Types Of Vegetable Oils Research Articles

The Effect of Adding Different Types of Vegetable Oils and Waste Frying Oil on the Productive and Reproductive Performance of Japanese Quail

The Effect of Adding Different Types of Vegetable Oils and Waste Frying Oil on the Productive and Reproductive Performance of Japanese Quail

Occupational Exposure to Vegetable Oil: a Risk Factor of Blood Lipid Disorder

Introduction: Few pieces of evidence are available about the association between occupational exposure to vegetable oil and the risk of blood lipid problems. This study was aimed to investigate the relationship between exposure to vegetable oil and blood lipid profile in a vegetable oil factory. Materials and Methods: This retrospective cohort study was carried out on 30 male workers exposed to vegetable oil as an exposed group and 30 male office workers as an unexposed group in a vegetable oil factory. Blood lipid profiles as total cholesterol, triglycerides, Low-Density Lipoprotein (LDL), and High-Density Lipoprotein (HDL) were measured by analyzing the blood samples in both groups in a clinical laboratory. Results: There were no significant differences between the two groups in terms of age, body weight, height, Body Mass Index (BMI), and physical activity. The results showed significantly higher mean levels of triglyceride and LDL in the exposed group compared to the unexposed group (P < 0.001), while HDL mean levels in the exposed group were significantly lower than the unexposed group (P < 0.001). Conclusion: The findings revealed the possible association between blood lipid disorders and occupational exposures to vegetable oil. Further researches are proposed to study the mechanisms of occupational respiratory and skin lipid absorptions in different types of vegetable oils.

Studying the Evaluation Model of the Nutritional Quality of Edible Vegetable Oil Based on Dietary Nutrient Reference Intake

Edible vegetable oils can provide most of the fatty acids, vitamin E, and certain phytochemicals necessary in the daily human diet to facilitate the required physiological activities. However, there are many types of edible vegetable oils on the market, and evaluating their nutritional quality is a matter of significant interest to consumers and producers. Most of the existing research studies that comparatively analyze and qualitatively describe the type, content, and proportion of nutrients in edible vegetable oil lack a comprehensive method for evaluating the nutritional quality of edible vegetable oil. Based on the physical and chemical analysis of fatty acids, vitamins, and phytochemicals in edible vegetable oil, this study aims to establish a model for a comprehensive evaluation of the nutritional quality of edible vegetable oils. The characteristic nutrients in edible vegetable oil were screened as the evaluation index, while the 2013 China Dietary Reference Intake and French Population Reference Intakes For Fatty Acids was considered the evaluation threshold. When each evaluation index in the edible vegetable oil reached the range stipulated by the reference intake of dietary nutrients, the index will get 1 point. The total score of each index was accumulated to evaluate the nutritional quality of the edible vegetable oils comprehensively. In this study, 13 edible vegetable oils, including low erucic acid rapeseed oil (in America, people usually call it canola oil), soybean oil, peanut oil, sunflower seed oil, flaxseed oil, edible blend oil, olive oil, palm oil, corn oil, camellia oil, peony seed oil, sacha inchi oil, and sesame oil, were selected as the evaluation objects because they are very common in China. Seven evaluation indexes were found for total saturated fatty acids (SFAs), atherogenic fatty acids (SFAs with 12, 14, and 16 carbon chains), monounsaturated fatty acids, polyunsaturated fatty acids like linoleic acid and α-linolenic acid, vitamin E, and phytosterol. When the evaluation index met the evaluation threshold, it was scored 1 point. Scores ranged from 2 to 6. The highest scores were obtained from peony seed oil, flaxseed oil, low erucic acid rapeseed oil, and edible blend oil all of which were 6 points. The lowest score belonged to palm oil at 2 points. The higher the score, the higher the degree of satisfaction between the various nutrients in the edible vegetable oil and the dietary reference intake of this model is. This paper establishes a new method for the nutritional evaluation of edible vegetable oils, which is convenient for comparing the overall nutritional quality of different kinds of edible vegetable oils while providing a new technique for the extensive evaluation of edible vegetable oil.

Insights into the compatibility of vegetable‐based plasticizers on the performance of filled rubber vulcanizates

AbstractSubstitution of petroleum‐based processing oils with eco‐friendly sustainable plasticizers in rubber compounds has gained much global attention due to their toxicity. In this regard, so far, the major attempts have focused on substituting aromatic oils with fatty acid based vegetable oils. In this work, the chemical and physical effects of canola oil as a model of fatty acid based vegetable oils on the process‐ability, vulcanization kinetics, and final properties of carbon‐black filled styrene–butadiene rubbers are systematically investigated. In contrast to the previous studies, it was shown that although these types of vegetable oils have a plasticizing impact, they can indeed threaten the requirements of reinforcing criteria in rubber vulcanizates. The final properties of the vulcanizates were found to be deteriorated due to the incompatibility of canola oil fatty acids constituents with rubber matrix and especially as a result of chemical interference of their unsaturated bonds in sulfur vulcanization kinetics.

Exports of Vegetable Oils to Asian Markets: Opportunities, Risks, and Prospects

The paper focuses on the urgent problem caused by changes in the structure of Russian exports in the context of instability and negative dynamics of energy prices. The paper studies Russian exports of the main types of vegetable oils (sunflower, rapeseed, and soybean). The authors analyze the dynamics and product and territorial structures of exports for 2014-2019, relying on domestic and international data. The paper identifies current trends and assesses risks, opportunities, and prospects for domestic exporters. Based on the analysis and review of the secondary literature on the problems of exporting AIC products and trends in world food markets, the authors highlight the main threats for exporters of vegetable oils, focusing on the most capacious Asian markets. The research results may be of interest to the scientific community, students, and graduate students. The results can also be used when assessing export potentials of other member countries of the Eurasian Economic Union, or when making managerial decisions on the structure and direction of exports, as well as on measures to support export activities.

Hydrodynamic cavitation for process intensification of biodiesel synthesis- a review

Available fossil fuels are decreasing day by day. So the use of renewable sources like alkyl esters (biodiesel) is increasing in CI engines. Alcoholysis is a commonly employed method in the preparation of biodiesel where oil is mixed with suitable CH3OH or C2H5OH and a suitable catalyst. Various techniques are available to carry out alcoholysis reactions. Viz. Mechanical stirring, probe type ultrasonic cavitation, pyrolysis and hydrodynamic cavitation. Hydrodynamic cavitation (HC) is one of the energy-efficient processes for alkyl ester (Biodiesel) synthesis. Cavities are created by reducing the pressure caused by allowing the liquid to flow through constriction. This technique gives a high yield, and it is a time-saving one. The different operating variables Viz. Cavitation number, inlet pressure, and system geometry of hydrodynamic cavitation influence the per cent conversion and the yield of alkyl ester. This review paper broadly covers the basics of the HC technique and its use for biodiesel production by transesterifying various types of vegetable oils. The effect of different types of catalysts (acid, alkaline and heterogeneous) and operating conditions like inlet pressure, oil to alcohol molar ratio, reaction temperature and kinetics have been briefly discussed. Triglyceride conversion decreased beyond the molar ratio of 1:6 because more glycerol was obtained at higher molar ratios. The highest conversion, up to 75%, was achieved with an orifice plate at an optimized temperature of 65 ​°C and upstream pressure of 5 ​bar. The small diameter orifice plate have shown promising results as compared to venturi tubes to for all pressure. The intensity of cavitation was found to be more when the cavitation number was less than at 5 ​bar. The physico chemical characteristics of prepared biodiesel met the requirement as per EN14214 and ASTM D 6751 standards. In the final opinion, biodiesel prepared via this novel and step-up approach was time-saving and energy-coherent, making the process more environmentally friendly.

A review on the characterization of bio based lubricants from vegetable oils and role of nanoparticles as additives

In an automotive application it is necessary to use the lubricants between the contacting/ moving surfaces. The world is suffering from the lack of mineral based lubricating oil and the hick in price as well as mineral oil based lubricants effect the environment also. The vegetable oil based lubricants become the good alternate of the mineral based oils due to its biodegradability, zero green-house effect and non-toxicity behaviour. In this review different types of vegetable oils are studied and the comparative studied also done between the oils. The thermo-physical parameters, velocity index and other properties of the oil are also considered. The use of additives and the nanoparticles additives are also considered in this paper. The nanoparticles additives enhance the lube properties of base oil due to which the more reduction in friction and wear are observed.

The Multiple Criteria Assessment on the selected vegetable oils for the lubricating engine

Vegetable oils are considered to be an alternative and environmentally friendly resource of lubricants. Suitable for almost all industrial applications. They are obtained from natural raw materials, which are renewable and non-toxic to humans, living organisms, and the environment. Chemically, green oils are triacylglycerols with varying fatty acids compositions depending on the plant or seed, the crop, the growing conditions and the season, etc. The conducted research concerning matching the proper of type of vegetable oil to lubrication of the engine. The main objectives of engine oil have been drawn to the attention. To project of assessment has selected four roles of engine oil: lubrication, cooling, corrosion protection, and others (including oxidative stability, ash content, saponification value, and foam property). Each objective is described by a couple of detailed parameters of lubricants (for example viscosity index, coefficient of friction, wear scar diameter, pour point, cloud point, melting point, smoke point, flash point, iodine value, thermal conductivity, specific heat capacity, density, water content, acid number, anti-corrosion properties, etc.). In the evaluation process, AHP (Analytic Hierarchy Process) methods were used to determine the weights of individual criteria. Everything creates multiple criteria assessment of green oil. As a result of the multi-criteria assessment, most high scores have soybean oil, linseed oil, cottonseed oil, and olive.

Comparative characteristics of quality indicators of non-traditional vegetable oil types

The popularity of vegetable fats among consumers around the world is growing rapidly. That’s why it is necessary to expand the range of using various agricultural crops’ oils in accordance with the content of useful components in them. Since vegetable oils have different storage stability, it is very relevant to establish optimal storage modes and terms. This research was conducted in laboratories using standard methods. Fatty acid composition of unrefined rapeseed, colza, camelina and sunflower oils were identified and compared. Two temperature conditions were considered (22°C, 4°C) in with and without exposure to light; in glass containers; with and without air access. From the results of research it was found that the optimal ratio of Omega-3 and Omega-6 is observed in Camelina oil. The obtained data indicate a direct influence of temperature and exposure to light on the dynamics of changes in peroxide and acid numbers of vegetable oils during the storage period. The most unfavorable storage mode for non-traditional vegetable oils was the mode with access of light at 22°C.

Structure and thermal properties of beeswax-based oleogels with different types of vegetable oil

Beeswax-based oleogels with different types of vegetable oil, including camellia oil (CO), soybean oil (SO), sunflower oil (SFO), or flaxseed oil (FO), were prepared and their structure and thermal properties were evaluated. The critical concentration of oleogel obtained from each of CO, SO, and SFO at 25 °C was 3% (w/w), and that from FO was 4%. Thermal measurements revealed similar thermodynamic curves for oleogels in different lipid phases. X-Ray diffraction showed orthorhombic perpendicular subcell packing and characteristic peaks of the β’ form. Furthermore, a morphology analysis of the crystals showed that they were needle shaped. Fourier transform-infrared spectra revealed that beeswax-based oleogels were formed via non-covalent bonds and may be stabilized with physical entanglements. The oleogels showed oil type-dependent oxidative abilities, but they were all stable and showed no obvious changes in peroxide value during 90 days of storage at 5 °C.

Organic, conventional and sustainable palm oil (RSPO): Formation of 2- and 3-MCPD esters and glycidyl esters and influence of aqueous washing on their reduction

Palm oil is a type of vegetable oil which presents a variety of applications including food, energy, and international trading. However, one of the major concerns associated with palm oil uses as a food ingredient is the significant amount of processing contaminants, such as monochloropropanediol esters (MCPDE) and glycidyl esters (GE) which are formed during the refining process. These contaminants may pose a health risk to consumers due to their carcinogenicity. Thus, mitigation strategies have been studied to reduce these substances in palm oil. In this study, we investigated the effect of the application of an aqueous washing step, as a mitigation strategy, prior to deodorization in three different palm oil cultivation systems: organic, conventional and certified palm oil by the Roundtable on Sustainable Palm Oil (RSPO). In addition, we evaluated the quality parameters after the application of the washing step. For the organic, conventional and RSPO palm oil samples, the aqueous washing step reduced approximately 41%, 34% and 36% of the 3-MCPDE, respectively. The levels of 2-MCPDE for the organic, conventional and RSPO palm oil presented a reduction of 55%, 41% and 32%, respectively. The GE levels are considerably low for all the deodorized palm oils, and presented no statistically significant difference (p > 0.05). Besides, the quality parameters such as free fatty acids, color, and OSI met the recommended limits. Therefore, the aqueous washing could be used as a supplementary strategy to reduce these contaminants from palm oil.

A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production.

Process-based contaminants in food—particularly in vegetable oils—have been a topic of interest due to their potential health risk on humans. Oral consumption above the tolerable daily intake might result in health risks. Therefore, it is critical to correctly address the food contaminant issues with a proper mitigation plan, in order to reduce and subsequently remove the occurrence of the contaminant. 3-monochloropropane-1,3-diol (3-MCPD), an organic chemical compound, is one of the heat- and process-induced food contaminants, belonging to a group called chloropropanols. This review paper discusses the occurrence of the 3-MCPD food contaminant in different types of vegetable oils, possible 3-MCPD formation routes, and also methods of reduction or removal of 3-MCPD in its free and bound esterified forms in vegetable oils, mostly in palm oil due to its highest 3-MCPD content.

Analysis of Organochlorine Pesticide Residues in Various Vegetable Oils Collected in Chinese Markets.

Organochlorine pesticides (OCPs), chemicals frequently used in agriculture, are a group of highly toxic and persistent organic pollutants. This study assesses the distribution and congener profiles of residual OCPs in 11 types of vegetable oils collected from Chinese markets. All samples were extracted using the modified QuEChERS method prior to analysis by gas chromatography-triple quadrupole mass spectrometry. The sesame oil samples had the highest concentration of OCPs, within the range of 15.30-59.38 ng/g, whereas the peanut oil samples had the lowest OCP concentrations, within the range of 10.83-35.65 ng/g. The possible effect of the processing technology on the pesticide residues in these vegetable oils was also evaluated. It was found that the pressing method leaves more OCPs in vegetable oils than the aqueous extraction and cold-pressing, but the result for leaching was not obvious. In light of the obtained results, it was estimated that the average daily intake of different pesticides is between 0.01 and 2.20 ng/kg bw/day for urban and rural households. Hence, it can be affirmed that, given the amount of the concentration of OCPs detected in the vegetable oils collected from Chinese markets, there are no obvious health risks for urban and rural households by intake.

Assessing the Impact of Oil Types and Grades on Tocopherol and Tocotrienol Contents in Vegetable Oils with Chemometric Methods.

The consumption of vegetable oil is an important way for the body to obtain tocols. However, the impact of oil types and grades on the tocopherol and tocotrienol contents in vegetable oils is unclear. In this study, nine types of traditional edible oils and ten types of self-produced new types of vegetable oil were used to analyze eight kinds of tocols. The results showed that the oil types exerted a great impact on the tocol content of traditional edible oils. Soybean oils, corn oils, and rapeseed oils all could be well distinguished from sunflower oils. Both sunflower oils and cotton seed oils showed major differences from camellia oils as well as sesame oils. Among them, rice bran oils contained the most abundant types of tocols. New types of oil, especially sacha inchi oil, have provided a new approach to obtaining oils with a high tocol content. Oil refinement leads to the loss of tocols in vegetable oil, and the degree of oil refinement determines the oil grade. However, the oil grade could not imply the final tocol content in oil from market. This study could be beneficial for the oil industry and dietary nutrition.

Influence of chemical structure on physical properties of homogeneously converted (Castor-Linseed) mixed biofuel under optimized conditions

In this study, different mixtures of castor oil and linseed oil were converted into their corresponding biofuel throughout homogeneous catalytic reaction using sodium hydroxide as homogeneous catalyst in the presence of methyl alcohol under optimized condition. The mechanism of the transesterification reaction of the oils was proposed. The physical properties of the obtained biodiesels were determined according to ASTM fuel specification. The results showed that the gradual increase in the abundance of castor oil in the oil mixture from 10% to 90% decreases the most of properties of the obtained biofuels to meet the standard values. The study presented a good sight into the preparation of biodiesels from various types of mixed vegetable oils.

Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter

The effects of fat/oil type (pork fat; sunflower seed, peanut, corn and flaxseed oils) and ethylcellulose (EC) concentration (8%, 10% and 12%) on the gel characteristic of pork batter were investigated in this study. Replacing pork fat in meat batter with organogels prepared with EC and vegetable oils obtained cooked batters with higher hardness, gumminess and chewiness, furthermore, increasing EC level in the organogels increased hardness, while cohesiveness and springiness showed no significant changes. Emulsion stability of all organogels groups was improved compared to pork fat group and the type of vegetable oil affected the emulsion stability. A shorter relaxation time T2 and a larger peak area P22 were observed for batters formulated with oraganogels, which indicated higher percentage of immobilized water. The batters prepared with pork fat displayed larger fat globules, lower L* value than those prepared with organogels, but the redness (a* values) had no significant difference.

Synthesis and characterizations of air-cured polyurethane coatings from vegetable oils and itaconic acid

Polyurethane (PU) coatings were prepared using polyesteramide polyols based on different types of vegetable oils and itaconic acid. Long chain fatty diethanolamides were synthesized using the amidation of linseed/castor/karanja oils and the desired hydroxyl group was introduced via esterification reaction with itaconic acid to yield polyesteramide polyols. Its structural elucidation was carried out using Fourier-transform infrared spectroscopy (FT-IR) and proton nuclear magnetic resonance (1H NMR). The study of crosslinking these polyols with hexamethylene diisocyanate (HDI-trimer and HDI-biuret) shows that the isocyanate structure and functionality contribute to the final polyurethane coatings properties. Various optical, mechanical, and durability performance of the cured PU metal coating films were examined. The gel content method was used to compare the crosslink density of various PU films. The thermal properties of the PU coating, including stability and glass transition temperature (Tg), were assessed using thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). The corrosion resistance of PU coatings was analyzed by employing electrochemical impedance spectroscopy (EIS). PU metal coatings display superior gloss, adhesion, and chemical resistance properties. Differences in fatty acid compositions of linseed/castor/karanja oils were found to influence the air curing and mechanical and corrosion resistance properties of PU metal coatings. The use of itaconic acid and vegetable oils in the synthesis of these polyols contributes to their bio based characteristics and permits replacing the currently used petroleum-based polyols.

Effect of the number of frying cycles on the composition, concentrations and risk of polycyclic aromatic hydrocarbons (PAHs) in vegetable oils and fried fish

The use of the same batch of oil for deep-frying on several occasions is a common practice. This study sought to determine the effects of repeated frying cycles on the composition, concentrations and risk of polycyclic aromatic hydrocarbons (PAHs) in six types of vegetable oils and the samples of fish fried therein. The PAH concentrations in the oils were measured before use and after each of three successive cycles of frying. Fish was fried at each time of use of the oils and, also, monitored for their PAH content. The PAH content in all samples was determined by gas chromatography-mass spectrometry (GC–MS). The concentrations of Ʃ22 PAHs in the unused oils ranged from 43.3–2107 μg kg−1, while those in the used oil ranged from 40.8–4090 μg kg−1. There were significant changes (p < 0.05) in the concentrations and composition of PAHs with respect to vegetable oil types and number of frying cycles. The cancer risk values for the vegetable oils (10−4 to 10−5) after three frying cycles exceeded the acceptable risk value of 10-6 indicating a probable lifetime carcinogenic risk. However, adverse non-carcinogenic risks through consumption of these oils and fried fish were low.

John Mondal

John Mondal

A Rapid Screening Approach for Authentication of Olive Oil and Classification of Binary Blends of Olive Oils Using Low-Field Nuclear Magnetic Resonance Spectra and Support Vector Machine

Due to the quality differentiation and commercial concerns, rapid authentication and addressing the adulterants in olive oil is of great importance. The feasibility of identifying pure olive oil as well as classifying the binary blends of olive oils according to the adulterants in olive oils using low-field NMR spectroscopy and support vector machine (SVM) have been investigated. Based on the characterization of low-field NMR profiles of six types of vegetable oil and the binary blends of olive oils with three types of seeds oils (corn, soybean, and sunflower seed oils), SVM was employed to build the authentication and classification models. The result indicated that the difference of oils and the type of blends can be monitored by low-field NMR profiles. SVM classification models for identifying pure olive oils from blended ones were developed and an 84.92% classification accuracy was acquired when the adulteration ratio is above 10%. For the classification of binary blends of olive oils according to the seed oils, two SVM classification strategies have been developed and compared, and the SVM model with a suspected range of 10%–30% could provide an acceptable classification result. LF-NMR could be a novel screening method for the authentication of olive oil.