Comparative Physical Characterization, Physio-Chemical and Fatty Acid Composition of Some Edible Vegetable Oils

Essien, Nsimah Monday; Ofem, OE; Bassey, Stella Oyom

doi:10.9734/jabb/2014/12489

Cited by 4 publications

(5 citation statements)

References 3 publications

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“…CP oil had slightly higher lauric acid (49.24%) value when compared to HP oil (47.83%). The values observed in both oils were comparable with the results reported by Bhatnagar et al [29] 49.1%, Srivastava et al [30] 48.50% and Essien et al [31] 45.02%. Also, they were within the prescribed range for lauric acid (45.1 -53.2%) in coconut oil as reported by Codex [25].…”

Section: Discussionsupporting

confidence: 91%

Physicochemical properties, antioxidant activity and phyto-nutritional composition of cold and hot pressed coconut oils

Idu¹,

Oghale²,

Sheena³

et al. 2018

GSC Biol. and Pharm. Sci.

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Cold and hot pressed (CP and HP) coconut oils were subjected to physicochemical, antioxidant, fatty acid profile, vitamin composition and phytosterol analyses using standard analytical procedures. From the studies, both oils were soluble in non -polar solvent and liquid at room temperature. Hot pressed (HP) oil had a higher peroxide value, iodine value and saponification value while cold pressed oil had a higher free fatty acid and acid value. The antioxidant activity revealed that cold pressed oil had a better ferric reducing antioxidant potential (FRAP) and total antioxidant capacity (TAC) than the hot pressed oil. The major fatty acids (%) found in both oil extracts were lauric acid (49.29 and 47.83), myristic acid (17.01 and 16.33), palmitic acid (9.53 and 9.94), capric acid (6.39 and 7.72) and caprylic acid (5.45 and 5.77) for cold and hot pressed oils respectively. Hot pressed oil had higher phytosterol content (102.79 mg/100g) however, the major phytosterol in both oils were β-sitosterol, Δ-5-avenasterol and stigmasterol. Vitamins A, D, E and K were present in trace amount in both oil extracts. Hot pressed oil had a slightly better physicochemical characteristic and phyto-nutritional composition while cold pressed oil had a better antioxidant property. Considering the physicochemical properties, antioxidant activity and phyto-nutritional composition of cold and hot pressed coconut oils, their use in nutraceuticals and other industrial purposes should be encouraged.

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Section: Discussionsupporting

confidence: 91%

Physicochemical properties, antioxidant activity and phyto-nutritional composition of cold and hot pressed coconut oils

Idu¹,

Oghale²,

Sheena³

et al. 2018

GSC Biol. and Pharm. Sci.

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“…It was shown that smoke point is depended on FFA content and refinement process. Essien et al reported the smoke point of 184.86°C for sesame oil [ 29 ] which is lower than current results. In general, the high smoke point oils have better thermal stability during frying [ 30 ].…”

Section: Resultscontrasting

confidence: 72%

Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying

Ramroudi

Ardakani

Tafti

et al. 2022

International Journal of Food Science

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To investigate the antioxidant activity and physicochemical properties of oil, sunflower (SFO) and corn oil (CO) and their combinations with sesame oil (SO) were prepared. The analyses of fatty acid composition (GC-FID), oxidative stability index (Rancimat), smoke point, and antioxidant activity (DPPH) were done on oil samples. Then, the frying process in presence of potato chips was done for 3 days at 180°C. Oil samples were gathered after each frying cycle and chemical analysis (peroxide value, free fatty acid, p-anisidine value, TOTOX, total polar content, TBARS, and conjugated diene and triene) was measured. The major fatty acid composition of oil samples was linoleic acid, oleic acid, palmitic acid, and stearic acid. The OSI of oil samples was reported as CSO > SSO > SO > CO > SFO . The smoke point of all samples was in the standard limit. The SFO with 266.50°C had the highest smoke point. The antioxidant activity of samples was reported as SO > CSO > CO > SSO > SFO . The IC50 of SO was 52.17 mg/g which was higher than other samples. The result of frying indicated that prolonged heating process would increase the thermal oxidation. It was shown that oils blended with SO had good stability during deep frying. Therefore, blending oil with SO is considered as an economic approach to improve the oil oxidation stability.

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“…84 At a 25% engine load and 2300 rpm, O 2 from D40RM50E10 and D30RM60E10 was 1.76 and 0.80% lower than diesel, while those from D20RM70E10 and D10RM80E10 were 1. 43 D30RM60E10 was 7.19 and 2.90% lower than diesel, while that of D20RM70E10 and D10RM80E10 was 4.52 and 1.95% higher than diesel, respectively. With a 75% engine load, the O 2 gas of D40RM50E10 and D30RM60E10 was 6.11 and 5.86% lower than diesel at 2000 and 1700 rpm, while the O 2 gas of D20RM70E10 and D10RM80E10 was 6.68 and 3.33% higher than diesel at 1700 and 1400 rpm, respectively.…”

Section: Carbon Monoxide and Carbon Dioxidementioning

confidence: 79%

“…To remove some of the FFA in CPO and reduce chemical consumption in the esterification process, a vacuum refining technique was used. Additionally, the condenser used to distill some of the FFA in CPO contained nutritional advantages owing to its high content of essential FFA and carotene. − The final product of the vacuum refining process is known as RCPO, which is the product of a chemical-free CPO refining process using vacuum refining. The residual FFAs in the RCPO were then removed by the esterification reaction, a chemical process that converts FFA to ester.…”

Section: Methodsmentioning

confidence: 99%

Investigating the Effect of a Diesel–Refined Crude Palm Oil Methyl Ester–Hydrous Ethanol Blend on the Performance and Emissions of an Unmodified Direct Injection Diesel Engine

2023

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In this research, the optimum condition for the production of refined crude palm oil methyl ester from refined crude palm oil was investigated using the response surface method via the transesterification reaction in a batch process. The refined crude palm oil was obtained by vacuum distillation of crude palm oil to extract some of the free fatty acids from the oil, providing nutritional benefits and reducing the chemical consumption of the production process. The purity of methyl ester in the refined crude palm oil methyl ester was studied to adjust four independent variables: methanol content (11–23 vol %), concentration of potassium hydroxide (4–12 g/L), stirrer speed (100–500 rpm), and reaction time (9–45 min). The results showed that methyl ester had a purity of 96.91 wt % when synthesized under optimal conditions of 18.2 vol % methanol, a potassium hydroxide concentration of 10.0 g/L, a stirring speed of 380 rpm, and a reaction time of 36.4 min at 60 °C. Refined crude palm oil methyl ester was blended with diesel and ethanol to study the feasibility of using the diesel–refined crude palm oil methyl ester–hydrous ethanol blend in an unmodified diesel engine. A comparative study of fuel properties, emissions, and performance of the diesel–refined crude palm oil methyl ester–ethanol blend was used to assess the feasibility of fuel blends (D40RM50E10, D30RM60E10, D20RM70E10, and D10RM80E10) in diesel engines at various engine speeds and loads. The results showed that the D40RM50E10 blend provided the closest performance to diesel and was environmentally friendly, as it provided nitrogen oxide and carbon monoxide emissions 32 and 55% lower than those with diesel, respectively. The test results indicated that the diesel–refined crude palm oil methyl ester–hydrous ethanol blend is an attractive alternative fuel in agricultural engines that reduces diesel consumption and benefits farmers and rural communities.

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Comparative Physical Characterization, Physio-Chemical and Fatty Acid Composition of Some Edible Vegetable Oils

Cited by 4 publications

References 3 publications

Physicochemical properties, antioxidant activity and phyto-nutritional composition of cold and hot pressed coconut oils

Physicochemical properties, antioxidant activity and phyto-nutritional composition of cold and hot pressed coconut oils

Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying

Investigating the Effect of a Diesel–Refined Crude Palm Oil Methyl Ester–Hydrous Ethanol Blend on the Performance and Emissions of an Unmodified Direct Injection Diesel Engine

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