saponification value

The oil and biodiesel produced from Nigerian and Indian Jatropha curcas seeds were evaluated using a parametric Student's t-test model. The characteristics assessed include oil yield, specific gravity, density, acid value, free fatty acid, iodine value, saponification value, peroxide value, viscosity and flash point. The results revealed significant differences (p < 0.05) between the yield of the Nigerian and Indian Jatropha oils (80% vs 56%). The acid value, free fatty acid, iodine value, peroxide and viscosity values were significantly higher in the Nigerian Jatropha oil compared to the Indian Jatropha oil. There was no significant difference in the density and moisture content between the two Jatropha oils. A higher flash point was recorded for the Nigerian Jatropha diesel. The calorific value was 48.31 MJ/kg in the Nigerian Jatropha diesel as against 47.50 MJ/k Indian Jatropha diesel. Most of the properties of the Nigerian Jatropha diesel evaluated compared favourably with the ATM and EN (for biodiesel) standard values. It could be concluded from this study that, Jatropha curcas plant found in Nigeria has the potential of boosting the economy in term of biodiesel production.

Nutritional and extractable oil profile in seeds of Sesamum indicum L. and Moringa oleifera Lam. were investigated using standard biochemical procedures. Proximate analysis revealed % crude protein contents of 24.32% in S. indicum while M. oleifera had 27.66%. Crude lipid contents were analyzed and 47.78% was obtained in S. indicum while 28.87% was obtained in M. oleifera. Crude carbohydrate analysis revealed S. indicum with 37.89% while in M. oleifera, it was 34.51%. Crude fibre obtained was 11.32% in S. indicum while 9.37% was identified in M. oleifera. Higher ash content of 9.13% was obtained in M. oleifera while 7.62% was obtained in S. indicum. Available energy (k/cal.) was analyzed in the samples with obtained values in S. indicum 692.22 k/cal. While M. oleifera had 545.91 k/cal. With significant difference (P=0.05) between the two species in terms of available energy (k/cal.). Results of extractable oil profile of S. indicum and M. oleifera revealed appreciable amounts of the...

The proximate composition of seeds and main physicochemical properties and thermal stability of oil extracted from Lannea microcarpa seeds were evaluated. The percentage composition of the seeds was: ash (3.11%), crude oil (64.90%), protein (21.14%), total carbohydrate (10.85%) and moisture (3.24%). Physicochemical properties of the oil were: refractive index, 1.473; melting point, 22.60°C; saponification value, 194.23 mg of KOH/g of oil; iodine value, 61.33 g of I 2 /100 g of oil; acid value, 1.21 mg of KOH/g of oil; peroxide value, 1.48 meq of O 2 /kg of oil and oxidative stability index, 43.20 h. Oleic (43.45%), palmitic (34.45%), linoleic (11.20%) and stearic (8.35%) acids were the most dominant fatty acids. Triacylglycerols with equivalent carbon number (ECN) 48 and ECN 46 were dominant (46.96% and 37.31%, respectively). The major triacylglycerol constituents were palmitoyl diolein (POO) (21.23%), followed by dipalmitoyl olein (POP) (16.47%), palmitoyl linoleyl olein (PLO) (12.03%), dipalmitoyl linolein (PLP) (10.85%) and dioleoyl linolein (LOO) (9.30%). The total polyphenol and tocopherol contents were 1.39 mg GAE g -1 DW and 578.56 ppm, respectively. γ-Tocopherol was the major tocopherol (437.23 ppm).

Phytonutrients retained palm olein (PRPOL) was prepared and blended into butterfat at different ratios. The physicochemical characteristics and the phytonutrient composition of blends, as well as its utilization in the preparation of functional chocolate spread were evaluated. The results showed that the redness, yellowness, slip melting point, free fatty acids, peroxide value, iodine value, unsaponifiable matter, diacylglycerol and monoacylglycerol increased while lightness, saponification value, and triacylglycerol significantly decreased upon incorporation of increased quantities of PRPOL into butterfat. The incorporation affected short chain, medium chain and long chain fatty acids content along with variation in the palmitic, stearic, oleic acids content of the blends as compared to butterfat alone. Improvement in carotenoids (6-27 fold), phytotosterols (3-15 fold), tocopherols and tocotrienols (4-17 fold), and squalene (1-6 fold) in blends was observed upon incorporation of PRPOL. Cholesterol level in the blends was reduced (10-50 %) as compared to the butterfat. The blends showed an intermediate solid fat content of PRPOL and butterfat. Moreover, radical scavenging activity of the blends increased with increase in PRPOL quantity. Prepared chocolate spreads showed similar fat, moisture, colour components (L*, a* and b*) and better emulsion stability. The hardness of the spreads was increased upon increasing quantity of PRPOL. The sensory evaluation showed that chocolate prepared by replacing butterfat with 20 % PRPOL had acceptable sensory attributes.

Linseed oil characteristics were evaluated to determine whether this oil could be exploited as an edible oil. Petroleum ether extraction of linseeds produced yields of30% (w/w) oil. The chemical composition, including moisture, total oil content and ash, was determined. Iodine value, saponification value, acid value and peroxide value of obtained linseed oil was analyzed. The fatty acids composition was analyzed with GC-MS method according to AOAC standards. Linseed oil was found to contain high levels of linolenic (53.21%) followed by oleic (18.51%), and linoleic (17.25%), while the dominant saturated acids were palmitic (6.58 %) and stearic (4.43%).

Aims: This study was aimed to investigate the physicochemical properties and fatty acids composition of Mangifera indica L. seed kernel oil; in addition to investigating the effect of solvent type and extraction duration on extracts properties. Study Design: Extraction of Mangifera indica L. seed kernel oil in different trials under the same conditions using two different solvents for different time of extraction, and determining their physicochemical properties and fatty acids constituents.

The evolution of some quality markers of baobab (Adansonia digitata L.) was studied. Baobab oil extracted by pressing was packaged in 30 mL non-amber glass bottles and stored at different temperatures: 20˚C, 30˚C and 45˚C. The physicochemical parameters (acid, peroxide, iodine, saponification, refraction and color indices) were determined during three months' storage. A significant 5% increase in acid, peroxide and saponification value was observed over time. However, the iodine value decreased. The yellowing and refractive index remained stable while storage at 45˚C caused the most significant changes in chemical parameters. The results obtained show that oils stored at 20˚C had the lowest acid (2.42 ± 0.26 mg KOH/g) and peroxide (0.82 ± 0.25 mEqO 2 /Kg) value after three months of follow-up.

Date palm (Phoenix dactylifera) is considered to be one of the oldest cultivatable crops. The date palm kernels (DPK) considered a waste product of many date processing plants producing pitted dates, date syrup and date confectionery. Direct consumption of ...

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 o...

Payenapara lleloneura Kurz. (Kan-zaw), an endemic medicinal plant only found in Tanintharyi Region of Myanmar, is widely used in the treatment of various cancer and different ailments. In the present research, the seeds were phytochemical investigated for their nutritional potential for their use as functional foods or novel diet oil resources. Nutritional evaluation showed that the seeds are rich in fats and carbohydrates (soluble sugars and starch). Fatty acid analyses showed that the seeds accumulate very rich α-eleostearic acid (α-ESA, 18:3Δ9cis,11trans,13trans), an important conjugated fatty acid, up to more than 70 ​% of total fatty acids. The seed oil derived from the Kan-zaw tree contains approximately 3.25 ​% β-eleostearic acid (18:3Δ9trans,11trans,13trans), an unusual conjugated fatty acid that imparts a potent anticancer application and industrially important drying qualities to Kan-zaw oil. Physicochemical properties of the Kan-zaw seeds were examined; petroleum ether (6...

A study on the photocatalytic detoxification of aflatoxins in Sudanese peanut oil was performed using titanium dioxide (TiO 2 ) that was immobilized on a glass support as the photocatalyst and a 500 W high-pressure lamp (with emitted UV of 920 W/m 2 and visible of 2000 W/m 2 ) as the light source. The study was performed on naturally contaminated peanut oil obtained from two different irrigation systems in Sudan. Aflatoxin B1 (AFB1) and aflatoxin B2 (AFB2) were identified, quantified and detoxified, whereas aflatoxin G1(AFG1) and aflatoxin G2 (AFG2) were not detected. The results showed that photocatalysis was better than photolysis, whereby ≥ 99.4 % of AFB1 and ≥ 99.2 % of AFB2 were effectively detoxified within 4 minutes of irradiation at room temperature. In addition, there was no significant changes in the physicochemical characteristics of the peanut oil after treatment, these include fatty acids composition, peroxide value, saponification value, acid value, free fatty acids, iodine value, moisture and volatile matters as well as the refractive index. Furthermore, the TiO 2 photocatalyst was also reusable for up to ten cycles of application, thus offering a practical way to detoxify aflatoxins in peanut oil.

The effect of processing on physicochemical properties of freshly extracted crude groundnut oil was determined. Crude groundnut oil was extracted following the traditional method and half of it was processed as done industrially. Chemical properties [acid value, free fatty acid, peroxide value, saponification value, ester value, iodine value, total phenol (TP), p-Anisidine value, total tocopherol (TT), and total antioxidant capacity (TAC) and thiobarbituric acid reactive species (TBARS)] and physical properties (refractive index, surface tension, smoke point, flash point, viscosity and specific gravity) were determined following the AOAC and other standard methods. Analysis of the results indicated that the processing of the crude groundnut oil, although improved the physical appearance and reduced free fatty acid by 56% hence, could improve its stability but it also compromised the levels of antioxidant compounds such as tocopherols in the oil that reduced by 16.4%. TAC, an antioxi...

The effect of processing on physicochemical properties of freshly extracted crude groundnut oil was determined. Crude groundnut oil was extracted following the traditional method and half of it was processed as done industrially. Chemical properties [acid value, free fatty acid, peroxide value, saponification value, ester value, iodine value, total phenol (TP), p-Anisidine value, total tocopherol (TT), and total antioxidant capacity (TAC) and thiobarbituric acid reactive species (TBARS)] and physical properties (refractive index, surface tension, smoke point, flash point, viscosity and specific gravity) were determined following the AOAC and other standard methods. Analysis of the results indicated that the processing of the crude groundnut oil, although improved the physical appearance and reduced free fatty acid by 56% hence, could improve its stability but it also compromised the levels of antioxidant compounds such as tocopherols in the oil that reduced by 16.4%. TAC, an antioxi...

The objective of present study was to evaluate the vegetable oils used for commercial frying of chicken and samosa, an indigenous fried product of Pakistan. Physiochemical analysis of the excessively used vegetable oils showed that refractive index and specific gravity was affected non significantly as a result of frying operation. However, acid value, saponification value, peroxide value, free fatty acids and total polar compounds were significantly lower (p<0.05) in the oil used before frying as compared to the values recorded after frying operation. The oils, before and after frying of samosa and chicken exhibited the iodine values in the range of 87.9±0.07-120.5±11 and 86.5±1.03-118.4±10.45, respectively. Stearic acid, palmitic acid and oleic acid content were found to be lower in oils before frying than after frying in both the products, however, linoleic acid and linolenic acid indicated higher values in oil before frying than after frying. Total polar compounds (TPC) were shown to be significantly lower in oil before frying than after frying of samosa and chicken. TPC increased from 2.3±0.25 to 32.2.9±0.83 and 2.30±0.30 to 29.18±0.96, respectively in oils used for samosa and chicken. The higher values of TPC might be due to excessive number of frying and use of low quality oil. The study concluded that the changes in the chemical profile of excessively used oil were severe enough to cause several health hazards and rendered oils unfit for human consumption.

In this study, Ethiopian castor seeds were collected from a local market and studied for their oil yield and physicochemical characteristics including fatty acid composition. Their oil was extracted using mechanical method and using hexane, ethyl acetate, and methanol solvents and its physicochemical properties were studied. It was done by varying solid-to-solvent ratio (1:9, 1:12 and 1:15) and time (1, 3, 5, 6, and 7 h) for the different solvents used for the extraction. A maximum yield of 72.3% for methanol, 68% for ethyl acetate and 61.6% for hexane was obtained at optimum conditions of 1:12 ratio and 7 h extraction. Specific gravity, viscosity, moisture content, refractive index, acid value, saponification value, iodine value, and peroxide value were measured for the different types of oils. Gas chromatography-mass spectrometry analysis of the four types of oils showed that polar solvents give slightly higher ricinoleic acid content than hexane-extracted oil. Hence, use of polar solvents gave the highest yield, good quality, and purer fatty acid composition for the oil prepared from Ethiopian castor seed, making it suitable for industrial applications due to ease of modification of the chemical structure of the oil.

The need to identify cheaper sources of fats and oils to supplement the nutritional value of the largely carbohydrate based diets in developing countries including Ghana, motivated the research into the oil quality of Cucumismelo I seed oil. The seed oil of Cucumismelo I (yellow melon) was extracted using the soxhlet apparatus in the raw form and the roasted form of the seeds. The yield was higher (38.62%) in the roasted form than the unroasted form (33.78%). The color of the oil of the roasted seed was observed to pale brown while that of the unroasted was pale yellow. The pH for the oil from both roasted and unroasted seeds was slightly acidic (6.3 for both). The specific gravity of the oil was also found to be approximately the same for both the roasted and unroasted seeds (0.906 g ml -1 and 0.904 g ml -1 respectively). However there was significant difference in the values for the roasted and unroasted seed oil for Peroxide value (3.17 mmolO2/Kg and 6.36mmolO2/Kg) respectively; ...

Candlenut can grow in both dry and wet climates and become a high economic value plant because it for many uses, such for herbs, for moisturizing hair and many more. Candlenut seed has a relatively large oil content of up to 60% in the seeds. Yet, the optimization used of candlenut seed oil for fuel hasn't widely used. Candlenut seed oil that is produced can't be used directly because it still contains unwanted compounds, one of which is the content of Free Fatty Acid (FFA). High level of Free Fatty Acid (FFA) content of oil in the biodiesel manufacturing process causes a saponification reaction which will result in a decrease of FAME (Fatty Acid Methyl Ester) levels. Adsorption process is used to reduce the FFA levels in candlenut seeds. In this study, an adsorbent in the form of natural zeolite from Yogyakarta is used which is dealuminated with an acid solution of H2SO4 at various concentrations and adsorption times for the most optimal determination. Used at 1N, 4N, and 7N H2SO4 and adsorption time by 1, 2, and 3 hours. By the result comparing to other variables in this research, the most optimal concentration of H2SO4 in dealuminated zeolite for reducing the level of FFA is 7N H2SO4, while for the adsorption time comparing to other variables in this research is 3 hours. After being observed using Surface Area Analyzer (SAA) method, it is found that the specific surface area of natural zeolite experienced a very significant increase after being dealuminated with H2SO4, at the time before being dealuminated it is 19,118 m 2 /g, while after being dealuminated with 7N H2SO4 produces a surface area of 170, 276 m 2 /g. The optimum result of the absorption response of natural zeolite adsorbent is 1.47%. The adsorption time has a greater effect on decreasing FFA levels than the acid concentration for dealuminated zeolite with a p-value of 0.000011 when compared to the acid concentration of dealuminated zeolite with a p-value of 0.000066. In the future, it is recommended that further research be conducted to determine the effect of the natural zeolite dealumination process on the characterization of the material, such as using XRD and SEM analysis to identify the crystal structure of zeolite, further research is carried out with a longer variation of adsorption time to produce a minimum level of FFA in order to obtain optimal discussion, the need for further higher accuracy research to reduce the error factor to a minimum, such as the precision in the manufacture, storage and processing solution.

Poten Joseph C. ipid and Lipo Biotechnology Abrus prec use as low characteriz sodium hy following c kinematic v 0.281 mg K KOH/g and respectively of A. preca filter pluggi found to be 50.86 and 4 FAME yield methyldeca show that A suitable as

The extraction and characterization of sesame oil was carried out by solvent extraction using n-hexane as the solvent. Output yield evaluated as a function of temperature, contact time and different particle sizes gave an average of 44.80 % oil yield. The extracted oil had a pH value of 4.33 and refractive index of 1.472. The oil has a boiling point of 227 o C and specific gravity of 0.920. Peroxide value which is an indication of the ability of oil to get rancid was 2.0. Iodine value was 113; acid value was 5.64%, while the free fatty acid value was 2.82%. Saponification and unsaponifiable values obtained were 190.74 and 1.5% respectively. The analysis shows that

The need to identify cheaper sources of fats and oils to supplement the nutritional value of the largely carbohydrate based diets in developing countries including Ghana, motivated the research into the oil quality of Cucumismelo I seed oil. The seed oil of Cucumismelo I (yellow melon) was extracted using the soxhlet apparatus in the raw form and the roasted form of the seeds. The yield was higher (38.62%) in the roasted form than the unroasted form (33.78%). The color of the oil of the roasted seed was observed to pale brown while that of the unroasted was pale yellow. The pH for the oil from both roasted and unroasted seeds was slightly acidic (6.3 for both). The specific gravity of the oil was also found to be approximately the same for both the roasted and unroasted seeds (0.906 g ml -1 and 0.904 g ml -1 respectively). However there was significant difference in the values for the roasted and unroasted seed oil for Peroxide value (3.17 mmolO2/Kg and 6.36mmolO2/Kg) respectively; ...

Jatropha curcas, has been established as a plant whose seeds contain a relatively high percentage of oil that is suitable for biodiesel production, among other industrial applications. Seed oil properties of J. curcas may vary depending on soils, age of plant, genotype of the plant, and agro-climatic conditions of a specific geographical region. Studies under such conditions have not yet been conducted. The present study was aimed at investigating the effects of genotype and age of the plant on the physicochemical properties of its seed oil. The seed oil was extracted using n-hexane as a solvent in the Soxhlet extraction apparatus from seed kernel collected from different genotypes and plants of different ages. Oil content in the kernel ranged from 49.78–53.75% (w/w) among the seed samples depending on genetic materials and plant age. The oil content showed very little but significant differences in density and specific gravity among the samples. The highest free fatty acid (FAA) wa...

Novel mutant camelina has become a crop of interest inspired by its short growing season, low harvesting costs and high oil composition. Despite those advantages, limited research has been done on novel mutant lines to determine applicability for biodiesel production. Jatropha is an extremely hardy, frugal and high oil yielding plant species. The major aim of the present study was not only to compare biodiesel production from jatropha and camelina but was also to test the efficacy of camelina mutant lines (M6 progenies) as superior feedstock. The biodiesel yield from camelina oil and jatropha oil was 96% and 92%, respectively. The gas chromatographic analysis using flame ionization detector (GC-FID) showed that mutant camelina oil biodiesel sample contain major amount of oleic acid (46.54 wt%) followed by linolenic acid (20.41 wt%) and linoleic acid (16.55 wt%). Jatropha biodiesel found to contain major amount of oleic acid (45.03 wt%) followed by linoleic acid (25.07 wt%) and palmitic acid (19.31 wt%). The fuel properties of produced biodiesel were found in good agreement with EN14214 and ASTM D6751 standards. The mutant camelina lines biodiesel have shown comparatively better fuel properties than jatropha. It has shown low saponification value (120.87-149.35), high iodine value (130.2-157.9) and better cetane number (48.53-59.35) compared to jatropha biodiesel which have high saponification value (177.39-198.9), low iodine value (109.7-123.1) and lesser cetane number (47.76-51.26). The results of the present student of utilizing novel mutant camelina lines for biodiesel production are quite promising and are helpful in turning out the outcomes of the previous studies suggesting that C. sativa biodiesel presents serious drawbacks for biodiesel applications.

Objective: Larvae of Hermitia illucens, or black soldier fly larvae (BSFL), have been recognized for their high lipid yield with a remarkable fatty acid profile. BSFL oil (SFO) offers the added value of a low environmental footprint and a sustainable product. In this study, the characteristics and cosmetic-related activities of SFO were investigated and compared with rice bran oil, olive oil and krill oil which are commonly used in cosmetics and supplements. The physicochemical characteristics were determined including acid value, saponification value, unsaponifiable matter and water content of SFO. The fatty acid composition was determined using GC-MS equipped with TR-FAME. The in vitro antioxidant properties were determined using DPPH, FRAP and lipid peroxidation inhibition assays. Antihyaluronidase (anti-HAase) activity was measured by detecting enzyme activity and molecular docking of candidate compounds toward the HAase enzyme. The safety assessment towards normal human cells was determined using the MTT assay and the UVB protection upon UVB-irradiated fibroblasts was determined using the DCF-DA assay. The whitening effect of SFO was determined using melanin content inhibition. Results: SFO contains more than 60% polyunsaturated fatty acids followed by saturated fatty acids (up to 37%). The most abundant component found in SFO was linoleic acid (C18:2 n-6 cis). Multiple anti-oxidant mechanisms of SFO were discovered. In addition, SFO and krill oil prevented hyaluronic acid (HA) degradation via strong HAase inhibition comparable with the positive control, oleanolic acid. The molecular docking confirmed the binding interactions and molecular recognition of major free fatty acids toward HAase. Furthermore, SFO exhibited no cytotoxicity on primary human skin fibroblasts, HaCaT keratinocytes

Having a healthy and flake free scalp is a great part of hair health. Dandruff can be a very common aliment to reduce our scalp health. If ones want to take care of his/her hair and scalp, oiling is the best thing. Herbal oils are now-a-days widely used by the people because less or no side effects. The present work was aimed to formulate Maltyadi Tail oil for antidandruff purpose (application in Hair and scalp) and was evaluated analytical study. The organoleptic parameters are appearance, color, touch and odor. The physicochemical parameters are Solubility test, Viscosity test, pH, Acid value, Peroxide value, Iodine value, Saponification value, Volatile matter, Ester value, TLC and Test for heavy / toxic metals. The result of the study showed that Maltyadi Tail fulfills all the criteria for ideal hair oil.

Terminalia catappa Linn (TC) is an ornamental tree planted extensively in many countries. It has been known for a long time that the seeds are edible but no research has focused on the realm of its use as food. Our previous data showed that the seed contains high levels of oil content (600 g/kg) and possesses the optimum fatty acid balance indicated in fat dietary guidelines. This study aims to investigate the physical and chemical properties and the possibility of using TC seed oil as a new dietary lipid. The effects of extraction conditions, partial refining process, and storage stability on TC oil properties were conducted compared with soybean oil. The results showed that physicochemical properties including the density, refractive index, melting point, acidity, free fatty acid, saponification value, unsaponifiable, peroxide, and fatty acid composition of the extracted oil were comparable with soybean oil and their values followed the dietary standard of edible oil.

This study describes the extraction, characterisation, purification and conversion of the Moringa oleífera Lamarck oil in biodiesel. The seeds selected were separated into oilseeds grains and seed husks. The oil was extracted from the Moringa oleífera seeds using two different procedures: mechanical pressing and solvent extraction with hexane. The extraction yields of the crude oil were of 11.36% (by mechanical pressing) and of 36.48% (by solvent extraction), respectively. The crude oils were characterised in indexes of acidity, peroxide, iodine and saponification, besides the specific mass, kinematic viscosity, turbidity, and contents of ash and humidity. The crude oil mix formed was submitted to the treatments of degumming, neutralisation, washing and drying. The mixed purified oil was characterised in a similar way to the crude oils, and converted to methyl biodiesel. A homogeneous alkaline transesterification used, 1:6 molar ratio (oil: methanol), at 60 o C, for 60 mins, with KOH as catalyst and mechanical stirring at 300 rpm. The purified biodiesel was characterised in terms of specific mass (869 kg m -3 ; 20 o C), kinematic viscosity (5.5 mm 2 s -1 , 40 o C), ester content (86.2%, in bench scale, and 98.23% in microscale), acidity value (0.43 mg KOH g -1

This study examines the physical and chemical properties, phytochemical makeup, and antibacterial activity of coconut oil, derived from the coconut kernel. The oil's acid value, saponification value, peroxide value, and iodine value were assessed to determine its quality and stability. The density and percentage of free fatty acid were also determined. A phytochemical analysis was conducted to identify bioactive substances like flavonoids and saponin, contributing to its potential for therapeutic use and health benefits. The antibacterial activity of coconut oil was assessed against various pathogenic microorganisms using standard disc diffusion and minimum inhibitory concentration methodologies. The findings demonstrate coconut oil's potential as a functional ingredient in various applications, highlighting its antibacterial characteristics, rich phytochemical profile, and physico-chemical stability. This comprehensive investigation supports the use of coconut oil for improving health and wellbeing.

Renewable fuels production got a big boost in recent years. One alternative is the production of vegetable oils with the ability to replace all or partly the diesel fuel derived from oil. The objective of this work was to produce biodiesel from blends of virgin castor oil (VCO) and waste frying oil (WFO) from ethylic route and alkaline catalysis as well as to study the physical and chemical properties. Biodiesel was obtained from 5 different raw materials: VCO (B1), WFO (B2) and three different blends (B3: 50%VCO+50%WFO; B4:25%VCO+75%WFO; B5:75%VCO+25%WFO). The raw materials were evaluated by acidity level, free fatty acids, saponification index and density. For the biodiesel, the index of iodine, cetane, glycerin, absence of triglycerides and rheology was determined. According to the results, all samples were within the specified standard for iodine index and density, but B1 biodiesel showed viscosity and cetane number not allowed in the legislation. Despite the fact thatB4 and B5 ...

Vegetable oils are widely produced and consumed in Burkina Faso. The objective of this work is to evaluate the cholesterol level, refractive value and saponification value of crude peanut oils and refined cottonseeds oils produced in Burkina Faso. The study was carried out on 61 samples of refined cottonseeds oils and crude peanut oils collected in Ouagadougou, Bobo Dioulasso and surrounding areas. Cholesterol level was evaluated by HPLC, refractive and saponification values were determined by physico-chemical standard methods. The results show that 64.52% of the saponification value of peanut oils fall within the compliance range of the Codex Alimentarius standard compared to 63.33% for cottonseeds oils. The average saponification values are respectively 192.06 mg KOH/g and 194.16 mg KOH/g for crude peanut oils and refined cottonseeds oils (p&gt;0.05). All cottonseeds oils have refractive value in accordance with the Codex Alimentarius standard while 90.32% of peanut oils have refr...

The need to identify cheaper sources of fats and oils to supplement the nutritional value of the largely carbohydrate based diets in developing countries including Ghana, motivated the research into the oil quality of Cucumismelo I seed oil. The seed oil of Cucumismelo I (yellow melon) was extracted using the soxhlet apparatus in the raw form and the roasted form of the seeds. The yield was higher (38.62%) in the roasted form than the unroasted form (33.78%). The color of the oil of the roasted seed was observed to pale brown while that of the unroasted was pale yellow. The pH for the oil from both roasted and unroasted seeds was slightly acidic (6.3 for both). The specific gravity of the oil was also found to be approximately the same for both the roasted and unroasted seeds (0.906 g ml-1 and 0.904 g ml-1 respectively). However there was significant difference in the values for the roasted and unroasted seed oil for Peroxide value (3.17 mmolO 2 /Kg and 6.36mmolO 2 /Kg) respectively; Acid value (0.597 Mg KOH/g and 1.110 Mg KOH/g) respectively; Free Fatty Acid value (0.30 % and 0.56 %) respectively. All the values for the unroasted seed oil were about twice that of the roasted seed oil. The iodine value for both oils was almost the same. The saponification value was determined for only the oil from the unroasted seeds and was found to be less than 100 mg KOH/g. These properties when compared with that of edible oils indicate possible use as edible vegetable oil.

It as done a research on the influence of the rotational speed of stirring and standing time on the yield and quality virgin coconut oil (VCO). VCO is made with mechanical engineering variations stirring round and standing time. Variations in the rotational speed of stirring cream coconut milk is 372, 385, 449, 503, and 539 rpm. The results were obtained optimum rotational speed is 503 rpm with a yield 23.66 % (v/v). Variations coconut cream standing time is 6, 7, 8, 9, and 10 hours. The results  were obtained optimum standing time is 8 hours with a yield of 22.90 % (v/v), the water content of 0.17 %, acid content of 0.26 %, saponification value of 247.656 mg KOH/g of fat, and a peroxide value of 0.199 mL eq/kg.

The present study was undertaken to investigate the effect of heating, reheating and exposure to microwave radiation on some biophysical and biochemical properties of edible oils. In homes and restaurants, vegetable oils used for cooking are usually heated to very high temperatures, and may be reused several times to save costs. The recycling process involves repetitive heating of the oils may be bad for health. In this study used four samples of edible oils such as olive oil, cotton seeds oil, supply oil and corn oils in which used two kilograms for each sample and were collected from the origin of production in the local market and considered as fresh oils. The biophysical results showed that viscosity, refractive index of edible oils increase with the increase of heating frequency, this increase is higher in case of normal heating than microwave heating, the color intensity increased with normal heating and decreased with microwave exposure. The biochemical results revealed that the saponification number, the acid and peroxide values increased with increasing frequency of heating by both methods and the iodine number decrease by increased heating by the two methods. From this results it is concluded that the normal heating for four times induced biophysical and biochemical changes that must be taken in consideration, using microwave exposure induces minor changes in biophysical and biochemical properties and the olive oil showed the lowest level of changes which may be due to its high content of monounsaturated fatty acids, which may be the reason of its least autoxidation of rancidity

This research aimed to extract, characterize and identify oil components in date-palm seed The date-palm were collected after eating several date-palm (seed). The extraction was undertaken with the aid of a soxhlet apparatus and a solvent hexane was selected based on the fact that it has a very low value of toxicity and A huge retraction rate. The particles gotten from were separate units from numbers i.e. 710um, 1mm and 2mm mesh size mesh size, which 40g each were measured and subjected to the extraction steps and the following values of oil were obtained: respectively: 363, 3.49 and 3.25 with the smallest particle size producing the highest yield. , While the result obtained from FTIR analysis showed the following functional group results CH2, C=O, C=C, C-C, C-O. In the Oil Extract the physicochemical indicates acid value: 2.55mg/g, peroxide value: 1.40mg/g, Saponification value: 80.50mg/g, iodine value: 83.31mg/g, free fatty acid value: 6.71mg/g. However, from this analysis date palm seed oil has high oil value compared to other edible vegetable oil.

The degradation in the oil quality used by street food vendors during frying operations is an important health concern due to the toxic compounds produced in it. An effective strategy is to detect the oil quality by determining its physicochemical and antioxidant properties to prevent the use of potentially harmful oil. Therefore, this research aimed to investigate the physicochemical and antioxidant properties of frying oils used by local fried food vendors of Lucknow city, India. Oil samples as fresh, after 5th batch and 10th batch of repeated frying (total 15 samples), were collected from five randomly selected street food vendors consumed regularly by the local people. All the samples were analyzed by evaluating physicochemical properties such as specific gravity (SG), viscosity, free fatty acid (FFA), iodine value (IV), peroxide value (PV) and saponification value (SV) using standard methods. The results revealed that almost all repeated frying oils collected were above the permissible limit for FFA, IV, and PV. It was noted that the highest values were obtained in 10th batch of repeated frying oils. On the other hand, slight variation was noted for the SG and SV in all oil samples. Increased usage of the repeated frying oils also resulted in a decrease in total phenolic content and total flavonoid content as compared to values obtained in fresh oil samples. In conclusion, the analysis shows that the repeated frying of vegetable cooking oil degrades its physicochemical and antioxidant qualities, thus should not be consumed.

Purpose: To investigate and compare the physicochemical properties and lubricant potentials of Blighia sapida seed oil (BSSO) with those of magnesium stearate, a commercial lubricant. Methods: The dried seeds of Blighia sapida (BS) powder were macerated with n-hexane for five days to separate the oil. The physicochemical properties; solubility profile, acid value, saponification value, iodine value of the oil were determined using standard methods. Batches of ascorbic acid tablets compressed at same compression settings using different concentrations of BSSO as lubricant were evaluated for their friability, weight uniformity, tablet hardness, disintegration and dissolution. Results: BSSO had a density of 0.9 g/ml, acid value of 2.65 ± 0.20 mg KOH/g, saponification value of 141.65 ± 0.75 mg KOH/g, iodine value of 62.50 ±3.71 mg I2/g among other parameters. Fatty acid methyl ester analysis (FAME) revealed 96.89 % of monounsaturated fatty acids and esters in the range of C15-C23; a C23 compound, 22-tricosenoic acid was the dominant compound (46.82 %). The oil showed excellent lubrication properties in ascorbic acid tablets at a low concentration (0.5 %), similar to 2 % magnesium stearate. However, higher concentration (5 %) of BSSO resulted in granules that could not be compressed into tablets. Tablets containing BSSO demonstrated satisfactory friability, weight uniformity, hardness, disintegration and dissolution characteristics. Conclusion: Blighia sapida seed oil is a potentially useful low-cost tablet lubricant. However, further investigations on the excipient, including stability, toxicity, etc, are required to ascertain its suitability.

Purpose: To investigate and compare the physicochemical properties and lubricant potentials of Blighia sapida seed oil (BSSO) with those of magnesium stearate, a commercial lubricant. Methods: The dried seeds of Blighia sapida (BS) powder were macerated with n-hexane for five days to separate the oil. The physicochemical properties; solubility profile, acid value, saponification value, iodine value of the oil were determined using standard methods. Batches of ascorbic acid tablets compressed at same compression settings using different concentrations of BSSO as lubricant were evaluated for their friability, weight uniformity, tablet hardness, disintegration and dissolution. Results: BSSO had a density of 0.9 g/ml, acid value of 2.65 ± 0.20 mg KOH/g, saponification value of 141.65 ± 0.75 mg KOH/g, iodine value of 62.50 ±3.71 mg I2/g among other parameters. Fatty acid methyl ester analysis (FAME) revealed 96.89 % of monounsaturated fatty acids and esters in the range of C15-C23; a C23 compound, 22-tricosenoic acid was the dominant compound (46.82 %). The oil showed excellent lubrication properties in ascorbic acid tablets at a low concentration (0.5 %), similar to 2 % magnesium stearate. However, higher concentration (5 %) of BSSO resulted in granules that could not be compressed into tablets. Tablets containing BSSO demonstrated satisfactory friability, weight uniformity, hardness, disintegration and dissolution characteristics. Conclusion: Blighia sapida seed oil is a potentially useful low-cost tablet lubricant. However, further investigations on the excipient, including stability, toxicity, etc, are required to ascertain its suitability.

The main objective of the study was to characterize and esterify ten waste frying oil (WFO) samples collected from fried food vendors and analyse their suitability as feedstock for biodiesel production. The parameters of the WFOs analyzed included; colour, odour, pH, specific gravity, kinematic viscosity (Oswald viscometer), moisture content (oven drying method), iodine value, saponification value, acid value and saponification value. Esterification was carried out to lower the free fatty acid (FFA) contents of the waste frying oils. Mean values for specific gravity varied from 0.892±0.022 to 0.905±0.075 g/cm 3 . The mean kinematic viscosity of the WFOs ranged from 43.120 ±1.530 to 97.530 ±6.360 mm 2 /s. The mean acid value obtained varied from 2.730 ±0.404 to 16.956 ±3.806 mg/g while the mean free fatty acid concentration in the WFO ranged from 1.95 ±0.17 to 12.09 ±2.11 mg/g. Results indicated that WFOs used for frying fish may not be good feedstocks for biodiesel production since ...

Oil re-use Chemical changes Palm oil Vegetable oil Frying Free fatty acid. Oil re-use is a common practice in households. Oxidative and hydrolytic reactions have been reported to cause significant changes in oil quality. This study was carried out to determine the chemical changes specific to beans cake (Vigna unguiculata), Plantain (Musa paradisiaca) and yellow yam (Discorea cayenensis) frying with repetitive re-use of oil. Refined vegetable and palm oil were used for five consecutive frying operations for bean cake, plantain and yam. Free fatty acids, iodine value, peroxide value and saponification value of the first, third and fifth frying operations were determined using standard methods. For refined vegetable oil, the FFA range for repeated frying operations obtained for bean cake, plantain and yam were 0.31-0.53, 0.37-0.52 and 0.40 to 0.53 % oleic respectively. While palm oil re-use had a range of 11.87 to 14.97 in the value of their FFA. Peroxide value (3.24-4.92 meq/kg), Iodine value (91.09-107.00 mg/100g) and Saponification value (125.00-152.66 mgKOH/g) were obtained for reuse refined vegetable oil while Peroxide value (27.95-77.02 meq/kg), Iodine value (131.68-210.89 g/100g) and Saponification value (179.45-197.50 mgKOH/g) were obtained for re-use palm oil. Generally, frying operation led to increase in the FFA of refined vegetable oil. Frying operation for peroxide value significantly varied for all frying operation for plantain. Significant difference existed in iodine value at p<0.05 among frying operations for bean cake and yam. Changes in chemical properties of oil were affected by frying duration and food material fried. Contribution/Originality: The present study reported variations in the chemical properties of vegetable oil as affected by the type of food material (bean cake, plantain and yam) during repeated frying operation. Extent of changes caused by hydrolytic and oxidative reactions is dependent on the food material used for deep frying operation. This work also was able to ascertain that acceptable oil re-use depended on the frying duration and food material. 1. INTRODUCTION Vegetable oils are a major part of human diet considering its energy, fat soluble vitamins and essential fatty acid contribution. Aside the nutritional, physical and chemical properties, high quality vegetable oil are determined by its ability to withstand high temperature while still retaining its high quality. In the food industry, vegetable oil found one of its uses in its ability to serve as a processing medium. Deep frying of food involves the use of high temperature which alters oil properties (Debnath et al., 2012). Frying operation in food processing is known to be intense due to high temperature of processing which induces chemical reactions in the frying medium (Weisshaar, 2014; Park and Kim, 2016). These chemical reactions

A central composite design (CCD) consisting three factors (solvent composition, temperature and time of extraction) at five levels was used to study the solvent extraction of neem oil from its seed using n-hexane and ethanol. Neem oil yield , pH, refractive index, acid value, iodine value and saponification value were evaluated as the responses. Forty-two experimental runs resulted from the CCD with a minimum oil yield of 12% and maximum of 41%. Response surface methodology was used to analyse the results of the CCD of the extraction processes. The optimum values for yield , pH, refractive index, acid value, iodine value and saponification value from the surface plot was 43.48%, 4.99, 1.56, 1.411g/g, 89.35g/g, and 176.64 mg/g respectively. The maximum predicted percentage yield was 43.48% at solvent composition of 80.77% n hexane, 34.93°C and 6 hours duration of extraction. The five validation experiments had optimum oil yield range between 32.85% and 37.20% while their accompany quality characteristics were not significantly different from the simulated values at p<0.

This research investigates the impact of extraction methods on sesame seed oil, specifically comparing traditional Soxhlet extraction (SE) with the relatively newer Microwave-Assisted Enzymatic Extraction (MAEE). While SE exhibited a higher oil yield (46.13%) compared to MAEE (45.20%), the difference was not statistically significant, suggesting MAEE as a viable alternative to conventional methods. These findings align with prior research, emphasizing SE's efficiency in oil extraction. SE, involving solvent circulation, yielded a darker oil due to increased pigment extraction. Specific gravity values showed a slight decrease in MAEE (0.915) compared to SE (0.917), yet the difference was not significant. The refractive index (RI) of MAEE-extracted oil (1.463) was significantly higher, indicating potential advantages in oil quality. MAEE's transparency to monochromatic light suggests a preference for obtaining high-quality oil from sesame seeds. Free Fatty Acid (FFA) values were higher in MAEE (1.33%) than SE (1.19%), signifying potential benefits in oil quality and stability. The use of enzymes in MAEE may mitigate oxidation and degradation during extraction, contributing to lower FFA values. Saponification values were significantly higher in SE (197.34) compared to MAEE (192 mg KOH/g), attributed to solvents extracting a wider range of fatty acids. The degree of saturation, determined by iodine value, was significantly higher in MAEE (111.19) than SE (107.6), possibly due to enzymatic hydrolysis resulting in a higher yield of unsaturated fatty acids. Peroxide values were nonsignificantly different between MAEE (1.79 meqO2/kg) and SE (1.72 meqO2/kg), suggesting oxidation in sesame oil is influenced more by intrinsic factors than extraction technique. MAEE's potential advantage lies in improved shelf-life and stability, attributed to its higher antioxidant content. MAEE presented as a promising alternative with potential benefits in terms of oil quality, transparency, and stability.

The quality and thermo-oxidative stability of soybean oil (SO), palm olein oil (POO), canola oil (CO) and their blends were evaluated. The binary blends of SO:POO and CO:POO were formulated in a ratio of (75:25) and ternary blend were prepared by blending CO:POO:SO in a ratio of (35:30:35). To monitor the thermal stability of pure oils and their blends, they were subjected to temperature (180°C) at different time intervals. The results revealed that at elevated temperature the quality of pure and blended oils deteriorate significantly. Heating process led to a substantial increase in free fatty acid (FFA), peroxide value (PV), p-anisidine value (p-AV), and saponification value (SV), while iodine value (IV) and oxidative stability index (OSI) decreased. However, blends comparatively showed better nutritional status and stability than the pure ones. The Principal component analysis (PCA) of all parameters was also performed. The data provide three significant principal components (PCs with eigenvalue ¿1), which collectively report 98.8% of the total variance. PC1 contributed mainly with total (50.1%) followed by PC2 (36.2%) and PC3 (12.5%) in the data. This work suggests that blending POO with other oils that contain more unsaturatation could be an effective and eco-friendly procedure which enhances the chemical sustainability and nutritional content of the oil.

The quality and thermo-oxidative stability of soybean oil (SO), palm olein oil (POO), canola oil (CO) and their blends were evaluated. The binary blends of SO:POO and CO:POO were formulated in a ratio of (75:25) and ternary blend were prepared by blending CO:POO:SO in a ratio of (35:30:35). To monitor the thermal stability of pure oils and their blends, they were subjected to temperature (180°C) at different time intervals. The results revealed that at elevated temperature the quality of pure and blended oils deteriorate significantly. Heating process led to a substantial increase in free fatty acid (FFA), peroxide value (PV), p-anisidine value (p-AV), and saponification value (SV), while iodine value (IV) and oxidative stability index (OSI) decreased. However, blends comparatively showed better nutritional status and stability than the pure ones. The Principal component analysis (PCA) of all parameters was also performed. The data provide three significant principal components (PCs...

Amazonian plants possess high amounts of little-explored lipid compounds. Chemical parameters and lipophilic compounds present in twelve oils and fats from different Amazonian plants were characterized. The fatty acids identified reveal saturated fats, such as babassu oil and muru-muru fat (rich in lauric acid), ucuhuba fat (myristic acid), and bacuri fat (palmitic acid). Buriti, pracaxi, and patawa oils showed high oleic acid content. Passion fruit seed and Brazil nut oils had high levels of the polyunsaturated fatty acids rich in linoleic acid. The oleaginous plants had high unsaturation degree and high content of medium-length-chain fatty acids due to high values of iodine, saponification, and peroxide. For methyl tocols and total carotenes, a simultaneous determination method was used and revealed high levels of these vitamins in buriti oil. No previous work in the literature has described all these parameters in Amazonian oils and fats, especially regarding plant species such as bacuri, cupuassu, and ucuhuba. These results provide information on oils and fats that could be used as alternative sources of raw material for the food and pharmaceutics industries.

The desert date (Balanites aegyptiaca (L.) Del.) is an indigenous fruit tree, common in the arid and semi-arid lands of Africa. Its fruits, available in the height of the dry season, contain edible pulp which is an important food for both humans and livestock. Balanites kernel is a source of highly regarded edible and medicinal oil. Both the fruits and oil are trade items in the west Nile sub-region of Uganda. Because of its growing importance as a source of food and income for dryland communities, an assessment of the physico-chemical characteristics and fatty acid profile of kernel oil in Uganda was carried out. Balanites fruit samples were collected from Katakwi, Adjumani and Moroto districts; representing the Teso, West Nile and Karamoja tree populations, respectively. Balanites kernels constituted 19.5% of the nuts, and kernel oil yield was 44.5% (v/v or w/w). The oil was light yellow with a refractive index of 1.46 at 20 o C and viscosity of 15.75-22.60 cSt at 40 o C. The saponification value of the oil was 186.28 mg KOH g-1 ; while the acid value was generally low (1.33-1.95 mg KOH g-1). Iodine value ranged from 98.20 to 103.32 I 2 g 100 g-1. Four major fatty acids; linoleic (39.85%), (oleic 25.74%), stearic (19.01%) and palmitic (15.40%) were found in Balanites oil. This gives a high percentage of the nutritionally beneficial unsaturated fatty acids (65.6%). Balanites kernel oil is a good source of essential unsaturated fatty acids. Attempts should be made to increase its utilisation through improved processing and packaging for the benefit of rural and peri-urban communities.

The objective of present study was to evaluate the vegetable oils used for commercial frying of chicken and samosa, an indigenous fried product of Pakistan. Physiochemical analysis of the excessively used vegetable oils showed that refractive index and specific gravity was affected non significantly as a result of frying operation. However, acid value, saponification value, peroxide value, free fatty acids and total polar compounds were significantly lower (p<0.05) in the oil used before frying as compared to the values recorded after frying operation. The oils, before and after frying of samosa and chicken exhibited the iodine values in the range of 87.9±0.07-120.5±11 and 86.5±1.03-118.4±10.45, respectively. Stearic acid, palmitic acid and oleic acid content were found to be lower in oils before frying than after frying in both the products, however, linoleic acid and linolenic acid indicated higher values in oil before frying than after frying. Total polar compounds (TPC) were shown to be significantly lower in oil before frying than after frying of samosa and chicken. TPC increased from 2.3±0.25 to 32.2.9±0.83 and 2.30±0.30 to 29.18±0.96, respectively in oils used for samosa and chicken. The higher values of TPC might be due to excessive number of frying and use of low quality oil. The study concluded that the changes in the chemical profile of excessively used oil were severe enough to cause several health hazards and rendered oils unfit for human consumption.

The purpose of this work was to investigate the physicochemical properties of watermelon seeds and oil and to find out if this oil is suitable and compatible with diesel engines. The results showed that the watermelon seeds had the maximum length (9.08 mm), width (5.71mm), thickness (2.0 mm), arithmetic mean diameter (5.59 mm), geometrical mean diameter (4.69 mm), sphericity (51.6%), surface area (69.07), volume 0.17 cm3 and moisture content 5.4%. The oil was liquid at room temperature, with a density and refractive index of 0.945 and 1.4731 respectively acidity value (1.9 mgNaOH/g), free fatty acid (0.95 mgNaOH), iodine value (120 mgI2/100g), saponification value (180 mgKOH/g), antiradical activity (46%), peroxide value (7.5 mEqO2/Kg), induction period (6.2 h), fatty acid: palmitic acid (13.1%), stearic acid (9.5 %), oleic acid (15.2 %) and linoleic acid (61.3%). Straight non food vegetable oils can offer a solution to fossil fuels by a cleaner burning with minimal adaptation of th...