scholarly journals Removing Products of Thermal Degradation from Edible Oils by Zeolite and by Clinoptilolite - Comparison of Results

2019 ◽  
Vol 11 (1) ◽  
Author(s):  
Sanja Dobrnjac ◽  
Ljubica Vasiljević ◽  
Stevan Blagojević ◽  
Miladin Gligorić ◽  
Zoran Obrenović ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Thermal Degradation ◽  
Free Fatty Acids ◽  
Chemical Reactions ◽  
Edible Oils ◽  
Heating Time ◽  
Acid Number ◽  
Peroxide Number ◽  
Zeolite 4A ◽  
Temperature Heating

When edible oils are heated above 150°C, they undergo thermo-oxidative changes depending on a variety of factors, such as temperature, heating time, type of oil, etc. These changes cause a series of chemical reactions (hydrolysis, oxidation, polymerization, etc.) resulting in the formation of free fatty acids, an increase in the peroxide number and the acid number, a change of color and a decrease in the iodine number. This study investigates changes of the content of free fatty acids, the acid number, and the peroxide number in edible sunflower oil when heating at the temperature range from 110°C to 190°C for 30 minutes, as well as after the adsorption by a natural and a synthetic adsorbent (clinoptilolite and zeolite 4A). The results of the research show that these adsorbents are effective in removing the products of chemical reactions occurring in thermal degradation, which is particularly evident after the adsorption of oil heated at 190°C. Somewhat better results were achieved after the adsorption using clinoptilolite, with a 72 % reduction in the content of free fatty acids, 83 % reduction in the acid number, and 43 % reduction in the peroxide number. After the adsorption by zeolite 4A, the content of free fatty acids was reduced by 65%, the acid number by 76 %, and the peroxide number by 39 %. The results obtained open the possibilities of further research aiming at discovering the adsorbents which would be most suitable for the regeneration of used edible oils, after which they could be applied safely for different purposes.

scholarly journals The Effectiveness of Pineapple Extract (Ananas Comosus) and Kesum Leaves (Polygonus Minus) on the Quality of Coconut Oil (Coconus Nucifera)

2021 ◽  
Vol 19 (2) ◽  
pp. 134-143
Author(s):  
Hendra Budi Sungkawa ◽  
Wahdaniah Wahdaniah ◽  
Herlinda Djohan
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Content ◽  
Coconut Oil ◽  
Acid Number ◽  
Ananas Comosus ◽  
Peroxide Number ◽  
Fruit Extract ◽  
Pineapple Fruit

The processed oil from the coconut plant is generally understood as coconut oil. A method is required to produce a product with a higher oil extraction rate and is able to reduce the water content and free fatty acids in the coconut oil production. It is also necessary to add substances that can delay or prevent fat oxidation reactions by generating substances in the form of antioxidants. The method that can be implemented is the enzymatic method employing the bromelain enzyme in a pineapple with the addition of an antioxidants substance from the kesum  leaf. The objective of this research is to describe the quality of coconut oil after the addition of pineapple (ananas comosus) and kesum leaves (polygonus minus) extracts. The parameters for describing the quality of the oil are the organoleptic test, the degree of acidity, the oil extract rate, the peroxide number, the saponification number, and the acid number. This research is a quasi-experiment. The samples in this research were coconut oil without the addition of pineapple fruit extract, coconut oil with the addition of pineapple fruit extract without the addition of kesum leaves, and coconut oil with the addition of pineapple fruit extract and kesum leaves as much as 20gr, 30gr and 40gr. Based on the statistical results of the linear regression test, it was discovered that p-value = 0.000 <0.05, so it was concluded that there was an effect of the addition of pineapple fruit and leaves of kesum on acid number content with an effect of 76.4% on the acid number, 71.4% on the peroxide number, and 81.5% to the saponification number. It is recommended to test the water content, free fatty acids, and iodine number.

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 Development of "Immersion and Plated Filtering" as an Alternative of VCO Making

2019 ◽  
Vol 19 (1) ◽  
pp. 116
Author(s):  
Dalmadi Dalmadi
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Content ◽  
Acid Number ◽  
Raw Material ◽  
Peroxide Number ◽  
Test Results ◽  
Quality Of Results ◽  
Filtering Technique

The purpose of this study was to determine the quality of VCO oil made using the Layered Induction and Filtering technique. This research is an experimental study using the Layered Induction and Filtering method in making VCO oil. The population used as the object of this research is coconut in the Mataram city area, which is the raw material for making VCO oil. While the sample used is old and dry coconut fruit. The data from the calculation of the VCO quality test were obtained using the standard formula for calculating the quality of oil to test for moisture, peroxide numbers and free fatty acids. The results of the water content test at an interval of one hour for four times were 0.15%, the test results for the peroxide number were 2.46 and the acid number test results were 0.46%. Based on APCC (Asian and Pacific Coconut Community) standards, VCO oil made with the Layered Induction and Filtering technique has the quality of the water content, peroxide number, and free fatty acids below the maximum standards set by APCC, so the quality of VCO oil is very good. Making VCO with this method can be applied on a household scale with the quality of results according to the standards set by the APCC.

INSTRUMENTAL METHOD FOR DETERMINATION OF ACID VALUES  OF RAPESEED LECITHINS

2019 ◽  
Author(s):  
Е.П. Викторова ◽  
О.С. Агафонов ◽  
Е.В. Лисовая ◽  
М.Р. Жане ◽  
Т.А. Шахрай ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Carbon Tetrachloride ◽  
Free Fatty Acids ◽  
Sodium Hydroxide ◽  
Mixing Time ◽  
Acid Number ◽  
Instrumental Method ◽  
Mass Fractions ◽  
Physical And Chemical ◽  
Nmr Signals

Разработан метод определения одного из основных физикохимических показателей качества жидких рапсовых лецитинов (РЛ) кислотного числа (КЧ) с применением ядерномагнитной релаксации (ЯМР). В качестве объекта исследований были образцы жидких РЛ с значениями КЧ 19,3 27,8 и 36,5 мг КОН/г, которые использовали для определения оптимального соотношения массовых долей в системе РЛ водный раствор гидроксида натрия концентрацией 1,0 моль/дм3, обеспечивающего полную нейтрализацию свободных жирных кислот и фосфолипидов, проявляющих кислотные свойства. Установлено, что для достижения стабильных результатов измерений аналитического параметра амплитуды сигналов ЯМР протонов мыла, количественно характеризующего содержание свободных жирных кислот и фосфолипидов, необходимыми условиями подготовки пробы жидкого РЛ являются: соотношение массовых долей системы РЛ четыреххлористый углерод 1 : 4 соответственно, системы РЛ раствор гидроксида натрия 1 : 1 соответственно продолжительность перемешивания системы РЛ четыреххлористый углерод раствор гидроксида натрия 2 мин. Выявлена линейная зависимость между КЧ жидких РЛ и амплитудой сигналов ЯМР протонов мыла Ам: КЧ 2,226 0,900Ам. A method for determining one of the main physical and chemical indicators of the quality of liquid rapeseed lecithins (RL) acid number using nuclear magnetic relaxation (NMR) was developed. Samples of the liquid RL with values of acid number 19,3 27,8 and 36,5 mg KOH/g has been the object of research. Samples of liquid RL were used to determine the optimal ratio of mass fractions in the system of RL aqueous solution of sodium hydroxide concentration of 1,0 mol/dm3, providing complete neutralization of free fatty acids and phospholipids exhibiting acidic properties. It was found that to achieve stable results of measurements of the analytical parameter the amplitude of the NMR signals of soap protons, quantitatively characterizing the content of free fatty acids and phospholipids, the preparation of liquid RL samples is necessary: the ratio of the mass fractions of the RL carbon tetrachloride system as 1 : 4, respectively, the RL sodium hydroxide system as 1 : 1, respectively the mixing time of the RL carbon tetrachloride system is 2 min. A linear relationship between acid number fluid RL and the amplitude of the NMR signals of protons of soap As detected: Acid number 2,226 0,900 As

Mesoporous Al–Mo Oxides as an Effective and Stable Catalyst for the Synthesis of Biodiesel from the Esterification of Free-Fatty Acids in Non-edible Oils

2017 ◽  
Vol 9 (6) ◽  
pp. 911-918 ◽  
Author(s):  
Qiuyun Zhang ◽  
Fangfang Wei ◽  
Peihua Ma ◽  
Yutao Zhang ◽  
Fuhua Wei ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Edible Oils ◽  
Stable Catalyst

A Novel Route for Conversion of Free Fatty Acids in Acidic Oils to Methyl Esters by In-Situ Hydrolysis of Methyl Acetate

2011 ◽  
Vol 9 (1) ◽  
Author(s):  
Vijaya Lakshmi Ch ◽  
Uday Bhaskar R.V.S ◽  
Viswanath Kotra ◽  
Satyavathi Bankupalli
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Methyl Acetate ◽  
Edible Oils ◽  
Methyl Esters ◽  
Maximum Yield ◽  
Molar Ratio ◽  
Esterification Reaction ◽  
Higher Alcohol

Biodiesel from clean oils is comparatively easier than production from crude and non-edible oils. To achieve maximum yield of biodiesel, a two stage process is adopted in which non-edible oils are used as feed-stock: an acid catalyzed esterification of free fatty acids followed by base catalyzed transesterification. Presence of water formed during esterification reaction is detrimental to a viable transesterification process. In the present work, an alternate method for removal of water by in situ hydrolysis reaction of methyl acetate is introduced. The dehydration using methyl acetate during esterification has yielded good results as the soap formed during transesterification was minimal. The results indicated high conversion of triglycerides to methyl ester for lower oil to methanol ratio and at a lower temperature. For 1:3 molar ratio of oil to methanol, the conversion obtained was less than 90 percent and is equivalent to conversions with higher alcohol ratios during esterification in the absence of methyl acetate. These results are indicative of the fact that use of methyl acetate reduces the alcohol to oil ratio without affecting the conversions. Moreover, higher conversions are possible at lower temperatures in the presence of methyl acetate. It is further observed that the oils that are subjected to free fatty acid conversions in the presence of methyl acetate record very little soap formation during the transesterification reactions, thereby resulting in higher grade of biodiesel.

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