Production of high quality castile soap from high rancid olive oil

Girgis, Adel Y.

doi:10.3989/gya.2003.v54.i3.235

Cited by 5 publications

(10 citation statements)

References 14 publications

(8 reference statements)

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“…There are few possible explanations behind this observed result. Olive oil is categorised as both a soft and hard oil [ 26 ]; the uses of soft oil in soap formulation will produce good lathering ability, improved solubility of soap in cold water [ 27 ] and have a moisturizing effect on the skin [ 26 ]. Olive oil also has a higher percentage of unsaturated fatty acids.…”

Section: Resultsmentioning

confidence: 99%

“…Generally, soaps made from a high percentage of these oils will produce a softer soap, but the only exception to this rule is olive oil. Soaps made from a high percentage of olive oil are soft upon unmoulding, but will be really hard after completely dry [ 26 ]. The 3D contour plot in Figure 3 reveals the effects of a high percentage of olive oil on the response, that is, the higher force needed to penetrate the soap.…”

Section: Resultsmentioning

confidence: 99%

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The Use of D-Optimal Mixture Design in Optimising Okara Soap Formulation for Stratum Corneum Application

Borhan

Gani

Shamsuddin

2014

The Scientific World Journal

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Okara, soybean waste from tofu and soymilk production, was utilised as a natural antioxidant in soap formulation for stratum corneum application. D-optimal mixture design was employed to investigate the influence of the main compositions of okara soap containing different fatty acid and oils (virgin coconut oil A (24–28% w/w), olive oil B (15–20% w/w), palm oil C (6–10% w/w), castor oil D (15–20% w/w), cocoa butter E (6–10% w/w), and okara F (2–7% w/w)) by saponification process on the response hardness of the soap. The experimental data were utilized to carry out analysis of variance (ANOVA) and to develop a polynomial regression model for okara soap hardness in terms of the six design factors considered in this study. Results revealed that the best mixture was the formulation that included 26.537% A, 19.999% B, 9.998% C, 16.241% D, 7.633% E, and 7.000% F. The results proved that the difference in the level of fatty acid and oils in the formulation significantly affects the hardness of soap. Depending on the desirable level of those six variables, creation of okara based soap with desirable properties better than those of commercial ones is possible.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

The Use of D-Optimal Mixture Design in Optimising Okara Soap Formulation for Stratum Corneum Application

Borhan

Gani

Shamsuddin

2014

The Scientific World Journal

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“…The high acidity of NEFO oil is caused by the lipases present in the pulp of the drupes but also by lipolytic enzymes produced by bacteria, yeasts, and molds developed in natural fermentation [38,39] The oxidative rancidity, which forms peroxides, was probably limited by the brine because it blocked the direct contact of the drupes with oxygen. Furthermore, some species of lactobacilli degrade hydrogen peroxides and prevent the formation of peroxide radicals and hydroperoxide radicals, thus limiting the formation of peroxides and stabilizing the drupes in brine [38,40,41].…”

Section: Oil Analysismentioning

confidence: 99%

Production and Maturation of Soaps with Non-Edible Fermented Olive Oil and Comparison with Classic Olive Oil Soaps

2021

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The study reports the alternative use of non-edible fermented olives for the production of high-quality natural soaps with a fast production process, low environmental impact, and without preliminary treatments for the raw material. Damaged olives, not used as food, were fermented naturally and the oil was extracted by mechanical extraction. The product obtained was not for human consumption due to its high acidity, but it had a low content of peroxides. The non-edible olive oil obtained and an extra virgin olive oil, produced from the same olive cultivar, were subjected to saponification with sodium hydroxide. The soaps were produced with complete (0% of non-neutralized fatty acids) and incomplete (5% of non-neutralized fatty acids) saponification; the amount of sodium hydroxide to be used was determined with the saponification index. The soaps were aged for six months by monitoring pH, color, and behavior in an aqueous solution. The results show that the olives’ fermentation improves and speeds up the soap production and maturation process since the oil obtained from fermented non-edible olives is more suitable for the saponification process than the oil obtained from non-fermented edible olives. Non-edible fermented olives can be used for obtaining natural and high-quality soaps, reusing drupes classified as food waste.

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“…3. Transfer technology and assistance for partners in the utilization of cooking oil regeneration into a variety of soap products that have the potential to be developed as a productive business for partners (Girgis, 2003).…”

Section: Transfer Technology and Assistance In The Regenerationmentioning

confidence: 99%

Improving the Skills of Housewives in Assessing Cooking Oil Waste in Sukarapih Village

Gusdini

Ratnasari

Sambas

2021

iccd

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Cooking oil is one of the ingredients that is widely used by the community, especially in households and culinary businesses. Cooking oil used in cooking activities does not always run out in one use. The use of cooking oil that many times can harm human health. Throwing the remaining cooking oil into the environment will cause environmental damage. This happens because cooking oil contains a lot of fat which can interfere with the growth/metabolism of biota/microorganisms in nature. It is necessary to make efforts to utilize the waste cooking oil by reprocessing it both as a useful product and with economic value, such as hand washing soap. Partners in this activity are a group of PKK women who work as housewives with a lower middle socioeconomic level and the education level of which depends on the income of the head of the family. The solution offered in this activity is to provide training on how to make hand washing soap from cooking oil waste and to assist the efforts of PKK women in taking advantage of the business opportunities of making hand washing soap. Efforts to improve the skills of PKK women to utilize cooking oil waste, besides being able to minimize the negative impact of cooking oil waste, also open up business opportunities in producing hand washing soap.

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Production of high quality castile soap from high rancid olive oil

Cited by 5 publications

References 14 publications

The Use of D-Optimal Mixture Design in Optimising Okara Soap Formulation for Stratum Corneum Application

The Use of D-Optimal Mixture Design in Optimising Okara Soap Formulation for Stratum Corneum Application

Production and Maturation of Soaps with Non-Edible Fermented Olive Oil and Comparison with Classic Olive Oil Soaps

Improving the Skills of Housewives in Assessing Cooking Oil Waste in Sukarapih Village

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