Characterization of palm acid oil

Kuntom, Ainie; Siew, Wai Lin; Tan, Yew Ai

doi:10.1007/bf02542279

Cited by 3 publications

(2 citation statements)

References 32 publications

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“…First, regarding primary oxidation, no differences were encountered between AO and FAD groups, and neither of them presented samples with high PV, which agreed with those results previously found by Nuchi et al [ 19 ] for similar byproducts. Moreover, Kuntom et al [ 42 ] found PV values in PFAD below 5 meq O 2 /kg in most samples, except for two outliers with PV above 10 meq O 2 /kg. As a primary oxidation parameter, PV measures lipid hydroperoxides, which are unstable at high temperatures.…”

Section: Discussionmentioning

confidence: 99%

Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Varona

Tres

Rafecas

et al. 2021

Animals

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Acid oils (AO) and fatty acid distillates (FAD) are byproducts from chemical and physical refining of edible oils and fats, respectively. Their high energy value makes their upcycling interesting as alternatives to conventional fats in animal feeding. The objective of this study is to characterize their oxidative quality and to provide recommendations about their evaluation for animal feeding purposes. The oxidation status (peroxide value (PV), p-Anisidine value (p-AnV), % polymeric compounds (POL)), the oxidative stability (induction time by the Rancimat at 120 °C (IT)), the fatty acid composition (FA), and tocopherol and tocotrienol content of 92 AO and FAD samples from the Spanish market were analyzed. Both AO and FAD showed low PV (0.8 and 1 meq O2/kg); however, p-AnV was higher in FAD (36.4 vs. 16.4 in AO) and POL was higher in AO (2.5% vs. not detected in FAD) as a consequence of the type of refining process. The botanical origin of AO and FAD influenced FA and tocol composition, and they influenced IT. A high variability was observed for most analyzed parameters, reinforcing the need for standardizing AO and FAD to obtain reliable feed ingredients and to include primary and secondary oxidative parameters within their quality control.

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Section: Discussionmentioning

confidence: 99%

Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Varona

Tres

Rafecas

et al. 2021

Animals

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“…Soap may also be described as any water-soluble salt of those fatty acids which contain eight or more carbon atoms. The metals commonly used in soap making are sodium and potassium, which produce water-soluble soaps that are used for laundry and cleaning purposes [1].…”

Section: Introductionmentioning

confidence: 99%

Production of Antiseptic Tablet Aloe Vera Soap

Rahama¹,

Sani²

2020

IJISRT

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This research work aimed at investigating some phytochemical constituents present in aloe vera based antiseptic soap and its activity against some selected microorganisms. The soap was produced using hot process and the antimicrobial activity was performed against Staphylococcus aureus, Escherichia Coli and Candida albicans using the method of agar well diffusion. The produced soap exhibited highest zone of inhibition on Staphylococcus aureus with 8.6 mm, 10.1 mm, 13.8 mm and 15.1 mm at 25 mg/mL, 50 mg/mL, 100 mg/mL and 200 mg/mL respectively, no inhibition was observed on E. Coli while the C. albicans was slightly inhibited by the soap by 7.6 mm, 9.0 mm, 13.2 mm at 50 mg/mL, 100 mg/mL, 200mg/mL respectively. The phytochemical screening conducted confirmed the presence of tannins, saponins, reducing sugar and flavonoid in the plant extract. The results of the investigations clearly indicated that aloe vera based soap had possessed antimicrobial activity against the tested microorganisms due to the presence of the confirmned phytoconstituents. Likewise pH, formability, and antimicrobial activity of the produced soap were comparable with the commercial soap.

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Heat-Modeling of Microwave Assisted Epoxidation of Palm Acid Oil

Saifuddin¹

2011

American Journal of Applied Sciences

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Problem statement: While microwave chemistry could well be the most convenient, rapid and energy-saving way to initiate a chemical reaction, the issues of thermal versus microwave specific effect remain unaddressed. Approach: A three-dimensional Finite Element Model (FEM) was developed to predict temperature profile during the enzymatic epoxidation of palm acid oil using microwave heating. Three-dimensional partial differential equations are formulated for the electromagnetic field and heat and mass transfer processes. The temperature profile of the FEM generated from the commercial software (ANSYS Emag) was verified using experimental data from microwave oven heated samples containing palm acid oil and reactants in cylindrical bottles and has compared favorably with real time data. An Infra Red thermometer was used to measure temperature of the reactants during the real time experiment to ensure less contact with the reaction vessel. Results: Apart from ascertaining the temperature profile of the epoxidation process in the cylindrical bottle, the heat-modeling of this reaction can predict the Energy required during the reaction and provide insights to non-thermal microwave effects. It has shown the possibility of Microwave Non-Thermal Effects and Microwave Selectivity in Substrate Specificity. The energy used by the microwave irradiated reaction is by far much lesser than the energy used in conventional heating. This study has also improved the epoxidation process of Palm Acid Oil by incorporating enzyme as a catalyst and using microwave heating. Epoxidation can be done rapidly and at a lower level of activation energy of 27.767 kJ mol⁻¹. It is a green process with increased efficiency as it reduced a typically 5-hour reaction to less than an hour. Conclusion: In this study, a quantitative view of a microwave assisted process of enzymatic epoxidation has been established. We have successfully developed and experimentally validated a 3D electromagnetic heat transfer model. This model can thus be used to predict the energy of the epoxidation and other future microwave reactions. the study also have shown the existence of microwave non-thermal effects and microwave selectivity in substrate specificity

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Characterization of palm acid oil

Cited by 3 publications

References 32 publications

Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Production of Antiseptic Tablet Aloe Vera Soap

Heat-Modeling of Microwave Assisted Epoxidation of Palm Acid Oil

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