Studies on the Acetone Extraction of Raw Rubber. VII. The Time of Acetone Extraction of Raw Rubber and the Saponification Value of the Acetone Extract and Residue

1936 ◽  
Vol 9 (2) ◽  
pp. 308-310
Author(s):  
Hidemaro Endô
Keyword(s):  
Fatty Acids ◽  
Gradual Increase ◽  
Acid Value ◽  
Acetone Extract ◽  
Continuous Extraction ◽  
Acetone Extraction ◽  
Saponification Value ◽  
Saponifiable Matter ◽  
Acidic Compounds ◽  
Almost All

Abstract During acetone extraction of pale crepe, the free acids and saponifiable matter were extracted almost completely in 1 or 2 hours. The saponification value (A) had a tendency to decrease rapidly and to reach a minimum after 12 hours (in non-continuous extraction) or after 16 hours (in continuous extraction). The cause of the decrease of the saponification value (A) from the commencement of extraction up to the time mentioned is thought to be due to a gradual increase in the amount of extracted non-acidic compounds and unsaponifiable matter with increasing time of extraction, and to the neutralization of acids by other compounds, as by esterification. After reaching the minimum point, the saponification value (A) had a tendency to increase gradually. This increase is thought to be due to (1) a gradual increase of ester extracted, (2) the formation of acids by oxidation, and (3) the formation of free acids by decompositions of esters, though the last factor does not increase materially the saponification value. The change of saponification value of the acetone extract with increasing time of extraction is not due to any change in the type of compounds gradually extracted, but to a change in the acetone extract in the acetone solution during extraction. This is in agreement with the acid value. It was observed in a previous paper (III) that almost all of the free acids contained in pale crepe were extracted by acetone in 1 hour. But by extraction for 1 or 2 hours, a small portion of the saponifiable matter still remain unextracted. This remaining part could not be extracted even by prolonged extraction. It is believed, therefore, that the free fatty acids are dissolved in the saponifiable matter, and that the latter are dissolved in the rubber hydrocarbon. As the acetone extract is very labile, so far as the change of acetone extract is concerned, the acetone extract, whether it be dried or left in solution, should not be stored for too long a time. The results obtained by such long extraction by acetone as multiples of ten hours, as used by Whitby and Winn (J. Soc. Chem. Ind., 41, 336T (1923)), are thought to be quite unreliable.

Studies on the Acetone Extraction of Raw Rubber

1935 ◽  
Vol 8 (4) ◽  
pp. 604-612
Author(s):  
Hidemaro Endô
Keyword(s):  
Acid Value ◽  
Acetone Extract ◽  
Water Bath ◽  
Acetone Extraction ◽  
Saponification Value ◽  
Alcoholic Potash ◽  
Saponifiable Matter ◽  
Acetone Extracts ◽  
Hcl Solution

Abstract (1) For the determination of the saponification value of the acetone extract, 20 cc. 0.2 N alcoholic potash is added to the extract and the flask is heated on a water bath for 60 minutes. It is then titrated with 0.1 N HCl solution, using phenolphthalein as indicator. (2) When the saponification values of the acetone extracts of 8, 16, and 24 hours are compared, the saponification value of the 8 hour extract is seen to be high, while those of 16 and 24 hour extracts are low. This indicates (a) that the 8 hour extract contains a higher percentage of saponifiable matter than the 16 and 24 hour extracts; (b) the quantity of rubber hydrocarbon which is dissolved in the acetone extract increases with increasing time of extraction, and (c) the acid value of the acetone extract decreases during the period of extraction from 16 to 24 hours. (3) Regarding the saponification values (R) of the acetone extracts of 8, 16, and 24 hours, similar remarks may be made as in (2) above.

scholarly journals Aloe ferox Seed: A Potential Source of Oil for Cosmetic and Pharmaceutical Use

2013 ◽  
Vol 8 (3) ◽  
pp. 1934578X1300800 ◽  
Author(s):  
Rachael Dangarembizi ◽  
Eliton Chivandi ◽  
Kennedy Erlwanger
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Seed Oil ◽  
Soxhlet Extraction ◽  
Acid Value ◽  
Potential Source ◽  
Saponification Value ◽  
Aloe Ferox ◽  
Pharmaceutical Industries ◽  
Important Medicinal Plant

Aloe ferox is an important medicinal plant in Southern Africa whose seeds could be useful as a source of oil. The fatty acid composition of A. ferox seed oil was determined using gas chromatography. The physicochemical properties of the oil were analysed using standard methods. The seeds yielded 19.4% of a light textured oil using the Blight and Dyer's method and 12.3% using the Soxhlet extraction method. The saponification value of the seed oil was 241.9 mg KOH/g and the peroxide value was 8.9 meq/kg. The acid value of the seed oil was 51.5 mg KOH/g (25.9% free fatty acids). The major fatty acids found in the seed oil were linoleic acid (71.8%), oleic acid (12.0%), palmitic acid (11.2%) and stearic acid (2.9%). The results obtained suggest that as A. ferox seed oil is high in linoleic acid, it could be potentially exploited in the cosmetic and pharmaceutical industries.

scholarly journals Oil content and fatty acids composition of poppy seeds cultivated in two localities of Slovakia

2016 ◽  
Vol 62 (1) ◽  
pp. 19-27 ◽  
Author(s):  
Andrea Lančaričová ◽  
Michaela Havrlentová ◽  
Darina Muchová ◽  
Adriána Bednárová
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Oil Content ◽  
Slovak Republic ◽  
Weather Conditions ◽  
Acid Value ◽  
Fatty Acids Profile ◽  
Saponification Value ◽  
Poppy Seeds ◽  
Linoleic Acid Level

Abstract Oil content, fatty acids profile, acid and saponification values of poppy seeds grown on two localities of the Slovak Republic were evaluated in the study. Statistically significant effects of locality, genotype and their interaction (P < 0.05) for numerous descriptors were proved by non-parametric tests. Results confirmed that variation in the analysed parameters was influenced by the colour of seeds. Ochre variety Redy contained the highest oil level in both localities (49.9 and 52.4%) and linoleic acid level (74.3 and 71.6%). White-seeded Racek and Albín had the highest acid value (2.8 and 2.4% of free fatty acids) and grey-seeded Malsar and blue-seeded Maratón contained the highest saponification value. Buddha, a high-morphine poppy variety, differed significantly in all monitored parameters. High negative interrelation between linoleic and oleic acids levels was observed. Oil content was positively correlated with linoleic acid and negatively with oleic acid. Weather conditions at the end of vegetation influenced the accumulation of oil and essential linoleic acid.

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

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)

Studies on the Acetone Extraction of Raw Rubber. V. The Influence of Heating at 100° C. and Storage of the Acetone Extract on the Saponification Value

1936 ◽  
Vol 9 (1) ◽  
pp. 35-37
Author(s):  
Hidemaro Endô
Keyword(s):  
Steam Bath ◽  
Acetone Extract ◽  
Water Bath ◽  
Drying Time ◽  
Acetone Extraction ◽  
Saponification Value ◽  
And Storage ◽  
Hcl Solution

Abstract (1) When the acetone extract was heated at 100° C., the saponification value (AT) first diminished and then increased. (2) When the acetone extract was stored, the saponification value (AT) first increased and then diminished and returned to the original value. (3) The determination of the saponification value was carried out as follows: The sample was extracted for the required time, the acetone was evaporated off as rapidly as possible and the flask was dried in a steam bath for as short a time as possible. The drying time must not be over 15 minutes, and usually 5 minutes is sufficient. The dried flask was cooled and weighed, after which 20 cc. of 0.2 N alcoholic KOH was added and the flask heated on a water bath for 60 minutes. The excess alkali was titrated with 0.1 N HCl solution, using phenolphthalein as indicator.

Fatty Acid Composition and Physicochemical Indexes of Seed Oil of Sindora glabra

2012 ◽  
Vol 524-527 ◽  
pp. 2083-2086 ◽  
Author(s):  
Yi Peng Chen ◽  
Zhen Yi Liang ◽  
Jun Feng Zhang ◽  
An Ju Zhang ◽  
Zhao Hua Lin
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Seed Oil ◽  
Acid Value ◽  
Index Of Refraction ◽  
Gas Chromatography Mass Spectrometry ◽  
Saponification Value ◽  
Docosanoic Acid

The composition of the fatty acids of the extracted seed oil from Sindora glabra was determined by means of gas chromatography-mass spectrometry. And the physicochemical properties of the oil were also analyzed according to the national standards．The results indicated that 14 fatty acid components were identified in seed oil of Sindora glabra，and the content of unsaturated acids was 61.72％，and the main fatty acids were linoleic acid（33.17%），oleic acid（19.80%），Palmitic acid （14.57%），lignoceric acid （5.06%），stearic acid （4.63%），hexacosanoic acid (2.95%), docosanoic acid（2.70%）, pentacosanoic acid (2.17%). The physicochemical indexes were as follows relative density 0.9143，acid value 3.905 mg/g, iodine value 109.01 g/100g, saponification value 154.6 mg/g, and index of refraction 1.4753.

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

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.

Comparison of physicochemical properties of edible vegetable oils commercially available in Bahir Dar, Ethiopia

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Physicochemical Properties ◽  
Vegetable Oils ◽  
Relative Viscosity ◽  
Acid Value ◽  
Smoke Point ◽  
Refractive Indices ◽  
Bahir Dar ◽  
Icp Oes ◽  
Saponification Value ◽  
Oil Sunflower

The physicochemical properties of six imported and one locally produced edible vegetable oils (soybean oil, sunflower oil, sunlit oil, hayat oil, avena oil, USA vegetable oil and Niger oil) purchased from Bahir Dar city, Ethiopia, were examined for their compositional quality. All the oil samples were characterized for specific gravity, moisture content, color, relative viscosity, refractive indices, ash content, peroxide value, saponification value, smoke point, acid value, free fatty acid value and trace metals contents using established methods. The result clearly indicates that some of the oil samples exhibited unacceptable value when compared with physicochemical parameters recommended by the Codex Alimentations Commission of FAO/WHO and the specification of Ethiopian standards. The contents of nickel (Ni), copper (Cu) and iron (Fe) in seven samples were determined using ICP-OES and their concentrations were found in the range of 1.8-20.4, 45.8-82.2 and 136.04-445.0 mg/kg, respectively.

scholarly journals Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

2020 ◽  
Vol 11 (1) ◽  
pp. 188
Author(s):  
Piotr Skałecki ◽  
Agnieszka Kaliniak-Dziura ◽  
Piotr Domaradzki ◽  
Mariusz Florek ◽  
Ewa Poleszak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Raw Materials ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Sensory Properties ◽  
Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

scholarly journals Research of the chemical composition peculiarities of food additives – vegetable lecithins for the development of methods for assessing their quality

2021 ◽  
Vol 34 ◽  
pp. 06009
Author(s):  
Ekaterina Lisovaya ◽  
Elena Viktorova ◽  
Mariet Zhane ◽  
Olga Vorobyova ◽  
Elena Velikanova
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Rapid Determination ◽  
Food Additives ◽  
Total Content ◽  
Acid Value ◽  
Monounsaturated Fatty Acids ◽  
Component Composition ◽  
Urgent Task ◽  
Determination Methods

Lecithins are widely used in the food industry as food additives. In this regard, the requirements for the lecithins quality are quite high, and the development of the rapid determination methods of their quality indicators, including the acid value, is an urgent task. The article presents research of the peculiarities of vegetable lecithins chemical composition for the development of a method for determining their acid value using the pulsed nuclear magnetic relaxation (NMR) method. It was found that the studied lecithins differ significantly in the content of individual phospholipid groups exhibiting acidic properties. As a result of the research of the fatty acid composition of the lecithins acetone-soluble fractions, it was found that the highest total content of monounsaturated fatty acids is a characteristic of sunflower oleic type lecithins (81.3 %) and rapeseed lecithins (66.3 %), and polyunsaturated fatty acids – sunflower linoleic type lecithins (63.6 %) and soybean lecithins (67.7 %). Researches of the NMR characteristics of lecithins with the introduction of carbon tetrachloride (CCl4) have been carried out. It was found that the redistribution of component composition in the “lecithin-CCl4” system occurs at different ratios for each type of lecithin, which is due to their chemical composition peculiarities.

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