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Fluctuation in fossil fuel prices and the increasing awareness of environmental degradation have prompted the search for alternatives from renewable energy sources. Biodiesel is the most efficient alternative to fossil fuel substitution because it can be properly modified for current diesel engines. It is a vegetable oil-based fuel with similar properties to petroleum diesel. Generally, biodiesel is a non-toxic, biodegradable, and highly efficient alternative for fossil fuel substitution. In Malaysia, oil palm is considered as the most valuable commodity crop and gives a high economic return to the country. However, the ethical challenge of food or fuel makes palm oil not an ideal feedstock for biodiesel production. Therefore, attention is shifted to non-edible feedstock like Jatropha curcas Linnaeus (Jatropha curcas L.). It is an inedible oil-bearing crop that can be processed into biodiesel. It has a high-seed yield that could be continually produced for up to 50 years. Furthermore, its utilization will have zero impact on food sources since the oil is poisonous for human and animal consumption. However, Jatropha biodiesel is still in its preliminary phase compared to palm oil-based biodiesel in Malaysia due to a lack of research and development. Therefore, this paper emphasizes the potential of Jatropha curcas as an eco-friendly biodiesel feedstock to promote socio-economic development and meet significantly growing energy demands even though the challenges for its implementation as a national biodiesel program might be longer.

Candlenut oil was extracted using supercritical CO(2) (SC-CO(2)) with an optimization of parameters, by the response surface methodology. The ground candlenut samples were treated in 2 different ways, that is, dried in either a heat oven (sample moisture content of 2.91%) or dried in a vacuum oven (sample moisture content of 1.98%), before extraction. An untreated sample (moisture content of 4.87%) was used as a control. The maximum percentage of oil was extracted from the heat-oven-dried sample (77.27%), followed by the vacuum-oven-dried sample (74.32%), and the untreated sample (70.12%). At an SC-CO(2) pressure of 48.26 Mpa and 60 min of extraction time, the optimal temperatures for extraction were found to be 76.4 °C, 73.9 °C, and 70.6 °C for the untreated, heat-oven-dried, and vacuum-oven-dried samples, respectively. The heat-oven-dried sample contains the highest percentage of linoleic acid, followed by the untreated and vacuum-oven-dried samples. The antiradical activity of candlenut oil corresponded to an IC(50) value of 30.37 mg/mL.

Soxhlet extraction technique is employed for the extraction and separation of chemical constituents in the medicinal
plant, Herba Leonuri. The main goal of this analytical study was focused on extracted compounds and extraction
conditions themselves. Soxhlet extractions were performed at three extraction time (6h, 9h and 12h) and with two
solvents (n-hexane and methanol). A general full factorial design with two factors (extraction time and types of
extractor solvents) was implemented. The Soxhlet extraction method presented a good yield of components in extract.
The study shows that methanol extracted almost double yield than n-hexane. The highest yield obtained with methanol
was 14.18%; while the highest yield obtained by n-hexane was 7.25%.The results also indicated that, for methanol
extraction, the mass yield percent extracted increased with increasing length of extraction period (up to 14.18%); for
n-hexane extraction, the mass yield percent extracted was not consistent with increasing length of extraction period. The
extracted oil extracted was analyzed by GC-MS. The compounds identified were vitamin E, palmitic acid and syringol.
General characteristics of the Herba leonuri oils obtained by different conditions were further compared, showing that
the composition of the Herba leonuri oil extracted by different conditions is mostly similar, whereas relative concentration of the identified compounds is apparently different. This study can be considered as the first information
on the chemical compound of Herba leonuri

The aim of this research was to determine the changes in the physicochemical properties of palm oil and its blends by FTIR and rheological measurements. Application of heat produces some chemical compounds as impurities and even toxic compounds in oils and fats that give absorbance at different region. FTIR spectra of pure palm olein shows an absorbance at 3002 cm −1 whereas other pure oils show maximum absorption at around 3007 cm −1 due to C-H stretching vibration of cis-double bond (=C-H). By blending of high unsaturated oils with palm olein, a clear shift of 3007 cmband to 3005 cm −1 occurs. Viscosity of palm olein was found higher among all oils while it subsequently and substantially reduced by blending with other oils. Since it is a function of temperature, viscosity of pure oils and their blends decreases with the increase of temperature. The loss modulus (G′′), for all oil blends before and after frying, in rheological experiment was found higher for all oils than the storage modulus (G′), therefore, the viscous property was found higher than elastic property of oils and blends. However, the critical stress for all oil blends was found higher than that of pure oils.

Palm oil (olein) was blended with other edible oils for the enhancement of its market acceptability in terms of melting point depression and shelf life. The physico-chemical properties like viscosity, density, melting behavior, peroxide value (PV), saponification value (SV) and iodine value (IV) of four different binary blends with four vegetable oils were evaluated. Palm olein was found to be more stable against rancidity than the other oils. For the stability against oxidation and melting point depression the palm olein-canola (PO/CO) blend was found to be better than the others. The Differential Scanning Calorimeter (DSC) thermogram of the melting behavior of the blends traces some new polymorphs of the triglyceride. This study will help the oil producing industry to find out the most economically viable oil blends for cooking purposes, with maximum nutrition as well as desirable physico-chemical properties.<br><br>Aceite de palma (oleína) fue mezclada con otros aceites comestibles para aumentar su aceptabilidad en el mercado en términos de descenso del punto de fusión y mejora de su almacenamiento. Las propiedades físico-químicas tales como viscosidad, densidad, comportamiento en la fusión, valor de peróxidos (PV), valor de saponificación (SV) e índice de yodo (IV) de cuatro diferentes mezclas binarias con cuatro aceites vegetales fueron evaluadas. La oleína de palma fue más estable frente a la rancidez que otros aceites. En la estabilidad frente la oxidación y el descenso del punto de fusión, la mezcla de oleína de palma/canola (PO/CO) fue mejor que las otras. Los termogramas del calorímetro diferencial de barrido (DSC) referidos al comportamiento de fusión de las mezclas indican algunos nuevos polimorfismos de los triglicéridos. Este estudio podría ayudar a las empresas que elaboran aceites a encontrar los aceites económicamente más viables para cocinar, con buenas propiedades nutricionales, así como con unas propiedades físico-químicas deseables

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