Acid Composition Of Vegetable Oils Research Articles

THE ROLE OF PLANT COMPONENTS IN IMPARTING FUNCTIONAL PROPERTIES TO RESTRUCTURED MEAT PRODUCTS

Subject. The physical, chemical and functional-technological traits of plant components used to impart functional properties to restructured meat products. Purpose. The work is reviewing scientific papers on functional meat products and, in particular, on the use of plant components to impart functional properties to restructured meat products – sausages, pâtés, etc. and the study of the properties of vegetable raw materials for adding these raw materials to the composition of functional pâté products. Methods. Within the framework of the research, we used the principles of a systematic approach to the research of factual materials, in particular scientific and professional sources, the results of previous research; abstract-logical approach to generalize the results of the study and formulate conclusions. Results. An analysis of a number of sources of scientific literature has shown that for the manufacture of functional restructured meat products, it is advisable to use a number of ingredients of plant origin, in particular, flour from the seeds of various crops (rice, corn, soybeans, flax, sunflower, etc.) and mixtures of various types of flour. The purpose of using flour in formulations of functional pâté products is, in particular, to enrich these products with proteins and polysaccharides. The content of the analyzed scientific sources also shows that the fatty acid composition of vegetable oils (sunflower, flaxseed, corn) and their blends contributes to the enrichment of meat restructured products with ω-6 and ω-3 fatty acids, that is, it implements the functionality of these products. The functional components of flour and oils normalize the functioning of the gastrointestinal tract and, in a technological sense, contribute to an increase in the moisture-binding capacity of the meat system and improve the sensorial and rheological properties of meat functional products. Scopes of results. The results of the study will contribute to further study of the technologies of functional pâtés intended for the nutrition of special categories of consumers as well as to the enhancing of technologies of functional pâtés in the practice of meat processing.

Investigation of the fatty acid composition of vegetable oils

Emulsion fat products are a promising direction for the enrichment of unsaturated groups with fatty acids. This is possible by introducing rarely used types of vegetable oils into the formulations of these products. Due to the fact that the fatty acid composition of vegetable oils differs depending on the properties of the raw materials from which it is produced, there is a need for its analysis for a more accurate formulation of the emulsion product. As a result of the conducted studies, 17.3% saturated fatty acids and 83% unsaturated, respectively, were found in pumpkin oil. Pumpkin oil is rich in monounsaturated fatty acids, such as oleic acid (47%). Chromatographic study of the fatty acid composition showed that ginger oil contains 9.7% saturated fatty acids and about 90.3% unsaturated acids. Linolenic acid turned out to be the most in the oil (32.6%). It was found that the sample of black cumin oil contains 21.9% saturated and 78.1% unsaturated fatty acids. Most of all in linoleic acid oil (about 56.9%). The studied oils are rich in unsaturated fatty acids and can be used as additives in mayonnaise sauces to saturate certain groups with unsaturated fatty acids, each of the studied oils will saturate a certain group. Pumpkin oil is a source of monounsaturated fatty acids (oleic fatty acid), ginger oil is a source of omega–3 fatty acids (linolenic fatty acid), black cumin oil is a source of omega–6 fatty acids (linoleic fatty acid).

Мониторинг жирнокислотного состава растительного масла на основе кедра Pinus sibirica

Кедровые орехи являются одними из самых полезных орехов в рационе питания человека. Это обусловлено приятным вкусом и богатой пищевой ценностью. Данный продукт содержит высокое количество растительного белка, клетчатки, минералов, токоферолов, а также полиненасыщенные жирные кислоты. Не менее популярным спросом среди населения пользуются продукты переработки кедрового ореха, в том числе масла, полученные путем применения различных технологий. Кедровое масло содержит большое количество жирных кислот, полезных для человека. При этом количественный состав профиля жирных кислот масел может варьироваться в зависимости от вида кедровой сосны, географических и климатических условий выращиваемого сырья, вегетативной зрелости отобранных орехов, условий транспортировки, хранения исходного сырья и готового продукта, как на складах, так и непосредственно на потребительской полке. В данной работе был проведен анализ жирнокислотного состава (ЖКС) методом газохроматографического анализа масел кедрового ореха Pinus sibirica, произрастающего на территории России. Полученные экспериментальные значения сравнивались с действующим на территории РФ нормативным документом, а также с литературными данными. В результате исследования отобранных образцов масел кедрового ореха P. sibirica были получены данные по содержанию в них полиненасыщенных жирных кислот (ПНЖК) в диапазоне 66,53-71,08 %, мононенасыщенных жирных кислот (МНЖК) 21,94-24,62 %, насыщенных жирных кислот (НЖК) 6,89-8,92 %. Полученные результаты позволяют сделать вывод, что количественное содержание массовых долей отдельных жирных кислот, жирнокислотного состава масел разных видов кедровой сосны существенно различаются. Таким образом, более детальный анализ физико-химических показателей масел кедровых орехов различных видов сосны позволит получить более точные данные числовых показателей, с целью использования их при выявлении возможной фальсификации данного продукта. Currently pine nuts are among the most useful nuts in the human diet. This is due to the pleasant taste and rich nutritional value. This product contains a high amount of vegetable protein, fiber, minerals, tocopherols, as well as polyunsaturated fatty acids. Pine nut processing products, including oils obtained through the use of various technologies, are in no less popular demand among the population. Cedar oil contains a large amount of fatty acids that are useful for humans. At the same time, the quantitative composition of the fatty acid profile of oils can vary depending on the type, geographical and climatic conditions of the raw materials grown, the vegetative maturity of the selected nuts, the conditions of transportation, storage of raw materials and the finished product, both in warehouses and directly on the consumer shelf. In this work, the analysis of the fatty acid composition (LC) was carried out by the method of gas chromatographic analysis of pine nut oils Pinus sibirica, growing in Russia. The obtained experimental values were compared with the regulatory document in force in the territory of the Russian Federation, as well as with the literature data. As a result of the study of selected samples of pine nut oils P. sibirica obtained data on the content of polyunsaturated fatty acids (PUFA) in the ranges 66.53-71.08 %, monounsaturated fatty acids (MNFA) 21.94-24.62 %, saturated fatty acids (NLC) 6.89-8.92 %. The results obtained indicate that the quantitative content of the mass fractions of individual fatty acids, fatty acid composition of oils of different types of cedar pines differ significantly. Thus, a more detailed analysis of the physico-chemical indicators of pine nut oils of various types of pine trees will allow us to obtain more accurate data of numerical indicators in order to use them in identifying possible falsification of this product.

Rapid fatty acids detection of vegetable oils by Raman spectroscopy based on competitive adaptive reweighted sampling coupled with support vector regression

Abstract Objectives The composition and content of fatty acids are critical indicators of vegetable oil quality. To overcome the drawbacks of traditional detection methods, Raman spectroscopy was investigated for the fast determination of the fatty acids composition of oil. Materials and Methods Rapeseed and soybean oil at different depths of the oil tank at different storage times were collected and an eighth-degree polynomial function was used to fit the Raman spectrum. Then, the multivariate scattering correction, standard normal variable transformation (SNV), and Savitzky–Golay convolution smoothing methods were compared. Results Polynomial fitting combined with SNV was found to be the optimal pretreatment method. Characteristic wavelengths were selected by competitive adaptive reweighted sampling. For monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and saturated fatty acids (SFAs), 44, 75, and 92 characteristic wavelengths of rapeseed oil, and 60, 114, and 60 characteristic wavelengths of soybean oil were extracted. Support vector regression was used to establish the prediction model. The R2 values of the prediction results of MUFAs, PUFAs, and SFAs for rapeseed oil were 0.9670, 0.9568, and 0.9553, and the root mean square error (RMSE) values were 0.0273, 0.0326, and 0.0340, respectively. The R2 values of the prediction results of fatty acids for soybean oil were respectively 0.9414, 0.9562, and 0.9422, and RMSE values were 0.0460, 0.0378, and 0.0548, respectively. A good correlation coefficient and small RMSE value were obtained, indicating the results to be highly accurate and reliable. Conclusions Raman spectroscopy, based on competitive adaptive reweighted sampling coupled with support vector regression, can rapidly and accurately analyze the fatty acid composition of vegetable oil.

Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax

This study aimed to understand the effect of fatty acid composition and viscosity of vegetable oils on network formation mechanism and physical properties of oleogels. To this purpose, 12 oleogels were prepared, by choosing 6 seed oils and two waxes, at a fixed oleogelator concentration (6%). The modified Avrami model correctly describes the crystallization profile (R2 > 0.98) and the oil type did not affect the Avrami index that ranged from 1.00 to 1.43. Independently from oleogelator, rice and hemp seed oils followed a 3-D network formation mechanism, while almond oil a 2-D mechanism. The strength and yield stress of carnauba wax oleogels increased with increasing saturated fatty acid amount, while in beeswax-based oleogels a more interconnected structure was associated with the length of the saturated fatty acid chain. Thus, the oleogels formation mechanism was closely related to the chemical composition of the solvent, even in highly monounsaturated or polyunsaturated oils.

Diacylglycerol Acetyltransferase Gene Isolated from Euonymus europaeus L. Altered Lipid Metabolism in Transgenic Plant towards the Production of Acetylated Triacylglycerols.

Euonymus species from the Celastraceae family are considered as a source of unusual genes modifying the oil content and fatty acid composition of vegetable oils. Due to the possession of genes encoding enzyme diacylglycerol acetyltransferase (DAcT), Euonymus plants can synthesize and accumulate acetylated triacyglycerols. The gene from Euonymus europaeus (EeDAcT) encoding the DAcT was identified, isolated, characterized, and modified for cloning and genetic transformation of plants. This gene has a unique nucleotide sequence and amino acid composition, different from orthologous genes from other Euonymus species. Nucleotide sequence of original EeDAcT gene was modified, cloned into transformation vector, and introduced into tobacco plants. Overexpression of EeDAcT gene was confirmed, and transgenic host plants produced and accumulated acetylated triacylglycerols (TAGs) in immature seeds. Individual transgenic plants showed difference in amounts of synthesized acetylTAGs and also in fatty acid composition of acetylTAGs.

Horn ultrasonic-assisted bleaching of vegetable oils with various viscosities as a green process: Computational fluid dynamics simulation of process

Achieving a resource-protecting and environment friendly provide chain whereas following economic development has consistently been the target of countries across the world. Bleaching of soybean, canola, olive, sunflower and palm oils by ultrasonic horn reactor as a green process was simulated by computational fluid dynamics (CFD) to determine the effect of viscosity, amplitude (180 and 360 W), frequency (25 and 40 kHz) and temperature (35 and 65 °C). Multiphase, unsteady and axisymmetric modeling of the process examined led to the determination of shear rates. In addition, the viscosity power law model was applied to predict the vegetable oils’ viscosity with high accuracy. Besides that, the fatty acid composition of vegetable oils was measured by gas chromatography. ΣPUFA/(ΣMUFA + ΣSFA) content was highest for soybean (1.39) and lowest for palm oil (0.07). A positive relation was found between the color of bleached oil and ultrasound frequency and viscosity. It was found that the flow shear rate reduced with increasing the temperature and power of sonication. The creation of regions with a high velocity gradient and, consequently, elevated shear rates (especially near the horn tips or at the corners) affected oil viscosity. Sunflower oil behaved as a shear thinning fluid, except at moderate shear rates where Newtonian properties were observed. Rheological characteristics of palm oil were similar to those of olive oil as a shear thinning fluid. Semi-empirical correlations are proposed to determine the viscosity of oil as a function of its shear rate for this green process.

The Fatty Acid Composition of Vegetable Oils and Their Potential Use in Wound Care.

To evaluate the similarities among fatty acid compositions of vegetable oils sold in the Brazilian market and those present in a reference health product used to treat wounds. The relative amounts of fatty acids in 21 types of vegetable oils, purchased in the Brazilian market, were assessed using gas chromatography-mass spectrometry and flame ionization detection. The studied oils had similar fatty acid compositions to the reference product (caprylic acid, 18.8%; capric acid, 17.4%; oleic acid, 27.5%; and linoleic acid, 28.1%). The presence of caprylic acid (10.45% ± 0.07%), capric acid (5.8% ± 0.75%), lauric acid (45.63% ± 0.93%), and myristic acid (16.33% ± 2.23%) were detected in all the vegetable oils tested. Oleic acid (52.94% ± 12.54%) was present in andiroba, avocado, canola, copaiba, olive, palm, pequi, and pracaxi oils and featured prominently in olive oil (75.8%). Linoleic acid (57.09% ± 8.47%) was present in corn, cottonseed, grapeseed, passion fruit, and sunflower oils and in mixed oils (olive with soybean and sunflower with corn and canola). Most of the vegetable oils tested are products of plants from tropical climates, where they are abundant and easy to cultivate. It is possible that a balanced composition of fatty acids obtained from natural sources could be an effective alternative treatment for wounds.

Development of a technology of vitaminized blended vegetable oils and their identification by the fatty acid and vitamin contents

Due to the comparative analyses of physicochemical properties and fatty acid composition of vegetable oils, a reasonable choice has been made. Namely, sunflower, pumpkin, flaxseed, and camelina oils have been found optimal for the preparation of blends with a rational ratio of ω-6:ω-3 fatty acids in two-component (10:1, 5:1) and three-component (5:1) mixtures. A reasonable combination of vegetable oil blends with a rational ratio of ω-6:ω-3 fatty acids has been substantiated. Since oils belong to polyfunctional physiologically active products with a wide range of technological properties, they can be used with fat soluble vitamins (tocopherol and β-carotene). This reduces the oxidation processes in the vitaminized blended vegetable oils (VBVOs). A blended vegetable oil is a system in which PUFAs of the ω-6 and ω-3 groups are present in certain ratios and are subject to oxidative damage, to a greater extent due to the increased content of PUFAs. In accordance with the specifics of the blended oils as enriching ingredients, fat-soluble vitamins E (tocopherol) and β-carotene were used, which are not only physiologically important components for the human body but also active natural antioxidants. It has been found that adding a 0.2 % solution of β-carotene in the amount of 3.75 g and 1 % of tocopherol solution in the amount of 2.5 g provides 30 % of the daily requirement of these vitamins for the human body. The appropriateness of the joint use of tocopherol and β-carotene is based on the finding that it stabilizes oxidation and increases the induction period 1.5–2 times. The fatty acid composition of the created recipes of the blended systems with the ratio of PUFAs of the ω-6 and ω-3 families, in particular for healthy people’s nutrition with a ratio of ω-6:ω-3 being equal to 10:1; for adequate nutrition the ω-6:ω-3 ratio should be 5:1, which indicates the expediency of the selected vegetable oils for the creation of blended systems, balanced on the fatty acid composition exactly in the proposed ratios. The technologies of blending and vitaminizing vegetable oils have been developed and introduced at the Odesa Stone Fruit and Vegetable Oils Plant, AVA Ltd. (Ukraine). When solving the problems of substantiating the blending and vitaminization technologies, it has been proven that these operations can be performed with equipment that is present in almost all oil and fat processing factories. The proposed blending technology involves only two stages: stage 1 is the dosage of the prescription amount of oil 1 in a temperature-maintaining container; stage 2 is the dosage of the prescription amount of oil 2 in the container with oil 1 and mixing for 5.0...10 min at t=28…30 °С. It does not require much time and allows the preparation of oil and mixing within 10–15 minutes.

Encapsulation of vegetable oils as source of omega-3 fatty acids for enriched functional foods

ABSTRACTPolyunsaturated omega-3 fatty acids (PUFAs), a functional component present in vegetable oils, are generally recognized as being beneficial to health. Omega-3 PUFAs are rich in double bonds and unsaturated in nature; this attribute makes them highly susceptible to lipid oxidation and unfit for incorporation into long shelf life foods. The microencapsulation of oils in a polymeric matrix (mainly polysaccharides) offers the possibility of controlled release of the lipophilic functional ingredient and can be useful for the supplementation of foods with PUFAs. The present paper provides a literature review of different vegetable sources of omega-3 fatty acids, the functional effects of omega-3 fatty acids, different microencapsulation methods that can possibly be used for the encapsulation of oils, the properties of vegetable oil microcapsules, the effect of encapsulation on oxidation stability and fatty acid composition of vegetable oils, and the incorporation of long-chain omega-3 polyunsaturated fatty acids in foods.

Research of qualitative indicators of safflower oil

Fatty acid composition of vegetable oils is the fundamental quality characteristics. To determine the fatty acid composition, the SP-2560 column and Chromotec 5000.1 gas chromatograph were used. As a result of the studies it was established that fatty acids of 18 and 16 groups prevail in safflower oil, the content of the remaining fatty acids in the total is 1.2%. In the test sample, the prevalence of omega-6 fatty acids (concentration of 80% of linoleic and ?-linolenic fatty acids) is observed. Omega-6 fatty acids help the body burn excess fat, instead of postponing it for future use. Natural fatty acids are the bricks of human prostaglandins, mountain-monopodic substances that help normalize blood pressure, control muscle contractions and participate in the immune response of the body. The qualitative characteristics of vegetable oil are also physicochemical indicators. The acid number of safflower oil was 1.07 mgKOH/g, the peroxide number was 8.09 mmol/kgO2, the anisidine number of safflower oil was 3.25. Moisture of rapeseed oil is 0.03%. Safflower oil can be used as a biofuel, the lowest heat of its combustion is 36.978 MJ/kg; density – 913 kg/m3; kinematic viscosity 85.6 mm2/s. In comparison with rapeseed oil, the specific effective fuel consumption is reduced by 2.08%. The obtained fatty acid content of the analyzed sample of safflower oil is well correlated with the literature data, which indicates the high accuracy of the studies, the sample does not belong to the high oleic vegetable oils. The obtained values for qualitative characteristics indicate the prospects of using this type of oil directly in food, as well as for the production of oilseeds, such as mayonnaise, sauces, spreads.

Change in major fatty acid composition of vegetable oil depending on phenolic incorporation and storage period

In the present study, response surface methodology was conducted for the determination of effects of some phenolics (gallic acid, ellagic acid and quercetin) on the major fatty acid composition of vegetable oil prepared by mixing of sunflower and hazelnut oil (50:50, v/v) during storage at a constant temperature (50 °C). In this respect, major fatty acid composition (palmitic, stearic, oleic and linoleic acid) of vegetable oil was determined. Predictive regression equations were constructed for the estimation of each studied parameter (R2>0.735). Storage period caused a significant increase in palmitic acid, stearic acid and oleic acid content of oil while it caused a decrease in the linoleic acid content of the oil (P<0.01) because of the reactions that occurred in the structure of the oil during storage. In general, gallic acid and quercetin were found to be effective on the preservation of oil against oxidation and addition of gallic acid that retarded the change of major fatty acids composition due to...

Metabolic engineering of fatty acid biosynthetic pathway in sesame (Sesamum indicum L.): assembling tools to develop nutritionally desirable sesame seed oil

Vegetable oils are an essential component of human diet, in terms of their health beneficial roles. Despite their importance, the fatty acid profile of most commonly used edible oil seed crop plants are imbalanced; this skewed ratio of fatty acids in the diet has been shown to be a major reason for the occurrence of cardiovascular and autoimmune diseases. Until recently, it was not possible to exert significant control over the fatty acid composition of vegetable oils derived from different plants. However, the advent of metabolic engineering, knowledge of the genetic networks and regulatory hierarchies in plants have offered novel opportunities to tailor-made the composition of vegetable oils for their optimization in regard to food functionality and dietary requirements. Sesame (Sesamum indicum L.) is one of the ancient oilseed crop in Indian subcontinent but its seed oil is devoid of balanced proportion of ω-6:ω-3 fatty acids. A recent study by our group has shed new lights on metabolic engineering strategies for the purpose of nutritional improvement of sesame seed oil to divert the carbon flux from the production of linoleic acid (C18:2) to α-linolenic acid (C18:3). Apart from that, this review evaluates current understanding of regulation of fatty acid biosynthetic pathways in sesame and attempts to identify the major options of metabolic engineering to produce superior sesame seed oil.

Trans-fatty acids in cooking oils in Bogota, Colombia: changes in the food supply from 2008 to 2013.

Long-chain n-3 fatty acid intake in Colombia is low because fish consumption is limited. Vegetable oils with high n-3 fatty acid content are recommended, but their concentrations of trans fats were high in previous studies. Thus, regular monitoring of the fatty acid composition of vegetable oils is required. Our objective was to quantify the fatty acid composition in commercially available oils in Bogota, Colombia and determine if composition changed from 2008 to 2013. Cross-sectional study. We obtained samples of all commercially available oils reported in a survey of low- and middle-income families with a child participating in the Bogota School Children Cohort. Bogota, Colombia. Not applicable. Sunflower oil had the highest trans-fatty acid content (2.18%). Canola oil had the lowest proportion of trans-fatty acids (0.40%) and the highest n-3 fatty acid content (9.37%). In terms of percentage reduction from 2008 to 2013 in 18:1 and 18:2 trans-fatty acids, canola oil had 89% and 65% reduction, mixed oils had 44% and 48% reduction, and sunflower oil had 25% and 51 % reduction, respectively. Soyabean oil became widely available in 2013. The content of trans-fatty acids decreased in all oils from 2008 to 2013, suggesting a voluntary reduction by industry. We believe that regular monitoring of the fatty acid composition of oils is warranted.

Identification of the molecular genetic basis of the low palmitic acid seed oil trait in soybean mutant line RG3 and association analysis of molecular markers with elevated seed stearic acid and reduced seed palmitic acid

The fatty acid composition of vegetable oil is becoming increasingly critical for its ultimate functionality and utilization in foods and industrial products. Partial chemical hydrogenation of soybean [Glycine max (L.) Merr.] oil increases oxidative stability and shelf life but also results in the introduction of trans fats as an unavoidable byproduct. Due to mandatory labeling of consumer products containing trans fats, conventional soybean oil has lost the ability to deliver the most appropriate economical functionality and oxidative stability, particularly for baking applications. Genetic improvement of the fatty acid profile of soybean oil is one method of meeting these new requirements for oil feedstocks. In this report, we characterized three mutant genetic loci controlling the saturated fatty acid content of soybean oil: two genes additively reduce palmitic acid content (fap1 and fap3-ug), and one gene independently elevates stearic acid content (fas). We identified a new null allele of fap3-ug/GmFATB1A (derived from line ELLP2) present in line RG3. The splicing defect mutation in a beta-ketoacyl-[acyl-carrier-protein] synthase III candidate gene located in the region mapped to fap1, derived originally from ethyl methane sulphonate mutant line C1726 (Cardinal et al. in Theor Appl Genet 127:97–111, 2014), was also present in line RG3. We also utilized the elevated stearic acid line RG7, which has previously been shown to contain novel mutant fas/SACPD-C alleles encoding stearoyl-acyl carrier protein desaturase (Boersma et al. in Crop Sci 52:1736–1742, 2012). Molecular marker assays have been developed to track these causative mutations and understand their contributions to seed oil fatty acid profiles in a recombinant inbred line population segregating for fap1, fap3-ug, and fas alleles.

Improvement of the oil quality of the main oil crops.

Abstract The growing demand for vegetable oils will increase even more in the near future because of their fundamental role in human and animal nutrition, increasing interest in their non-food applications as biofuel, lubricants, biopolymers, paints, etc. and the rising price of fossil fuels. The development of alternative vegetable oil feedstocks with modified functionality and at the same time maintaining the nutritional quality has therefore become a priority. In particular, modification of the fatty acid composition of vegetable oils specifically suitable for nutrition and/or industrial and other non-food applications has been one of the major challenges of the last few years. This review provides a focus on the improvement in oil quality of the main oil crops cultivated in temperate zones, specifically soybean, rapeseed and sunflower, achieved by conventional breeding based on natural or induced genetic variability and by biotechnological approaches, especially adopting transgenic technology for the identification, isolation and transfer of genes and silencing of genes coding for key enzymes involved in the synthesis of fatty acids.

Rapid prediction of fatty acid composition of vegetable oil by Raman spectroscopy coupled with least squares support vector machines

The fatty acid composition of vegetable oil plays a significant role in a nutrition‐balanced diet, which makes this industry more quality conscious. A set of store‐purchased vegetable oils and their binary mixtures were characterized by Raman spectra in a region of 800–2000 cm−1. The obtained Raman spectral data were pretreated, and intensities of eight characteristic peaks were extracted as the eigenvalues of an entire spectrum. A prediction model of fatty acid content based on least squares support vector machines (LS‐SVM) were established for multivariate analysis between the Raman spectral eigenvalues and the fatty acid composition measured by gas chromatography (GC) method. The performance of the model was evaluated by comparing the predicted values to the reference values from GC analysis. The correlation coefficient for the prediction of oleic acid, linoleic acid and α‐linolenic acid was 0.9972, 0.9982 and 0.9854, respectively. Raman spectroscopy based on LS‐SVM can be a promising technique for predicting the fatty acid composition of vegetable oil with the advantages of being simple and time‐effective while not requiring any sample preprocessing. In particular, a portable Raman system is suitable for on‐site detection in practical applications. Copyright © 2013 John Wiley &amp; Sons, Ltd.

Tribological studies of potential vegetable oil-based lubricants containing environmentally friendly viscosity modifiers

The amphiphilic properties that result from the fatty acid composition of vegetable oils contribute to a better lubricity and effectiveness as anti-wear compounds than mineral or synthetic lubricant oils. Despite these advantages, vegetable oils show only a limited range of viscosities and this constrains their use as suitable biolubricants in many industrial applications. For the reason, ethylene–vinyl acetate copolymer (EVA) and ethyl cellulose (EC) have been added to the vegetable oil-based lubricants studied. To address this issue, the frictional and lubricant film-forming properties of improved vegetable oil-based lubricants (high oleic sunflower (HOSO), soybean (SYO) and castor (CO) oils), blended with 4% (w/w) of EVA and 1% (w/w) of EC, have been studied. It has been found that castor oil shows the best lubricant properties, when compared to high oleic sunflower and soybean oil, with very good film-forming properties and excellent friction and wear behaviour. This can be attributed to its hydroxyl functional group that increases both the viscosity and polarity of this vegetable oil. Regarding the effect of the viscosity modifiers studied, ethylene–vinyl acetate copolymer exerts a slight effect on lubricant film-forming properties and, thus, helps to reduce friction and wear mainly in the mixed lubrication region. Ethyl cellulose, on the other hand, was much more effective, mainly with castor oil, in improving both mixed and boundary lubrication.

Prediction of fatty acid composition of vegetable oils based on rheological measurements using nonlinear models

AbstractThe aim of this study was to model the fatty acid composition of vegetable oils by using the adaptive neuro fuzzy inference system (ANFIS) and artificial neural network (ANN) based on rheological measurements. For this aim, seven different refined vegetable oils (hazelnut, soybean, sunflower, olive, canola, corn, and cotton seed) were used. Olive oil had the highest viscosity value of 0.067 Pa s. Principal component analysis (PCA) was performed to determine the correlations among the fatty acids of the oils to reduce parameters which were modeled. PC1 composed of C18:0, C18:1, C18:2, and C20:0 as PC2 composed of C16:0, C18:3, and C22:0. After determination of the fatty acid composition and the rheological properties of the oils, ANN and ANFIS models were established. The inputs were selected as oil type, shear rate and shear stress and the outputs were C16:0 and C18:2. The root mean square error (RMSE), mean absolute error (MAE), and determination coefficient (R2) were used for testing the accuracy of the models. This comparison showed that ANFIS and ANN achieved a satisfactory prediction for fatty acid composition of the vegetable oils studied and ANFIS is better than ANN.Practical applications: Determination of the fatty acid composition of vegetable oils is important for the assessment of the purity of the oils as well as the nutritional quality. The fatty acid composition of the oils affects their rheological characteristics. Rheological measurements are easier than chromatographic analysis. Therefore, we aimed to establish a model for prediction of the fatty acid composition of the oils based on their rheological behaviors.

Prediction of Biodiesel Properties from Fatty Acid Composition using Linear Regression and ANN Techniques

Biodiesel is currently the most widely accepted alternative fuel for diesel engines due to its various advantages. The fatty acid composition of vegetable oils affects the fuel properties of biodiesel, such as viscosity, flash point, fire point, cloud point, pour point, iodine value and saponification value. In the present work, biodiesel was prepared from different vegetable oils and its physical properties measured. Artificial neural networks (ANNs) with 6-4-1 and 6-5-1 architecture were used to determine the relative importance of the fatty acid (palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid and erucic acid) composition of vegetable oils affecting biodiesel properties. The results show that the ANNs precisely predict the properties of biodiesel derived from certain vegetable oils better than a linear regression model. The relative importance of the input variables shows quantitatively the effect on biodiesel properties.