Frying Oil Research Articles

Use of waste frying oil and coconut pulp for the production, isolation, and characterization of a new lipase from Moesziomyces aphidis

Lipases comprise the third most commercialized group of enzymes worldwide and those of microbial origin are sought for their multiple advantages. Agro-industrial waste can be an alternative culture medium for producing lipases, reducing production costs and the improper disposal of waste frying oil (WFO). This study aimed to produce yeast lipases through submerged fermentation (SF) using domestic edible oil waste as inducer and alternative culture medium. The optimal culture conditions, most effective inducer, and purification method for a new lipase from Moesziomyces aphidis BRT57 were identified. Yeast was cultured in medium containing green coconut pulp and WFO waste for 72 h. The maximum production of lipases in SF occurred in a culture medium containing WFO and yeast extract at 48 and 72 h of incubation, with enzyme activities of 8.88 and 11.39 U mL−1, respectively. The lipase was isolated through ultrafiltration followed by size exclusion chromatography, achieving a 50.46 % recovery rate. To the best of our knowledge, this is the first study to report the production and purification of lipases from M. aphidis, demonstrating the value of frying oil as inducer and alternative medium for SF, contributing to the production of fatty acids for biodiesel from food waste.

Biodiesel Production from Waste Frying Oil (WFO) Using a Biomass Ash-Based Catalyst

Biodiesel Production from Waste Frying Oil (WFO) Using a Biomass Ash-Based Catalyst

Numerical and experimental analyses for performance and emissions assessment of a four-stroke engine powered by oleic acid methyl ester biofuel made from waste frying oil

<p style="text-align:justify"><span style="font-size:11pt"><span style="line-height:150%"><span style="font-family:Calibri,sans-serif"><span lang="EN-US" style="font-size:12.0pt"><span style="line-height:150%"><span style="font-family:"Times New Roman",serif">Recently, several earlier works conducted research works dedicated to replacing fossil-based fuels with environmentally friendly ones. The goal of the research is to construct a multivariate linear regression model for the attributes of a four-cylinder diesel engine fueled by biodiesel. In this context, the goal of the research is to structure a multiple linear regression example for characterizing a four-cylinder engine fueled by biodiesel. In fact, experimental research was conducted on an agricultural tractor equipped with a 4-cylinder direct-injection diesel engine. The biodiesel is made from waste frying oil without blending referred to as the oleic acid methyl ester (OAME) biofuel. The biodiesel was extracted through a chemical transesterification reaction. The four-stroke engine is tested for both pure OAME biofuel and conventional diesel. One-dimensional numerical simulations were conducted. A strong correlation between numerical and experimental data was observed, validating the numerical model. Using the engine model, in-cylinder pressure, heat release rate, in-cylinder temperature, and emissions including Carbon monoxide (CO), nitrogen oxides (NO<sub>x</sub>), and Carbon dioxide (CO<sub>2</sub>) were recorded across a broad range of engine operating speeds. Additionally, brake-specific fuel consumption (BSFC) and brake power were numerically calculated and compared to experimental data. The results showed that usage of the OAME as a biofuel could be a promising solution that enables similar performances with lower CO emissions compared to petroleum diesel particularly at low engine speeds.</span></span></span></span></span></span></p>

Effect of basil seed gum coating and ultrasound pretreatment on frying time, oil uptake, hardness, color indexes, and sensory properties of potato slices

Fried food products have low oil content with improved nutritional quality, higher crispiness, and better sensory attributes. Edible coatings can decrease the excessive oil uptake in deep-fat fried food products. Furthermore, ultrasound treatment before frying process decreased oil uptake of food products. So, in this study, the impact of gum edible coating and ultrasonic pretreatment (at two different power levels of 75 and 150 W) on the frying time of potato slices, and moisture percent, oil uptake, texture hardness, surface area change, color parameters (lightness, redness, yellowness, and total color change), and sensory attributes of fried potato slices were examined. Edible coating with basil seed gum (BSG) and ultrasonic pretreatment significantly increased the frying time of the slices (p < 0.05). The average moisture content of the fried slices changed from 49.48 % to 60.55 %, and was further increased by edible coating and ultrasonic treatment. The highest (26.92 %) and lowest (14.56 %) oil uptake were for the uncoated and coated-sonicated (150 W) fried potato slices, respectively. The ultrasound pretreatment significantly increased the hardness of fried potato slices (p < 0.05). The low and high intensity ultrasonic pretreatment (75 W and 150 W, respectively) significantly decreased the crust area change of fried potato slices (p < 0.05). The average lightness index of the fried samples changed from 63.30 to 71.58, and increased with increasing ultrasonic power. The minimum redness, yellowness, and total color change indexes were for the coated and high-power sonicated (150 W) samples, respectively. The highest appearance, odor, texture, flavor, and overall acceptance were for the coated and high-power sonicated (150 W) sample.

Liver response to the consumption of fried sunflower oil

Sunflower oil is one of the most commonly used fat sources in Argentina, and deep-fat frying is the popular food preparation process. The liver response of feeding a diet containing fried sunflower oil (SFOx) on growing rats was studied. Thirty-nine male weanling Wistar rats were randomly assigned to one of three diets for 8 wks: control (C), sunflower oil (SFO), and a diet containing SFOx, both of the sunflower diets were mixed with a commercial rat chow at weight ratio of 13% (w/w). Body weight and food consumption were recorded weekly. At t=8 wk, lipid profile and glycemia were measured. Visceral adiposity was registered. Liver was weighed and preserved for histological analysis, relative fatty acid profile, fibrosis markers and oxidative status.The three diets did not alter body weights; however, the SFOx fed rats showed increased energy intake and visceral fat; therefore, in liver saturated fat content, trans fatty acids, plus other unidentified minor components, such as hydroperoxides, hydroxides, epidioxides, hydroperoxy epidioxides, hydroxylepidioxides, and epoxides, were detected. The hepatosomatic index of SFOx rats was altered and showed hepatic steatosis. SFOx rats exhibited increased liver dichlorodihydrofluorescein-diacetate and thiobarbituric acid substance levels and oxidized-proteins content. Their livers had lower relative levels of monounsaturated, polyunsaturated fatty acids and catalase activity, but matrix metalloproteinase-9 activity was unchanged.Consumption of a diet rich in fried oil during growth could induce liver damage due to steatosis, excessive lipid toxicity and the accumulation of reactive oxygen species. Further progression could lead to hepatic fibrosis.

Carbon removal flotation performance and economic analysis of different coal fly ash using waste fried oil as a collector

Collector consumption in flotation is significant, and petrochemicals like kerosene, being non-renewable and expensive, are commonly used collectors; therefore, finding suitable alternatives to reduce costs is essential. Waste fried oil (WFO) possesses properties similar to those of kerosene, making it a viable substitute for flotation processes. In this study, the flotation performance was analyzed and economic analysis of WFO as a collector was performed for circulating fluidized bed furnace fly ash (CFBFA) and pulverized coal furnace fly ash (PCFFA). The interaction mechanism between WFO and fly ash was analyzed using contact angle, Fourier-transform infrared spectroscopy (FTIR), and X-ray photoelectron spectroscopy (XPS) tests. The findings revealed that the optimal WFO dosage for coal fly ash closely correlates with the combustion technology used to obtain it. The study also established well-fitted curves for the loss on ignition (LOI) of CFBFA and PCFFA with changes in WFO dosage. FTIR and XPS analyses revealed that the interaction of WFO carbon chains with nonpolar regions on the surface of unburned carbon in coal fly ash resulted in an increase in hydrophobic carbon chain groups on the surface of unburned carbon, and the combination of oxygen-containing groups in WFO with the hydrophilic sites on the surface of unburned carbon were the main reasons for the enhancement of hydrophobicity of unburned carbon particles. Moreover, the economic analysis revealed that flotation of 1 t of CFBFA and PCFFA with WFO can yield profits of 1.91 USD and 1.11 USD more, respectively, compared with kerosene, which has practical applications in industry.

Feeding rats with used cooking oil elevates malondialdehyde, TNF-α, and creatinine compared to tempe fried with used oil.

In vivo studies on the hazards of deep-fried foods were commonly done by feeding used-or heated-cooking oil to rats. The aim of this study was to determine the effect of feeding tempe deep-fried in palm, olive, and coconut oils and the used frying oil on the blood biochemical profile of laboratory rats. An in vivo randomized control group study with pre-test and post-test was conducted. This study included healthy male Sprague-Dawley rats aged 2-3 months and weighing 100-200 grams. After acclimatization, the rats were randomly assigned to seven groups, which were: (1) regular diet (control diet); (2) diet of tempe deep-fried in 5× used palm oil (Tempe-in-used-Po); (3) diet of tempe deep-fried in 5× used coconut oil (Tempe-in-used-Co); (4) diet of tempe deep-fried in 5× used olive oil (Tempe-in-used-Oo); (5) diet of 5× used palm oil (Used-Po); (6) diet of 5× used coconut oil (Used-Co); and (7) diet of 5× used olive oil (Used-Oo). Each rat received 15 grams of a treatment diet daily and blood samples were collected after four weeks for a complete blood count and serum biochemistry analysis. The results showed that the final body weight and the weight gain of Tempe-in-used-Po, Tempe-in-used-Co, Tempe-in-used-Oo group, and Used-Po groups increased significantly compared to the control, Used-Co, and Used-Oo groups. However, there was a significant increase in serum tumor necrosis factor-alpha (TNF-α) in the Used-Co and Used-Oo groups (p<0.05), suggesting the used oil's detrimental effect. The Used-Co and Used-Oo were the only two groups whose creatinine increased significantly (p<0.05). Subsequently, only the Used-Oo group had a significantly increased malondialdehyde (MDA) level compared to all groups (p<0.05). These results prove that the effect of feeding fried food differs from used oils. Feeding used oil did not reflect the consumption of fried foods as part of the whole diet and generally resulted in more harmful effects. This is the first study to report an in vivo rat feeding study of deep-fried tempe and the used oil as part of the diet.

Synthesis of lipophilic vitamin C and evaluation of its antioxidant performance in sunflower seed oil frying

The present study involved the synthesis and analysis of a lipophilic form of vitamin C, namely tetrabutyryl vitamin C ester (TVCE). TVCE is synthesized by a simple one-step method, combining the advantages of VC and butyric acid. Its antioxidant efficacy on sunflower seed oil frying was evaluated by assessing lipid oxidation parameters including peroxide number (POV), carbonyl number (CV), and paraniline number (pAV). Furthermore, changes in the fatty acid composition of the oil were monitored using techniques such as infrared spectroscopy (IR), nuclear magnetic resonance (NMR), and gas chromatography (GC). The findings demonstrated that lipophilic vitamin C exhibited superior protection against oxidation during frying compared to vitamin E, suggesting that it may be an effective fat-soluble antioxidant. The study provides a new field for the utilization of vitamin C and a new idea for the development of efficient antioxidants.

Biodiesel Produced from Used Frying Oil Production and Purification of

Biodiesel Produced from Used Frying Oil Production and Purification of

Determination of oil quality during crispy pork rind frying: Near infrared spectra and color values as predictors

This study provides a comprehensive analysis of oil degradation during the frying of various semi-finished pork rinds, including high-fat (HF), non-fat (NF), streaky (SK), and thin (TN) types. By quantitatively assessing parameters such as peroxide, acid, anisidine, and Totox values, we sought to elucidate the complex interactions and effects on oil quality during the frying process. The oil samples underwent evaluation utilizing a near-infrared (NIR) spectrometer and the color variations in the frying oil during the process. The resulting data highlighted significant correlations between color parameters and oil quality. The NIR models exhibited an impressive and robust predictive proficiency with high correlation coefficients values (R > 0.9 for all measured parameters) and low root mean square errors of cross-validation (RMSECVs). They promise rapid, non-destructive, and accurate evaluation of oil quality during frying processes. Additionally, the study identified oil color as a viable, low-cost alternative for predicting oil quality parameters where sophisticated spectroscopic equipment is unavailable.

Waste-Derived Carbon Nano-Onions for the Removal of Organic Dye from Wastewater and Phytotoxicity Studies.

Dyes are extensively employed in industries, namely, textiles, cosmetics, paper, pharmaceuticals, tanning, etc. The effluent released from these industries contains various kinds of harmful dyes that adversely impact living beings and the environment due to their recalcitrant and toxic nature. In this study, an effort has been made to eliminate the methylene blue (MB) from wastewater using carbon nano-onions (CNOs) produced from waste frying oil (WFO) using an economical and eco-friendly wick pyrolysis method. The impact of process variables, namely, pH, temperature, process time, MB dye concentration, and adsorbent, was examined for optimum dye removal. The dye removal efficiency (RE) of 99.78% was obtained in 20 min under optimum conditions. The pseudo-second-order model demonstrated a better kinetic fitting with the experimental data. The Langmuir model represented the maximum adsorption capacity (q max) of 43.11 ± 2.56 mg g-1. The regeneration studies demonstrated that the CNOs achieved ∼99.6% MB dye removal over three cycles. Brassica nigra seeds irrigated in treated wastewater showed better growth (3.29 cm) than untreated dye wastewater, which confirms the environmental sustainability of the overall process.

Application of Cations, Acids, and Antioxidants on Mitigating Acrylamide Formation in Food with a Special Focus on Potato and Cereal Based Foods - A Review

Acrylamide is a toxic substance that formsin food during high-temperature processing methods such as deep-frying, baking, and roasting, through the Maillard reaction or the acrolein pathway. Since acrylamide has been identified for its carcinogenicity, genotoxicity, and neurotoxicity, global food authorities have established benchmark levels for different food categories. Consequently, researchers have proposed various mitigation strategies, focusing on agronomical, chemical, physical, and microbial approaches. However, most of these approaches are associated with high cost, technology, extended time, and poor sensory and nutritional quality. In this context, application of various additives such as metal cations, organic and inorganic acids, and antioxidants in optimum amounts have been effective in reducing acrylamide formation. Additives contribute to reducing acrylamide either by interacting with its precursors and/or intermediate products or by breaking down acrylamide into other non-toxic substances. Since cations can form thermostable asparagine/matrix intermediates through chelation reaction between asparagine and metal cations, asparagine will be unavailable to react with carbonyl compounds to form the Schiff base. Lower pH conditions inhibit the acrylamide formation by blocking the protonation of the α-amino group of asparagine and reducing any possibility for nucleophilic addition reactions with carbonyl groups. Toxicity associated with Maillard products can be reduced by using antioxidants in the frying oil or the food. Polyphenols are capable of reducing the acrylamide formation by directly trapping acrylamide at elevated temperature. It is essential to identify the most appropriate additive, its concentration and the optimum process conditions when applying additives to get an optimal acrylamide inhibition. This review article highlights the effect of various additive applications, their effectiveness and possible future advances in food to control acrylamide formation within the accepted level.Keywords: Acrylamide, Antioxidant, Carcinogenicity, Deep-frying, Maillard reaction

The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation

In this study, the use of vacuum-combined infrared radiation (VCIR) as a frying technique for the production of apple chips was investigated. The effects of a pre-drying treatment before frying on the quality parameters of apple chips were also evaluated. While the frying time of apple slices decreased by increasing the infrared power, the browning index value, 5-hydroxymethylfurfural (HMF) content, and oxidation ratio were raised. The frying times, oil contents, browning, and oxidation rates of apple chips were decreased with the pre-drying treatment. The sensory analyzes showed that the samples fried by vacuum-combined infrared radiation had the highest scores in all sensory characteristics than deep-fat fried samples. Pre-dried apple samples (41% moisture) fried at 350W infrared power under 400 mmHg vacuum pressure had the highest score for general acceptance. The results showed that VCIR would be an alternative frying method for producing healthier apple chips with less oil content and higher quality.

Effect of Adding Vitamin to Cooking Oil on Peroxide Value

The aim of this research is to reduce the number of peroxides in two frying oil samples by using one of the natural antioxidants which is vitamin E, one of the chemical specifications that assess the oil is the peroxide number, which is the number of free radicals formed in the oil and the number of peroxides increases during exposure to heat, moisture, oxygen, bad storage conditions, light or other conditions. These peroxides have a harmful effect on the consumer health (Carcinogenic substances). The vitamin E had a clear impact on the peroxide value, as when conducting the experiment and using oil to fry potato slices, the number of peroxides was high before adding vitamin E which score approximately (Peroxide number is 5.6 for 15 minutes, 9.8 for 30 minutes, and 11.6 for 45 minutes). After using vitamin E in amount of 10 microgram per 100 ml of oil, the effect was clear of vitamin E on the number of peroxide as it decreased significantly. Which scored (5 for 15 minutes, 8.1 for 30 minutes, 8.9 for 45 minutes), When vitamin E added by 20 microgram the result was (4.8 for 15 minutes, 5.5 for 30 minutes, 6.5 for 45 minutes). 50 micrograms per 100 oils shown to have no significant effect on the peroxide value. it was found that the best concentration is 20 micrograms for a sample of 100 ml of oil.

Novel porphyrin photocatalyst intertwined with ionic liquid and sulfonic acid groups for facile photo-transesterification of used frying oil

Visible light mediated transesterification of Used Frying Oil (UFO) with novel porphyrin as recyclable photocatalyst was explored in a homemade photoreactor. Porphyrin photocatalyst intertwined with ionic liquid and sulfonic acid (PPcILS) was synthesized by reaction of 2-((4-formylbenzylidene)amino)-1sulfopyridin-1-ium chloride [B] and pyrrole (1:1 ratio) in AcOH under reflux condition. PPcILS photocatalyst was confirmed by various characterization techniques. Box-Behnken Design was utilized to determine the influence of photocatalytic reaction conditions: quantity of photocatalyst, duration, intensity of light, and molar ratio. The appreciable proton level (H0 = 0.9571) and lower energy band gap (1.25 eV) of PPcILS, verified by photo-transesterification of UFO (palm-oil) to biodiesel with 90.23 % yield under irradiation of 5 W LED, 20 mg photocatalyst and UFO: ethanol (01:10) molar ratio in 15 h. The physicochemical properties of B15-Blended-Diesel and commercial Diesel were found to be comparable. Likewise, engine performance, combustion, and emission parameters of B15-Blended-Diesel was found very close to neat Diesel.

The effect of the fatty acid composition of fried oil on the oil-absorbing capacity of tofu puffs

The influence of the fatty acid composition of fried oil on the oil-absorbing capacity of tofu puffs was examined. Two edible vegetable oils and three blends of different oleic acid and linoleic acid ratios were analyzed before and after frying, along with the rheological properties, fatty acid composition, acid value, peroxide value, and p-anisidine value. As well as the moisture content, oil content, and microstructure changes of the tofu puffs, were evaluated. The results revealed that the viscosity of all fried oils increased after short-time thermal exposure, while the acid value, peroxide value, and p-anisidine value also increased. The blend oil, with an oleic acid and linoleic acid ratio of 1:1, demonstrated good oxidation stability and low viscosity. The tofu puffs fried with this blend oil had lower oil content and weak adhesion, attributed to their microstructure. The development of special frying oil with good stability based on fatty acid composition provides a theoretical basis for the production of low-oil frying food.

Long-term Supplementation of Deep-fried Oil Consumption Impairs Oxidative Stress, Colon Histology and Increases Neurodegeneration.

Sesame oil and sunflower oil are popular cooking oils in southern India. Deep-frying is a frequent method of food preparation. Deep-frying at high temperatures has been linked with several disorders, including cancer, diabetes, and unknown metabolic problems. There have been no long-term investigations on the influence of deep-fried oils on PUFA metabolism and pathogenesis. As a result, the current study aimed to explore the effect of deep-fried frying oil on Wistar rats by continuous treatment. Furthermore, the pathophysiology of MSG-induced neurotoxicity in Wistar rats was investigated. Wistar rats weighing 200-260 g were used in this study. Female rats were divided into five groups fed with (1) standard chow (control group), (2) unheated sesame oil (UHSO) along with standard chow, and (3) reheated sesame oil (RHSO) along with standard chow, (4) unheated sunflower oil (UHSFO) along with standard chow, and (5) reheated sunflower oil (RHSFO) along with standard chow and continued up to F1 generation. Furthermore, F1 male rats were treated with MSG of 2 g/kg body weight for 10 alternative days and were sacrificed for major tissues. We found that rats treated with RHSO and RHSFO showed increased body weight. Deep-fried oil-fed rats (RHSO and RHSFO) showed a significant increase in total cholesterol- 100 mg/dl, LDL- 23 mg/dl, & TAG-100 mg/dl, when compared to unheated oil rats. Liver function tests revealed that AST and ALT levels were significantly elevated in RHSO and RHSFO when compared to unheated oils and the control group. Inflammatory markers revealed that Hs-CRP (0.35 mg/dl) and LDH levels (6000 U/L) were significantly elevated in RHSO and RHSFO when compared to the unheated oils and control group. RT-PCR results showed significant elevation in the antioxidant genes SOD (twofold) and GPX (3-fold) when compared to UHSO and UHSFO groups. Liver and colon histology showed significant damage in the cell structure of RHSO and RHSFO-treated rats. Further, rats treated with unheated oils and MSG showed statistically significantly higher mRNA expression of neuroplasticity genes CREB, BDNF and reduced NMDA levels (UHSO, UHSFO) when compared to reheated oil groups (RHSO & RHSFO). Proinflammatory marker TNF-α expression was significantly elevated in RHSFO-treated rats when compared to control. Brain histology showed focal damage in glial cell degeneration in rats treated with RHSO and RHSFO when compared to other groups. The results from the present study proved that continuous supplementation deep-fried reheated oil consumption increased serum TGL and oxidative stress markers. Impaired liver metabolism and the involvement of the gut-liver-brain axis increased the risk of neurodegeneration.

Fried Soybean Oil Causes Systemic Low-Grade Inflammation by Disrupting the Balance of Gut Microbiota in Mice.

Previous reports have mainly investigated the long-term effects (>30 d), such as gut microbiota dysbiosis and systemic low-grade inflammation, in mice fed fried oil. However, short-term intake of deep-fried oil is more likely to occur in daily life, and such studies are lacking. This study aimed to investigate the short-term effects of fried oil intake on systemic low-grade inflammation. Male Kunming mice were fed non-fried soybean oil or low (25%), medium (50%), or high (100%)-fried oil at 4.4 g/kg for 6 d. Serum and fecal samples were collected on day 7. In all groups fed fried oil, the serum levels of tumor necrosis factor (TNF-α) were significantly elevated 2-4-fold. Among the gut microbiota, the abundance of Alloprevotella significantly decreased by up to 76%, while Lactobacilli significantly increased by up to 385%. The fecal valeric acid content was significantly increased and positively correlated with TNF-α levels. Both valeric acid and TNF-α levels were positively correlated with the abundance of Lactobacilli and negatively correlated with that of Alloprevotella. In summary, a short-term ingestion of even low doses of fried oil alters the gut microbiota Alloprevotella and Lactobacilli and increases fecal valeric acid content, which correlates with increased serum TNF-α levels.

The upcycling of waste frying oil and the effect on sophorolipid productivity

AbstractWaste frying oil (WFO) is a degraded form of oil that is produced from repeated exposure to high temperatures during cooking. Many research studies have focused on the use of recycled WFO. These studies are highly promoted because of the need to find new ways of reducing the negative impact of WFO on the environment. One of these studies focused on the production of sophorolipid (SL), a naturally derived eco‐friendly glycolipid biosurfactant. Unfortunately, the environmental and societal advantages brought about by the wide‐spread use of SL are offset by its high production cost. WFO is a high‐volume, inexpensive material that can be used as a substrate for SL production. As such, by utilizing WFO as a feedstock material cost reduction can be realized to improve large‐scale application potential. One drawback to the use of WFO is that its physical characteristics are different from fresh oil and its effect on SL productivity (g/day) has not been investigated. This research focused on the effect of acid value (AV), peroxide value (PV), and carbonyl value (CV) of WFO on SL productivity. It was confirmed that SL titers (111.1 vs. 106.7 g/L) did not differ significantly after using either fresh oil (CV &lt;0.01) or WFO, respectively. In addition, this research also confirmed that higher WFO degradation required longer culture periods (from 6 days to 9 days) to reach comparable SL concentrations as that produced with fresh oil.

Unlocking the potential of low concentration biodiesel blended with green synthesized novel carbon black nanoparticles from Ricinus communis outer shell: An experimental study under different compression ratios and EGR concentrations

AbstractThe outer prickly shells of the Ricinus communis (castor plant) have intrigued researchers interested in the synthesis of carbon black (CB) nanoparticles because of their excellent biocompatibility, low toxicity, and widespread availability. Both chemical and physical synthesis methods, such as pyrolysis and ball milling, are employed to obtain the fine‐sized CB nanoparticles. The ball milling process is done for 5 h to reduce the size of the biochar from the pyrolysis process. The as‐synthesized CB nanoparticles are characterized using Fourier transform infrared spectroscopy, x‐ray diffraction, and field emission scanning electron microscopy analysis. The energy dispersive spectrum also confirmed that the nanoparticles are highly composed of carbon and oxygen. CB nanoparticles made from green materials are added to a low‐concentrated biodiesel blend of waste fried edible oil at a rate of 100 ppm. The experiment was performed in a single‐cylinder diesel engine under varying compression ratios (CRs) (16:1–18:1), loads (0–16 kg), and exhaust gas recirculation (EGR) rates (0%, 15%, and 25%). The results revealed that the existence of carbon in nanoparticles increased the mean gas temperature, and the mass fraction burned was also slightly higher than diesel. Raising both CR (16:1–17:1 and 16:1–18:1) and EGR (25%) boosted the cylinder pressure of CBB30 (1.844% and 10.391%, respectively). In contrast, it lowered the net heat release rate (7.88% and 14.56%, respectively). Similar to this, smoke emissions decreased by 6.38% and 15.02%, respectively, at the same CR and EGR parameters. On the other hand, brake thermal efficiency slumped by 7.22% and 10.13% concurrently.