Phase ◽  
Agricultural Products ◽  
Phase Extraction ◽  
Human Diet ◽  
Animal Fats ◽  
Chemical Products

Vegetable oil were introduced in human diet in the last decade to change the use of animal fats. The chemical products althrought utilized in correct manner can cause residues in food bring to healt there be a necessity of a constant monitoring of the concentration level the several agricultural products. The answer to this necessity has motivated the development of several of a methodology for simultaneous analysis of aldrin, dieldrin, endrin and endosulfanin vegetable oils by HRGC, using solid phase extraction (SPE) using silica and XAD-2. The recovery was 70-110%.

scholarly journals Factor relationship of the parameters of the harmonic oscillatory system when cleaning the filtration surface of the plant for vegetable oil regeneration

2020 ◽  
pp. 100-102
Author(s):  
Phelix Yakovlevich Rudik ◽  
Natalya Lvovna Morgunova ◽  
Evgeniy Aleksandrovich Sundukov
Keyword(s):  
Shelf Life ◽  
Vegetable Oil ◽  
Vegetable Oils ◽  
Oscillatory System ◽  
Solid Particles ◽  
Design Parameters ◽  
Small Enterprises ◽  
Relationship Of ◽  
Filtration Surface

When processing oilseeds, technologies are needed to obtain valuable vegetable oils by pressing with a long shelf life. Existing technologies for cleaning vegetable oils in small enterprises do not allow cleaning the oil from all undesirable substances and therefore the oils have a short shelf life, quickly oxidize and lose their presentation. The article theoretically substantiates the design parameters of a directional ultrasonic and mechanical oscillatory system for cleaning the filtration surface of the installation from accumulated solid particles in the oil.

scholarly journals Comparative study of properties and fatty acid composition of some neat vegetable oils and waste cooking oils

2019 ◽  
Vol 14 (3) ◽  
pp. 417-425 ◽  
Author(s):  
Omojola Awogbemi ◽  
Emmanuel Idoko Onuh ◽  
Freddie L Inambao
Keyword(s):  
Fatty Acid ◽  
Vegetable Oil ◽  
Vegetable Oils ◽  
Acid Methyl Ester ◽  
Waste Cooking Oil ◽  
Pyrolysis Gas ◽  
Fa Composition ◽  
Acid Methyl ◽  
Waste Cooking Oils ◽  
Cooking Oils

Abstract Vegetable oils have been used as a feedstock for fatty acid methyl ester (FAME) production. The high cost of neat vegetable oil and its impact on food security have necessitated its replacement as a feedstock for FAME by used vegetable oil, also known as waste cooking oil (WCO). This study compares the properties and fatty acid (FA) compositions of samples of neat vegetable oil with those of samples of WCO, collected from restaurants and takeaway outlets at the point of disposal. The samples were subjected to property determination and pyrolysis gas chromatography mass spectrometer (PYGCMS) analysis. Analysis showed that degree of usage and the type of food items originally fried in the oil substantially affected its properties and FA composition. Density of neat vegetable oil varied between 904.3 and 919.7 kg/m3 and of WCO between 904.3 and 923.2 kg/m3. The pH of neat vegetable oil varied between 7.38 and 8.63 and of WCO between 5.13 and 6.61. The PYGCMS analysis showed that neat palm oil contains 87.7% unsaturated FA and 12.3% saturated FA, whereas neat sunfoil contains 74.37% saturated FA and 25% polyunsaturated FA. Generally, neat vegetable oils consisted mainly of saturated FAs and polyunsaturated FAs, whereas the WCO contained mainly of saturated FAs and monounsaturated FAs. This research confirms the suitability of WCO as feedstock for FAME.

scholarly journals Assessing the Impact of Oil Types and Grades on Tocopherol and Tocotrienol Contents in Vegetable Oils with Chemometric Methods

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5076
Author(s):  
Yunqi Wen ◽  
Lili Xu ◽  
Changhu Xue ◽  
Xiaoming Jiang ◽  
Zihao Wei
Keyword(s):  
Vegetable Oil ◽  
Vegetable Oils ◽  
Edible Oils ◽  
The Body ◽  
New Approach ◽  
Sunflower Oils ◽  
Sacha Inchi Oil ◽  
Sacha Inchi ◽  
Oil Refinement ◽  
The Impact

The consumption of vegetable oil is an important way for the body to obtain tocols. However, the impact of oil types and grades on the tocopherol and tocotrienol contents in vegetable oils is unclear. In this study, nine types of traditional edible oils and ten types of self-produced new types of vegetable oil were used to analyze eight kinds of tocols. The results showed that the oil types exerted a great impact on the tocol content of traditional edible oils. Soybean oils, corn oils, and rapeseed oils all could be well distinguished from sunflower oils. Both sunflower oils and cotton seed oils showed major differences from camellia oils as well as sesame oils. Among them, rice bran oils contained the most abundant types of tocols. New types of oil, especially sacha inchi oil, have provided a new approach to obtaining oils with a high tocol content. Oil refinement leads to the loss of tocols in vegetable oil, and the degree of oil refinement determines the oil grade. However, the oil grade could not imply the final tocol content in oil from market. This study could be beneficial for the oil industry and dietary nutrition.

scholarly journals "An order of deep-fried two-by-fours please!"

2007 ◽  
Vol 83 (4) ◽  
pp. 475-477
Author(s):  
P A Cooper ◽  
J. Wang ◽  
Y T Ung
Keyword(s):  
High Temperature ◽  
Key Words ◽  
Vegetable Oil ◽  
Vegetable Oils ◽  
Dimensional Stability ◽  
Water Repellency ◽  
Thermal Modification ◽  
Oil Stability ◽  
Termite Resistance

Thermal modification of wood by immersion in high temperature vegetable oils and other additives impart significant decay and mould fungi resistance, water repellency and dimensional stability. Key words: thermal modification, wood, vegetable oil, decay, termite resistance, oil stability

Assessment of Wetting Kinematics and Cooling Performance of Select Vegetable Oils and Mineral-Vegetable Oil Blend Quench Media

2015 ◽  
Vol 830-831 ◽  
pp. 160-163 ◽  
Author(s):  
K.M. Pranesh Rao ◽  
K. Narayan Prabhu
Keyword(s):  
Vegetable Oil ◽  
Vegetable Oils ◽  
Rice Bran ◽  
Canola Oil ◽  
Rice Bran Oil ◽  
Extraction Process ◽  
Mineral Oil ◽  
Heat Extraction ◽  
Cooling Performance ◽  
Oil Blend

Quench hardening is a process where an alloy is heated to solutionizing temperature and held for a definite period, and then rapidly cooled in a quenching medium. Selection of quenchant that can yield desired properties is essential as it governs heat extraction process during quenching. In the present work, the cooling performance of vegetable oil and mineral-vegetable oil blend quench media was assessed. The vegetable oils used in this work were olive oil, canola oil and rice bran oil. The mineral-vegetable oil blends were prepared by blending 10 and 20 vol. % of rice bran and canola oil in mineral oil. Inconel probe of 12.5mm diameter and 60mm height, instrumented with thermocouples were used to characterize quenchants. The probe was heated to 850°C and quenched in the oil medium. The cooling curves at different locations in the probe were used to study wetting kinematics. Inverse modelling technique was used to estimate spatially dependent metal-quenchant interfacial heat flux. It was found that the vegetable oils exhibited very short vapour blanket stage compared to mineral oil and blends. Faster wetting kinematics obtained with blends resulted in uniform heat transfer compared to that of mineral oil. The temperature distribution in the probe quenched in vegetable oils and blends was more uniform compared to that in mineral oil. It is expected that the parts quenched in vegetable oils and blends would lead to better hardness distribution compared to mineral oils.

Sterol composition of vegetable oils

1998 ◽  
Vol 75 (7) ◽  
pp. 895-895 ◽  
Author(s):  
Ludger Brühl ◽  
Hans-Jochen Fiebig
Keyword(s):  
Vegetable Oils ◽  
Sterol Composition
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