Densities of vegetable oils and fatty acids

Noureddini, Hossein; Teoh, B.-C.; Clements, L. D.

doi:10.1007/bf02637677

Cited by 150 publications

(109 citation statements)

References 4 publications

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“…Viscosity increased with the molecular weight and decreased with increasing unsaturated level and high temperature (Nourrechni et al, 1992). The viscosity of the oil (Nigerian Jatropha seed) was found to be higher than the Indian Jatropha seed oil.…”

Section: Resultsmentioning

confidence: 89%

Physico-chemical characteristics of oil and biodiesel from Nigerian and Indian <i>Jatropha curcas</i> seeds

Belewu¹,

Adekola²,

Adebayo³

et al. 2010

International Journal of Biological and Chemical Sciences

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The oil and biodiesel produced from Nigerian and Indian Jatropha curcas seeds were evaluated using a parametric Student's t-test model. The characteristics assessed include oil yield, specific gravity, density, acid value, free fatty acid, iodine value, saponification value, peroxide value, viscosity and flash point. The results revealed significant differences (p < 0.05) between the yield of the Nigerian and Indian Jatropha oils (80% vs 56%). The acid value, free fatty acid, iodine value, peroxide and viscosity values were significantly higher in the Nigerian Jatropha oil compared to the Indian Jatropha oil. There was no significant difference in the density and moisture content between the two Jatropha oils. A higher flash point was recorded for the Nigerian Jatropha diesel. The calorific value was 48.31 MJ/kg in the Nigerian Jatropha diesel as against 47.50 MJ/k Indian Jatropha diesel. Most of the properties of the Nigerian Jatropha diesel evaluated compared favourably with the ATM and EN (for biodiesel) standard values. It could be concluded from this study that, Jatropha curcas plant found in Nigeria has the potential of boosting the economy in term of biodiesel production.

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Section: Resultsmentioning

confidence: 89%

Physico-chemical characteristics of oil and biodiesel from Nigerian and Indian <i>Jatropha curcas</i> seeds

Belewu¹,

Adekola²,

Adebayo³

et al. 2010

International Journal of Biological and Chemical Sciences

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“…It increases with the molecular weight of the oil and decreases with increasing unsaturation and high temperature [44]. The viscosity of Shea butter was 83.92cSt (centi stokes) at 40°C.…”

Section: Viscosity (Vs)mentioning

confidence: 96%

Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted Pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production

Samuel¹,

Barine²,

Joy³

2017

IJNFS

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Shea nuts (Vitellaria paradoxa) were cracked and sorted. Fluted pumpkin seeds (Telfairia occidentalis Hook) were dehulled and washed. The Shea kernel and Telfairia cotyledons were oven dried (60°C, 24h) separately in a hot air oven, milled into flour and oil extracted. Crude palm oil extracted from the palm fruit was used as control. The oil samples were analyzed for chemical composition, physical properties, and fatty acid profile. Shea nut oil (Shea butter) gave 58.00% ether extract, 0.88% free fatty acids, 1.7mgKOH/g acid value, 1.03mEqO 2 /kg peroxide value, 70.00g/100g iodine value, 227.94mgKOH/g saponification value, 0.95% Unsaponifiable matter, and 226.17mgKOH/g ester value. Fluted pumpkin seed oil gave 52.60% ether extract, 0.71% free fatty acids, 1.41mgKOH/g acid value, 1.17mEqO 2 /kg peroxide value, 119.67g/100g iodine value, 179.04mgKOH/g saponification value, 0.57% Unsaponifiable matter, and 177.63mgKOH/g ester value. The iodine value of Shea butter and Telfairia seed oil were significantly (p<0.05) higher than that of the control which gave 57.33g/100g iodine value. Shea butter also gave 1.461 refractive index, 0.927g/ml density, 36.57°C slip melting point, 211.00°C smoke point, 83.92cSt kinematic viscosity, and 4red and 20yellow lovibond colour. Fluted pumpkin seed oil gave 1.463 refractive index, 0.903g/ml density, 18.60°C slip melting point, 244.50°C smoke point, 34.98cSt kinematic viscosity, and 5red and 20yellow lovibond colour. Shea butter gave 50.6% total saturated fatty acids, and 49.1% total unsaturated fatty acids, with stearic (45.8%) and oleic (42.5%) as the predominant saturated, and unsaturated fatty acids respectively. Fluted pumpkin seed oil gave 18.4% total saturated fatty acids, and 80.2% total unsaturated fatty acids, with palmitic (17.5%) and linoleic (62.4%) as the predominant saturated, and unsaturated fatty acids respectively. Shea butter, with a melting point of 36.57°C will provide a good solid base for bakery fat production, while Telfairia seed oil with iodine value of 119.33(g/100g) will provide healthy fatty acids and the needed plasticity. A blend of Shea butter and fluted pumpkin seed oil in bakery fat production has potential to improve the nutritional and functional properties of the end products.

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“…Lang et al [25] and Noureddini et al [26] also reported that the viscosity of canola and other vegetable oils decreases with an increase in temperature.…”

Section: Base Fluid Viscositymentioning

confidence: 97%

Novel Synthetic-Based Drilling Fluid through Enzymatic Interesterification of Canola Oil

Paul

Folayan

2018

International Journal of Chemical Engineering

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Over the years, the oil industries have avoided aromatic, naphthenic, and paraffinic oils as drilling mud base fluids principally because of their detrimental environmental issues on pelagic and benthic marine ecosystems as a result of their toxicity and nonbiodegradability coupled with the possible deterioration of the oil itself and the rubber parts of the drilling equipment because the aromatic hydrocarbons present in the oil have a tendency to dissolve/damage elastomers present in rubber. Hence, possible insights into how to chemically and/or physically produce synthetic base drilling fluids whose cuttings are nontoxic, readily biodegradable, environmentally friendly, and of nonpetroleum source become imperative. In this study, enzymatic interesterification of canola oil was done with ethanol by using enzyme lipase as catalyst under optimum conditions of temperature and pressure and the physicochemical properties of the produced ester were evaluated and compared with that of diesel and a synthetic hydrocarbon base fluid (SHBF). Results show that the specific gravity, kinematic viscosity, dynamic viscosity, and surface tension of canola oil were reduced by 5.50%, 94.74%, 95.03%, and 9.38%, respectively, upon enzymatic interesterification to conform to standard requirements. Similarly, increased |mud ability to pump fluids and possibility of cold temperature environment can be achieved with the reduction in pour point and cloud point, respectively, of the produced canola oil ester. Finally, the produced ester showed no aromatic content as confirmed from its FTIR analysis which indicates its nontoxicity, biodegradability, and environmental friendliness.

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Densities of vegetable oils and fatty acids

Cited by 150 publications

References 4 publications

Physico-chemical characteristics of oil and biodiesel from Nigerian and Indian <i>Jatropha curcas</i> seeds

Physico-chemical characteristics of oil and biodiesel from Nigerian and Indian <i>Jatropha curcas</i> seeds

Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted Pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production

Novel Synthetic-Based Drilling Fluid through Enzymatic Interesterification of Canola Oil

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