Aromatic Oil Research Articles

Edible Oils and Development of New Products: Sensory, Microbiological, and Cytotoxic Aspects

Abstract: Edible oils offer several health benefits. Their inclusion in food products can improve the nutritional profile while reducing saturated and trans fats. This research aimed to evaluate the sensory, microbiological, and cytotoxic characteristics of edible oils and analyze how these characteristics behave when oils are added to food products. A comprehensive search of scientific articles was conducted in the databases and virtual libraries DOAJ, IOP Science, MDPI, Scopus, SpringerLink, Taylor & Francis Online, and Wiley Online Library, using a time frame from 2000 to 2023. Fish oils and oil blends were widely used in these studies. The analyzed studies demonstrated satisfactory results regarding flavor, appearance, and overall acceptance of edible oils. Low microbial growth was also found, and no toxicity was reported in the studies. Among the 70 studies reviewed, a substantial majority (76%) introduced edible oils into food formulations, focusing on dairy, baked, and confectionery products. Most of the studies that applied oils in foods showed no significant difference (p > 0.05) in attributes such as color, texture, aroma, and overall acceptance compared to products without oil addition (control). Encapsulation techniques for oils and the incorporation of flavorings were identified as effective strategies for seamlessly integrating edible oils into food products. Considering the importance of the characteristics of edible oils, this study can encourage, and support researchers interested in exploring this field and developing innovative oil-based food products.

Immunity, rumen metagenomics, ruminal variables, and growth performance of calves fed milk with sage (Salvia officinalis) essential oil.

The study aimed to determine the effect of sage (Salvia officinalis) essential oil (EO) to the drinking milk until the weaning stage of Holstein calves on the growth performance, body measurements, ruminal fermentation, rumen metagenomic profile, proinflammatory cytokines [interleukin-6 (IL-6), tumor necrosis factor (TNF-α), and IL-1β], immune globulins (IgG, IgM, and IgE), and acute phase proteins (serum amyloid-A, SAA). In the study, 24 Holstein calves were divided into three groups as 0 μL (SAG0; control group), 100 μL (SAG100), or 200 μL (SAG200) of sage EO to the milk per calf per day. The addition of sage EO to the milk linearly increased the live weight, feed intake, and daily body weight gain (P < 0.05). The addition of sage EO to the milk in calves linearly increased serum IgG titter dose dependently (P < 0.05), but serum IgM and IgE titters did not change (P > 0.05). The concentrations of serum TNF-α, IL-1β, and IL-6 in the weaned calves linearly decreased by the sage aromatic oil addition to the milk (P < 0.05). The serum SAA concentrations of calves did not differ among the control and treatment groups (P > 0.05). Probiotic Bifidobacterium and Acidaminococcus genusin calf rumen fluid canincrease bysage EO addition to milk. The relative abundance of genus Prevotella, Prevotellaceae_NK3B31_group, and Prevotella_9 increase with sage EO. The ruminal ammonia-nitrogen (NH3-N) concentration and total short chain fatty acid (T-SCFA) molarity decreased by sage EO addition to the drinking milk (P < 0.05). Themolarities of iso butyric (IBA) and iso valeric acids (IVA) in rumen fluid of the weaned calves linearly reduced by the increasing sage EO dose to the milk (P < 0.05). The butyric acid (BA) and iso caproic acid (ICA) molarities in rumen fluid did not change by the sage EO addition (P > 0.05). Consequently, it has been observed that sage EO addition to the milk of calves positively affected the immune system variables and performance parameters.Sage EO additionof calves before weaning may support the immune system in the eventual immunosuppression at the weaning stage.

Exploring the Connection between the Occurrence and Intensity of "Grubby" Defect and Volatile Composition of Olive Oil.

In order to investigate the relationship between the occurrence of the "grubby" sensory defect caused by olive fruit fly (Bactrocera oleae (Rossi)) infestation and the resulting volatile composition, virgin olive oils were extracted from olives of the Leccino cultivar with 0%, 50%, and 100% olive fly infestations and subjected to analysis of the basic chemical quality parameters, fatty acids and volatiles, and sensory analysis by the Panel test. A 100% olive fly infestation reduced the basic chemical quality of the oil, while the fatty acid composition was not affected in any case. The overall sensory quality score and intensity of the positive sensory attributes decreased, while the intensity of the "grubby" defect increased proportionally to the degree of infestation. The occurrence and intensity of this defect were clearly causally related to the concentrations of 3-methylbutanal, 2-methylbutanal, β-ocimene, ethyl 2-methylbutyrate, dimethyl sulfoxide, 4-methyl-5H-furan-2-one, α-farnesene, 6-methyl-5-hepten-2-one, 1-octanol, E-2-nonen-1-ol, benzeneacetaldehyde, heptanal, and octanal, implying that the perception of "grubby" comes from their joint contribution to the overall olive oil flavour. In addition to contributing to the understanding of the chemical origin of "grubby", the results obtained could potentially be used to develop strategies to support sensory analysis in the classification of olive oil quality and the confirmation of the presence of this sensory defect in oil samples.

Liquid-liquid surfactant partitioning drives dewetting of oil from hydrophobic surfaces

HypothesisSessile droplets solubilizing in surfactant solution are frequently encountered in practice, but the factors governing their non-equilibrium dynamics are not well understood. Here, we investigate mechanisms by which solubilizing, sessile oil droplets in aqueous surfactant solution dewet from hydrophobic substrates and spread on hydrophilic substrates. ExperimentsWe quantify the dependence of droplet contact line dynamics on drop size and oil, surfactant, and substrate chemistries. We consider halogenated alkane oils as well as aromatic oils and focus on common nonionic nonylphenol ethoxylate surfactants. We correlate these results with measurements of the interfacial tensions. FindingsCounter-intuitively, under a range of conditions, we observe complete dewetting of oil from hydrophobic substrates but spreading on hydrophilic substrates. The timescales needed to reach a steady-state contact angle vary widely, with some droplets examined taking over a day. We find that surfactant surface adsorption governs the contact angle on shorter timescales, while partitioning of surfactant from water to oil, and oil solubilization into the water, act on longer timescales to facilitate the complete dewetting. Understanding of the role played by surfactant and oil transport presents opportunities for tailoring sessile droplet behaviors and controlling droplet dynamics under conditions that would previously not have been considered.

Valorising waste biomass from aromatic and medicinal plants to produce steam for the extraction of essential oils

ABSTRACT Biomass residues from the aromatic and medicinal oil extraction industries were used as fuel to produce steam necessary for the extraction of essential oils (EO) by hydrodistillation from a plant around the Mediterranean, Daucus carota L. The results obtained in terms of yield and extraction time were compared to those obtained by the classical method of hydrodistillation (HD) using electric heating. Several advantages with hydrodistillation in the presence of biomass as an energy source (BEHD) have been observed: faster kinetics and higher efficiency with similar yields: 1.03% and an extraction time of 30 min against 180 min for classic hydrodistillation. The antimicrobial activity and the antioxidant activity of the EO extracted by HD and BEHD were evaluated. The results showed that the oil extracted by BEHD has a better antioxidant activity and it is much more active than that isolated by HD.

The Interaction Effect Between PGPR Bacteria, Mycorrhizae, and Oyster Mushroom Residues on Soil Biological Traits, Yield, and Quantity of Coriander Oil (Coriandrum sativum L.)

A factorial experiment was carried out in a sandy mixture soil using a completely randomized design (CRD) in the field of the Department of Soil Sciences and Water Resources, College of Agriculture, University of Diyala, in the agricultural season 2022-2023, in order to study the effect of adding Azotobacter, Pseudomonas, Mycorrhizae, and oyster mushroom residues in improving soil biological characteristics, quantity, and yield of aromatic oil of the medicinal coriander plant. The treatment of a mixture of bacteria and fungus residues with the presence of mycorrhizae achieved the highest amounts in oil yield, total yield, biomass carbon, numbers of Azotobacter and Pseudomonas bacteria, and the percentage of mycorrhizae infection, which recorded (153 L.ha-1, 632.50 kg.ha-1, 222.65 mg C kg soil-1, 15.66 * 107 CFU g-1 dry soil, 30.00 * 107 CFU g-1 dry soil, and 90.66%), respectively, compared to the comparison treatment, which recorded (13.65 L.ha-1, 270.50 kg.ha-1, 133.33 mg C kg.soil-1, 2.33 * 107 CFU g-1 dry soil, 10.00 *107 CFU g-1 dry soil, and 17.33%), respectively, and the treatment of fertilizer recommendation, which recorded (47.22 L.ha-1, 540.00 kg.ha-1, 150.75 mg C kg.soil-1, 5.00 * 107 CFU g-1 dry soil, 14.66 *107 CFU g-1 dry soil, and 26.66%), respectively.

Volatile Oil Yield and its Components of Menthol and Limonene of Peppermint Affected by Foliar Spray and Lighting Intensity

A field experiment was conducted at a research station in the College of Agricultural Engineering Sciences, University of Baghdad, in spring 2021 to study the effects of foliar spraying of yeast extract, urea, and nano-amino acids and two lighting intensities on volatile oil yield and its components, menthol and limonene. The experiment had two factors: ambient type and lighting. The second component was foliar spraying yeast extract at 5 and 7.5 g.L-1, urea at 1000 and 2000 mg.L-1, and nano amino acids at 1 and 1.5 ml.L-1. P, K, and half of nitrogen were supplied to the soil. Randomized Complete Block Design (RCBD) with three replicates was used for the experiment. Plants grown at 100% lighting intensity had the highest percentage and production of aromatic oil, menthol, and limonene (2.24, 45.49, and 3.30%; 20.20, 9.49, and 0.74 kg.ha-1, respectively) compared to 50% lighting intensity (1.77, 31.00, and 1.91%; 11.64, 3.62, 0.24 kg.ha-1). The two treatments of spraying urea (2000mgN.L-1) and nano amino acids (1.5ml.L-1) at 100% lighting intensity yielded the highest percentage and yield of aromatic oil, menthol, and limonene at 3.07, 45.78, 3.99%; 50.23, 4.60%; 32.74, 16.44, 1.50 kg.ha-1, 29.37, 14.32, 1.17 kg.ha-1, respectively.

Vetiver Root Oil Therapy's Effectiveness in Reducing Pain in Elderly Patients with Rheumatoid Arthritis ?

Rheumatoid arthritis is an autoimmune joint inflammation. This illness mainly affects those over 55. Many studies have examined the therapeutic advantages of perfume root oil, a processed product, for pain relief. Ginger compresses and warm water have been studied as treatments. This study evaluated the pain reported by Lansia Garut Griya Service Unit residents before and after scented root oil therapy and its effectiveness in treating pain. The study included 13 RA patients, 10 of whom met the inclusion criteria. The study found that 60% (n=6) of men and 40% (n=4) of women had rheumatoid arthritis. (RA). Before the intervention, 70% (n=7) had moderate pain and 30% (n=3) had severe pain. H0's Wilcoxon test result can be rejected because the p-value is 0.005, below the 0.05 standard of significance. It can be concluded that pre- and post-test pain scale measurements differ. These data imply that aromatic root oil therapy reduces pain in elderly rheumatoid arthritis patients.

Preparation and performance assessment of high-strength polyurea microcapsules

Formulation of microcapsules with high mechanical strength holds great significance for their application in high-pressure scenarios. In this study, polyurea (PU) was employed as the shell material to encapsulate perfume oil through interfacial polymerization. Subsequently, a systematic assessment of mechanical strength was conducted. The results indicated that the protective colloid, triethylenediamine (TEDA) concentration, core/shell ratio (perfume oil to polymethylene polyphenyl isocyanate (PAPI)), and reaction temperature, significantly influenced the mechanical strength of PU microcapsules. Notably, employing a concentration of 1.5 wt% polyvinyl alcohol (PVA), 0.5 wt% TEDA, a core/shell ratio of 10:1, and a reaction temperature of 70 °C resulted in PU microcapsules boasting an average rupture force of 1.92 ± 0.22 mN and a Young's modulus of 0.0195 ± 0.0013 GPa. Impressively, when contrasted with melamine-formaldehyde microcapsules, those with PU shells exhibited markedly enhanced mechanical properties.

Switchable production of aromatics and alkanes by Ni-ReOx/CeO2-catalyzed wood depolymerization

Complete conversion of lignocellulosic biomass into chemicals and fuels is particularly attractive in biorefinery concept while remains a great challenge due to complicated structure of lignocellulose and its notorious resistance to chemical transformation. Herein, a recyclable multifunctional Ni-ReOx/CeO2 catalyst was designed for switchable conversion of lignocellulose to either aromatics or liquid fuels by simple tuning reaction parameters. Under the condition of 200 °C, 1 MPa H2, lignin in woody biomass was deconstructed via lignin-first manner to produce aromatic oil with the mass yield up to 88.4 %, leaving cellulose and hemicellulose intact. Under harsher condition (260 °C, 4 MPa H2), complete conversion of lignocellulose to alkanes was achieved in 43.8 % carbon yield. The control experiments and characterization of the catalyst revealed that ReOx species of Ni-ReOx/CeO2 enhanced Ni dispersion, the strong electronic interaction and synergic effects of Ni and ReOx species played major roles for the flexible transformation.

Efficient removal of PAHs from peanut oil using coconut shell-based activated charcoal decorated by cationic (CTAB), anionic (SDS), non-ionic surfactant (Triton X-100)

The coconut shell-based activated charcoal was decorated by three different electronegativities of surfactants (CTAB, SDS, and Triton X-100) through the impregnation method, and the decorated activated charcoal adsorbents were used for the removal of PAHs from peanut oil, respectively. The influence of surfactant decoration on the adsorption and detoxification effect of coconut shell-based activated charcoal was discussed. The thermodynamic and kinetic behaviors of PAHs adsorption on the surfactant-modified activated charcoal were investigated, and the adsorption mechanism was analyzed in-depth. Notably, the prepared modified coconut shell activated charcoal could not only remove more than 90% of PAHs from the peanut oil but also keep the cytotoxicity of the treated peanut oil low. Meanwhile, the detoxification procedure has little effect on the nutritional quality and flavor of the peanut oil. The results of this fundamental study demonstrate that the low-cost surfactant-modified coconut shell-based activated charcoal was effective and feasible.

PSV-11 The Effect of Fermented Co-Products on Sensory Characteristics of Extruded Dog Kibble

Abstract To promote sustainability, the pet food industry could use fermented co-products from ethanol and beer production as ingredients. However, these ingredients may impact the appearance, smell, and taste of the final product. The aim of this study was to analyze the sensory characteristics of extruded dog kibble produced with fermented co-products. Four diets were evaluated: 1) a control diet with no fermented co-products (CON), 2) a diet containing 3.5% brewers dried yeast (BDY), 3) a diet with 17.5% distillers dried grains plus solubles and 2.5% brewer's dried yeast (DDGS+BDY), and 4) a diet with 17.5% corn fermented protein (CFP). Five human trained panelists rated various characteristics of the product in terms of appearance, texture, aroma, and flavor from 0 to 15 (0 = none; 15 = extremely high). Results were analyzed using the sensory package in XLSTAT, and for significant attributes (P &amp;lt; 0.05), sample effects were assessed using Fisher LSD. For appearance, DDGS+BDY was browner than the other treatments (P &amp;lt; 0.05), and all treatments had similar porosity (P &amp;gt; 0.05). For texture, all treatments had similar ratings for particle amount, toothpacking, and oily mouthcoating (P &amp;gt; 0.05). The CFP was harder than DDGS+BDY (P &amp;lt; 0.05), and DDGS+BDY had decreased fracturability than CON and BDY (P &amp;lt; 0.05). The aroma characteristics including grain, cardboard, metallic, and overall intensity were similar for all treatments (P &amp;gt; 0.05). The BDY had less oxidized oil aroma than CON and CFP (P &amp;lt; 0.05). The CFP had less barnyard aroma than DDGS+BDY (P &amp;lt; 0.05),but was more brothy than DDGS+BDY (P &amp;lt; 0.05). The CON had a less intense vitamin aroma than BDY and DDGS+BDY (P &amp;lt; 0.05). In terms of flavor, barnyard, fish, brothy, salt, bitter, and metallic flavors were similar for all treatments (P &amp;lt; 0.05). Treatment CFP had stronger grain flavor than BDY (P &amp;lt; 0.05). Vitamin flavor was less intense for CON than DDGS+BDY and CFP (P &amp;lt; 0.05). Cardboard flavor was stronger for DDGS+BDY than BDY (P &amp;lt; 0.05), and oxidized oil flavor was less intense for DDGS+BDY than CON (P &amp;lt; 0.05). In addition to producing a nutritionally balanced product, the pet food industry must also accommodate the preferences of human consumers. For this reason, the final product must contain sensory characteristics that appeal to pet parents. Overall, the fermented ingredients evaluated did not seem to negatively impact the food sensory properties, resulting in desirable texture, aroma, and flavor profiles.

Extraction process, chemical profile, and biological activity of aromatic oil from agarwood leaf (Aquilaria sinensis) by supercritical carbon dioxide extraction

Agarwood leaf is a potential raw material for aromatic oil, yet it has lacked systematic research on the supercritical carbon dioxide (SC-CO2) extraction technique. In this study, aromatic oil from agarwood leaf was extracted by SC-CO2 extraction, hydrodistillation (HD), and Soxhlet extraction (SE), followed by a series of analysis. The kinetics models of SC-CO2 extraction were established with promising fitting quality. In aggregate, the yields, smells, and appearances of SC-CO2 extraction (45 ℃, 100 bar, 150 min) were better than the other two traditional extraction methods (SE and HD). Thirty and 18 constituents were identified by GC–MS and UPLC–QTOF–MS, respectively, which might explain the special aroma of agarwood leaf aromatic oil. Agarwood leaf aromatic oils contained abundant phenolic compounds and exhibited moderate antioxidant and AChE inhibitory activity, as well as significant anti-inflammatory and anti-melanogenesis activities. This work demonstrated that agarwood leaf aromatic oils extracted by SC-CO2 showed a great potential for developing as food additive or dietary supplement.

A Study on the Perception of Aroma Oil by Diet Lifestyle

Recently, as the desire for health has increased socially and culturally, the importance of diet and health management is increasing. In particular, the popularization of health therapy is rapidly expanding by utilizing aroma oil that enables eco-friendly health management. However, since aroma has various effects depending on the type of aroma oil, appropriate choices should be made according to individual disposition and needs. In addition, in order to revitalize aroma products and related beauty industries, differences in healthrelated lifestyles in consideration of various lifestyles need to be reflected. Therefore, this study attempted to examine the perception of aroma oil according to dietary lifestyle. To this end, a survey was conducted on women over the age of 20 who were interested in aroma oil among local residents in Jeollabuk-do, and the recognition level was analyzed using T-test, One way ANOVA, and Duncan test. As a result of the analysis, the higher the awareness of aroma oil, and the difference in perception of aroma oil according to dietary lifestyle was relatively recognized by the healthy gastronomic pursuit group and the convenient gastronomic pursuit group. Accordingly, it was found that it was necessary to differentiate the development and marketing of customized aroma products in consideration of the awareness of aroma oil according to general characteristics and dietary lifestyle.

A Systematic Review of the Effects of Aromatherapy on Depression and Anxiety in Postmenopausal Women

Purpose: This systematic review aimed to investigate the effects of aromatherapy interventions on depression and anxiety in menopausal women.Methods: This study adhered to PRISMA (preferred reporting items of systemic reviews and meta-analysis) guidelines. Relevant studies published between 1994 and 2002 were searched in PubMed, Embase, Cochrane Library, CINAHL, Google Scholar, DBPIA, KISS, and RISS databases. Search criteria included the mesh terms 'aromatherapy menopause women depression anxiety.' The review included randomized and nonrandomized studies of women who were menopausal or postmenopausal and received aromatherapy intervention for depression and anxiety associated with symptoms of menopause. The extracted literature was evaluated via quality appraisal checklists of ROB 2 (Risk of Bias 2.0) and ROBINS-1 (Risk Of Bias In Non-Randomized Studies - of Interventions) and visualized using a risk-of-bias visualization tool.Results: The review included 6 randomized controlled studies and 2 quasi-experimental studies. The results showed that aromatherapy massage and inhalation therapy were effective in reducing depression and had beneficial effects in reducing anxiety, improving quality of sleep, and menopausal symptoms in menopausal women.Conclusion: Interventions using aromatic essential oils to massage the hands, arms, back, and scalp or inhalation of aromatic oils from clothing, necklaces, and bedding might be beneficial for the emotional health of menopausal women. Women health professionals should consider applying aromatherapy to menopausal women to improve emotional health, sleep, and menopausal symptoms.

Development and Validation of a Stable Isotope Dilution Headspace–SPME–GC/MS Method for the Determination of Vanillin in Fragrant Vegetable Oils

It has been reported that vanillin has been intentionally added to enhance the taste and flavor of low-quality vegetable oils. Therefore, it is crucial to investigate the accurate concentrations of vanillin in three types of fragrant vegetable oils commonly consumed in China. In this study, a method has been developed for the quantification of vanillin in commercial fragrant vegetable oils using the stable isotope dilution assay (SIDA) and headspace–solid-phase microextraction (HS–SPME) coupled with gas chromatography/mass spectrometry (GC/MS). The limit of detection (LOD) and limit of quantification (LOQ) of the analyte were determined to be 20 µg kg−1 and 50 µg kg−1, respectively. The validation study demonstrated that the recoveries ranged from 89% to 101%, with intra-day and inter-day precision being less than 7.46%. A survey of 80 commercially available fragrant vegetable oils was performed using the present method. Vanillin was found to be widely present in fragrant vegetable oils, with sesame oils showing the highest average content (842.6 µg kg−1), followed by rapeseed oils (262.1 µg kg−1) and peanut oils (115.0 µg kg−1). The results indicate that the proposed method is a simple, accurate, and eco-friendly approach for determining the presences of vanillin in fragrant vegetable oils.

Insights into long-term environmental oxidation of recycled high-viscosity modified asphalt toward durable and sustainable pavement infrastructure

The investigation of long-term environmental oxidation resistance of rejuvenated high-viscosity modified asphalt (HVMA) is of great significance as it unlocks its full potential for recycled utilization, offering improved solutions for sustainable and cost-effective pavement infrastructure. This study aims to comprehensively investigate the long-term environmental oxidation resistance and mechanisms of various oil-based and polymer-based rejuvenated HVMAs. Firstly, the long-term oxidation process of oil-based and polymer-based rejuvenated HVMAs was simulated using the indoor accelerated environmental aging test. Subsequently, a series of rheological tests and X-ray photoelectron spectroscopy (XPS) test were employed to examine the environmental oxidation characterization of rejuvenated HVMAs. Finally, a radar chart was proposed to rank the anti-oxidation capabilities of various rejuvenated HVMAs, accompanied by a detailed oxidation mechanism analysis. The results indicate that polymer-based rejuvenated HVMA exhibits superior environmental oxidation resistance compared to oil-based rejuvenated HVMA. The addition of polymer-based rejuvenators effectively retards the phase angle plateau disappearance and rheological performance deterioration of rejuvenated HVMA during environmental aging. Polymer-based rejuvenators significantly slow down the oxidation rates of carbon and sulfur elements in rejuvenated HVMA. Although the addition of oil-based rejuvenators may not enhance the anti-oxidation capability, the restructuring of the polymer phase structure plays a crucial role in improving the anti-oxidation performance. The ranking of anti-oxidation capabilities among the four polymer-based rejuvenated HVMAs is as follows: SBS-based waste furfural oil (SFO) > SBS-based waste rubber oil (SRO) > SBS-based aromatic oil (SR) > SBS-based waste cooking oil (SWCO). SFO demonstrates the highest resistance to environmental oxidation, primarily attributed to the inherent UV absorption and free radical scavenging capability of furfural oil (FO). SRO exhibits favorable anti-aging performance due to the chemical composition resembling asphalt, which provides enhanced chemical stability. Conversely, waste cooking oil (WCO) contains a significant amount of unsaturated fatty acid esters, which is susceptible to oxidation due to oxygen attack, resulting in the lowest anti-aging capability of SWCO.

The Calculation of Both Electrostatic and Van der Waals Effects to Probe the Efficiency of Solvent Extraction of Heterocyclic Aromatics from Heavy Oil.

Due to the complex composition and similar structure, the extraction denitrification of aromatic rich oil is faced with the contradiction problem of denitrification efficiency and aromatic loss which cannot be efficiently solved by experiments. However, the complex interactions involved can be analyzed from the perspective of calculation, and the prediction criteria and methods are proposed. Based on rigorous density functional theory calculation data, Simple models based on electrostatic potential (ESP) and Van der Waals potential (VdWP)-based calculations were established and validated. The twofold model provided the best prediction for interactions between extractants and nitrogen compounds and between extractants and aromatics, which determines denitrification efficiency and aromatic loss, respectively, due to the most complete description of both electrostatic and VdW force. This provides a powerful tool for evaluating the non-covalent interactions and thence tuning the efficiency of the separation process. Thus, high denitrification efficiency (43.2~66.3 %) and moderate aromatic loss (1.7~4.4 %) were obtained using screened deep eutectic solvents (DESs). This ideal observation provided the potential for mild hydrodesulfurization and manufacture of high-grade carbon materials.

The impact of synergistic interaction between CBp and GO during the mixing process on metal friction and wear

Internal mixers play a critical role as blending equipment in the rubber industry, operating for extended hours under high intensity. Investigating the wear patterns of internal mixers holds paramount importance in curbing dust leakage and prolonging their operational lifespan during the mixing process. Thermal cracked carbon black (CBp), an economically viable material derived from waste rubber, stands as a potential substitute for other carbon blacks in specific applications. This substitution aids in waste rubber recycling, thereby promoting ecological sustainability.This study centers on the amalgamation of CBp and graphene oxide (GO) in varying proportions, incorporated into the rubber matrix via mechanical blending. The objective is to produce composite materials, namely CBp/GO/NR, and comprehend the synergistic mechanisms between CBp and GO. Furthermore, the study analyzes the impacts of different CBp/GO ratios on metal friction and wear at the internal mixer's end faces.Scanning electron microscopy (SEM) observations divulge a collaborative behavior between GO and CBp particles within the rubber matrix, culminating in a spatial “honeycomb” network structure. On one hand, GO's two-dimensional planar network structure aids in CBp particle dispersion. Conversely, this planar network restricts the overflow of aromatic oils in CBp particles, influencing oil film formation on the rubber surface. Simultaneously, the planar network of GO creates a physical isolation layer between the rubber and the metal components. The inclusion of GO in the rubber matrix introduces notable alterations in CBp particle dispersion, friction coefficient, metal surface roughness, and metal wear.In summary, the optimum interaction between GO and CBp particles is achieved when the GO content in the composite material reaches 4 phr. This interaction leads to superior CBp particle dispersion and minimal metal wear in the composite material.

Dynamic variation and interrelation in the volatile and non-volatile fractions of deep-fried green onion (Allium fistulosum L.) oil with different frying temperatures

The flavor of deep-fried green onion oil (FO) changed significantly at 155 °C, with decreased fresh onion-like aroma and green scent, and increased savory and burnt notes. A total of 144 odorants were identified in FO samples. The total content of sulfur-containing odorants was highest at 155 ℃, while the total content of target furans and aldehydes/ketones peaked at 165 ℃. UFA accounted for approximately 95 % of the non-volatile fractions in FO, mainly in the form of PUFA. The oxidation degradation of UFA at high temperatures promoted the generation of small molecule aldehydes. Odorants in FO predominantly originated from reactions between sugars and amino acids, contributing to the enticing aroma.