Percentage Of Free Fatty Acids Research Articles

Clinical Features of Nonobese, Apparently Healthy, Japanese Men With Reduced Adipose Tissue Insulin Sensitivity.

Adipose tissue insulin resistance has been observed in obese subjects and is considered an early metabolic defect that precedes insulin resistance in muscle and liver. Although Asians can readily develop metabolic disease without obesity, the clinical features of nonobese, apparently healthy, Asians with reduced adipose tissue insulin sensitivity (ATIS) have not been elucidated. To investigate the clinical parameters associated with reduced ATIS in nonobese, apparently healthy (body mass index <25 kg/m2), Japanese men. We studied 52 nonobese Japanese men without cardiometabolic risk factors. Using a two-step hyperinsulinemic euglycemic clamp with a glucose tracer, we evaluated the insulin sensitivity in muscle, liver, and adipose tissue. ATIS was calculated as the percentage of free fatty acid (FFA) suppression/insulin concentration during the first step of the glucose clamp. Using the median ATIS value, the subjects were divided into low- and high-FFA suppression groups. The low-FFA suppression group had moderate fat accumulation in the abdominal subcutaneous adipose tissue and liver. Compared with the high-FFA group, they also had a lower fitness level, decreased insulin clearance, impaired insulin sensitivity in muscle, moderately elevated triglycerides, and lowered high-density lipoprotein cholesterol levels. All these factors correlated significantly with ATIS. Hepatic insulin sensitivity was comparable between the two groups. In nonobese, apparently healthy, Japanese men, reduced ATIS was associated with moderate fat accumulation in subcutaneous fat and liver, lower insulin clearance, muscle insulin resistance, and moderate lipedema. These data suggest that reduced ATIS can occur early in the development of the metabolic syndrome, even in nonobese, apparently healthy, men.

Optimization of biodiesel production from high free fatty acid river catfish oil (Pangasius hypothalamus) and waste cooking oil catalyzed by waste chicken egg shells derived catalyst

The present study investigated the suitability of the river catfish oil (RCFO) and waste cooking oil (WCO) in transesterification reaction, catalyzed by chicken egg shells derived catalyst. Besides that, a process optimization study was conducted to reveal the effect of molar ratio of oil to methanol and catalyst loading on the yield of fatty acid methyl esters (FAME). RCFO was extracted from river catfish waste with the recovery of oil of 17.39 wt%. An esterification reaction was carried out prior to transesterification reaction, due to the high percentage of free fatty acid (FFA%) in RCFO (4.93%) and WCO (11.28%). The FFA% was reduced to less than 1% under the optimized parameters of volume percentage of sulfuric acid to oil of 0.5% v/v and volume percentage of methanol to oil of 45% v/v at 60 °C for 2 h. Transesterification results showed that an optimum yield of FAME of 87.77% for RCFO and 96.23% for WCO were obtained under the same optimum conditions of 1:12 of molar ratio of oil to methanol, 1.5 wt% of catalyst loading, 60 min and 60 °C. The chicken egg shells derived catalyst exhibited high catalytic activity due to the high specific surface area of 5.2090 m2/g. The physiochemical properties of RCFO biodiesel and WCO biodiesel were characterized and it indeed met the biodiesel standard of ASTM D6751. Hence, both RCFO and WCO were feasible to use as the feedstocks in biodiesel production.

Recovery of spent coffee grounds oil using supercritical CO2: Extraction optimisation and physicochemical properties of oil

ABSTRACTSoxhlet and accelerated solvent extraction, using propanol as a solvent, and supercritical CO2 extraction methods presented statistically insignificant differences in the crude oil yield obtained from spent coffee grounds. Supercritical CO2 extraction method was selected to recover the oil. The optimal extraction condition for a high crude oil yield, low acid value, percentage of free fatty acids, peroxide value and thiobarbituric acid reactive substances (TBARS) value, and high iodine and saponification values, was obtained simultaneously at 50°C, 200 bar and 2 h. Under this condition, the experimental data obtained, namely 12.14% oil yield, acid value 3.89 mg KOH/g oil, 2.11% free fatty acids, iodine value 90.70 g I2/g oil, saponification value 212.05 mg KOH/g oil, peroxide value 3.77 mEqO2/kg oil and TBARS value 0.76 mg malondialdehyde/kg oil, were reasonably close to the predicted values. Additionally, the oil from spent coffee grounds is a precious source of palmitic and linoleic acids.

Physicochemical Properties of Refined Palm Cooking Oil and Used Palm Cooking Oil

Abstract In public restaurants, food frying is conducted in the same oil and recycled for the same usage for several days. However, during household frying, the cooking oil is changed after several usage. Obviously, the conditions of the cooking oil changed depend on frying styles and the types of material fried. In this study, three different cooking oils; refined palm cooking oil purchased from local market (CO), used palm cooking oil collected from household (UCO-H) and from restaurants (UCO-R) were selected to examine the colour, acid value (AV), saponification value (SV), ester value (EV), molecular weight (MW), percentage of free fatty acid (% FFA), density, water and impurities contents. Colour was observed by naked eyes, AV and SV were analyzed based on PORIM Test Method (1995). EV was calculated according to The United States Pharmacopeia USP 29 NF 24, while MW was calculated from SV and AV results. Density was measured at 20 °C, percentage of water content was analyzed by heating and weighing while impurities content was studied by filtering and weighing. The results showed that as frequency of frying increased, the colour of cooking oil become darker from the CO. The AV was always depend on % FFA. The % FFA of UCO-H and UCO-R were differed by 0.35 % and 2.15 % respectively compared to CO (2.20 %). Meanwhile, the density, water content and impurities content were also increased slightly compared to CO. The SV was found increased slightly for both UCO-H (207.41 mg of KOH/g) and UCO-R (204.74 mg of KOH/g) as compared to CO (200.59 mg of KOH/g). The value of ester was remained constant for UCO-R with value 196.04 mg of KOH/g in comparison with the EV of CO which is 196.19 mg of KOH/g. While for UCO-H sample, the EV increased to 202.32 mg of KOH/g. In conclusion, according to the physicochemical characteristics, the colour became darker while AV, % FFA, density, water content and impurities content increased with frying period. However, the SV and EV were not depending on frying period but they changed according to the type of reaction occurred during frying; among the components inside the oil or between oil components with the food contents.

RETENSI FORTIFIKAN VITAMIN A DAN β-KAROTEN DALAM MINYAK GORENG SAWIT SELAMA PEMASAKAN

This study was carried out to obtain information on fortificants (vitamin A and β-carotene) stability in fortified palm oil. Four types of fortified palm oils were used in this research: palm oil fortified with red palm oil or RPO (containing β-carotene) 47.08 IU/g, vitamin A (Retinyl palmitate) 56.59 IU/g, combination A (targeted concentration of 30 IU β-carotene RPO and 15 IU vitamin A) 45.65 IU/g and combination B (targeted concentration of 15 IU β-carotene RPO and 30 IU vitamin A) 45.95 IU/g. These fortified oils were then used for shallow frying and sauteing (stir frying). Tofu was used in shallow frying and the oil was reused three times each day for several days. Meanwhile, bean sprout was used for sauteing. The used oils after shallow frying was then analyzed for vitamin A and β-carotene retention, as well as its other cha-racteristics such as peroxide value and free fatty acid (FFA) content. The sauted sprouts was also ana-lyzed for its fortificants retention. The capacity of oil to retain vitamin A and β-carotene decreased over the repeated use in frying. During the first frying, the retention of fortificants was not significanly differrent (P=0.05). In the second and third frying, β-carotene was less retained than the vitamin A. Fortificant combi-nation A and B had similar stability. The peroxide value of the oils increased until the second frying, then decreased. Starting the fourth use, the FFA percentage has not increased much hardly increased. The highest yield of fortificant in sauteed sprouts was vitamin A (63.37%), followed by combination B (53.42%), combination A (50.60%), and RPO (34.86%). Sauteed sprout (150 g) contained fortificant contributing to the fulfillment of vitamin A adequacy of 32.71-92.93%.

Quality of Comercial Import Fish Oil (Softgel) in Central Java

Fish oil is a source of omega-3s, specifically EPA (Eicosapentaenoic acid) and DHA (Docosahexaenoic acid). These fatty acids play an important role for human health. Commercial fish oil production is increasing, but most of the products do not meet IFOS standards. This is a challenge for producers to produce standardized fish oil. The aim of this research was to identify and determining quality of softgel commercial fish oil in Central Java areas based on International Fish Oil Standards (IFOS). The method used was the treatment of differences in the area of origin of commercial fish oil purchases followed by testing the peroxide value, anisidine value, and total oxidation, fatty acid profile, and analysis of free fatty acids. The results showed that the percentage of free fatty acids, peroxide values, anisidine values, and total oxidation values that met IFOS standards were 37 % (3 of 8 samples), 17 % (1 of 8 samples), 83 % (7 of 8 samples) and 50 % (4 out of 8 samples). The best fish oil that fulfil all IFOS parameters has been the sample fish oil E from Tegal. Fish oil D from Tegal has the highest content of omega-3, EPA, and DHA, with values&lt;br /&gt;of 83.65%, 56.57%, and 26.74% respectively.

Optimization of used cooking oil methyl ester production using response surface methodology

ABSTRACTMonoalkyl ester of vegetable oil, animal fat, and used cooking oil (UCO) is termed as biodiesel. Biodiesel obtained from UCO is gaining importance as an alternate fuel for usage in diesel engines since its fuel properties are compatible with that of diesel fuel. The percentage of free fatty acid (FFA) in the oil determines the production process of biodiesel. In this work, the FFA value of one-time and multi-time UCO was determined using titration method as 2.20% and 3.20%, respectively. The raw UCO is converted into biodiesel by means of acid esterification or alkali transesterification. It involves the addition of methanol with raw oil in the presence of catalysts such as H2SO4 or NaOH. In the current study, one-time UCO has been selected for which alkali-based transesterification was found to be the most suitable methodology to extract the biodiesel. The transesterification process is governed by reaction parameters such as methanol–oil ratio, reaction temperature, reaction time, and catalyst loading. The optimization of the above parameters was carried out by means of response surface methodology using Box–Behnken design. The response surface plot and contour plot have been plotted among various parameters that influence the biodiesel production. An optimized UCOmethyl ester yield of 92.43% is achieved at 1:8 molar ratio, 0.6 wt% catalyst loading, 80 min reaction time, and 55°C reaction temperature. Based on these parameters, the experimental yield was found to be 91.75% which has been found in accordance with the optimized yield, and this proves that response surface methodology is an effective approach in increasing the yield.

Effect of Low-dose Gamma Irradiation on the Quality of Tilapia Fish Muscle with Storage at 0°C

The effect of gamma irradiation, followed by storage in ice, on Tilapia (Oreochromis sp.) fillets was investigated by monitoring microbiological and chemical changes after low-dose irradiation (1 and 3 kGy). Control and irradiated samples were stored in ice, and were analyzed at 7-day intervals. Bacterial counts showed that the shelf-life of 3 kGy irradiated Tilapia was extended to 70 days, and 1 kGy irradiated Tilapia had a shelf-life of 56 days. By comparison, control samples had a shelf-life of 7 days. Coliform bacteria was eliminated by 1 kGy irradiation, and was not detected again during the study. Peroxide and thiobarbituric acid levels increased up to the 28th day of storage, and then underwent reductions. The percentage of free fatty acid increased with the duration of storage in each treatment. Saturated fatty acids were significantly reduced with 1 kGy irradiation, whereas 3 kGy and control samples didn’t fluctuate. Levels of monounsaturated fatty acids were significantly increased in irradiated Tilapia, whereas control samples showed reductions with storage. Polyunsaturated fatty acids in Tilapia muscle treated with 1 kGy irradiation showed significant increases over time; however, with a 3 kGy irradiation dose, significant reductions were observed with storage. Palmitic acid (C 16:0), linoleic acid (C 18:2), and docosahexaenoic acid (C 22:6) showed significant reductions with storage. The present study indicates that 1 kGy is the safest irradiation dose for the preservation of Tilapia muscle stored in ice.

Utilization of high FFA landfill waste (leachates) as a feedstock for sustainable biodiesel production: its characterization and engine performance evaluation.

In present study, biodiesel was produced from landfill waste-derived oil by chemical transesterification process, to evaluate its potential as a renewable energy source for the first time. The free fatty acid percentage (FFA) in landfill waste oil is considered to be high, which was reduced by treating it with two different acids as catalyst, muriatic acid and phosphoric acid, in order to build a comparison between fatty acid methyl ester (FAME) contents. Further, it was treated with a base catalyst potassium hydroxide (KOH) to produce the final product. The FAME value of landfill oil when treated with muriatic acid was found to be 92.59%. The quality of biodiesel produced was analyzed by gas chromatography (GC), which indicated above 25.7% of conversion of oil into biodiesel when muriatic acid was used as a catalyst. The properties of the produced biodiesel were found to be in good agreement with ASTM D 6751 and EN 14214 standards. Various test fuels were prepared for the engine test by blending 10%, 20%, and 100% of landfill waste biodiesel in diesel on volumetric basis and designated as B10, B20, and B100, respectively. The brake thermal efficiency (BTE) of the engine was more while the exhaust emission was less except NOx with biodiesel and its blend (B10 and B20). Thus, landfill waste is a potential source of biodiesel, and blends of landfill waste up to 20% can be used for realizing better performance from the engine.

Effect of Extraction Methods on the Quality Characteristics of Catfish ( Clarias gariepinus ) Oil

The effect of kiln smoking and manual extraction of oil from catfish was investigated. Oil from African Catfish, Clarias gariepinuswas extracted by smoking with a WAAPP-NIOMR 50kg capacity Kiln and by manual extraction from the fish abdominal walls and around the organs was rinsed under running water and boiled over medium heat with a Salad master titanium T316pot. Smoking was done for the purpose of preserving, imparting colour and increasing the palatability of fish. The oils obtained through these methods were evaluated physically and chemically. Physical examination showed two clear oils (supernatants) and two sludge obtained through the above methods, respectively. The smoked extracted oil and sludge were associated with darker colour than those obtained by manual method. Manually extracted oil and sludge showed a significant difference (p≤0.05) and an increase in peroxide value (PV) of 6.90±0.34 and 6.54±0.36meq/kg and a decrease with significant difference (p≤ 0.05) in per-cent free fatty acid (%FFA) of 0.54%±0.03 and 0.39%±0.08 respectively when compared with the oil and sludge of kiln smoking with peroxide values of 4.56±0.12 and 3.11±0.14meq/kg and per-cent free fatty acid of 7.27%±0.06 and 6.30%±0.02, respectively. The kiln smoked oil and sludge showed an average per-cent Moisture, Impurity and Volatiles (%MIV) of 1.085±0.13 and 0.743±0.06%, respectively which was insignificant (p≥0.05) with the manually obtained oil and sludge 0.084±0.01 and 0.1385±0.02%, respectively. Fatty acid profile of the oils showed the existence of twelve fatty acids in the kiln smoked oil and sludge with lignoceric acid (15.08% and 16.70%,respectively) as the predominant saturated fatty acid and linolenic acid (33.26% and 37.05%,respectively) as the major polyunsaturated fatty acid, while the manually extracted oil and sludge were found with fifteen fatty acids with myristic acid (18.89% and 8.61%) as the predominant saturated fatty acid and linolenic acid (43.03% and 48.14%,respectively) as the total unsaturated omega-3 fatty acid.

Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages

PurposeThe purpose of this study was to assess the preservative potential of Tinospora cordifolia as a novel natural preservative in muscle foods.Design/methodology/approachChevon sausages were used as a model system and were prepared by incorporating different levels of T. cordifolia, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent), and assessed for lipid oxidative stability and storage quality under refrigerated (4 ± 10°C) conditions.FindingsLipid oxidative stability showed a significant improvement as the products incorporated with T. cordifolia exhibited significantly (p = 0.001) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) in comparison to control. A significant improvement was also observed in the microbial stability as T. cordifolia-incorporated products showed significantly lower values for total plate count (log cfu/g, p = 0.001), psychrophilic count (log cfu/g, p = 0.003), yeast and mould count (log cfu/g, p = 0.02) and free fatty acid (percentage of oleic acid, p = 0.01). Significantly higher scores were observed for various sensory parameters of the treated products during storage.Originality/valueTinospora cordifolia successfully improved the lipid oxidative and microbial stability of the model meat product and may be commercially exploited as a novel preservative in muscle foods.

The Effect of Frying Conditions on Sunflower Oil Attributes

A sample of sunflower oil, produced from Homs Sugar Company, was used in this study to fry local potato by frying under air at household conditions, and frying under pressure (at 150-180ºC, pressure 10-15kg/cm²) for 12 continuous hours without adding new oil. The results were estimated statistically by using Minitab program version 17.0 at level 0.01. The results showed, in both cases of frying, an increase in the physical properties (density, viscosity, refractive index, and coloring degree) of used oil by increasing frying time. A decrease Iodine Number, increase Peroxide Number, increase the percentage of free fatty acids, increase of C16:0 and C18:1 acids percentage, and decrease of C18:2 and C18:3 acids percentage, associated by increasing frying time. But when frying under pressure we noticed that these changes were slow because of the unadequated oxygen presence during frying under pressure. So we can say that the oil was still usable for frying for a long time when frying under pressure more than when frying under air with the vessel is open.

Safety Evaluation of Oil Samples Collected from Different Food Points of Multan City of Pakistan

Cooking oil has become a part and parcel of modern food system and therefore its safety is of prime significance for health agencies around the globe to ensure good health among the community. Current study was designed to investigate the physicochemical properties including free fatty acids, peroxide value and conjugated dienes; minerals (nickel &amp;amp; cobalt) and heavy metals (lead and cadmium) in oil samples collected from different areas of Multan city of Pakistan. The findings of this study revealed that free fatty acid percentages, conjugated dienes, cobalt and nickel concentrations were in normal ranges while the peroxide values, lead and cadmium concentrations were recorded above the norms. Strict regulatory measures need to be adopted to ensure good quality oil supply and to protect the people from health implications of physicochemical and metallic hazards prevailing in fried oils and fried foods.

THE EFFECT OF TEMPERATURE AND NITRATE COMPOUND ON GROWTH, BIOMASS AND FREE FATTY ACID CONTENT ON MICROALGAE CULTURE OF Spirulina sp. and Skeletonema sp.

Temperature and availability nutrients played an important role on growth and lipid production of microalgae. In this study, we examined the effect of increasing suhu and excessed and depleted NO3 on growth rate, biomass and free fatty acid concentration in the Spirulina sp and Skeletonema sp. Two microalgae were culture on Conway and Milne media for 21 days using continuous culture technique. There were four temperature treatments, such as 28oC, 30oC, 32oC and 34oC and three nutrient treatments, which were control nutrient treatment, without NO3 and two times NO3 concentrations from control treatments with three replicates for each treatments. Results found that increasing temperature significantly affected on biomass and concentration free fatty acid, meanwhile nutrient treatments affected on growth rate, biomass and concentration of organic Carbon. In general, increasing temperature was more affected on Spirulina sp in terms of increasing growth rate, biomass and free fatty acid concentration. However, Skeletonema sp was more responsive to availability of NO3 in the media culture for increasing free fatty acid, and percentage of free fatty acid per dry weight.

Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability.

This study aimed to evaluate the oils of soybean (S), papaya (Pa) and melon (Me) seeds and compounds oils SPa (80:20w/w); SMe (80:20w/w); and SPaMe (60:20:20w/w/w) subjected to thermoxidation. Compound oils showed lower percentages of free fatty acids in relation to others, after 20h. With the heating process, there was an increase in the quantity of saturated and monounsaturated acids. The quantity of carotenoids decreased, except in papaya seed oil that presented significant amount of carotenoids in 20h. In relation the tocopherols, highlighted the presence of γ-tocopherol, except in the papaya oil. In 20h, SMe and SPa still showed high amounts of tocopherols, with 76 and 85% of retention, respectively. With the thermoxidation, the amounts of phytosterols decreased. A great potential can be verified for the use of papaya and melon seed oils, in order to increase the oxidative stability of the soybean oil.

Comparative assessment of algal oil with other vegetable oils for deep frying

Algae is an emerging source of vegetable oil. In this study, a comparative assessment of algal oil for deep frying with sunflower and palm oil was performed. Potato sticks were fried for four consecutive days in each of the individual oils under study. These oils were analyzed for density, refractive index, viscosity, oil uptake, acid value, percentage free fatty acid, acidity, peroxide value, total polar compounds, color, radical scavenging activity and fatty acid profile. Fried potato sticks were evaluated for texture and sensorial properties, the latter was performed using a fuzzy logic method. Principle component analysis was done for a variety of physicochemical parameters. This study revealed that the algal oil had the highest physical and chemical stability during the frying process compared to sunflower and palm oils. Potato sticks fried in algal oil had a superior texture and improved sensorial properties. Based on these results it can be concluded that algal oil has a great potential to be used for deep frying foods.

Optimización de la temperatura de secado y presión de vacío en la decoloración y composición del aceite crudo de pescado

The objective of this study was to determine the optimal parameters of decolorization of crude oil to obtain a semi-refined fish oil of acceptable quality; response surface methodology was used, considering a central composite design with two factors: Vacuum pressure (0.13-0.7 bar) and drying temperature (96-124°C); having as dependent variables the percentage of free fatty acids (% AGL) and color of the oil. The raw material and the optimum finished product were characterized physico-chemically, which was obtained under the operating conditions: drying temperature of 110 ° C and 0.13 bar vacuum. The finished product indicated a percentage of free fatty acids of 0.27 ± 0.01% and CieLab colour with coordinates L: 48.69 ± 0.88, a: -4.28 ± 0.26 and b: 35.03 ± 0.85, which Is equivalent to color 6 -7 in Gardner scale, compliance with the industrial specifications.

Design and Fabrication of Shea Nut Rotary Dryer for Shea Butter Production in Nigeria

Traditional shea nut drying is done with the aid of sun by spreading the material on the mat under the sun and since the supply of it is not specific, we cannot rely on sun for efficient production and since this is the method employed in the traditional production of shea butter, it will always constitute inefficiency in production. And this is one of the problems of traditional method of extraction of shea butter in Nigeria which involves numerous uncontrolled and non-specific practices. As a result of this, research has shown that shea kernels generally undergo hydrolytic and oxidative degradations and are also affected by aflatoxin and other harmful micro-organisms during the post- harvest processing and storage. Consequently, shea butter produced is characterized by high level of iodine number, high percentage of free fatty acid, peroxide value, microbes, and other solid and dissolved impurities Therefore this work seeks to design and fabricate a rotary dryer whose temperature can be controlled, and the accurate moisture content required for extraction of shea butter can be known, and also address the problem of rain getting the shea kernel wet. The dryer was designed for capacity of 60 kg/batch to reduce fresh shea nut moisture content from 40% to about 7%. Briquette from shea shell was used to generate heat for the drying.

Utilization of waste cooking oil as raw material for synthesis of Methyl Ester Sulfonates (MES) surfactant

In this study, MES surfactant was synthesized from waste cooking oil (WCO) which can lower the synthesis cost and represent efficient utilization of waste.MESis an eco-friendly anionic surfactant, which can be used for our detergent application. The purpose of this study was to obtain optimum MES surfactant from purification of WCO. WCO is purified first to reduce high impurities and free fatty acid (FFA). Purification steps of WCO consist of filtration to separate food residues, neutralization with various concentrations of NaOH solution13%;14%;15%;16% and bleaching with activated carbon 7.5% (wt. % of oil). After purification followed by trans-esterification process with variation of mole ratio oil and methanol 1:8; 1:9; 1:10 then synthesized MES surfactant with sodium bisulfite (NaHSO3) as sulfonating agent. Neutralization results showed high reduction percentage of FFA was 31.31% for 15% NaOH solution; bleaching results showed reduction percentage of FFA was 20.27% and WCO color was originally dark brown to be light yellow. The results of trans-esterification showed highest yields 94.15% for mole ratio of oil and methanol 1:9 and sulfonation results will be described further in this paper.

Optimization of the esterification process of crude jatropha oil (CJO) containing high levels of free fatty acids: a Malaysian case study

ABSTRACTBiodiesel as an alternative fuel is one of the best choices among other sources due to its immense potential to reduce pollutant emissions when used in compression ignition engines. Malaysia is considered one of the top biodiesel-producing countries. The main crop for biodiesel production is currently palm oil. However, Jatropha curcas has recently drawn the attention of the Malaysian government as an alternate species for producing high yields of oil. While an evaluation of biodiesel production, blending, engine performance and emissions characteristics of Malaysian-produced jatropha methyl ester has been made recently, few studies have optimized the esterification of the crude oil. This paper is the study of an optimization process for Malaysian CJO using an acid-catalyst pretreatment process to reduce the relatively high free fatty acid (FFA) percentages of crude jatropha oil to below 1% using design of experiments and response surface methodology, with the help of Minitab software. The main findings of the current investigation are that using the acid catalyst H2SO4 at 0.225% (v/v), an MeOH-to-oil ratio of 12.29% (w/w) and a reaction time of 149.76 min are the optimum process parameters for the esterification reaction.