Experimental data for liquid–liquid equilibrium of fatty systems with emphasis on the distribution of tocopherols and tocotrienols

Ansolin, Marina; Basso, Rodrigo Corrêa; Meirelles, Antônio José de Almeida; Batista, Eduardo Augusto Caldas

doi:10.1016/j.fluid.2012.09.033

Cited by 21 publications

(9 citation statements)

References 23 publications

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“…There might be other solvents, or combination of solvents, more effective in extraction such as hexane/diethyl ether at 50/50 (Bravi et al 2017), could use porous materials to improve LLE (Bravi et al 2014(Bravi et al , 2017. Temperature of extraction environment could also be optimised to improve extraction (Ansolin et al 2013). The method was promising in terms of evaluated total amount of FFA.…”

Section: Conc Mg/mg In Oilmentioning

confidence: 99%

Analysis of fatty acid profiles of free fatty acids generated in deep-frying process

Bazina

2018

J Food Sci Technol

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During the deep fat food frying process, the frying media, oil, continuously degenerates when exposed to high temperature, oxygen and moisture. This leads to physical and chemical changes including the formation of hydrolysis products such as free fatty acids (FFAs) which are associated with undesirable darkening in colour, off-flavouring and a lowering of the smoke point. This study was aiming to develop a method capable of identifying and quantifying individual free fatty acids within oil using a small sample size (100 mg of oil). We used liquid/liquid extraction technique to separate FFAs from the rest of the oil followed by esterification using boron trifluoride (BF) and then gas chromatography analysis. Various extraction conditions were tested. A mixture of 0.02 M phosphate buffer at pH 12 and acetonitrile at solvent: buffer ratio larger than 2:1 showed the highest efficiency in extraction of FFAs. The method was capable of producing accurate fatty acid profiles of FFAs and showed good precision on medium rancidity oil samples. It also captured the differences induced by adding free fatty acids to samples. An interesting discrepancy was found between the new method and the traditional titration method in terms of overall FFA content, which suggests further optimisation and investigation are required.

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Section: Conc Mg/mg In Oilmentioning

confidence: 99%

Analysis of fatty acid profiles of free fatty acids generated in deep-frying process

Bazina

2018

J Food Sci Technol

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“…The reliability of the tie lines obtained from the experimental data was checked according to the procedure proposed by Marcilla et al (1995), recently used by Follegatti-Romero et al (2012b), Basso et al (2012) and Ansolin et al (2013). According to Marcilla et al (1995), global mass balance deviations less than 0.5% ensure the good quality of the experimental data.…”

Section: Apparatus and Proceduresmentioning

confidence: 99%

Liquid-Liquid Equilibrium for Ternary Systems Containing Ethylic Biodiesel + Anhydrous Ethanol + Refined Vegetable Oil (Sunflower Oil, Canola Oil and Palm Oil): Experimental Data and Thermodynamic Modeling

Dias¹,

Neto²,

Ansolin³

et al. 2015

Braz. J. Chem. Eng.

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-Phase equilibria of the reaction components are essential data for the design and process operations of biodiesel production. Despite their importance for the production of ethylic biodiesel, the reaction mixture, reactant (oil and ethanol) and the product (fatty acid ethyl esters) up to now have received less attention than the corresponding systems formed during the separation and purification phases of biodiesel production using ethanol. In this work, new experimental measurements were performed for the liquid-liquid equilibrium (LLE) of the system containing vegetable oil (sunflower oil and canola oil) + ethylic biodiesel of refined vegetable oil + anhydrous ethanol at 303.15 and at 323.15 K and the system containing refined palm oil + ethylic biodiesel of refined palm oil + ethanol at 318.15 K. The experimental data were successfully correlated by the nonrandom two−liquid (NRTL) model; the average deviations between calculated and experimental data were smaller than 1.00%.

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“…The results showed the feasibility of obtaining refined vegetable oils containing low levels of FFAs along with acceptable losses of neutral oil and nutraceutical compounds. In relation to SO deacidification, there are only studies concerning phase equilibria (Ansolin, Basso, Meirelles, & Batista, 2013; Chiyoda et al, 2010; Mohsen‐Nia, Modarress, & Nabavi, 2008; Rodrigues et al, 2007; Sanaiotti et al, 2010). In the research performed by Rodrigues et al (2007), an innovative proposition related to the use of ethanol with a high level of water was put forward.…”

Section: Introductionmentioning

confidence: 99%

Soybean oil deacidification by liquid–liquid extraction using hydrous ethanol

Sá

Capellini

Rodrigues

et al. 2020

J Food Process Engineering

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Soybean oil (SO) was deacidified by liquid-liquid extraction (LLE) in a perforated rotating disc column using ethanol as solvent. The extraction assays were performed using two approaches: in the first, response surface methodology (RSM) was used to evaluate the effect of perforated discs' rotation speed and solvent hydration on the transfer of free fatty acids (T FFA ), loss of neutral oil (L NO ), and overall volumetric mass transfer coefficient (K R Áa) in assays using refined SO. In second, the best conditions from RSM were used in the degummed SO deacidification; in this case, the influence of phospholipids on the L NO was observed. The maximization of the values of T FFA and L NO occurs for low water contents in the solvent, regardless of discs' rotation speed. Regarding K R Áa, both independent variables influence this response. An increase in hydration of the solvent decreases the K R Áa by decreasing the free fatty acid (FFA) diffusivity. The total deacidification of degummed SO by LLE is feasible using ethanol with 10 mass% water and a rotation speed of 150 rpm. These process conditions provided reduction on phosphorus, peroxide value, and FFA, along with a low loss of neutral oil, which was significantly lower than the values reported for the traditional process, alkali refining. Practical applicationsThis study is useful to vegetable oil processors and researchers because it is addressed the issue of using a softer deacidification process than traditional methods, which permits to remove free fatty acids, avoiding excessive losses of neutral oil and minimizing the effluent generation when compared to chemical refining. Besides, this process can be accomplished at a temperature below the normal boiling point of the solvent and atmospheric pressure, softer conditions of pressure and temperature than physical method that uses desorption with water vapor, reducing the energy consumption of oil refining. This alternative deacidification process by liquid-liquid extraction uses ethanol, a generally recognized as safe (GRAS) solvent, which allows minimizing the losses of nutraceutical compounds present in the oil. In fact, this study provides data that can be used to design a renewable solvent-based soybean oil deacidification process.

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Experimental data for liquid–liquid equilibrium of fatty systems with emphasis on the distribution of tocopherols and tocotrienols

Cited by 21 publications

References 23 publications

Analysis of fatty acid profiles of free fatty acids generated in deep-frying process

Analysis of fatty acid profiles of free fatty acids generated in deep-frying process

Liquid-Liquid Equilibrium for Ternary Systems Containing Ethylic Biodiesel + Anhydrous Ethanol + Refined Vegetable Oil (Sunflower Oil, Canola Oil and Palm Oil): Experimental Data and Thermodynamic Modeling

Soybean oil deacidification by liquid–liquid extraction using hydrous ethanol

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