Kinds Of Vegetable Oils Research Articles

Rapid magnetic solid-phase extraction based on alendronate sodium grafted mesoporous magnetic nanoparticle for the determination of trans-resveratrol in peanut oils

In the present study, a rapid and effective method based on alendronate sodium grafted mesoporous magnetic nanoparticle (Fe3O4@ANDS) extraction for the determination of trans-resveratrol (TRA) in peanut oils was developed by coupling with HPLC-UV detection. The Fe3O4@ANDS was prepared via Lewis acid/base interaction which was simply carried out in mild aqueous condition without the using of organic solvent. The resultant Fe3O4@ANDS encompassed amino group on its surface, and it was employed as magnetic solid-phase extraction adsorbent for purification and enrichment of TRA from peanut oils through hydrogen bond interaction. Under the optimized conditions, the whole pretreatment process could be accomplished within 10 min without time-consuming concentrated and reconstituted process. The linearity range of the proposed method was 1–10,000 ng/g with satisfactory correlation coefficient (R2) of 0.9992. The recoveries in spiked oil samples were in the range of 78.6–118.9% with the RSDs less than 3.3% (intra-day) and 15.2% (inter-day). The limit of detection for TRA in peanut oils was 0.3 ng/g which was comparative to the reported methods by using LC-MS/MS detection. Finally, the established method was successfully applied to the analysis of TRA in several peanut oils with different brands from local market as well as other kinds of vegetable oils.

Kinetic Study of the Scavenging Reaction of the Aroxyl Radical by Eight Kinds of Vegetable Oils in Solution

AbstractA detailed kinetic study was performed for the reaction of the aroxyl radical (ArO•) with eight vegetable oils 1–8, which contain different concentrations of α‐, β‐, γ‐, and δ‐tocopherols and ‐tocotrienols (‐Tocs and ‐Toc‐3s). The second‐order rate constants (ks) and aroxyl radical absorption capacity (ARAC) values for the reaction of ArO• with vegetable oils 1–8 (rice bran 1, perilla 2, rapeseed 3, safflower 4, grape seed 5, sesame 6, extra virgin olive 7, and olive oils 8) were measured in ethanol/chloroform/D2O (50:50:1, v/v/v) solution at 25 °C using stopped‐flow spectrophotometry. The ks value (16.1 × 10−3 L g−1 s−1) of rice bran oil 1 with the highest activity was 8.0 times larger than that (2.02 × 10−3) of olive oil 8 with the lowest activity. The concentrations (in mg 100 g−1) of α‐, β‐, γ‐, and δ‐Tocs and ‐Toc‐3s contained in the vegetable oils 1–8 were determined using high performance liquid chromatography‐mass spectrometry/mass spectrometry (HPLC‐MS/MS). From these results, it was clarified that the ArO•‐scavenging rates (ks) (i.e., the relative ARAC value) obtained for the vegetable oils 1–8 may be well explained as the sum of the product of the rate constant () and the concentration ([AOH‐i]/105) of AOH‐i (Tocs and Toc‐3s) included in vegetable oils. The results suggest that the ARAC assay method might be used in the evaluation of antioxidant activity of general food extracts.

Effects of solid fat content in fat particles on their adsorption at the air–water interface

The role of solid fat content (SFC) within fat particles was examined for its effects on adsorption behaviour at the air–water interface. Three kinds of vegetable oil with different SFC profiles were mixed with a sodium caseinate solution (2% w/w) to prepare the creams, whose fat contents were adjusted in the range of 0–40% w/w. The decrease of interfacial tension at the air–water interface was measured for creams and the sodium caseinate solution, and the ratio of the maximum decrease rate of creams (Δγmax)-to-the sodium caseinate solution (Δγ0max), Δγmax/Δγ0max, was calculated. The interfacial elastic modulus (E′) of creams and sodium caseinate solution was also measured and found to initially increase with time but decreased after the maximum value (E'max). Both Δγmax/Δγ0max and E'max were affected by the temperature, fat content of creams and SFC in fat particles. The largest increase for Δγmax/Δγ0max and E′max was observed when the SFC of creams was between 10 and 50% w/w. The microscopic structures of the air–water interface of creams after whipping were also affected by the SFC, such that fat particles containing 28.4% SFC were found to adsorb and aggregate at the air–water interface layer. These results suggest that the adsorption of fat particles onto the air–water interface and interfacial structure formation by adsorbed fat particles were promoted via partial coalescence.

The mathematical prediction model for the oxidative stability of vegetable oils by the main fatty acids composition and thermogravimetric analysis

Thermal oxidation stabilities of four kinds of vegetable oils (palm oil, rapeseed oil, sunflower oil, linseed oil), their characteristic fatty acids (FA, palmitic acid, oleic acid, linoleic acid and linolenic acid) and corresponding fatty acid methyl esters (FAME, methyl palmitate, methyl oleate, methyl linoleate and methyl linolenate) were quantified by the parameter of onset temperature (Ton) of the thermal oxidation. The parameter Ton was obtained by the non-isothermal pattern of TGA method in the oxygen atmosphere at different heating rates (1, 5, 7.5, 10, 15, 20 °C/min). The results showed that the stability order of four kinds of vegetable oils was: palm oil > rapeseed oil > sunflower oil > linseed oil. For FAs, palmitic acid and oleic acid were more stable than linoleic acid and linolenic acid. And the same situation was found in FAMEs because of the difference in the unsaturation degree. Furthermore, based on the composition of four most essential fatty acids in the oils, a mathematical model based on the stability of FAs and FAMEs was found to predict the stability of vegetable oils. The mathematical predictions of oil oxidative stability by FAME system were more accurate with lower average deviation below 2%.

A convenient ultrasound-assisted saponification for the simultaneous determination of vitamin E isomers in vegetable oil by HPLC with fluorescence detection.

An efficient ultrasound-assisted saponification was developed for simultaneous determination of vitamin E isomers in vegetable oil by high-performance liquid chromatography with fluorescence detection. The samples were saponified ultrasonically with potassium hydroxide solution for only 7min, then the analytes were extracted with ether. Vitamin E isomers were separated on a C18 column at 25°C with a mobile phase of methanol/acetonitrile (81:19, v/v) at a flow rate of 0.8mL/min. Fluorescence detection was operated at 290nm of excitation wavelength and 327nm of emission wavelength. Under the optimized conditions, good linearities over the range of 0.001-8.00μg/mL (r>0.999) were obtained. Mean recoveries of the method were 88.0-106%, with intra- and interday RSDs less than 11.8 and 12.8%, respectively. The detection limits and quantification limits of the method were 0.30-1.8 and 1.0-6.1μg/kg, respectively. The recoveries of this method were much higher than that of the quick, easy, cheap, effective, rugged, and safe method and direct dilution method, but were similar to those of hot saponification. This proposed method provides reliable, simple, and rapid quantification of vitamin E isomers in vegetable oils. Five kinds of vegetable oils were analyzed, the quantification results were within the ranges reported by other authors.

Quantitative analysis of chromium in vegetable oil by collinear double pulse laser-induced breakdown spectroscopy combined with dual-line internal standard method

The safety quality of vegetable oil is very important for human life. The objective of this research is to determine the content of heavy metal chromium (Cr) in each of three kinds of vegetable oils (soybean oil, peanut oil, and corn oil) quantitatively by collinear double pulse laser-induced breakdown spectroscopy (DP-LIBS). In this study, a total of 24 vegetable oil samples are prepared, and each kind of vegetable oil has 8 samples. Fortune paulownia wood chips with a diameter of 20 mm and thickness of 3 mm are placed into the vegetable oil samples to collect the Cr element. After that, the 24 samples (fortune paulownia wood chips that have enriched Cr element) are dried in the oven, and the LIBS spectra of samples are acquired in a wavelength range of 206.28-481.77 nm by a dual-channel high-precision spectrometer. The spectral line of Cr (Cr I 425.39 nm) is chosen as the quantitative analysis spectral line, while CN (CN 421.39 nm) molecular spectral line, Ca (Ca I 422.64 nm) atomic spectral line and the sum of their spectral line intensities are selected as the internal standard lines. Then the calibration curves of Cr are obtained by the basic calibration method, single-line internal standard method (CN 421.39 nm or Ca I 422.64 nm as the internal standard line) and dual-line internal standard method (CN 421.39 nm and Ca I 422.64 nm as the internal standard lines). Finally, the validation samples are used to verify the performances of the calibration curves of Cr element. The results show that the values of fitting degree (R2) of the basic calibration curves for three kinds of vegetable oils are all above 0.97, and the relative errors of validation samples with low concentration are bigger than those with high concentration. The values of (R2) of calibration curves obtained by single-line internal standard method are above 0.98, and the relative errors of validation samples are lower than those obtained using basic calibration method. And the values of (R2) of calibration curves for soybean oils, corn oils and peanut oils are 0.995, 0.992 and 0.996, respectively, with using dual-line internal standard method. The relative errors between the two validation samples are 12.8%, 1.73%, 9.19%, 6.05% and 6.23%, 6.69%, respectively. And the results obtained by the dual-line internal standard method are better than those obtained by the basic calibration method and single-line internal standard method. Thus it can be seen that the dual-line internal standard method can reduce the error of quantitative analysis effectively and improve the predicting ability of LIBS technique for Cr element detection in vegetable oil.

Experimental evaluation of the lubrication performance of mixtures of castor oil with other vegetable oils in MQL grinding of nickel-based alloy

Vegetable oil is employed as base fluid in precision grinding because of its biodegradability and non-pollutant properties. Castor oil exhibits superior lubrication performance to other vegetable oils, but its high viscosity and poor flow limit its application in industrial production. In this study, castor oil was used as base oil and individually mixed with six other kinds of vegetable oils (i.e., soybean, maize, peanut, sunflower, palm, and rapeseed oils) at a ratio of 1:1 to change the rheological properties of the former. Each mixture was obtained as base oil for minimum quantity lubrication grinding. The high-temperature nickel-based alloy GH4169 was used as workpiece to evaluate the lubrication performance at the grinding wheel/workpiece interface. The mechanism of lubrication was also studied based on the molecular structure of vegetable oil. Specific grinding force, specific grinding energy, surface roughness, surface microtopography, and grinding debris were compared among the experimental and comparison groups (castor oil). The workpiece surface profile was analyzed using the correlation function and cross-correlation coefficient. Results indicated that the comprehensive lubricating performance of mixed oil was superior to that of castor oil, and soybean/castor oil exhibited the optimal performance. The specific tangential grinding force and specific normal grinding force were 0.664 and 1.886 N/mm, respectively, with 27.03% and 23.15% reduction, respectively, with respect to those of castor oil. The surface profile curves of the workpiece obtained from four kinds of working conditions (castor oil, castor/soybean oil, castor/maize oil, and castor/palm oil) were also analyzed. The amplitude of the surface profile curve in castor/soybean oil is larger and the correlation coefficient is higher (0.51) than those under other mixed oils; hence, the workpiece showed the optimal surface quality.

Effects of Vegetable Oils with Different Fatty Acid Compositions on Cognition and Memory Ability in Aβ25-35-Induced Alzheimer's Disease Mouse Model.

In this study, we aimed to investigate the protective effect of three kinds of vegetable oils with different fatty acid compositions against cognitive impairment in an Alzheimer's disease (AD) mouse model. After intracerebroventricular injection of amyloid beta25-35 (Aβ25-35) into the brain of institute of cancer research mice, olive oil (rich in oleic acid, C18:1), corn oil (rich in linoleic acid, C18:2), and perilla oil (rich in α-linolenic acid [ALA], C18:3) were administered at the oral dose of 500 mg/kg/day for 14 days. The results revealed that Aβ25-35 induced learning and memory dysfunction according to the T-maze, novel object recognition, and Morris water maze tests. Among the three vegetable oils, however, the perilla oil group of mice showed marked attenuation of cognitive impairment, that is, a greater number of explorations on a new route/object than on an old route/object in the T-maze and novel object recognition tests. In the Morris water maze test, perilla oil decreased the time to reach the platform and increased the number of crossings over the target quadrant in which the platform was located previously. Furthermore, the beneficial effect of perilla oil supplementation on oxidative stress was reflected in the inhibition of malondialdehyde and nitric oxide (NO) production in Aβ25-35-injected mice. We also found that perilla oil downregulated protein expression levels of inducible NO synthase and cyclooxygenase-2 and upregulated brain-derived neurotrophic factor. These findings showed that ALA-rich perilla oil has a potential for prevention or treatment of neurodegenerative diseases such as AD.

Dispersive liquid-liquid microextraction based on amine-functionalized Fe3 O4 nanoparticles for the determination of phenolic acids in vegetable oils by high-performance liquid chromatography with UV detection

A novel dispersive liquid-liquid microextraction method based on amine-functionalized Fe3O4 magnetic nanoparticles was developed for the determination of six phenolic acids in vegetable oils by high-performance liquid chromatography. Amine-functionalized Fe3O4 was synthesized by a one-pot solvothermal reaction between Fe3O4 and 1,6-hexanediamine and characterized by transmission electron microscopy and Fourier transform infrared spectrophotometry. A trace amount of phosphate buffer solution (extractant) was adsorbed on bare Fe3O4-NH2 nanoparticles by hydrophilic interaction to form the "magnetic extractant". Rapid extraction could be achieved while the "magnetic extractant" on amine-functionalized Fe3O4 nanoparticles was dispersed in the sample solution by vortexing. After extraction, the "magnetic extractant" was collected by application of an external magnet. Some important parameters, such as pH and volume of extraction and desorption solvents, the extraction and desorption time needed were carefully investigated and optimized to achieve the best extraction efficiency. Under the optimal conditions, satisfactory extraction recoveries were obtained for the six phenolic acids in the range of 84.2-106.3%. Relative standard deviations for intra- and inter-day precisions were less than 6.3 and 10.0%, respectively. Finally, the established method was successfully applied for the determination of six phenolic acids in eight kinds of vegetable oils.

Effect of Fatty Acid and Tocopherol on Oxidative Stability of Vegetable Oils with Limited Air

Oxidative stabilities represented with variance of fatty acids, tocopherols, acid value, peroxide value, and thiobarbituric acid value of edible vegetable oils with limited air were investigated. The total tocopherol contents were positively correlated with the polyunsaturated fatty acids (PUFA, r2 = 0.856), negatively correlated with the monounsaturated fatty acids (MUFA, r2 = −0.598), and saturated fatty acids (SFA, r2 = −0.258) in initial oxidation. The residual contents of tocopherols had good negative linear correlations with the peroxide value and thiobarbituric acid value during oxidation. When α-tocopherol predominated over other homologue, it presented a pro-oxidant effect at high concentration, but would transform to be an antioxidant as its concentration decreased to the inflection point that corresponded to the inflection point of peroxide value increase for different kinds of vegetable oils. However, the γ- or δ-tocopherol did not show pro-oxidant action. Therefore, the influence of α-tocopherol on oxidation was likely more predominant than fatty acids were.

Exploration of Detecting Method of Waste Oil

In this paper, the relative change rates of content of conjugated fatty acid glycerides, content of tans-fatty acid glycerides, unsaturation and linear long-chain fatty acid glycerides were explored after being at high temperature for several hours by using FTIR-ATR. The results hints:1.Starting from 160°C, the contents of conjugated fatty acids glycerides and trans-fatty acid glycerids in the vegetable oils increase but unsaturation and content of linear long-chain fatty acid glycerides decreases with heating temperature and heating time increasing; 2. When heating temperature reaches 200°C or more, the heating time up to four hours or longer, the four indicators (conjugated fatty glycerids, trans-fatty acid glycerids, unsaturation and linear long-chain fatty acid glycerides) of five kinds of vegetable oils have substantial changes; 3. The content of linoleic acid in the vegetable oil has some contributions to the change amplitude of contents of conjugated fatty acid glycerides, and the content of oleic acid in the vegetable oil has some contributions to the change amplitude of content of trans-fatty acid glycerides. Because refined “waste oil” experiences a longer history at temperature higher than 200 °C compared to the vegetable oil, four index value and its variation can be used as specific indicators for it.

Microbial side-chain cleavage of phytosterols by mycobacteria in vegetable oil/aqueous two-phase system.

Microbial side-chain cleavage of natural sterols to 4-androstene-3,17-dione (AD) and 1,4-androstadiene-3,17-dione (ADD) by Mycobacteria has received much attention in pharmaceutical industry, while low yield of the reaction owing to the strong hydrophobicity of sterols is a tough problem to be solved urgently. Eight kinds of vegetable oils, i.e., sunflower, peanut, corn, olive, linseed, walnut, grape seed, and rice oil, were used to construct oil/aqueous biphasic systems in the biotransformation of phytosterols by Mycobacterium sp. MB 3683 cells. The results indicated that vegetable oils are suitable for phytosterol biotransformation. Specially, the yield of AD carried out in sunflower biphasic system (phase ratio of 1:9, oil to aqueous) was greatly increased to 84.8 % with 10 g/L feeding concentration after 120-h transformation at 30 °C and 200 rpm. Distribution coefficients of AD in different oil/aqueous systems were also determined. Because vegetable oils are of low cost and because of their eco-friendly characters, there is a great potential for the application of oil/aqueous two-phase systems in bacteria whole cell biocatalysis.

Development of vegetable‐oil‐based polymers

ABSTRACTThe utilization of renewable resources for the preparation of new materials is an alternative option for reducing the high demand of fossil feedstocks. Vegetable oils are potential bioresources that are renewable and abundantly available. Triglyceride‐based vegetable oils, such as soybean, jatropha, linseed, sunflower, palm, castor, nahar seed, and canola oil, are being considered as precursors in the production of polymers. In this article, we attempt to summarize advancements in processes and technologies for the synthesis of polymers from various kinds of vegetable oils. The advantages and disadvantages of these biobased polymers with respect to traditional monomer‐based ones are also highlighted. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014, 131, 40787.

Vegetable Oils Extraction of Polycyclic Aromatic Hydrocarbons from an Algerian Quagmire

Polycyclic aromatic hydrocarbons (PAHs) are carcinogenic substances which are resistant to environmental degradation due to their high hydrophobic nature. Soil contaminated with PAHs pose potential risks to human and ecological health, therefore concern over their adverse effects have resulted in extensive studies on their removal from contaminated soils. The main propose of this work was to extract this pollutants from two real quagmire samples from the region of Hassi Messaoud (Algeria), using three kinds of vegetable oils (Peanut oil, rapeseed oil, and coconut oil) which are naturals, cost effectives, and biodegradables extractors at two different temperatures (30 and 70 °C). Three PAHs that are representing of their present in contaminated quagmire were characterized using IR-FTIR and HPLC.

An Experimental Investigation on Performance, Emission, and Combustion Characteristics of a Diesel Engine Fueled with Methyl Esters of Waste Pork Lard and Diesel Blends

The aim of this research work is to investigate the possibility of using methyl esters from animal fats as an alternative fuel for diesel. Biodiesel is an alternative fuel produced from different kinds of vegetable oils and animal fats. It is an oxygenated, non-toxic, sulfur free, biodegradable, and renewable fuel which can be used in diesel engines without any significant modification. In this research work, waste pork lard methyl ester (WPLME) is obtained from inedible animal tallow, namely, waste pork lard by base-catalyzed transesterification with methanol in the presence of potassium hydroxide (KOH) as catalyst. Properties of pure diesel, pure biodiesel (B100), and its blends of 25%, 50%, and 75% by volume called B25, B50, and B75 are determined. The effects of waste pork lard methyl ester (biodiesel) addition to pure diesel on the performance, emission, and combustion characteristics of naturally aspirated, direct injection, diesel engine have been experimentally investigated at the maximum torque and constant engine speed of 1500 rpm. The experimental test results showed that the addition of WPLME to diesel slightly decreases the brake thermal efficiency of the engine and increases specific fuel consumption when compared to pure diesel. This is due to lower calorific value of WPLME. The brake thermal efficiency is decreased by 6.2% and specific fuel consumption is increased by 23.5% for pure WPLME (B100) when compared to pure diesel at full load of the engine. However for B25 biodiesel blend, the brake thermal efficiency is very close to pure diesel at full load of the engine. The significant improvement in reduction of carbon monoxide (CO), hydrocarbon (HC), oxides of nitrogen (NOx), and smoke emission is found for WPLME and its blends during higher loading conditions. For pure WPLME, CO, HC, NOx, and smoke emission are decreased by 23.1%, 31.5%, 5.15%, and 64%, respectively, when compared to pure diesel at full load of the engine. WPLME exhibited lower heat release rate and shorter ignition delay when compared to pure diesel at full load conditions. On the whole, methyl esters of waste pork lard and its blends can be used as an alternative fuel for diesel in direct injection diesel engine without any significant engine modification.

가정에서의 튀김유지 재사용과 보관에 따른 산패도 및 관능적 특성 평가

The purpose of this study was to determine the effects of the duration of frying and storage periods on physicochemical characteristics of various oils using at home. The materials used for the study consisted of four kinds of vegetable oils: soybean, canola, extra virgin olive and pure olive oils, and shortening. Chicken breasts were fried in oils heated at <TEX>$180^{\circ}C$</TEX>. The oils were stored with or without filtering and reused 3 times, during the 10 day period. The extra virgin and pure olive oils showed higher acid, peroxide value and yellowness than the other oils (p<0.05), but soybean oil showed the highest increase in acid, peroxide value and yellowness with reusing and storage. In sensory evaluation, the chicken breast fried with soybean oils remarkably decreased the overall acceptance. These results suggested that all frying oils are available because acid and peroxide values of the oils are lower than the standard level. However, reusing soybean oil should be noted with caution in that it is very easy to reduce rancidity, and extra virgin olive oil is not appropriate for frying.

Feasibility study of discriminating edible vegetable oils by 2D-NIR

In order to develop a quick and non-destructive discrimination method for differentiating edible vegetable oils, near infrared spectra of four kinds of vegetable oil, namely soybean oil, palm oil, sesame oil and peanut oil from three different manufacturers were obtained using a Fourier transform near-infrared spectrometer and were combined using two-dimensional correlation spectroscopy over a range temperatures. The results showed that the peak information of different kinds of vegetable oil in the autopower spectra was different, and the difference was especially significant in the synchronous 2D-NIR spectra in the key area of 4800–4500 cm−1. Therefore, 2D-NIR spectroscopy can be used as an effective method to discriminate different kinds of vegetable oil. A comparison of peanut oils from different manufacturers showed that the difference between oils from manufacturers attached to the same holding company was very small, and that larger differences were observed for oils from manufacturers attached to different holding companies. This may be due to differences in production technology between holding companies. These findings may be used to identify which holding company produced a given sample of vegetable oil.

S116013 小径玉軸受を用いた食用植物油グリースの実用性評価

It is an energy-saving part letting the lubricant reduces friction and the abrasion of the contact surface for a machine, and a machine become high efficiency. However, environmental pollution by the outbreak of carbon dioxide at the time of the destruction by fire disposal or the toxic substance and influence on human body are concerned a lot about with a lubricant of mineral oil. Therefore I paid attention to the vegetable oil as the substitute of mineral oil. From a past study, as for the sesame oil, deterioration was slower than mineral oil among several kinds of vegetable oil. I paid attention to this sign and am intended to inspect possibility of the vegetable oil and perform a breakdown test of the new grease which assumed sesame oil basis oil. Therefore I design the breakdown test device from the beginning using 3DCAD and I examine it in a more severe state and evaluate grease. I could confirm maintenance of the grease performance for a long time, and, in a normal temperature examination, it followed that I could find utility. However, solidification of the grease by the oxidative degradation happened by the high temperature examination, and a weak characteristic was seen in heat. Therefore I inspect an antioxidant with the ability for adaptation in sesame oil now and finally aim at the development of the environmental harmony type grease with the utility.

Quantitative analysis of adulteration of extra virgin olive oil using Raman spectroscopy improved by Bayesian framework least squares support vector machines

The adulteration of extra virgin olive oil (EVOO) is a big problem in food safety. The present paper uses Raman spectra to characterize different kinds of vegetable oils in the region 800–1800 cm−1. Bayesian framework is applied to find the best parameters for the least squares support vector machines (LS-SVM), and an adulteration prediction model is established by using the optimal parameters and the Raman spectral data of EVOO for the training of LS-SVM without any classification process. The results show that the root mean square error of prediction (RMSEP) and the coefficient of determination (R2) of the algorithm based on Bayesian framework LS-SVM (Bay-LS-SVM) are 0.0509 and 0.9976, respectively. Compared with the commonly used chemometric tool, partial least squares regression (PLS), the proposed algorithm shows higher accuracy and computational efficiency. The method based on Bay-LS-SVM and Raman spectroscopy is also easy to operate, non-destructive and ‘lipid sensitive’, and it is considered to be suitable for online detection of adulterated olive oil.

Application of Taguchi's methods to investigate factors affecting emissions of a diesel engine running with tobacco oil seed methyl ester

Different kinds of vegetable oils and their methyl/ethyl esters have been tested in diesel engines. However, studies reporting the effects of tobacco seed oil and Tobacco Seed Oil Methyl Ester (TSOME) on emissions of diesel engines are limited. One of the most important issues is to investigate parameters that affect the yield of biodiesel and their interactions on emissions of a diesel engine. The Taguchi method is a useful tool for this purpose. Two different catalysts (KOH and NaOH), four different blends (B10, B20, B50 and B100) and four engine speeds were used during full-load tests. Optimal catalyst type, engine speed and TSOME blends on exhaust emissions were determined using Taguchi's technique. The Taguchi design method revealed that choosing right catalyst and the blend rate are important two factors in view of minimisation of pollutant emissions.