Use of different techniques in the evaluation of the oxidative stability of poultry fat biodiesel

Ramalho, E.; Albuquerque, Anderson R.; Souza, A. L.; Barro, A. K.; Maia, A. S.; Santos, I. M. G.; Souza, A. G.

doi:10.1007/s10973-011-1545-2

Cited by 22 publications

(9 citation statements)

References 19 publications

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“…The three types of biodiesel that were produced showed different properties. Both SEB and SMB showed high ester yields and lower kinematic viscosity values, which are consistent with previous studies [4,20,34]. WFEB showed lower ester content.…”

Section: Dna Extraction Pcr and Dgge Analysissupporting

confidence: 92%

Anaerobic Biodegradation of Ethylic and Methylic Biodiesel and Their Impact on Benzene Degradation

Portugal

Dias

Ribeiro

et al. 2017

CLEAN Soil Air Water

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The aim of the present work was to study the anaerobic biodegradation of benzene in the presence of ethylic and methylic biodiesel. Biodiesel was produced by methanolysis and ethanolysis of virgin sunflower oil and ethanolysis of waste frying oil, and further characterized according to the European Biodiesel Standard EN 14214 for water content, fatty acid esters content, acid value, kinematic viscosity at 40°C, and oxidation stability at 110°C. Microcosms were set up in order to assess the biodegradation of the different biodiesel types and their impacts on benzene biodegradation. Methane production and benzene biodegradation were monitored for 85 days. Denaturing gradient gel electrophoresis was used to assess impacts on archaeal and bacterial community fingerprints. The results showed that the three types of biodiesel were readily biodegraded, even in the presence of benzene. In microcosms with only biodiesel, the highest biodegradation rate and extent was observed for sunflower methylic biodiesel followed by sunflower ethylic biodiesel and waste frying oil ethylic biodiesel. Similar results were observed in the presence of benzene. The presence of any biodiesel type negatively impacted benzene biodegradation with soybean ethylic biodiesel impacting rates the least. Microbial community fingerprint analyses showed that biodiesel composition selected distinct communities according to the alcohol employed in the transesterification reaction.

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Section: Dna Extraction Pcr and Dgge Analysissupporting

confidence: 92%

Anaerobic Biodegradation of Ethylic and Methylic Biodiesel and Their Impact on Benzene Degradation

Portugal

Dias

Ribeiro

et al. 2017

CLEAN Soil Air Water

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“…On the other hand, results presented by Ramalho et al (2011) have demonstrated no correspondence among the PDSC and Rancimat method at one temperature for biodiesel from poultry fat oxidative stability evaluation.…”

Section: Discussionmentioning

confidence: 90%

Impact of Selected Chemical Characteristics of Cold-Pressed Oils on their Oxidative Stability Determined Using the Rancimat and Pressure Differential Scanning Calorimetry Method

et al. 2017

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In this study, 27 market and edible cold-pressed oils from 10 different oilseeds were analysed. Oxidative stability and the chemical composition of oils were evaluated. The oils were investigated for their primary quality, fatty acid composition, total phenolic content and antioxidant activity. Rancimat and pressure differential scanning calorimetry (PDSC) were used to assess oils oxidative stability. Principal component analysis (PCA) was conducted to determinate impact of selected chemical characteristics on tested oils' oxidative stability in accelerated modes. PCA indicated that none of the chemical compounds correlated strongly with the oils' oxidative stability determined by the Rancimat method. Correlation coefficients describing the impact of different chemical compounds on induction time determined using the Rancimat method were between r = −0.54 (C18:3) to r = 0.62 (chlorophyll pigments). Oxidative stability of oils determined using the Rancimat and pressure differential scanning calorimetry (PDSC) were characterised by low correlation (r = 0.66). According to the statistical analyses, oils were divided into four groups, which depend on the method of oxidative stability evaluation did not differ.

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“…PDSC induction time is a period during which no chemical reaction occurs, as the heat flow signal separates from the baseline of the start of oxidation (initiation stage). The induction period determined using the Rancimat method corresponds with the end of propagation and the start of termination of the oxidation stage, which is associated with the production of secondary oxidation products . Furthermore, linseed oil polymerises due to its high α‐linolenic acid content, which might affect its oxidative stability determined using Rancimat test .…”

Section: Resultsmentioning

confidence: 99%

Oxidative stability and the chemical composition of market cold‐pressed linseed oil

Symoniuk

Ratusz

Krygier

2017

Euro J Lipid Sci & Tech

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Oxidative stability and minor components of market linseed oils were evaluated. The oils were investigated for their primary and secondary oxidation products, fatty acid composition and pigment content, and samples were also examined for their scavenging of 1, 1‐ diphenyl‐2‐picrylhydrazyl (DPPH) and total phenolic content. Rancimat and pressure differential scanning calorimetry were used to assess oxidative stability. The analysed oils were of good quality, meeting the requirements of the Codex Alimentarius standard. Linseed oils were characterised by 45–65% content of α‐linolenic acid. The TEAC equivalent of linseed oils ranged from 1.25 to 1.42 mM of Trolox kg−1 oil, and FAE ranged from 60.25 to 115.12 mg of ferulic acid 100 g−1 oil. The correlation between linseed oil oxidative stability as measured by the Rancimat and PDSC methods was low (r = 0.55). Based on the obtained results of oxidative stability and the content of chemical compounds, principal components analysis was conducted. PCA indicated that none of the chemical compounds correlated strongly with the oxidative stability of linseed oils as determined by the Rancimat method. However, in the case of the PDSC method, the content of primary and secondary products of oxidation had the strongest impact on the oxidative stability of linseed oils. The correlation coefficients describing the impact of different chemical compounds on induction time using the Rancimat and PDSC tests were between −0.43 to 0.45 and −0.82 to 0.72, respectively. Practical applications: The results show that linseed oils available on the market were of differing but good quality. Results of oxidative stability tests demonstrate that Rancimat and pressure differential scanning calorimetry (PDSC) methods should not be used interchangeably for assessing linseed oil oxidative stability (r = 0.55). The initial degree of oxidation had the greatest impact on the oxidative stability of linseed oil, but none of the measured quality parameters showed a high correlation with the Rancimat induction time. Principal component analysis verified the designated correlations between induction times in the Rancimat and PDSC tests and quality features. PCA also confirmed differences between the examined linseed oils. Market linseed oils are examined to their oxidative stability using Rancimat and pressure differential scanning calorimetry, and their chemical composition. The influence of selected discriminants on the oxidative stability of linseed oil is determined.

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Use of different techniques in the evaluation of the oxidative stability of poultry fat biodiesel

Cited by 22 publications

References 19 publications

Anaerobic Biodegradation of Ethylic and Methylic Biodiesel and Their Impact on Benzene Degradation

Anaerobic Biodegradation of Ethylic and Methylic Biodiesel and Their Impact on Benzene Degradation

Impact of Selected Chemical Characteristics of Cold-Pressed Oils on their Oxidative Stability Determined Using the Rancimat and Pressure Differential Scanning Calorimetry Method

Oxidative stability and the chemical composition of market cold‐pressed linseed oil

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