Extraction of free fatty acids from soybean oil using ionic liquids or poly(ethyleneglycol)s

AIChE Journal ◽  
2010 ◽  
Vol 57 (5) ◽  
pp. 1344-1355 ◽  
Author(s):  
Marina S. Manic ◽  
Vesna Najdanovic-Visak ◽  
Manuel Nunes da Ponte ◽  
Zoran P. Visak
Keyword(s):  
Fatty Acids ◽  
Ionic Liquids ◽  
Soybean Oil ◽  
Free Fatty Acids

III. LIPOLYTIC ACTIVITY1

1971 ◽  
Vol 34 (2) ◽  
pp. 69-73 ◽  
Author(s):  
Antonieta Gaddi Angeles ◽  
E. H. Marth
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Free Fatty Acids ◽  
Lactobacillus Casei ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Brevis ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Delbrueckii ◽  
Lactobacillus Pentosus ◽  
Streptococcus Lactis

The following lactic acid bacteria, when tested with the agar-well method, were able to hydrolyze tributyrin and triolein, but not soybean oil: Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetilactis, Streptococcus thermophilus, Leuconostoc mesenteroides, Pediococcus cerevisiae, Lactobacillus delbrueckii, Lactobacillus casei, Lactobacillus pentosus, and Lactobacillus brevis. Tributyrin only was hydrolyzed by Lactobacillus helveticus. Some free fatty acids were liberated by L. casei, L. delbrueckii, and S. thermophilus in soymilk (1.9% soybean lipids) and in MRS broth fortified with 2.0% soybean oil during a 14-day period of incubation. Although L. casei and L. delbrueckii were more active in soymilk than was S. thermophilus, they released about 10% of the amount of free fatty acids liberated by Candida lipolytica during a similar incubation period.

A modified method for determining free fatty acids from small soybean oil sample sizes

1998 ◽  
Vol 75 (5) ◽  
pp. 563-568 ◽  
Author(s):  
I. H. Rukunudin ◽  
P. J. White ◽  
C. J. Bern ◽  
T. B. Bailey
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Free Fatty Acids ◽  
Sample Sizes ◽  
Modified Method

Reusable and efficient heterogeneous catalysts for biodiesel production from free fatty acids and oils: Self-solidifying hybrid ionic liquids

Energy ◽  
2020 ◽  
Vol 211 ◽  
pp. 118631 ◽  
Author(s):  
Mantian Li ◽  
Jinyi Chen ◽  
Youjie Huang ◽  
Meichen Li ◽  
Xiaocheng Lin ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Ionic Liquids ◽  
Free Fatty Acids ◽  
Heterogeneous Catalysts ◽  
Biodiesel Production

scholarly journals ACEITAÇÃO SENSORIAL DO ÓLEO DE SOJA DEGOMADO POR ULTRAFILTRAÇÃO E DESODORIZADO

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
MARINALDA DA SILVA SOARES ◽  
ANA PAULA BADAN RIBEIRO ◽  
LIRENY APARECIDA GUARALDO GONÇALVES ◽  
GABRIELA B. FERNADES ◽  
HELENA MARIA ANDRÉ BOLINI
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Soybean Oil ◽  
Free Fatty Acids ◽  
Pore Diameter ◽  
Ceramic Membranes ◽  
Sensory Acceptance ◽  
Crude Soybean Oil ◽  
Brazilian Legislation ◽  
Deodorized Oils

Este trabalho teve como objetivo verificar se existe diferença sensorial significativa ao nível de consumidor quanto à aceitação dos atributos aroma e sabor entre o óleo de soja degomado por ultrafiltração e desodorizado e óleo de soja refinado comercial, obtido tradicionalmente. Amostras com 20 litros de miscela do óleo de soja bruto foram ultrafiltradas em membranas cerâmicas de 19 e 37 canais (comprimento de 1 m e 0,01 µm de diâmetro de poro) e desodorizadas sob nitrogênio a 230 ºC, após separação do solvente. Os óleos desodorizados obtidos mostraram coloração mais intensa com preservação de carotenóides e, em média, 0,25% de ácidos graxos livres, enquadrando-se na faixa estabelecida pela legislação brasileira (valores inferiores a 0,3% em ácido oléico). O índice de peróxido também atendeu às exigências para óleo desodorizado para fins comestíveis. As amostras obtidas não diferiram significativamente (p ≤ 0,05) entre si e nem do óleo de soja refinado disponível comercialmente. SENSORY ACCEPTANCE OF SOYBEAN OIL DEODORIZED AND DEGUMMED BY ULTRAFILTRATION Abstract This work had as objective to verify if it exists significant sensorial difference at consumers level of soybean oil degummed by ultrafiltration and comercial refined, traditionally obtained soybean oil in relation to aroma and flavor attributes. Samples with 20 L of miscella of crude soybean oil were ultrafiltrated in ceramic membranes of 19 and 37 channels (1 m lenght and 0.01 mm of pore diameter) and deodorized with nitrogen at 230ºC after solvent separation. The deodorized oils obtained showed more intense pigmentation with preservation of carotenoids and, in average, 0.25% of free fatty acids, within the range established by the Brazilian legislation (values inferior to 0.3% in oleic acid). The peroxide indice also attended the exigences for edible deodorized oils. The samples obtained didn’t differ significantly (p ≤ 0.05) among each other neither with the refined commercially available soybean oil.

Liquid–liquid equilibria for systems composed of refined soybean oil, free fatty acids, ethanol, and water at different temperatures

2010 ◽  
Vol 299 (1) ◽  
pp. 141-147 ◽  
Author(s):  
Cristina Chiyoda ◽  
Elaine C.D. Peixoto ◽  
Antonio J.A. Meirelles ◽  
Christianne E.C. Rodrigues
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Free Fatty Acids ◽  
Different Temperatures ◽  
Refined Soybean

scholarly journals Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Qing Shen ◽  
Zhichao Zhang ◽  
Shiva Emami ◽  
Jianchu Chen ◽  
Juliana Maria Leite Nobrega de Moura Bell ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Soybean Oil ◽  
Lipid Oxidation ◽  
Free Fatty Acids ◽  
Oxidation Products ◽  
Hydrolysis Rate ◽  
Free Lipid ◽  
Lipid Oxidation Products ◽  
Rapid Hydrolysis

AbstractIn oil, free fatty acids (FFAs) are thought compared the efficiency of hydrolysis wto be the preferred substrate for lipid oxidation although triacylglycerols (TAGs) are the predominant lipid class. We determined the preferential oxidation substrate (TAGs versus FFAs) in soybean oil heated at 100 °C for 24 h, after validating a method for quantifying esterified and free lipid oxidation products (i.e., oxylipins) with mass-spectrometry. Reaction velocities and turnover (velocity per unit substrate) of FFA, and free and TAG-bound (esterified) oxylipins were determined. FFA hydrolysis rate and turnover were orders of magnitude greater (16-4217 fold) than that of esterified and free oxylipin formation. The velocity and turnover of TAG-bound oxylipins was significantly greater than free oxylipins by 282- and 3-fold, respectively. The results suggest that during heating, TAGs are preferentially oxidized over FFAs, despite the rapid hydrolysis and availability of individual FFAs as substrates for oxidation. TAG-bound oxylipins may serve as better markers of lipid oxidation.

Prooxidant Mechanisms of Free Fatty Acids in Stripped Soybean Oil-in-Water Emulsions

2009 ◽  
Vol 57 (15) ◽  
pp. 7112-7117 ◽  
Author(s):  
Thaddao Waraho ◽  
Vladimiro Cardenia ◽  
Maria T. Rodriguez-Estrada ◽  
D. Julian McClements ◽  
Eric A. Decker
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Free Fatty Acids ◽  
Oil In Water ◽  
Stripped Soybean Oil
Sign in / Sign up

Export Citation Format

Share Document