Crude Vegetable Oils Research Articles

Cold-pressed camelina oil deacidification using short path molecular distillation: An optimization study and comparison with conventional techniques

In this research, the impact of short-path molecular distillation (SPMD), as a green and solventless method, in the deacidification of cold-pressed camelina oil (CPCO) was investigated. Physical refining of crude vegetable oils with high free fatty acids (FFA) content leads to healthier oils, preventing excessive oil loss and minimizing waste production. Using central composite design approach-based response surface methodology (RSM-CCD) analysis, optimized SPMD process parameters were determined and verified. The investigated factors were evaporation temperature (ET: 160–200 °C), feed flow rate (Q: 0.50–3.00 mL/min), and feed temperature (FT: 80–120 °C). Deacidification efficiency (DE) and distillate-to-feed mass ratio (D/F) were selected as the separation performance responses. In addition, to monitor the qualitative effect of the SPMD, peroxide value (PV) and total polar compounds (PC) were designated as the complementary responses. The optimized values for ET, Q, and FT could be considered to be 200 °C, 0.50 mL/min, and 100 °C, respectively. At the optimum operating conditions, DE, D/F, PV, and PC were determined as 63.27 %, 5.78 %, 24.5 meq/kg, and 11.4 wt%, respectively. The SPMD were compared with conventional fractional distillation (FD), steam stripping distillation (SSD), and alkali neutralization (AN). It was validated that SPMD could efficiently and sustainably deacidify the CPCO. Additionally, the effect of two successive SPMD treatments at the optimum conditions was also examined. By double deacidification, the DE, D/F, PV, and PC values were 74.34 %, 6.88 %, 27.6 meq/kg, and 16.0 wt%, respectively.

A novel thermo-responsive phospholipase A1 with high selectivity and efficiency in enzymatic oil degumming

The limited availability of phospholipase A1 (PLA1) has posed significant challenges in enzymatic degumming. In this study, a novel PLA1 (UM2) was introduced to address this limitation, which had a unique thermo-responsive ability to switch phospholipase and lipase activities in response to temperature variations. Remarkably, UM2 displayed an unprecedented selectivity under optimized conditions, preferentially hydrolyzing phospholipids over triacylglycerols—a specificity superior to that of commercial PLA1. Moreover, UM2 demonstrated high efficiency in hydrolyzing phospholipids with a predilection for phosphatidylcholine (PC) and phosphatidylethanolamine (PE). A practical application of UM2 on crude flaxseed oil led to a dramatic reduction in phosphorus content, plummeting from an initial 384.06 mg/kg to 4.38 mg/kg. Broadening its industrial applicability, UM2 effectively performed enzymatic degumming for other distinct crude vegetable oils with a unique phospholipid composition. Collectively, these results highlighted the promising application of UM2 in the field of oil degumming.

On-Line Monitoring of Enzymatic Degumming of Soybean Oil Using Near-Infrared Spectroscopy.

Degumming is an oil refinement process in which the naturally occurring phospholipids in crude vegetable oils are removed. Enzymatic degumming results in higher oil yield and more cost-efficient processing compared to traditional degumming processes using only water or acid. Phospholipase C hydrolyses phospholipids into diglycerides and phosphate groups during degumming. The diglyceride content can therefore be considered a good indicator of the state of the enzymatic reaction. This study investigates the use of near-infrared (NIR) spectroscopy and chemometrics to monitor the degumming process by quantifying diglycerides in soybean oil in both off-line and on-line settings. Fifteen enzymatic degumming lab scale batches originating from a definitive screening design (with varying water, acid, and enzyme dosages) were investigated with the aim to develop a NIR spectroscopy prediction method. By applying tailored preprocessing and variable selection methods, the diglyceride content can be predicted with a root mean square error of prediction of 0.06% (w/w) for the off-line set-up and 0.07% (w/w) for the on-line set-up. The results show that the diglyceride content is a good indicator of the enzyme performance and that NIR spectroscopy is a suitable analytical technique for robust real-time diglyceride quantification.

Exploring the potential of naturally-derived ionic liquids for sustainable vegetable oil deacidification

This work investigated two different approaches for vegetable oil deacidification using an ionic liquid (IL), composed of cholinium cation ([Ch]) and oleate anion ([OLE]), as a solvent to form oligomeric ILs (OILs) potentially, and reactive extraction to form multicomponent ILs (MILs) from different acids. The OIL approach (adding an excess acid into the IL through hydrogen bonding) removed oleic acid (∼80%) from a commercial vegetable soybean oil, previously acidified, possibly due to high intermolecular interactions. Through MIL approach, the FFA removal was up to 85%. In this case, the MIL formation occurred concomitant to deacidification as a driving force. Both strategies were evaluated in crude vegetable oil, and the high removal indexes were maintained. Concerning the oil loss, the MIL and OIL approaches result in a significantly lower oil loss (up to 5%) than conventional chemical processes (up to 50%). Finally, envisioning integrated processes, MIL was reused in a new deacidification process, achieving good results (removal of FFA up to 85%). Alternatively, reused MILs and OILs were employed in the β-carotene and astaxanthin recovery from P. rhodozyma wet biomass, indicating that the obtained IL-based systems could be further used as green solvents for other sustainable extraction processes.

Effects of different degumming processes on the molecular species and microstructures of phospholipids recovered from crude vegetable oils

Phospholipids (PLs), as natural additives and nutritional supplements, are recovered from the gum phase during the degumming process of crude vegetable oils. The molecular species of phospholipids recovered from crude soybean (SO), flaxseed (FO) and peanut oil (PO) by different degumming processes, including water (WD), acid (AD), PLA1(EDA), PLC (EDC) and PLA1-PLC (EDAC) were investigated. According to the PLS-DA model, a total of 30, 38 and 21 characteristic markers were identified using UPLC-Q-TOF-MS in the phospholipids recovered from SO, FO and PO by different degumming processes, respectively. PC (18:2/18:2) and PE (18:2/18:2) were the main phospholipids for WD and AD, LPC (18:2) and LPE (18:2) were the main phospholipids for EDA and EDAC, and PI (16:0/18:2) and PI (16:0/18:1) were served as characteristic phospholipids for EDC. In addition, a lamellar liquid-crystalline phase was observed in the recovered phospholipids, which indicated that the microstructure of phospholipids recovered from crude vegetable oils were significantly influenced by different degumming processes. These differential molecular species of phospholipid products provide useful information to facilitate the potential utilization of phospholipid products as emulsifiers in food and as ingredients in the pharmaceutical industries.

Transformation of vegetable oils into green diesel over Ni-Mo catalysts supported on titania

Reduced NiMo catalysts supported on titania for transformation of vegetable oils to green diesel have been studied. A series of six catalysts with total metal content equal to 50% and various [Ni/(Ni+Mo)] atomic ratios was prepared following deposition-precipitation method, using urea as precipitating agent. The catalysts were characterized by N2 physisorption, XRD, XPS, H2-TPR, and NH3-TPD. They were evaluated for the transformation of various crude oils, namely sunflower oil, rapeseed oil, soybean oil and cardoon oil, to green diesel, in a high-pressure (40 bar) semi-batch reactor, at 310 °C and under solvent free conditions. A synergistic [Ni/(Ni+Mo)] atomic ratio equal to 0.99 was determined. The catalyst with this formulation exhibited high metallic nickel active surface in combination with high oxygen vacancies population provided by reduced Mo-species. Over this catalyst, the crude vegetable oils were transformed to green diesel achieving yields of 65 ± 2%.

Identifying the effect of aromatic compounds on the combustion characteristics of crude coconut oil droplet

For now, energy sources uses are still dominated by fossil fuels, whose availability is limited and continues to decline. Therefore, new alternative energy is needed to reduce dependence on fossil fuels. Crude vegetable oil is one alternative energy source that can be utilized as a substitute for fossil fuels because vegetable oil has a composition almost similar to fossil fuel. Crude coconut oil is an alternative to biodiesel to reduce dependency on fossil fuels. The combustion reaction of crude coconut oil is tricky because it has bonds saturated chain, so a substance is needed to weaken the carbon chain to increase the burning rate. The burning rate of coconut oil droplets has been investigated experimentally by adding clove oil and eucalyptus oil bio-additives. Tests were carried out with single droplets suspended on a thermocouple at atmospheric pressure and room temperature and ignited with a hot wire. The addition of clove oil and eucalyptus oil as bio-additives in crude coconut oil was 100 ppm and 300 ppm, respectively. The suspended droplet combustion method was chosen to increase the contact area between the air and fuel so that the reactivity of the fuel molecules increases. The results showed that the eugenol compounds in clove oil and cineol compounds in eucalyptus oil were both aromatic and had an unsymmetrical carbon chain geometry structure. Therefore, this factor has the potential to accelerate the occurrence of effective collisions between fuel molecules; thus, the fuel is flammable, as evidenced by the increased burning rate. Moreover, from the observations, it was found that the highest burning rate was achieved in both bio-additives with a concentration of 300 ppm

A study of blending carbon nanoparticles made of coconut shell (fullerene C60) in vegetable oils on the droplet evaporation characteristics

The droplet evaporation characteristics of crude vegetable oils, including crude coconut oil (CCO), crude palm oil (CPO), crude jathropa oil (CJO), and crude sunflower oil (CSFO) mixed with and without nanocarbon (fullerene C60) were investigated. The nanocarbon was produced from the waste biomass-based coconut shell. The droplet evaporation experiments were performed in an atmospheric chamber using a K type thermocouple and equipped with a Nikon D3300 camera at 60 frames per second. Droplet temperatures were measured in a real-time basis at a sampling frequency of 1 kHz. The crude vegetable oils were mixed with fullerene at 5 mg/L. In this study, the droplet evaporation behaviors of fullerene addition were studied and compared to pure vegetable oils. The results reported that the bubble formation and the flame propagation were formed faster in the cases of crude vegetable oils blended with fullerene by as much as 44% and 22%, respectively. The trend of early bubble formation was CCO5 > CPO5 > CJO5 > CSFO5. However, the initial flame propagation profile was CCO5 > CJO5 > CSFO5 > CPO5. A lot of local hot spots were identified for the blended vegetable oils with fullerene. The micro-explosion mechanism of blended vegetable oils with fullerene was obtained based on the droplet visualization. At a normal temperature, fullerene molecule was well attached to the carbonyl chain. The electronegativity between fullerene and triglyceride influenced the attachment form of fullerene to carbonyl chain with respect to droplet temperature. Finally, the addition of fullerene increased in the fuel reactivity, the droplet temperature, and shortened the ignition delay.

Development of a highly efficient oil degumming process using a novel phosphatidylinositol-specific phospholipase C enzyme from Bacillus thuringiensis PL14

The present work reports the heterologous expression and biochemical characterization of a novel phosphatidylinositol phospholipase C from Bacillus thuringiensis PL14 (PI-PLCBt) with potential for oil degumming. As degumming is a necessary refining step for all crude vegetable oils, enzymatic degumming tests were performed on crude soybean oil using rPI-PLCBt. Its efficiency was investigated by determining the phosphorus and diacylglycerol (DAG) contents after different types of treatment. Although the water and chemical degumming process can efficiently reduce the phosphorus content, a specific enzymatic process can still be selected giving its high degumming efficiency of 89.4%, with a noticeable reduction in phosphorus content to 13.7 mg kg−1, close to the values of the chemical approach, and a high increase in DAG. Accordingly, enzymatic degumming could be adopted as an alternative to traditional degumming making the process more efficient, eco-friendly and, at the same time, increasing the nutritional value of the final product.

Effect of Feeding Acid Oils on European Seabass Fillet Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance.

Acid oils (AO) are fat by-products of edible oil refining with a high energetic value, being an interesting option for a more sustainable aquaculture nutrition. This study was conducted to evaluate the effects of the partial replacement of fish oil (FO) in diets by two AO instead of crude vegetable oils on the lipid composition, lipid oxidation and quality of fresh European seabass fillets, and after their commercial refrigerated storage for 6 days. Fish were fed with five different diets, the added fat being FO (100%) or a blend of FO (25%) and another fat (75%): crude soybean oil (SO), soybean-sunflower acid oil (SAO), crude olive pomace oil (OPO), or olive pomace acid oil (OPAO). Fresh and refrigerated fillets were assessed for fatty acid profile, tocopherol (T) and tocotrienol (T3) composition, lipid oxidative stability, 2-thiobarbituric acid (TBA) value, volatile compound content, color, and sensory acceptance. Refrigerated storage did not affect T + T3 total content but increased secondary oxidation products (TBA values and volatile compound contents) in fillets from all diets. The FO substitution decreased EPA and DHA and increased T and T3 in fish fillets, but the recommended human daily intake of EPA plus DHA could still be covered with 100 g of fish fillets. Both a higher oxidative stability and a lower TBA value were found in SO, SAO, OPO, or OPAO fillets, obtaining the greatest oxidative stability in OPO and OPAO fillets. Sensory acceptance was not affected by the diet or the refrigerated storage, while the differences found in color parameters would not be perceived by the human eye. According to the oxidative stability and acceptability of flesh, SAO and OPAO are adequate replacements of FO as energy source in European seabass diets, which implies that these by-products can be upcycled, improving the environmental and economical sustainability of aquaculture production.

Investigations on exhaust emissions of aninsulated diesel engine with alternative fuels

In the context of depletion of fossil fuels, ever increase of pollution levels with fossil fuels and escalating prices of crude petroleum in International market, the search for alternative fuels has become pertinent. Alcohols (ethanol, methanol and butanol) and vegetable oils are important substitutes for diesel fuel. Alcohols renewable in nature, have low C/H (C=Number of carbon atoms and H=Number of hydrogen atoms in fuel composition and highly volatile. Butanol has higher calorific value than ethanol and methanol. Vegetable oils comparable cetane number and energy content when compared to diesel fuel. However, the drawbacks of vegetable oils (high viscosity and low volatility) and alcohols (low cetane number and low energy content) to be used as fuels in diesel engine call for semi adiabatic diesel engine (SADE) with its significance characteristics of higher operating temperature, maximum heat release, high brake thermal efficiency and ability to handle the low calorific value fuel.Exhaust emissions from diesel engine cause severe health hazards once they are inhaled in. They also cause environmental disorders. Hence control of these emissions is immediate step and urgent. In order to take advantages from both vegetable oils and alcohols, it is proposed to use the vegetable oil along with carbureted butanol in semi adiabatic diesel engine. Butanol was inducted into the engine through a variable jet carburetor, installed at the inlet manifold of the engine at different percentages of crude vegetable oil at full load operation on mass basis. Crude vegetable oil was injected at near end of compression stroke in conventional manner. Exhaust emissions were determined with semi adiabatic engine consisting of air gap (3 mm) insulated piston with superni (an alloy of nickel) crown, air gap (3 mm) insulated liner with superni insert and ceramic coated cylinder head with mixture of carbureted butanol and crude vegetable oil with varied injector opening pressure and injection timing. Comparative studies were made with data of conventional engine (CE) with maximum induction of Butanol at similar operating conditions. Aldehydes were measured by wet method. The maximum induction of butanol was 60% at recommended injection timing of 27obTDC (before top dead center), while it was 55% at optimum injection timing of 29obTDC.

Analysis of Changes in the Amount of Phytosterols after the Bleaching Process of Hemp Oils.

Unrefined vegetable oils from niche oilseeds are now sought after by consumers because of their unique nutritional properties and taste qualities. The color and flavor intensity of niche oils is a big problem, and their refining is not industrially feasible due to the small production scale. The study undertaken aimed analyze the effect of changing the amount of phytosterols (PSs) after the bleaching process of hemp oils of the 'Finola', 'Earlina 8FC' and 'Secuieni Jubileu' varieties. Cold-pressed (C) and hot-pressed (H) crude vegetable oils were bleached with selected bleaching earth (BE) at two concentrations. The post-process BE was extracted with methanol. The amount of PSs in the crude oils and the extract after washing the BE with methanol was analyzed by GC (gas chromatography). The study shows that the bleaching process did not significantly affect the depletion of PSs in the oils. Trace amounts of PSs remain on the BE and, due to methanol extraction, can be extracted from the oil. The conclusion of the performed research is that the bleaching of hemp oil does not cause depletion of the oil, and it significantly improves organoleptic properties. The oil bleaching process results in an oil loss of less than 2% by weight of the bleached oil, while the loss depends on the type of BE used. The study shows that the loss of phytosterols after the bleaching process averages 2.69 ± 0.69%, and depends on the type of BE used and the oil extracted from different varieties of hemp seeds.

Energy and exergy analysis of Soybean production and processing system

This study addresses energy and exergy analysis of soybean production and processing operations in Nigeria. The total energy utilization, the point of energy losses, wastage and degradation associated with production of soybeans and industrial processing of crude vegetable oil and soy meal, was investigated using the exergetic analysis approach. The energy and exergy analysis conducted, was limited to available data collected from a representative farm and processing outlets. It was found from the study that the high energy sequestered in machineries and some other inputs (such as fuel used to operate the machineries and nitrogen fertilizer) used during the production of soybeans resulted in minimal useful work (exergy). On the other hand, the exergy-energy ratio of some other inputs, such as potassium and phosphorus, were found to be greater than unity. The energy and exergy study of the industrial processing of soybean into soy oil also revealed that the highest energy consumption was associated with the subsystems which involved the use of thermal energy, revealing that these subsystems contributed about 88.53% to the total inefficiency of the entire system.

Production of hydroprocessed renewable diesel from Jatropha oil and evaluation of its properties

Alternative fuel research is primarily motivated by the expeditious depletion in fossil fuel supplies and the need to fulfill rigorous emission regulations, particularly greenhouse gas (GHG) emission for modern diesel engines. Hydroprocessed (or Hydrogenated) renewable diesel (HRD) is seen takes the one’s place with possible option for replacement of fuels for Diesel engines in the hunt for a substitute to fossils based petroleum diesel from diverse sustainable feedstocks such as vegetable oils from non-edible seeds, animal fats or algae oil. Because when we compare cetane number for HRD and petro diesel, it is higher for HRD than the other, which is seen as a probable drop in alternate fuels for compression ignition engines. During production of renewable diesel Hydro-deoxygenation is done first with the help of a catalyst and hydrogen gas, which may be used to upgrade bio-oil instead of hydro-desulfurization (removing of sulphur derivatives from the crude vegetable oil). A sulfided Nickel Molybdenum (NiMo) or Cobalt Molybdenum (CoMo) catalyst based on gamma alumina is utilised as a reference catalyst for HDO in the generation of renewable diesel and is used as a standard catalyst for a hydro-desulfurization process in refineries. Jatropha oil may be thoroughly transformed into paraffins in the diesel range at a pressure of 40 to 90 bar. The obtained product includes gases and different products therefore, it is then transferred for fractional distillation which gets separated at different boiling temperatures. The Physicochemical properties of a hydroprocessed renewable paraffinic fuel were assessed and compared to Biodiesel and traditional petro diesel. The major properties of hydroprocessed renewable diesel like cetane number, flash point and pour point were higher compared that of petroleum diesel, whereas kinematic viscosity and thermal stability was almost similar for both HRD and diesel.

Instantaneous characterization of crude vegetable oils via triacylglycerols fingerprint by atmospheric solids analysis probe tandem mass spectrometry with multiple neutral loss scans

Vegetable oils have many applications, including in food and cosmetics industries. In this study, triacylglycerols (TAG), the main components of vegetable oils, were investigated via Fourier transform infrared with attenuated total reflection analysis (FTIR-ATR), gas chromatography with flame ionization detection (GC-FID), and atmospheric solids analysis probe tandem mass spectrometry (ASAP-MS/MS). Instantaneous characterization of 20 vegetable oils extracted according to the Bligh and Dyer method, including soybean, sunflower, sweet almond, and coconut oils, via TAGs fingerprint was provided by ASAP-MS/MS, directly from a droplet of the crude oil, without sample preparation and solvent use. It was found that each vegetable oil has a characteristic fingerprint of TAG and results were according to those obtained by GC-FID and FTIR-ATR analysis. In addition, the difference in the relative abundance of TAG composition could be used as the target in differentiating vegetable oil types from each other. As coconut oil was differentiated from other oils only by its mass spectrum, it was not applied to principal component analysis (PCA), which effectively differentiate sweet almond oil from soybean and sunflower oils. Therefore, the results demonstrate the potentiality of ASAP-MS/MS with chemometrics analysis as powerful, fast, clean, and non-destructive tools for characterization and quality control of vegetable oils.

Lecithins: A comprehensive review of their properties and their use in formulating microemulsions.

Lecithins are a phospholipid-rich mixture recovered from the degumming process of crude vegetable oils. Since the nineteenth century, this by-product of oil processing has been used as a food and pharmaceutical ingredient. Lecithins' popularity as an ingredient in the pharmaceutical and food industries arises from their particular properties, such as their hydrophilic-lipophilic balance, critical micellar concentration, and assembly properties. However, there is limited knowledge of the use of lecithins to formulate pharmaceutical- and food-grade microemulsions. Unlike conventional emulsions, microemulsions are thermodynamically stable systems that offer long-term stability. Besides, microemulsions show nano-sized droplets, transparency, ease of preparation and scale-up, and do not require expensive equipment. This review aims to provide a comprehensive overview of lecithins, their properties, and their use in formulating microemulsions, a promising method to incorporate, protect, and deliver bioactive compounds in pharmaceutical and food products. PRACTICAL APPLICATIONS: Lecithins are a phospholipid-rich mixture recovered from the degumming process of crude vegetable oils. Since the nineteenth century, this by-product of oil processing has been used as a food ingredient. Lecithin phospholipids are commonly used as emulsifier agents in the food and pharmaceutical industries because of their particular properties. However, there is limited knowledge of the use of lecithins to formulate pharmaceutical- or food-grade microemulsions. Unlike conventional emulsions, microemulsions are stable systems that offer long-term stability, nano-sized droplets, transparency, ease of preparation and scale-up, and do not require expensive equipment. This review aims to provide a comprehensive overview of lecithins, their properties, and their use in formulating microemulsions, a promising method to incorporate, protect, and deliver bioactive compounds such as vitamins, flavors, antioxidants, nutrients, colors, antimicrobials, and polyphenols.

Solvent-resistant polyvinyl alcohol nanofilm with nanopores for high-flux degumming

Vegetable oil degumming is the first step of edible oil processing industry. Achieving highly efficient degumming by the polymeric membrane requires specific separation of phospholipid with endurance in organic solvent. Here, we show a method to fabricate solvent resistant polyvinyl alcohol (PVA) membranes from a colloidal aqueous system of nanoparticles made up of maleic acid (MA) molecules and PVA chains. The MA molecules associated physically over the PVA chains by electrostatic interaction in liquid phase, which in turn control cross-linking density of the final solid PVA membrane. The system produces a membrane layer of nanometer-scale thickness having mean pore radius of 1.55 nm with functional hydrophilic groups and exhibited membrane flux of 14 L m−2 h−1 bar−1 with phospholipid rejection selectivity of 92% for potential degumming of crude vegetable oil.

In search of sustainable alternatives for vegetable oils deacidification using oligomeric ionic liquid approach

Crude vegetable oils contain free fatty acids (FFAs) that can compromise the sensorial quality and oxidation stability, and thus, need to be removed by deacidification processes. However, conventional physical and chemical processes are related to neutral oil and nutraceutical loss, need of catalysts, and high energy consumption. The liquid-liquid extraction of these bioproducts using sustainable solvents, such as ionic liquids (ILs), seems to be interesting alternative over processes using bioethanol and organic solvents. In this work, the use of protic FA-based IL, such as diethanolammonium caprate ([H2EA][C10OO]) as solvent for deacidification of vegetable oils through the oligomeric IL approach was investigated. The liquid-liquid equilibria (LLE) data of systems containing [H2EA][C10OO], FA (palmitic, oleic and linoleic acids) and vegetable oil (palm olein, canola or soybean oils) were determined and modelled using NRTL model. IL presented good extraction efficiency of FFAs, presenting high distribution coefficient. Also, the NRTL model well described the LLE of such kind of systems. Moreover, solute-solvent affinity was evaluated by predictive COSMO model for a better comprehension of the results. Therefore, the results might indicate that protic FA-based ILs might have potential applicability as alternative solvents for deacidification of crude vegetable oils.

The role of 1.8-cineole addition on the change in triglyceride geometry and combustion characteristics of vegetable oils droplets

The use of Crude Vegetable Oils (CVO) in diesel engine faces several problems related to viscosity and combustion characteristics. This research aims to reveal the role of 1.8-cineole on performance characteristics of vegetable oil droplets. In this study, bubble growth, ignition delay, micro-explosion, and flame evolution process with and without 1.8-cineole in CVO has been studied experimentally at atmospheric pressure and room temperature. Droplets are examined using classical high-speed imaging techniques. The result shows that 1.8-cineole decreases all the various ignition delay into uniform time delay except for the non-polar Crude Jatropha Oil (CJO) compounds are more saturated, larger molecule and stiffer. Magnetic field produced in aromatic ring of 1.8-cineole assisted by strong electric chard in its oxygen atom induces electron in fuel molecules to become more reactive. Moreover, the 1.8-cineole compound crooked the molecular chain of triglyceride on Crude Coconut Oil (CCO), Crude Palm Oil (CPO), and Crude Sunflower Oil (CSFO) to bend apart from each other even longer, when compared to that of CJO, therefore, lowering viscosity and increasing volatility and increasing the burning rate. The polarity of the four droplets has high impact on the influence of 1.8-cineole on the performance of oil droplets in the process of evaporation to the ignition.

Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes

This study determined the total acidity, fatty acids profile (TFAs), and free fatty acids (FFAs) present in sunflower and soybean oils obtained by green processes (supercritical carbon dioxide-scCO2 and pressurized liquid extraction-PLE). The determination of the primary fatty acids responsible for product acidity can provide a higher quality product. Sunflower (scCO2/PLE-ethanol) and soybean (PLE-ethanol/PLE-hexane) samples were evaluated. The TFAs profile was determined by gas chromatography - mass spectrometry. The total FFAs content was determined by titrimetric method. For the qualitative determination of the FFAs present in the oils, a new technique capable of repeatably identifying the main FFAs was applied, using GC/MS. The primary fatty acids (palmitic, stearic, oleic, linoleic, eicosenoic, and linolenic) were present in all samples, both as TFAs and FFAs. However, fatty acids of lesser intensity showed variations. The applied methodology provided relevant data on the FAs that cause acidity in vegetable oils obtained by green processes.