Relationship during Drying between the Acid Value of Linseed Oil and the concentration of Cobalt Acetate1

1926 ◽  
Vol 18 (12) ◽  
pp. 1229-1230
Author(s):  
Wm. Lloyd Evans ◽  
Paul E. Marling ◽  
Stewart E. Lower
Keyword(s):  
Linseed Oil ◽  
Acid Value

scholarly journals Linseed oil: Characterization and study of its oxidative degradation

2020 ◽  
Vol 71 (1) ◽  
pp. 337 ◽  
Author(s):  
B. M. Berto ◽  
R. K.A. Garcia ◽  
G. D. Fernandes ◽  
D. Barrera-Arellano ◽  
G. G. Pereira
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Induction Period ◽  
Room Temperature ◽  
Linseed Oil ◽  
Oxidative Degradation ◽  
Acid Value ◽  
Quality Parameters ◽  
Time Intervals ◽  
Accelerated Oxidation

This paper proposes to characterize and monitor the degradation of linseed oil under two oxidation conditions using some traditional oxidative and quality parameters. The experimental section of this study was divided into 2 stages. In the first one, three commercial linseed oil samples (OL1, OL2, and OL3) were characterized according to oxidative stability (90 °C) and fatty acid composition. In the second stage, the OL1 sample, selected due to its availability, was subjected to the following oxidation procedures: storage at room temperature conditions with exposure to light and air (temperature ranging from 7 to 35 °C) for 140 days and accelerated oxidation at 100 °C for 7h. Samples were collected at different time intervals and analyzed for oxidative stability (90 °C), peroxide value, and acid value. The results showed that all the samples presented a similar fatty acid profile and that the OL3 sample showed a higher induction period (p < 0.05). Regarding the oxidative degradation, the induction period of the OL1 sample reduced from 9.7 to 5.7 and 9.7 to 6.3 during 140 days of storage under room temperature and 7 h of accelerated oxidation, respectively. The end of induction period of the OL1 sample is expected to occur within 229 days according to an exponential mathematical model fitted to the induction period values at different temperatures. In addition, the OL1 sample met the limits proposed by Codex and Brazilian regulations for peroxide and acid values during the oxidation time intervals.

Badanie stabilności oleju lnianego i oleju z czarnuszki

2018 ◽  
Vol 19 (3) ◽  
Author(s):  
Agata Pawłowska ◽  
Arkadiusz Kocur ◽  
Paweł Siudem ◽  
Katarzyna Paradowska
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Linseed Oil ◽  
Acid Value ◽  
Storage Conditions ◽  
Antioxidant Compounds ◽  
High Concentration ◽  
Black Cumin ◽  
Daily Diet ◽  
The Impact

Introduction. Because of high concentration of monounsaturated and polyunsaturated fatty acids plant oils are increasingly popular ingredient of daily diet. Polyunsaturated fatty acids, which are not synthetized in the human body, are particularly important, because they are necessary for regular functioning of nervous and cardiovascular systems. Linseed oil and black cumin oil could be the source of these acids, but while consuming them it is worth knowing how conditions and time of storage influence their properties. Aim. Examination of changes of properties of linseed oil and black cumin oil depending on storage conditions. Material and methods. For both oils were four types of samples: collected right after opening, stored for a month in refrigerator, stored in 40°C and heated in microwave to 137°C. For each type of sample acid value, peroxide number were determined by titration, optical density (in 232 and 270 nm) and DPPH inhibition were measured spectrophotometrically. Results. Based on a results of analysis of changes in linseed oil an black cumin oil we observed the impact of high temperature on promotion of oxidation processes in linseed oil, while the black cumin oil was stable. Conclusions. Linseed oil requires low temperature of storage and can not be used after heating. Black cumin oil is more stable because of antioxidant compounds contained in essential oil.

scholarly journals Effect of Natural Antioxidants on the Stability of Linseed Oil and Fish Stored under Anaerobic Conditions

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Kinga Śpitalniak-Bajerska ◽  
Antoni Szumny ◽  
Alicja Zofia Kucharska ◽  
Robert Kupczyński
Keyword(s):  
Fatty Acid ◽  
Linseed Oil ◽  
Natural Antioxidants ◽  
Acid Value ◽  
Apple Pomace ◽  
Fish Oils ◽  
Total Phenolic ◽  
Anaerobic Conditions ◽  
Apple Peels ◽  
The Stability

Vegetable and animal oils are susceptible to the oxidation of their lipid components on storage. Polyphenols from apple peels are investigated as potential natural antioxidants used for stabilizing polyunsaturated fatty acid and preventing oxidation. The aim of this study was assessing the antioxidant efficacy of apple pomace as natural antioxidant in linseed and fish oils, stored in anaerobic conditions. Apple pomace was added to the linseed and fish oils stored for eight weeks to evaluate the antioxidant activity of their polyphenolic components. The total phenolic content, activity of DPPH, ABTS•+, FRAP, acid value (AV), peroxide value (PV), and fatty acid profile were analyzed in storage tests. We found that apple pomace, regardless of the oil content of the formulation, was capable of blanking 2,2-diphenyl-1-picrylhydrazyl radicals. The highest ability to reduce Fe3+ ions occurred in the samples containing 30% of the fish oil. The use of apple pomace comprising polyphenolic compounds improves the stability of linseed and fish oils in storage tests. Polyphenols in apple pomace show a high antioxidant potential, as indicated by their values of DPPH, ABST•+, and FRAP. The addition of apple pomace resulted in limiting the acid and peroxide values of the samples during storage.

Polyesteramides from linseed oil for protective coatings low acid-value polymers

1968 ◽  
Vol 45 (7) ◽  
pp. 534-536 ◽  
Author(s):  
L. E. Gast ◽  
Wilma J. Schneider ◽  
J. C. Cowan
Keyword(s):  
Protective Coatings ◽  
Linseed Oil ◽  
Acid Value

Pengaruh Jenis Co-Solvent terhadap Rendemen dan Mutu Biodiesel secara Transesterifikasi In Situ Menggunakan Radiasi Gelombang Mikro

2016 ◽  
Vol 10 (2) ◽  
pp. 119-126
Author(s):  
Mahlinda Mahlinda ◽  
Fitriana Djafar
Keyword(s):  
Catalyst Concentration ◽  
Maximum Yield ◽  
Acid Value ◽  
Experimental Result ◽  
In Situ Transesterification ◽  
Yield And Quality ◽  
Solvent Type ◽  
Biodiesel Quality

The main purpose of this research was to observer effect co-solvent type (n-Hexane, chloroform and without co-solvent)  toward yield and quality of biodiesel via in situ transesterification process using microwave irradiation. The process was studied at microwave power 450 watt, reaction time 4 minutes, methanol to seed ratio 25:1 and catalyst concentration 5%. The physicochemical parameters of the biodiesel produced such as viscosity, density and acid value were analysed and compared with the SNI 7182-2012 standard. The experimental result showed the maximum yield biodiesel 78,32% obtained by using co-solvent chloroform.Test result of physicochemical properties (viscosity, density and acid value) of biodiesel products using co solvent n-Hexane, chloroform and without co solvent showed that these products conform to the SNI 7182-2012 standars. The type of co-solvent only affectedon biodiesel yield dan not affected on biodiesel quality (viscosity, density and acid value).  ABSTRAKTujuan penelitian ini adalah untuk mempelajari pengaruh jenis co-solvent (n-Hexane, chloroform dan tanpa co-solvent) terhadap rendemen dan mutu biodiesel secara trasesterifikasi in situ menggunakan radiasi gelombang mikro. Proses dilakukan pada daya gelombang mikro 450 watt, waktu reaksi 4 menit, perbandingan berat metanol terhadap bahan baku 25:1 dan jumlah katalis 5%. Parameter fisiko kimia dari produk biodiesel seperti viskositas, densitas dan angka asam di analisa dan dibandingkan dengan standar SNI 7182-2012 tentang biodiesel. Hasil penelitian menunjukkan rendemen maksimum biodiesel sebesar 78,32% diperoleh dengan menggunakan co-solvent chloroform. Hasil pengujian  karakteristik fisiko kimia (viskositas, densitas dan angka asam) dari produk biodiesel menggunakan co-solvent n-Hexane, chloroform dan tanpa co-solvent menunjukkan bahwa semua parameter ini masih memenuhi standar SNI 1782-2012 tentang biodiesel. Jenis co-solvent hanya berpengaruh pada rendemen biodiesel dan tidak berpengaruh terhadap mutu biodiesel (viskositas, densitas dan bilangan asam).Kata kunci: co-solvent, in situ transesterifikasi, microwave, rendemen, mutu   

Physiochemical properties and antioxidant potential of Persea Americana seed oil

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Seed Oil ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Acid Value ◽  
Persea Americana ◽  
Antioxidant Potential ◽  
Physiochemical Properties ◽  
Physiochemical Parameters ◽  
Ic50 Value

Oil extracted from Persea Americana seed was assayed for its physiochemical properties and antioxidant potential using various standard methods. The oil content of the seed was found to be &lt; 10%. Brownish-red color oil was liquid at room temperature, with specific gravity of 0.91±0.02 g/mL. Other physiochemical parameters determined were; acid value (4.51±0.08 mgKOH/g), %FFA (2.26±0.08), peroxide value (2.40±0.57 mgO2/Kg), ester value (31.26±0.03 mgKOH/g), saponification value (35.76±0.07 mgKOH/g) and iodine value (23.5±0.07). The results of the antioxidant activities of the seed oil showed that the flavonoid content (80.00±1.41 mgQE/g) was ~10 folds higher than the phenolic content (8.27±0.06 mgGAE/g). The DPPH radical scavenging value was found to be 51.54±0.25% with an IC50 value of 4.68±0.02 mg/mL and reducing power with an average absorbance of 0.85±0.01 and an IC50 value of 0.001±0.02 mg/mL. Gallic acid showed better antioxidant activities than the oil studied. The results obtained in this study showed that Persea Americana seed oil has nutritional, industrial as well as medicinal potentials.

Comparison of physicochemical properties of edible vegetable oils commercially available in Bahir Dar, Ethiopia

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Physicochemical Properties ◽  
Vegetable Oils ◽  
Relative Viscosity ◽  
Acid Value ◽  
Smoke Point ◽  
Refractive Indices ◽  
Bahir Dar ◽  
Icp Oes ◽  
Saponification Value ◽  
Oil Sunflower

The physicochemical properties of six imported and one locally produced edible vegetable oils (soybean oil, sunflower oil, sunlit oil, hayat oil, avena oil, USA vegetable oil and Niger oil) purchased from Bahir Dar city, Ethiopia, were examined for their compositional quality. All the oil samples were characterized for specific gravity, moisture content, color, relative viscosity, refractive indices, ash content, peroxide value, saponification value, smoke point, acid value, free fatty acid value and trace metals contents using established methods. The result clearly indicates that some of the oil samples exhibited unacceptable value when compared with physicochemical parameters recommended by the Codex Alimentations Commission of FAO/WHO and the specification of Ethiopian standards. The contents of nickel (Ni), copper (Cu) and iron (Fe) in seven samples were determined using ICP-OES and their concentrations were found in the range of 1.8-20.4, 45.8-82.2 and 136.04-445.0 mg/kg, respectively.

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