Analysis of peroxide value, free fatty acid, and water content changes in used cooking oil from street vendors in Malang

Mariana, Rina; Susanti, Evi; Hidayati, Laili; Wahab, Roswanira Abdul

doi:10.1063/5.0002656

Cited by 12 publications

(6 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This value is still lower than the research reported by Keithellakpam and Patel (2018). The amount of FFA contained in the oil is a parameter of oil quality, where the higher the FFA content, the lower the quality (Mariana et al, 2020). Meanwhile, the peroxide analysis obtained in the extracted oil was much lower at 25.74 meq/kg compared to the results reported by Keithellakpam and Patel (2018), which was 38.29 meq/kg.…”

Section: Physicochemical Properties Of Oilmentioning

confidence: 61%

Effect of Solid to Solvent Ratio and Extraction Time on Yield, Phytochemical Content and Physicochemical of Amla (Phyllanthus emblica) Seed Oil Extracted using Hexane

Mauliza

Suriaini

Rosnelly

et al. 2023

J. Rekayasa Kim. Lingkung.

View full text Add to dashboard Cite

The results showed that the highest yield was obtained, namely 10.97% in the treatment of the raw material to solvent ratio of 1:30 and the extraction time of 120 minutes, while the lowest yield was 2.66% in the treatment of the raw material to solvent ratio of 1:20 and the extraction time of 30 minutes. Based on the phytochemical analysis, the highest concentrations of phenolic compounds and flavonoids, namely 66.12 mg GAE/g and 95.70 mg QE/g, were obtained from the treatment of the ratio of raw materials to solvents of 1:25 and extraction time of 120 minutes. Meanwhile, the lowest concentrations of phenol and flavonoids, namely 24.87 mg GAE/g and 39 mg QE/g, were achieved in the treatment of the raw material to solvent ratio of 1:20 and the extraction time of 30 minutes. The FTIR of amla seed oil with different aw material to solvent ratio and extraction times indicated the presence of the same functional group content. In the form of O-H indicating the presence of polyphenolic compounds, C=O indicating the presence of ascorbic acid compounds, C-O indicating the presence of pectin compounds, and C-O-C indicating flavonoid compounds in amla seed oil. The fatty acid components contained in amla seed oil analyzed using GCMS showed that the content of unsaturated fatty acids was higher than saturated fatty acids with linoleic acid as the main component. Physical-chemical analysis of pH, density, acid number, FFA, and peroxide number showed that the extracted oil quality was better than in previous studies.

show abstract

Section: Physicochemical Properties Of Oilmentioning

confidence: 61%

Effect of Solid to Solvent Ratio and Extraction Time on Yield, Phytochemical Content and Physicochemical of Amla (Phyllanthus emblica) Seed Oil Extracted using Hexane

Mauliza

Suriaini

Rosnelly

et al. 2023

J. Rekayasa Kim. Lingkung.

View full text Add to dashboard Cite

show abstract

“…Moisture content is one of the parameters for determining the quality of cooking oil because water can cause the hydrolysis process. The hydrolysis process in cooking oil produces free fatty acids that can cause damage to cooking oil, such as changes in taste and smell color [10]. The effect of activated carbon concentration on the moisture content of used cooking oil can be seen in Figure 1.…”

Section: Moisture Contentmentioning

confidence: 99%

Application of Activated Carbon from Cocoa Pod Husk (Theobroma cacao L.) in Used Cooking Oil

Arman,

Sukmawati Arifin,

Hasizah Mochtar

et al. 2024

BIO Web Conf.

View full text Add to dashboard Cite

One method for purifying used cooking oil is to utilize activated carbon derived from cocoa pod husk. Cocoa pod husk contains high cellulose, allowing it to be an absorbent material that can reduce moisture content, free fatty acids, and peroxide value in used cooking oil. This study aims to (1) determine the effect of concentration and adsorption time of cocoa pod husk activated carbon on moisture content, free fatty acids, and peroxide value of used cooking oil and (2) determine the best concentration and adsorption time of cocoa pod husk activated carbon. This study used a randomized complete factorial design consisting of two factors: concentration of cocoa pod husk activated carbon: 5%, 10%, and 15% and adsorption time: 30, 60, 90, and 120 minutes. The results after refining using cocoa pod husk activated carbon, the moisture content dropped to 0.07%-0.28%, free fatty acid content dropped to 0.79%-1.42%, and peroxide value dropped to 32.20-32.53meq/kg. The best treatment obtained was a concentration of 15% of cocoa husk activated carbon with an adsorption time of 120 minutes, which produced used cooking oil with a moisture content of 0.08%, free fatty acids of 0.79%, and peroxide value of 32.20meq/kg.

show abstract

“…The degree of oxidation of oils and fatty acids is reflected by the peroxide value (PV). Long-term consumption of food with a high PV is harmful to human health [67]. Therefore, a fast detection method for the PV of oil is an everyday life requirement for common people.…”

Section: Quantitative Analysismentioning

confidence: 99%

Handheld Near-Infrared Spectroscopy: State-of-the-Art Instrumentation and Applications in Material Identification, Food Authentication, and Environmental Investigations

et al. 2023

View full text Add to dashboard Cite

This present review article considers the rapid development of miniaturized handheld near-infrared spectrometers over the last decade and provides an overview of current instrumental developments and exemplary applications in the fields of material and food control as well as environmentally relevant investigations. Care is taken, however, not to fall into the exaggerated and sometimes unrealistic narrative of some direct-to-consumer companies, which has raised unrealistic expectations with full-bodied promises but has harmed the very valuable technology of NIR spectroscopy, rather than promoting its further development. Special attention will also be paid to possible applications that will allow a clientele that is not necessarily scientifically trained to solve quality control and authentication problems with this technology in everyday life.

show abstract

Analysis of peroxide value, free fatty acid, and water content changes in used cooking oil from street vendors in Malang

Cited by 12 publications

References 12 publications

Effect of Solid to Solvent Ratio and Extraction Time on Yield, Phytochemical Content and Physicochemical of Amla (Phyllanthus emblica) Seed Oil Extracted using Hexane

Effect of Solid to Solvent Ratio and Extraction Time on Yield, Phytochemical Content and Physicochemical of Amla (Phyllanthus emblica) Seed Oil Extracted using Hexane

Application of Activated Carbon from Cocoa Pod Husk (Theobroma cacao L.) in Used Cooking Oil

Handheld Near-Infrared Spectroscopy: State-of-the-Art Instrumentation and Applications in Material Identification, Food Authentication, and Environmental Investigations

Contact Info

Product

Resources

About