Gas Chromatographic Determination of Fatty Acids in Oils with Regard to the Assessment of Fire Hazard

Bartošová, Alica; Štefko, Tomáš

doi:10.1515/rput-2017-0009

Cited by 3 publications

(3 citation statements)

References 5 publications

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“…At 50 o C, there is increase of monounsaturated components from 55.88% in mechanical expressed oil to 57.96% in the 50 o C oil. This increment was due to the reduction of polyunsaturated component in ME from 21.58% to 6.33% in the 50 o C due to change of temperature from 20 o C to 50 o C. the autooxidation reaction is greatly assisted by temperature increase as opined by [26] that autooxidation of lipid is aided by increase of temperature. The autoxidation of neem oil is a continuous free radical chain reaction [16] that will lead to continuous and simultaneous formation of monounsaturated and saturated fatty acids.…”

Section: Effect Of Temperature On the Fatty Acid Structures Of Neem S...mentioning

confidence: 94%

Influence of Extraction Temperature on the Quality of Neem Seed Oil: Preliminary Investigation

Usman,

Okonkwo,

Mukhtar

et al. 2024

AJERD

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The storage of neem oil for a long time before usage comes along with challenge of quality retain ability of the oil; and the extraction methods can affect the quality of neem seed oil. This research work compared the mechanical expression method to the solvent extraction method to find a better method that will give high-grade neem oil for long-term storage. A plant with a capacity of 50 kg/day of neem seed kernel was used to extract oil from neem seed using ethanol as extraction solvent. The increase of extraction temperature from 20 oC (mechanically expressed) to 78 oC leads to decrease of iodine value from 62.70 to 60.10 gI2/100 g; increase of acid value from 3.4 to 4.2 mg KOH/g and increase of saponification value from 158.74 to 210.18 mgKOH/g. The Fames standard method was used for the GC – MS analysis and the percentage composition of the polyunsaturated components in the 20 oC (mechanically expressed), 50 oC, 55 oC, 60 oC and 78 oC oils were 21.58, 6.33, 3.09, 1.83 and 0.21% respectively. The changed of extraction temperature from 20 oC to 78 oC brings about reduction of polyunsaturated components from 21.58% to 0.21%. The increase of extraction temperature leads to conversion of unsaturated components to saturated components due to auto – oxidation process. This is clearly seen as the extraction temperature increased from 20 oC to 78 oC, the percentage composition of the saturated components increased from 22.40% to 43.70% and the polyunsaturated component decreased from 20.47% to 0%. The fatty acid composition associated with the 78 oC oil are: Oleic acid, 46.61%; Stearic acid, 11.83%; Palmitic acid, 16.54%; 11 – Octadecenoic acid, 3.58%; Cis – Vaccenic acid, 5.90%; Cyclopropaneoctanal, 11.19%; Squalene, 0.21% and Trimethylsilyl – di(timethylsiloxy) – silane, 4.14%. The functional groups identified in the 78 oC oil were C – H, C = O, C – C and C – O. Based on the lowest iodine value, lowest percentage composition of the polyunsaturated component value and high percentage composition of saturated component, the neem oil obtained at 78 oC from the miscella is considered as the high grade neem oil because it is less reactive due to lowest percentage composition of polyunsaturated and can be stored for long time before usage. Furthermore, the results from this work will assist manufacturers in selecting the extraction temperature for particular application of the neem seed oil. The extracted oil is recommended for soap production due to its high saponification value.

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Section: Effect Of Temperature On the Fatty Acid Structures Of Neem S...mentioning

confidence: 94%

Influence of Extraction Temperature on the Quality of Neem Seed Oil: Preliminary Investigation

Usman,

Okonkwo,

Mukhtar

et al. 2024

AJERD

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“…The total saturated (Palmitic and Stearic) and unsaturated fatty acid (Oleic and Linoleic) contents of the seed oil were 1.73% and 95.13%, respectively. According to [62], the presence of major contents from linoleic acid and oleic acid could cause a self-ignition or self-heating of the oils.…”

Section: The Significant Physical Characteristics Of Handal Oils Shown Inmentioning

confidence: 99%

Spatio-temporal analyses of extracted citrullus colocynthis seeds (Handal seed oil) as biofuel in internal combustion engine

et al. 2020

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Herein Handal oil extraction from waste biomass is investigated for biodiesel production via esterification and transesterification processes. Furthermore, the physicochemical characteristics of Handal biodiesel (density, kinematic viscosity, specific gravity, pour point, flash point, and cloud point) was performed along with testing the fuel quality used in internal combustion engines. The flash point of the obtained Handal biodiesel (49.5 °C) was lower than that of petroleum diesel (68.3 °C). While at 40 °C, the kinematic viscosity of used Handal oil (4.476 cSt), which was higher than that of diesel fuel (2.6 cSt) and fossil diesel (2.27 cSt). Pourpoint of the used Handal oil was -9 and lower than that of Handal biodiesel, which is +3.The sulfur content of Handal oils was 193 mg/kg, which was higher than the Handal biodiesel value of 62 mg/kg, but significantly lower than that of diesel fuels (≤100 ppm). Similar engine performance regarding thermal efficiency between pure diesel and biodiesel at different engine speeds and loads was detected. The utilisation of such waste stream (Handal wild plant) in the production of biodiesel fuel will aid upcycling an otherwise waste and problematic thermochemical conversion feedstock by adding value for the application in the energy sector.

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“…They represent the basic component of phospholipids, triglycerides, diglycerides, monoglycerides and sterol esters. FAs are built of three elements, carbon, hydrogen, and oxygen that form their skeleton structured like a linear carbon chain of a variable length with a carboxyl group attached at one terminal (Bartošová & Štefko, 2017). They are essential to ensure normal activities of the human body.…”

Section: Introductionmentioning

confidence: 99%

Simple Method for Fatty Acids Determination in Food, Superfood and Spice Samples by GC-MS Technique

Szpyrka

Podbielska

Książek-Trela

2022

Acta Universitatis Cibiniensis. Series E: Food Technology

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The aim of the study was to modify and adapt to other matrices the fast and simple method for determining total lipid content expressed as fatty acid methyl esters (FAME) by performing the in situ transesterification. The primary method was published as a technical report for the FAME analysis in algae dry mass. Our modifications included the use of less toxic solvents, the use of an internal triglyceride standard and FAME determination by the gas chromatography technique coupled with the mass spectrometry technique in the Single Ion Monitoring mode (SIM). The modified method was validated for 37 fatty acids (saturated, monounsaturated and polyunsaturated) containing from four to twenty-four carbons in the carbon chain (C4-C24), and was adapted to five food matrices: three solids (yeast, yeast flakes, biscuits), and two liquids (milk thistle (Silybum marianum (L.) Gaertner) oil and olive oil). Additionally, 14 samples of spices and superfood samples, rich in unsaturated oils were analyzed. The validation parameters: linearity, precision, recovery, limits of detections and quantifications, were assessed and additionally Certified Reference Material of olive oil was analyzed.

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Gas Chromatographic Determination of Fatty Acids in Oils with Regard to the Assessment of Fire Hazard

Abstract: The aim of the paper was to study and research the application of processing gas chromatographic method for the rapid

Cited by 3 publications

References 5 publications

Influence of Extraction Temperature on the Quality of Neem Seed Oil: Preliminary Investigation

Influence of Extraction Temperature on the Quality of Neem Seed Oil: Preliminary Investigation

Spatio-temporal analyses of extracted citrullus colocynthis seeds (Handal seed oil) as biofuel in internal combustion engine

Simple Method for Fatty Acids Determination in Food, Superfood and Spice Samples by GC-MS Technique

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