Oxidative Stability, Physicochemical, and Sensory Characteristics of Vegetable Oils at Their Induction Periods

The rising demand for environmentally acceptable lubricant has led researchers to look to vegetable oils as an alternative to petroleum based lubricants. Vegetable oils have radically distinctive properties owing to their unique chemical structure which have greater ability to lubricate and have higher biodegradability. In spite of advantages, they are limited to inadequate thermo-oxidative stability and poor low-temperature properties which hinder their utilization. In the present study in order to produce a bio lubricant with good thermo-oxidative stability, rapeseed oil was subjected to two different chemical modification techniques viz., epoxidation method and successive transesterification method. The thermo-oxidative stability of formulated oil was analysed using Thermo Gravimetric Analysis (TGA). TGA analysis divulges that the thermo-oxidative stability of rapeseed oil was greatly improved with the epoxidation method in comparison with the successive transesterification method.

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Determination of the oxidative stability of vegetable oils by rancimat and conductivity and chemiluminescence measurements

Journal of the American Oil Chemists Society ◽

10.1007/bf02523413 ◽

1996 ◽

Vol 73 (8) ◽

pp. 1039-1043 ◽

Cited By ~ 59

Author(s):

Bertrand W. Mathäus

Keyword(s):

Oxidative Stability ◽

Vegetable Oils

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Physical, chemical and sensory characteristics of cooked meat emulsion style products containing vegetable oils

International Journal of Food Science & Technology ◽

10.1111/j.1365-2621.1996.323-26.x ◽

1996 ◽

Vol 31 (2) ◽

pp. 189-194 ◽

Cited By ~ 45

Author(s):

John Ambrosiadis ◽

Kyriakos P. Vareltzis ◽

Spyros A. Georgakis

Keyword(s):

Vegetable Oils ◽

Sensory Characteristics ◽

Meat Emulsion ◽

Physical Chemical ◽

Cooked Meat

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Blending of Soybean Oil with Selected Vegetable Oils: Impact on Oxidative Stability and Radical Scavenging Activity

Asian Pacific Journal of Cancer Prevention ◽

10.7314/apjcp.2014.15.6.2583 ◽

2014 ◽

Vol 15 (6) ◽

pp. 2583-2589 ◽

Cited By ~ 12

Author(s):

Yang Li ◽

Wen-Jun Ma ◽

Bao-Kun Qi ◽

Sami Rokayya ◽

Dan Li ◽

...

Keyword(s):

Soybean Oil ◽

Oxidative Stability ◽

Vegetable Oils ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Scavenging Activity

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Evaluation of Dominant Parameters in Lipase Transesterification of Cottonseed Oil

Transactions of the ASABE ◽

10.13031/trans.13003 ◽

2019 ◽

Vol 62 (2) ◽

pp. 467-474 ◽

Cited By ~ 2

Author(s):

Stanley Anderson ◽

Terry Walker ◽

Bryan Moser ◽

Caye Drapcho ◽

Yi Zheng ◽

...

Keyword(s):

Fatty Acid ◽

Oxidative Stability ◽

Fatty Acid Methyl Esters ◽

Methyl Esters ◽

Cottonseed Oil ◽

Molar Ratio ◽

Chromatography Method ◽

Induction Periods ◽

Acid Methyl ◽

The Difference

Abstract. Eversa Transform was used as an enzymatic catalyst to transform glandless and crude (heavy pigment) cottonseed oils into biodiesel. The oils were reacted with methanol at a 6:1 molar ratio with modified amounts of water, lipase, and temperature. Reactions were conducted in the presence of lipase and water at doses of 2, 5, and 8 wt% and 1, 3, and 6 wt%, respectively. Product composition and conversion were determined using the gas chromatography method of ASTM D6584. Oxidative stability was determined following EN 15751. The conversion to fatty acid methyl esters averaged 98.5% across all samples. Temperature had the most significant effect on conversion (p < 0.0035). Lipase and water dosages did not affect conversion, while each had an effect with temperature that was significant across the difference between 3 and 1 wt% water content and between 8 and 5 wt% enzyme content between the two temperatures (p = 0.0018 and 0.0153), respectively. Induction periods (oxidative stability) of the glandless and crude cottonseed oils were significantly different, but there was no difference between the two oil conversions based on oil type. Keywords: Biodiesel, Cottonseed oil, Fatty acid methyl esters, Lipase, Oxidative stability, Transesterification.

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