Variety Of Vegetable Oils Research Articles

INVESTIGATION OF THE EFFECTS OF THE DIFFERENT BIODIESELS’ BLENDS ON ENGINE PERFORMANCE

Internal combustion (IC) compression ignition (CI) engines running on diesel, play a dominant role of today’s economies, particularly in the agriculture and transport sectors. However, because of diesel associated concerns greenhouse gases (GHG) emissions, coupled with depletion of its reserves together and fluctuations in prices, the biodiesel has gained popularity as a promising alternative fuel. Unfortunately, engines running on biodiesel are associated with decreased power output, poor fuel atomization and increased nitrogen oxides emissions. Biodiesels have been blended with diesel to improve on its properties, however, it has been a difficult to obtain the best blending level, since they are sourced from a variety of vegetable oils whose fuel parameters and interactions differ considerably, causing variation in their combustion processes. Thus, the research aimed to investigate the effects of biodiesels’ blends with diesel on engine performance parameters. Five biodiesels from waste vegetable oil, canola, sunflower, oleander, and coconut oil were characterized and blended with diesel at 10, 15, 20, 25 and 30% by volume. The blends were tested in a 3.5 kW CI engine at maximum speeds and loads. Experiments indicated the biodiesel blends lead to reduced lower heating value, increased density and kinematic viscosity compared to diesel. The blends resulted into increased fuel consumption and nitrogen oxides, while, reducing on brake thermal efficiency and carbon monoxide emissions.

Uniting through green chemistry lab a inclusive, responsive pedagogical approach. Experiences from Malaysia

There has been a noticeable surge in the number of publications focusing on diversity, equity, and inclusion within the realm of chemistry education. While these publications have shed light on various strategies to foster gender and ethnic equality, a consensus is emerging regarding the integration of these concerns into the landscape of chemistry education. Notably, in Malaysia, where this study was conducted, there has been limited emphasis on inclusivity in chemistry education. This study aims to introduce "UnityChem: Uniting Through Green Chemistry Lab," an innovative and inclusive pedagogical approach designed to bridge this gap. The approach focuses on training a group of 35 pre-service chemistry teachers on inclusivity in chemistry education. At the heart of UnityChem lies the application of green chemistry as a foundational framework for teaching and learning, with a specific emphasis on transesterification chemistry. This approach actively involves students through hands-on activities, leveraging green chemistry principles to produce biodiesel from a variety of vegetable oils. UnityChem intentionally incorporates articles that emphasize gender and ethnic disparities to promote preservice teachers' awareness of these issues while they engage in biodiesel production and learn about transesterification. Pre-service teachers have expressed that UnityChem not only delivers a meaningful chemistry lesson but also nurtures gender sensitivity and underscores the impact of deforestation on the well-being of indigenous people living in forested areas. The design of UnityChem caters to students with diverse abilities, including those with lower abilities. This study collectively presents UnityChem as a viable approach to utilizing green chemistry to make chemistry education more inclusive and comprehensive.

Effect of Different Vegetable Oils on the Flavor of Fried Green Onion (Allium fistulosum L.) Oil

The flavor of fried green onion oil (Allium fistulosum L.) is widely applied and popular in Chinese cuisine. This work aimed to explore the effects of different varieties of vegetable oils on the flavor profile generation of fried green onion oil. The volatile flavor components of seven different kinds of fried green onion oils, i.e., soybean oil, palm oil, olive oil, corn oil, sunflower oil, camellia oil, and colza oil, were identified and analyzed by sensory analysis, gas chromatography-mass spectrometry (GC-MS) and electronic nose. The results showed that sensory analysis and electronic nose were accepted to detect the odor diversities of different kinds of fried green onion oil sensitively. A total of 103 volatile flavor components were identified positively, and the key aromas included aldehydes and sulfur-containing compounds that correlated highly with green grass, oily, pungent and shallot scent attributes. Meanwhile, fatty acid compositions showed that there were no significant changes in the types of fatty acids before and after frying, but the relative content was not different. Accordingly, the unsaturated fatty acids (UFA, C18:1, C18:2, C18:3, and C20:1) had a significant influence on the flavor of frying oil, which was peculiarly prone to oxidation and heat degradation reactions. These results provided a theoretical basis for further application of fried onion flavor in the food industry.

Evaluation of a New Cerium Oxide-Bismuth Oxide-Based Nanobiocomposite as a Biocatalyst for Biodiesel Production

Biodiesel is a promising renewable energy source that can be used together with other biofuels to help meet the growing energy needs of the rapidly increasing global population in an environmentally friendly way. In search for new and more efficient biodiesel production methods, this work reports on the synthesis and use of a novel biocatalyst that can function in a broader range of pH and temperature conditions, while producing high biodiesel yields from vegetable oils. Biodiesel was synthesized by transesterification of non-edible Eruca sativa oil using a lipase from Aspergillus niger that was immobilized on cerium oxide bismuth oxide nanoparticles. The synthesized nanoparticles were first grafted with polydopamine which facilitated the subsequent anchoring of the enzyme on the nanoparticle support. The enzyme activity, pH and temperature stability, and reusability of the immobilized lipase were superior to those of the free enzyme. Following response surface methodology optimization, the highest biodiesel yield of 90.6% was attained using 5 wt% biocatalyst, methanol to oil ratio of 6:1, reaction temperature of 40 °C, pH of 7, and reaction time of 60 h. The produced biodiesel was characterized by Fourier transform infrared spectroscopy and its fatty acid methyl ester composition was determined by gas chromatography-mass spectrometry. Erucic acid methyl ester was identified as the major component in biodiesel, with 47.7 wt% of the total fatty acid methyl esters content. The novel nanobiocatalyst (Bi2O3·CeO2@PDA@A.niger.Lipase) has the potential to produce high biodiesel yields from a variety of vegetable oils.

A capillary electrophoresis method for free fatty acids screening and acidity determination in biodiesel.

The advent of policies that incentivize or require alternative diesel fuels has increased the demand for the development of fast analytical methods aiming for the quality control of these fuels. This study approached an alternative method for the determination of biodiesel acidity employing capillary zone electrophoresis based on free fatty acids screening and quantification. Sample preparation comprised vortex-assisted liquid-liquid extraction of free fatty acids and was a crucial step for analysis. It was studied through a 32 full factorial design considering sample mass and the stirring time. Then, solvent suitability was evaluated univariately. The free fatty acid screening was carried out employing a capillary zone electrophoresis method able to separate C16:0, C18:0, C18:1 n-9, C18:2 n-6, and C18:3 n-3, major fatty acids in a variety of vegetable oils used for biodiesel synthesis. In addition to the straightforward sample preparation protocol, the running time of the developed method was only 12min. Moreover, ultraviolet absorption indirect detection of analytes was approached to avoid analytes derivatization, considering the lack of chromophore groups in saturated fatty acids. Statistical tests did not evidence any significant differences in the biodiesel acidity determination expressed in percentage of free fatty acids when comparing the proposed capillary zone electrophoresis method and the traditional potentiometric titration approach within the 95% confidence interval, which demonstrates the suitability of this alternative method for the biodiesel quality control in routine.

Erythritol‐Based Medium‐Chain Sugar Amphiphile: Synthesis and Gelling Capability in Edible Oils

AbstractThe production of organogels from vegetable oils requires low‐molecular‐weight gelators. Herein, a novel small‐molecule sugar ester gelator is synthesized from erythritol and octanoic acid. The purified reaction product is identified as erythritol 1,6‐dioctanoate by high performance liquid chromatography (HPLC) with evaporative light‐scattering detection and nuclear magnetic resonance (NMR). This low‐molecular‐weight erythritol ester exhibits self‐assembly behavior in vegetable oils with a minimum gelation concentration of 4 wt%. Microscopy reveals needle‐like crystals that became slender as the gelator concentration increases. X‐Ray Diffraction (XRD) analyses indicate that the organogels are semicrystalline with both crystalline and amorphous domains. Fourier Transform Infrared (FTIR) spectroscopy reveals that the gel structure is maintained by non‐hydrogen‐bonding interactions. Furthermore, rheological tests show that the mechanical strength of the gel is poor, but as the gelator concentration is increased, the mechanical strength and hardness of the gel also increases. Thus, this erythritol ester effectively promotes the gelation of edible vegetable oils and increases the variety of available organogelators.Practical Applications: The synthesized erythritol ester is successfully applied as a gelator to produce organogels from a variety of vegetable oils, and are expected to advance the development of effective organogelators for edible oils.

Fat for the future: designing multifunctional molecular oleogels

With the deadline for replacing partially hydrogenated oils less than a year away, there is a compelling need to develop functional, healthy, and nutritious materials that can be used to turn liquid oils into semi-solid fats. Toward that end, our research group has successfully demonstrated the design and synthesis of a new family of naturally derived molecular gelators through a simple GRAS (Generally Recognized as Safe) protocol. These gelators can potentially form stable oleogels with a variety of vegetable oils for food and personal care applications.

Potential waste from palm empty fruit bunches and eggshells as a heterogeneous catalyst for biodiesel production

Biodiesel is one of the potential alternative energies produced from a variety of vegetable oils.

Offline Solid-phase Extraction Large-volume Injection-Gas chromatography for the Analysis of Mineral Oil-saturated Hydrocarbons in Commercial Vegetable Oils.

An offline solid-phase extraction (SPE) approach combined with a large-volume injection (LVI)-gas chromatography-flame ionization detector (LVI-GC-FID) is improved for routine analysis of mineral oil saturated hydrocarbons (MOSH) in vegetable oils. The key procedure of the method consists in using offline SPE columns for MOSH purification. The SPE column packed with 1% Ag-activated silica gel was used to separate MOSH from triglycerides and olefins in variety of vegetable oils. The eluent of MOSH fraction was only 3 mL and the concentration step was quick with little evaporation loss. The limit of quantification (LOQ) of the method was 2.5 mg/kg and the linearity ranged from 2 to 300 mg/kg. The accuracy was assessed by measuring the recoveries from spiked oil samples and was higher than 90%. Twenty-seven commercial vegetable oils were analyzed, and different levels of MOSH contamination were detected with the highest being 259.4 mg/kg. The results suggested that it is necessary to routinely detect mineral oil contamination in vegetable oils for food safety.

ATR-FTIR spectroscopy and chemometric techniques for the identification of edible vegetable oils

There is a large variety and trademarks of vegetable oils in Bangladesh. The oils have characteristics very similar to each other and often cannot be classified by the observation of color, odor or taste. This paper proposes a vibrational spectroscopic method like FTIR in association with chemometric techniques to classify vegetable oils like: sunflower, mustard, sesame, soybean, castor, olive and palm oils from different manufacturers. In the FTIR spectra of oil, as information about fatty acid composition is concentrated in the range of 4400-200 cm-1 principal component analysis (PCA) was applied on the standardized full FTIR spectral data of this region for vegetable oils to totally capture the FTIR spectral pattern; seven varieties of vegetable oils could be successfully classified from their PCA scores. PCA of FTIR spectra of different known vegetable oils is used to determine the identity of several unknown vegetable oils. The unknowns are then analyzed, plotted, and identified based on their proximity to the known in principal component space. For the multivariate analysis PCA and soft independent modeling of class analogy (SIMCA) and support vector machines (SVMs) were used. 85% and 14% variability of data was explained by PC1 and PC2 respectively. PC1 has strong positive correlation with soybean, sunflower, palm and olive oil while strong negative correlation with mustard, castor and sesame oil. Soybean oils are positively and sesame oils are negatively correlated with PC2. Unknown oil samples can be identified properly by used supervised methods i.e. SIMCA, SVM by developing model with the help of PCA. The major interest of this method using chemometric analysis of spectral data is in their rapidity, since no chemical treatment of samples is required.Bangladesh J. Sci. Ind. Res. 50(4), 233-240, 2015

Low Cost Modification Kit for Retrofitting on Small Diesel Engines to Run on Straight Vegetable Oils

Many varieties of vegetable oils do have characteristics similar to that of diesel derived from petroleum crude and can be used directly as fuel in diesel engines. But varieties of problems are encountered on prolonged use of vegetable oils in the existing design of engines. The problems encountered in the existing design of the engine while working with vegetable oil are mainly greater load on the fuel pump and injector due to higher viscosity; filter clogging and difficult filtration; difficult cold starting due to residual oil in the combustion chamber; and vegetable oil's reaction with fuel line material. To address these problems and for reducing the viscosity of vegetable oils, different strategies suggested are: Pyrolysis; Dilution; Microemulsion; and, Transesterification. Out of these, transesterification is mostly adopted as it gives the matching properties with that of diesel and hence can be used without many modifications in the existing engine (1). But, the chemistry of transesterification requires careful and precise working which is normally not possible at local level at user end and hence commercial and logistic loading of prices leaves the same unfeasible. With the major research effort dedicated to the area of biodiesel, a small number of researchers are advocating the extension of Rudolph Diesel's concept of neat vegetable oil as CI engine fuel. Schrimpff (2) compared straight vegetable oil (SVO) with Bio-diesel (BD) on the issues of production,

Epoxidized Vegetable Oil as a Sustainable Ingredient in Welding Electrode Coatings

Welding with coated (covered) electrodes is a manual process in which an electric arc is generated between the electrode and work piece to melt the metals at the welding point whereby they are joined. Among the several ingredients that constitute the electrode coating, there is the binder, which is usually sodium or potassium silicate. Recently, studies were conducted where the usual binders were successfully replaced by hydrophobic polymers in solution, making the electrode waterproof, therefore of very low diffusible hydrogen content, and eliminating the need for a drying step during the preparation of the electrode. In the present work, the use of epoxidized vegetable oils as binders was evaluated in order to minimize negative environmental impacts since the binders are produced from a renewable source. The epoxidized vegetable oils were prepared from a variety of vegetable oils using acetic acid and hydrogen peroxide as reagents and an acidic ion exchange resin as catalyst. The prepared resins were dully characterized and used as a binder in the formulation for coating of basic-type electrodes. The produced electrodes were evaluated for the quality of the weld.

A Comparison between Physico-Chemical Characteristics of the Degraded Palm Oil by Chicken Nuggets Coated with Sweet Pepper and Hot Pepper

Palm oil was selected from varieties of vegetable oils used in the food industry (especially in the food industry of "Fast Food") proved to be an oil with properties that can be maintained within acceptable limits for use after a reasonable time highly dependent on the type of food processed. It is known that frying is the most widely used process for the preparation of food both in the home and in industrial scale. The preference for this method of preparation of the food is due to the fact that it is a quick and convenient method from the point of view of time / output, and the food unique sensory properties, color, texture, consistency, taste and flavor are very popular with consumers. Degraded samples of the oils were analysed to ascertain the psysicochemical caracteristics (density, refractive index, acid and saponification values and percentage of water) in comparison to the blank samples. The determinations conducted revealed elevated parameters due to the degradation compounds in the analysed samples.

Pembuatan Minyak Kemenyan (Minyak Obat Tradisional Khas Aceh) dengan Variasi Jenis Bahan Baku Minyak dan Konsentrasi Bahan Pewangi

“Minyak kemenyan” is one of Aceh’s unique products made from “pliek u” oil that is coconut oil produced traditionally from fermented coconut. Process in making minyak kemenyan is still traditional using main raw material pliek u oil, benzoe, and pleasant smell herbal which resulted in specific scent of minyak kemenyan. The oil is believed by Acehnese can cure some diseases and often use as a medicinal oil.The aim of this research is to study effects of using variety of vegetable oils (pliek u oil, hot extracted copra oil, and palm oil), and scented herbal concentration on the quality of minyak kemenyan. A randomized block design arranged factorially with three replicates was used. Product analysis were acid value, peroxide value, ester value, and sensory evaluation on smell and color of minyak kemenyan.Traditional purifying process of pliek u oil, and copra oil decreased the acid, peroxide, and iodine values of the oils. Whereas scented herbal concentration caused no significant effect on any quality values of minyak kemenyan. Processing the vegetable oils into minyak kemenyan caused slightly increased in the acid and iodine values, but significantly decreased the peroxide value of that made from pliek u oil. The best treatment was minyak kemenyan produced using pliek u oil with acid value of 6.20 mg KOH/g, peroxide value of 18,20 mgO2/100g sampel, iodine value of 4.53 Iod/100 g, ester value of 173.96 mg NaOH/g, smell and color prefered by panelist with scores of 3.0 (=ordinary) and 3.6 (=like), respectively.Keywords: traditional product, “minyak kemenyan”, “pliek u oil”, benzoe, scented herbal

Some experimental investigation on Indian origin multi-feedstocks derived biodiesel

Alternative to diesel fuel is very promising in the Indian context, as it is being used in large quantities in transport, agriculture, industrial, commercial and domestic sectors. Varieties of vegetable oils, along with their derivatives are considered a sustainable substitute to diesel. As neat vegetable oils are not suitable as a diesel fuel, their derivative commonly known as methyl ester of vegetable oils or biodiesel are amongst the most promising renewable alternative to diesel. In the present study, amongst the variety of feedstocks biodiesel derived from Jatropha and Karanja oil has been used as a fuel in a medium capacity diesel engine. The performance, emission and combustion characteristics of these biodiesel samples were recorded and results were compared with that of the base line data of diesel. The brake thermal efficiency was lower and brake specific energy consumption was higher for biodiesel fuels as compared to diesel fuel. Exhaust temperature was found to be higher for diesel as compared to biodiesel fuels. CO, smoke opacity and unburnt hydrocarbon have been found lower for biodiesel fuels in comparison to diesel, whereas NOX have been found to be higher for biodiesel fuels. For biodiesel fuels, ignition was found to start earlier as compared to diesel fuel. Maximum in-cylinder gas pressure was found to be lower for biodiesel fuels. The Heat Release Rate for the biodiesel fuels was lower than that of the diesel fuel as diesel was found to have higher ignition delay than biodiesel fuels. From the experimental results, it can be concluded that, biodiesel derived from Jatropha and Karanja oils have a great potential as an alternative diesel fuel.

Direct Determination of MCPD Fatty Acid Esters and Glycidyl Fatty Acid Esters in Vegetable Oils by LC–TOFMS

Analysis of MCPD esters and glycidyl esters in vegetable oils using the indirect method proposed by the DGF gave inconsistent results when salting out conditions were varied. Subsequent investigation showed that the method was destroying and reforming MCPD during the analysis. An LC time of flight MS method was developed for direct analysis of both MCPD esters and glycidyl esters in vegetable oils. The results of the LC–TOFMS method were compared with the DGF method. The DGF method consistently gave results that were greater than the LC–TOFMS method. The levels of MCPD esters and glycidyl esters found in a variety of vegetable oils are reported. MCPD monoesters were not found in any oil samples. MCPD diesters were found only in samples containing palm oil, and were not present in all palm oil samples. Glycidyl esters were found in a wide variety of oils. Some processing conditions that influence the concentration of MCPD esters and glycidyl esters are discussed.

Characterization of biodiesel and biodiesel blends using comprehensive two‐dimensional gas chromatography

In this work the development of a comprehensive 2-D GC flame ionization detection (GC x GC FID) method for biodiesel fuels is reported. This method is used for the analysis of fatty acid methyl esters (FAMEs) in both biodiesel (B100) and biodiesel blend (B5) samples. The separation of FAME was based on component boiling point in the first dimension and polarity in the second dimension by using a BPX5/BP20 column set to provide a measure of 'orthogonality' in the 2-D space. Here the columns are coupled with a cryogenic modulator operating in a novel temperature programmed mode (T(M)) whereby the cryotrap is progressively incremented in temperature as the oven temperature is increased. The final method employs eight cryotrap temperature settings. The developed GC x GC method is able to successfully characterize and identify both B100 and B5 FAME components, which are produced from a variety of vegetable oils, animal fats and waste cooking oils, with high precision. The method is capable of analysing FAME with carbon numbers C4-C24, and is particularly suitable to characterize various types of biodiesel, making it possible to differentiate the origin and type of FAME used in the biodiesel samples.

Application of principal‐component analysis on near‐infrared spectroscopic data of vegetable oils for their classification

AbstractIn the near‐infrared (NIR) spectra of oil, information about fatty acid composition is concentrated in the range of 1600–2200 nm. Principal‐component analysis (PCA) was applied on the standardized full NIR spectral data of this region for vegetable oils to totally capture the NIR spectral pattern. Nine varieties of vegetable oils (soybean, corn, cottonseed, olive, rice bran, peanut, rapeseed, sesame and coconut oil) could be successfully classified from their PCA scores. Examining the contribution of wavelengths to PCA scores showed that wavelengths with a high loading weight were assigned to characteristic absorption regions that correspond to specific fatty acid moieties. This classification is related to the fatty acid composition of an oil, and it can be carried out rapidly and easily after eigenvectors were obtained.