scholarly journals INVESTIGATION OF QUALITATIVE PARAMETERS IN SOAP PRODUCED FROM BLEND OF NEEM AND CASTOR OIL

2021 ◽  
Vol 36 (2) ◽  
pp. 20-25
Author(s):  
A.H Usman ◽  
B. Mukhtar
Keyword(s):  
Fatty Acids ◽  
Vegetable Oils ◽  
Chemical Compound ◽  
Castor Oil ◽  
Edible Oils ◽  
Neem Oil ◽  
Different Types ◽  
Soap Production

Soap is a chemical compound formed by interaction of fatty acids and metal radicals. Different types of vegetable oils have been found to be good candidates for soap production due to their saponifiable nature. However, edible oils are often expensive to use for soap production due to competing demand between commercial and domestic buyers. So, in this work, blend of nonedible neem and castor oils were used at different proportions to produce various soap samples. The foregoing was achieved via the two well-known processes of soap production, that is; the hot and cold processes. The work investigated the parameters that influence the quality of soap and determined their optimum values using various blends of the oils. Six samples were produced, and their properties analyzed and compared with two commercial samples to determine a blend with the most desirable qualities. The yield, foamability, pH, hardness and cleansing power of the produced soap samples were determined. It was found that the blend of 60 ml neem oil and 40 ml castor oil was the best with a yield of 70.4%, foamability of 11.8 cm, pH of 10.42 and a high cleansing power. The results were found to be consistent with those of the two commercial samples used as controls. Keywords: Castor, cleansing power, foamability, hardness, neem, oil, soap samples

Application of Benzyl Ester of Modified Vegetable Oils as Rubber Processing Oils

2011 ◽  
Vol 415-417 ◽  
pp. 1164-1167 ◽  
Author(s):  
Hasleena Boontawee ◽  
Charoen Nakason ◽  
Azizon Kaesaman ◽  
Anoma Thitithammawong ◽  
Sopa Chewchanwuttiwong
Keyword(s):  
Fatty Acids ◽  
Vegetable Oils ◽  
Dynamic Mechanical Properties ◽  
Benzyl Ester ◽  
Molar Ratio ◽  
Mixing Energy ◽  
Rubber Compounds ◽  
Different Types ◽  
Benzyl Esters ◽  
Hydrolysis Of

Benzyl esters of fatty acids based on three types of vegetable oils (i.e., coconut, palm, and soybean oils) were in-house prepared. They were used as alternative rubber processing oil to replace conventional aromatic oil which has been banned by European community since December 2009. Fatty acids were first prepared by hydrolysis of vegetable oils and thereafter esterified with benzyl alcohol in the presence of sulfuric acid as a catalyst. The reaction based on molar ratio of fatty acid:benzyl alcohol:sulfuric acid was set at 1.5:1.0:0.05 gave yield of benzyl esters higher than 80%. Rubber compounds containing different types of benzyl ester were prepared according to the standard formulation of ASTM 3184. It was found that the processing oil in the form of benzyl esters is possible to use instead of aromatic oil in rubber formulation. Various parameters and properties include mixing energy, Mooney viscosity, curing, mechanical and dynamic mechanical properties of rubber compounds and vulcanizates have been investigated.

scholarly journals Study of UV Transmission through a Few Edible Oils and Chicken Oil

2013 ◽  
Vol 2013 ◽  
pp. 1-5 ◽  
Author(s):  
K. Anil Kumar ◽  
K. Viswanathan
Keyword(s):  
Uv Radiation ◽  
Vegetable Oils ◽  
High Latitude ◽  
Edible Oils ◽  
Atmospheric Ozone ◽  
Human Beings ◽  
Neem Oil ◽  
Solar Uv ◽  
The Tropics ◽  
Absorption Characteristics

Effects of solar UV radiation on the biosphere are well known and a lot of studies are going on to reduce its dangerous effects on human beings. Atmospheric ozone layer is not uniform over the globe, so that less ozone over tropics makes it receive more UV insolation, than high latitude places. People in the tropics are continuously exposed to high UV dosage, leading to skin reddening and the dangerous “sun stroke.” In southern India people use some vegetable oils to protect the skin from sun heat. Studies of “sun stroke” show that people having skin of moderate colour are the main victims. In some parts of Southern Kerala like Kottayam, Ernakulam, and Alappuzha traditional people were using oil extracted from chicken, called “chicken oil,” for the treatment of “heat burns” and other types of burns. This motivated us to study the UV absorption characteristics of chicken oil, and compare them with that of other commonly used vegetable oils. It is found that the chicken oil shows maximum absorption of UV radiation of about 85%, and neem oil shows absorption of about 60%. Other oils show comparatively very low absorption of UV radiation. So this property of chicken oil may be the reason for using it as remedy for heat burns.

Analysis of Rice Bran Oil Adulterated with other Edible Oils by GC

2013 ◽  
Vol 781-784 ◽  
pp. 1806-1810
Author(s):  
Hong Xia Li ◽  
Min Zhi ◽  
Xin Lu ◽  
Jun Jie Zhang ◽  
Mei Ting Li
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Rice Bran ◽  
Palm Oil ◽  
Sunflower Oil ◽  
Edible Oils ◽  
Rice Bran Oil ◽  
Cottonseed Oil ◽  
The People

Since rice bran oil (RBO) is well-known by consumer and more expensive than other oils, some RBO is adulterated with other cheap oils, such as cottonseed oil (CO), palm oil (PO), sunflower oil (SFO) and soybean oil (SO). The types and content of FAs in RBO changes great after adulterated, this will seriously affect the quality of the rice and the people health. In this study, GC was used to detect the change of fatty acids (FAs) after adulterated with those inferior oils. The analysis will provide a reference for the RBO adulteration problem.

scholarly journals Evaluation of Hexane Content in Edible Vegetable Oils Consumed in Iran

2017 ◽  
Vol 1 (1) ◽  
pp. 27-30 ◽  
Author(s):  
Mojtaba Yousefi ◽  
Mojtaba Yousefi ◽  
Hedayat Hosseini
Keyword(s):  
Vegetable Oils ◽  
Edible Oils ◽  
Solid Phase ◽  
The European Union ◽  
Hexane Content ◽  
Flame Ionization ◽  
Different Types ◽  
Sunflower Oils ◽  
Canola Oils ◽  
Solvent Residue

Solvent residue such as hexane in foodstuff, especially edible oil could be considered as the undesirable substances when exceeds maximum residue limit (MRL). The aim of this study is to determine the hexane content in various brands of edible oils. Totally forty samples (23 brands) of different types of vegetable oils including frying oils (n=14), blended oils (n=13), sunflower oils (n=6), corn oils (n=5) and canola oils (n=2) from Iran´s market were analyzed for hexane content using solid phase microextraction gas chromatography equipped with a flame-ionization detector (SPME)-GC-(FID). The hexane residue was detected in thirty-six out of forty examined samples, ranged from lower than LOD to 42.6 µg/kg. However, in all of them hexane content were below the MRL of 1 mg/kg which set by the European Union.

scholarly journals Assessment of quality of edible vegetable oils accessed in Gondar City, Northwest Ethiopia

2019 ◽  
Vol 12 (1) ◽  
Author(s):  
Yonnas Adugna Negash ◽  
Dagnachew Eyachew Amare ◽  
Bikes Destaw Bitew ◽  
Henok Dagne
Keyword(s):  
Vegetable Oils ◽  
Edible Oils ◽  
Acid Value ◽  
Quality Parameters ◽  
Northwest Ethiopia ◽  
Oxidation Products ◽  
Cross Sectional ◽  
Quality Deterioration ◽  
Niger Seed

Abstract Objective Edible vegetable oils are prone to quality deterioration through oxidation and microbial degradation resulting in nutritional loss and off-flavors. Quality deterioration may contribute in the formation of oxidation products that are reactive and toxic, which ultimately pose health risks including cancer and inflammation. The objective of this study was to assess quality of both imported and locally made edible vegetable oils accessed in Gondar City, Ethiopia. Cross-sectional study design was used to collect 60 samples randomly; 30 from locally made (Niger seed at market 14, Niger seed at production center 11, sunflower at the market 5) and 30 from imported palm oil brands (Avena 11, Hayat 4, Jersey 5 and Chef 10). Results The mean value for: moisture content (%) (0.333 ± 0.08 while 0.089 ± 0.11), specific-gravity (0.823 ± 0.14 and 0.807 ± 0.115), peroxide value (15.09 ± 1.61 and 7.05 ± 0.102 mill-equivalents of oxygen/kg), acid value (2.43 ± 0.9 and 0.98 ± 0.23 mg KOH/g oil) and iodine value (115.63 ± 6.77 and 21.8 ± 3.4 g I2/100 g oil) for local and imported edible oils, respectively. The results highlight that all rancidity quality parameters of the locally made oil samples were not within the joint WHO/FAO standards whilst the imported oils showed a greater fatty acid saturation.

scholarly journals Pengurangan Kadar Digliserida dan Asam Lemak Bebas dalam Minyak Sawit Kasar Menggunakan Adsorben

2017 ◽  
Vol 37 (1) ◽  
pp. 49
Author(s):  
Khoerul Bariyah ◽  
Nuri Andarwulan ◽  
Purwiyatno Hariyadi
Keyword(s):  
Fatty Acids ◽  
Palm Oil ◽  
Bleaching Earth ◽  
Contact Process ◽  
Reduction Process ◽  
Crude Palm Oil ◽  
Different Types ◽  
Mcpd Esters

Indonesia is the world’s largest crude palm oil (CPO) producer and consumer in 2014. Components that affect the quality of CPO are diglycerides (DAGs) and free fatty acids (FFA). DAGs in palm oil are known as the precursor of 3-MCPD esters, while higher content of FFA could influence the oil stability. The contact of CPO with adsorbent could affect the present of DAG and FFA in CPO. The purpose of this study was to determine the best type of adsorbent in reducing DAGs and FFA in CPO with emphasis on the characteristics of the adsorbent and adsorbate. This study was carried out by using three different types of CPO quality and six different types of adsorbent (carbon active, MgO, Magnesol R-60, and 3 types of bleaching earth). The contact process of CPO with different adsorbents were carried out at a temperature of 50-60 °C (without vacuum) for adsorbents selection and 90 °C (under vacuum) for 30 minutes at a dose of adsorbent 1 and 3 %. The contact process of different adsorbents with CPO have not been able to reduce both DAGs and FFA significantly at the non vacuum condition in three differents CPO sample. The combination of MgO and bleaching earth type 1 could reduce FFA up to 70 % reaching the content of 14 % at vacuum conditions, but did not reduce DAGs of CPO. Different CPO quality and adsorbent characteristics will affect the reduction process of FFA and DAGs. ABSTRAKIndonesia merupakan negara produsen sekaligus konsumen minyak sawit kasar (Crude Palm Oil/CPO) terbesar di dunia pada tahun 2014. Salah satu komponen yang mempengaruhi kualitas CPO adalah digliserida (DAG) dan asam lemak bebas (ALB). DAG dalam minyak sawit adalah prekursor pembentuk senyawa karsinogen 3-MCPD ester, sedangkan ALB yang tinggi dapat mempengaruhi stabilitas minyak. Proses kontak adsorben ke dalam CPO akan mempengaruhi keberadaan kedua komponen tersebut. Tujuan penelitian ini adalah untuk menentukan jenis adsorben yang paling baik dalam mengadsorp digliserida dan asam lemak bebas dalam CPO dengan menitikberatkan pada karakteristik adsorben dan adsorbat. Penelitian dilakukan terhadap 3 jenis CPO (nilai ALB: 4, 6, dan 14) dan 6 jenis adsorben (arang aktif, MgO, Magnesol R-60, dan 3 jenis bleaching earth). Proses kontak dilakukan pada suhu 50 – 60 °C (tanpa vakum) untuk seleksi adsorben dan 90 °C (dengan vakum) selama 30 menit dengan dosis adsorben 1 dan 3 %. Proses kontak adsorben pada CPO dengan kondisi adsorpsi tanpa vakum belum dapat menurunkan DAG dan ALB secara signifikan terhadap ketiga jenis CPO. Kombinasi antara adsorben bleaching earth tipe 1 dan MgO dapat menurunkan ALB hingga 70 % pada CPO dengan ALB 14 % pada kondisi vakum, tetapi tidak dapat menurunkan DAG. Karakterisitik CPO dan adsorben mempengaruhi proses reduksi ALB dan DAG.

scholarly journals Examination the Quality of Oil Obtained from Cornelian Cherry (Cornus mas L.) Seeds as an Additive in the Production of Cosmetic Preparations and Food Supplements

2021 ◽  
Vol 8 (1) ◽  
pp. 1-6
Author(s):  
Melisa Ahmetović ◽  
Edisa Trumić ◽  
Jasna Bajraktarević ◽  
Husejin Keran ◽  
Indira Šestan
Keyword(s):  
Fatty Acids ◽  
Vegetable Oils ◽  
Iodine Value ◽  
Peroxide Value ◽  
Oil Content ◽  
Chemical Parameters ◽  
Cornelian Cherry ◽  
Cornus Mas ◽  
Saponification Value

From ancient times the natural plant Cornelian cherry is used for various purposes. The healing properties of Cornelian cherry suit the human body and give it the necessary vitamins, acids, and everything else it needs for the body to function normally and healthily. Due to its antioxidant, antiallergic, antimicrobial, and antihistamine properties, it is increasingly used as a dietary supplement, as well as for medical and pharmaceutical purposes. In addition to the fruit of the Cornelian cherry, in the past, the oil of Cornelian cherry seeds was used, the content of which can be up to 30%. However, the data available in the literature are scanty and do not show true values because the oil content depends on many factors, such as the geographical origin of the Cornelian cherry, the harvest period, varieties, etc., which also affects the oil content in the seeds. Therefore, the aim of this study is to determine the average oil content of Cornelian cherry seeds, and to determine the obtained oil physico-chemical parameters that show the quality of the oil, namely oil viscosity, iodine value, peroxide value, acid value, and saponification value. Based on the obtained results, more information is clearly given about the quality of the obtained oil, as well as its use in the production of cosmetic preparations. Based on the conducted analyzes, it was shown that the oil obtained from the Cornelian cherry seeds was high quality, and that it was analyzed in its fatty acid composition similar to other vegetable oils such as sunflower oil, pumpkin oil, corn oil. The low of the peroxide value showed that the oil used has good resistance to oxidative spoilage, which is attributed to the composition of fatty acids and the presence of oil components that have a pronounced antioxidant effect, while the iodine value indicates that it is oil rich in saturated fatty acids such as palmitic, stearic and arachid, etc. where genotype plays an important role. The saponification value showed that these are fatty acids present in the triacylglycerols of this oil, which are low molecular weight, ie there are fewer of those with a larger number of C atoms. All obtained values ​​of the analyzed physical and chemical parameters are in accordance with the requirements imposed by the Regulations on edible vegetable oils (Official Gazette of the Federation Bosnia and Herzegovina No.21/11.), and as such can be used for cosmetic purposes.

scholarly journals SOME QUALITY INDICATORS OF VEGETABLE OILS UNDER DIFFERENT STORAGE CONDITIONS

2021 ◽  
Vol 22 (1) ◽  
pp. 145-151
Author(s):  
T. R. Levytskyy ◽  
O. V. Moravskaya ◽  
G. Yu. Fedor ◽  
G. Yu. Nedilka ◽  
G. V. Kushnir
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Quality Indicators ◽  
Vegetable Oils ◽  
Sodium Thiosulfate ◽  
State Standards ◽  
Acid Number ◽  
The State ◽  
Peroxide Number

The aim of our work was to study the quality of vegetable oils - unrefined sunflower oil (grade I) and soy hydrated oil (grade I). One of the stages of the study was to determine the quality of vegetable oils - peroxide value (characterizes the amount of primary oxidation products of fats - peroxide compounds) and acid number (characterizes the total content of free fatty acids) in the samples of vegetable oils. The acid number was determined by titration (neutralization) of free fatty acids with alkali in the presence of an indicator (phenolphthalein). The peroxide number was determined by titration of the isolated iodine with a solution of sodium thiosulfate. Each study was reproduced 5 times. First of all, the quality indicators of oils (acid number and peroxide number) were determined in samples of fresh oils. Subsequently, the oil was kept for 3 months (in compliance with the recommended requirements for storage of oils and without compliance with the requirements for storage of oils) and re-determined these indicators. The quality of the investigated vegetable oils was determined by the indicators of acid number and peroxide number in accordance with the established requirements of the State Standards of Ukraine (DSTU EN ISO 660: 2009; DSTU 4570: 2006). The results of our research show that the level of acid number and peroxide level in samples of fresh oils meet the requirements of the State Standards of Ukraine (DSTU EN ISO 660: 2009; DSTU 4570: 2006) for this type of oil, which confirms the quality of oils and compliance with production , processing and transportation. It is shown that in the samples of aged oils (3 months, subject to storage requirements) the level of acid number and the level of peroxide number increases within normal limits. However, in the samples of aged oils (3 months, without compliance with storage requirements) there is a significant increase in the level of acid number and peroxide number, which does not meet the requirements of State Standards of Ukraine. As a result of research it is shown that the quality of vegetable oils depends on compliance with the recommended norms and conditions in the process of production, processing, transportation and storage. It is proved that under the conditions of violation of the recommended norms of storage in samples of high-quality vegetable oils the level of quality indicators of vegetable oils - acid number and peroxide number significantly increases.

scholarly journals Nutrition Profile and Quality of Milkfish Galantine Added By Different Type and Concentration of Liquid Smoke

2018 ◽  
Vol 21 (3) ◽  
pp. 433 ◽  
Author(s):  
Fronthea Swastawati ◽  
Ima Wijayanti ◽  
Suminto Suminto ◽  
Dwi Yanuar Budi Prasetyo
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Amino Acid ◽  
Experimental Design ◽  
Moisture Content ◽  
Liquid Smoke ◽  
Different Types ◽  
Flavoring Agent ◽  
Nutritional Profiles

Galantin milkfish is one of the fish diversification products that can be used as a source of nutrition for the community with the specific appearance. To increase the level of product acceptance mainly aroma, liquid smoke is added as a flavoring agent that is safe to consume. This study aimed to determine the effect of the addition of different types of liquid smoke with appropriate concentrations on nutritional profiles (amino acids and fatty acids) and the quality (proximate and hedonic) of galantin milkfish. Experimental design of factorial was used in this research with three different types of liquid smoke, namely redestilation (R), filtration (F), and microencapsulation (M). The concentrations of the three types of liquid smoke usedwere 1% (1), 2% (2), and 3% (3) respectively. The results showed that the influence of the three types of liquid smoke and different concentrations significantly affected the profile of amino acids, fatty acids, moisture content, protein, fat, carbohydrates, energy and hedonic values   of milkfish galantin (p&lt;0.05). The dominant amino acid in the product was  glutamic acid, while the highest EPA and DHA contents were respectively in F1 and M1 treatments. Water content of milk fish galantin was  69.82% -72.75%, protein 14.56% -16.73%, fat 4.03% -6.14%, ash 1.62% -2.84%, carbohydrates 2.86% -3.58%, and energy 111.55-138.90 Kal/100 g. The<br />results of the hedonic analysis showed that all the products produced were favored by the panelists.

High Oleic Plant Oils With Hydroxy Fatty Acids for Emission Reduction

2005 ◽  
Author(s):  
J. Grushcow
Keyword(s):  
Fatty Acids ◽  
Vegetable Oils ◽  
Fatty Acid Content ◽  
Hydroxy Fatty Acids ◽  
Plant Oils ◽  
Group Iii ◽  
High Oleic ◽  
Lubricating Properties ◽  
Petroleum Oils

The lubricating properties of vegetable oil are well known. However, with the advent of petroleum oils, castor oil and other vegetable oils fell out of favor. The quality of petroleum oils has improved significantly in the last few years with the introduction of Group III base oils. However, even Group III oils fall short of the inherent lubricity of vegetable oils. Analogous to advances in petroleum oils, improvement of vegetable oils by genetic modification to obtain high oleic oils has led to better acceptance of these oils as lubricants. Studies have shown significant reduction in tail pipe emissions when using these types of oils in an engine crank case. We have successfully expressed a hydroxylase gene in a high oleic canola variety. The combination of a high oleic background and hydroxy fatty acids produced an oil with properties that improve further on high oleic oils. The presence of the hydroxy group provides improved lubricity. This technology will allow us to create oils with varying hydroxy fatty acid content depending on the application. These applications can range from use in lubricants, as chemical feedstocks, and reactive components in polymers.

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