Conversion of the Free Fatty Acids of Cod Oil to Methyl Esters in situ

1962 ◽  
Vol 19 (4) ◽  
pp. 605-614 ◽  
Author(s):  
R. G. Ackman ◽  
L. R. Gallay ◽  
P. M. Jangaard ◽  
M. L. Hughes
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Free Fatty Acid Content ◽  
Methyl Esters ◽  
Fatty Acid Content ◽  
Acid Catalyst ◽  
Stable Product

The application of 2,2-dimethoxypropane to the in situ conversion of the free fatty acids of cod oil to methyl esters is successful in reducing the free fatty acid content to the order of 1%. This material, in the presence of a suitable acid catalyst, serves both as a water scavenger and a source of methanol for the esterification. Of the catalysts examined, methanolic HCl gives the best results. Purification procedures giving a stable product are outlined.

Changes in free fatty acids during the ripening of Idiazabal cheese: influence of brining time and smoking

1994 ◽  
Vol 61 (2) ◽  
pp. 281-288 ◽  
Author(s):  
Ana I. Nájera ◽  
Luis J. R. Barron ◽  
Yolanda Barcina
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Lipolytic Activity ◽  
Fatty Acid Content ◽  
Ripening Period ◽  
Cheese Ripening

SummaryThe effect of brining time and smoking on the free fatty acid content of Idiazabal cheese during ripening was examined. The main free fatty acids considered underwent at least some increase during the first stage of ripening before day 90 and tended to level off around a constant value towards the end of the ripening period. There were significant differences in free fatty acid levels during ripening among cheeses with different brining times and between smoked and unsmoked cheeses. Brining time and smoking exerted marked effects on lipolytic activity during cheese ripening, depending upon the free fatty acid involved and ripening time. In general, brining and smoking led to increases in free fatty acid levels at the end of the ripening period; the different behaviour of butyric acid may be due to a specific lipolytic activity.

PENETAPAN KADAR ASAM LEMAK BEBAS DAN BILANGAN PEROKSIDA PADA MINYAK GORENG YANG DIGUNAKAN PEDAGANG GORENGAN DI JL. A.W SJAHRANIE SAMARINDA

2017 ◽  
Vol 1 (1) ◽  
pp. 25
Author(s):  
Henny Nurhasnawati
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Test Results ◽  
Cooking Oil

Free fatty acids and peroxide are part of cooking oil quality parameters. This study aims to determine the levels of free fatty acids and peroxide value in cooking oil used by fried merchant in Jl. A.W. Sjahranie Samarinda. Sampling was done by total sampling which is cooking oil before frying and after frying a few times from four fried merchants. Determination of free fatty acid content using alkalimetry method and levels of peroxide using iodometric method.The test results of the free fatty acid content of samples A, B, C, D cooking oil before frying is equal to 0.16%; 0.27%; 0.33%; 0.32%, and free fatty acid levels after few times frying is 0.19%; 0.29%; 0.37%; 0.36%. The test results of the peroxide sample A, B, C, D cooking oil before frying in the amount of 18.95 meq O2/kg; 27.63 meqO2/kg; 24.67 meq O2/kg; 23.29 meq O2/kg. Peroxide levels after several times frying is 26.25 meqO2/kg; 35.72 meqO2/kg; 34.54 meqO2/kg; 33.16 meqO2/kg. Average levels of free fatty acids cooking oil before frying is 0.27% and after frying to 0.30%, or an increase of 12.04%. While the average level of peroxide cooking oil before frying of 23.64 meqO2/kg and after frying be 32.42 meqO2/kg or an increase of 37.16%.

The Adsorption of Vitamin A from Oils by Soaps formed in situ

1938 ◽  
Vol 4a (3) ◽  
pp. 174-183 ◽  
Author(s):  
H. N. Brocklesby ◽  
C. C. Kuchel
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Adsorption Isotherm ◽  
Vitamin A ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Vitamin Content ◽  
Oil Percentage

Soaps formed in situ removed vitamin A from oils by adsorption, which increased (a) with increase of the water: soap ratio up to 3,000; (b) inversely as the temperature of soap formation; (c) directly with the free fatty acid content of the oil. Percentage adsorption plotted against the original vitamin content of various oils gave a typical adsorption isotherm. Under comparable conditions, a preformed soap adsorbed 7%, a soap formed in situ 39%, of the vitamin. Of various fatty acid soaps investigated, oleates were most effective. The adsorbed vitamin can be recovered quantitatively.

scholarly journals DECREASE IN FREE FATTY ACID CONTENT AND COLOR AT USED COOKING OIL WITH ACTIVATED CARBON OF REEDS (Imperata cylindrica L. Raeusch)

1970 ◽  
pp. 87-94
Author(s):  
Samsuar Samsuar
Keyword(s):  
Fatty Acids ◽  
Activated Carbon ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Fatty Acid Content ◽  
Optimum Concentration ◽  
Imperata Cylindrica ◽  
Cooking Oil ◽  
Used Cooking Oil

Cooking oil is one of the foods that are needed by the community in daily life. The use of cooking oil continuously at high temperatures, produces cooking oil that is no longer feasible to use. Therefore, it’s necessary to purify used cooking oil so that it can be reused for non-foood purposes such as making soap or biodiesel fuel. This purification process is utilie the activated carbon of reeds (Imperata cylindrica L. Raeusch) as an adsorbent to reduce the levels of free fatty acids and colors in used cooking oil. Free fatty acid content test using acid base titration method and color change using Uv-Vis spectrofotometry method. This study aims to determine the optimum concentration of reeds activated carbon as an adsorbent in reducing the levels of free fatty acids and colors in used cooking oil, which consists of the concentration of reeds activated carbon which is a consentration of 2,5; 5; 7,5; 10; dan 12,5%. The results of variance analysis showed the optimum concentration of reeds activated carbon to reduce the levels of free fatty acids and colors absorbance in used cooking oil at a concentration of 7,5%. The percentage of decreasing levels of free fatty acids gorengan and pecel lele are 78.57% and 78.85%. Decrease in absorbance of gorengan color from 1,792% to 0,384% and the pecel lele color absorbance from 2,521 to 0,515. Keywords : Activated Carbon,Color, Free Fatty Acid, Reeds, and Used Cooking Oil.

Influence of Simazine and Atrazine on Free Fatty Acid Content in Isolated Chloroplasts

Weed Science ◽  
1973 ◽  
Vol 21 (1) ◽  
pp. 57-60 ◽  
Author(s):  
A. E. Smith ◽  
R. E. Wilkinson
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Spinacia Oleracea ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Total Fatty Acids ◽  
Isolated Chloroplasts

Chloroplasts, isolated from fresh spinach (Spinacia oleracea L.) were treated with four concentrations of each 2-chloro-4,6-bis(ethylamino)-s-triazine (simazine) or 2-chloro-4-(ethylamino)-6-(isopropylamino)-s-triazine (atrazine) to determine the influence of these herbicides on the free fatty acid content in isolated chloroplasts. The treated chloroplast solutions were sampled at 0, 5, 15, 30, 60, and 120 min following treatment. Results indicated that most herbicide treatments increased free fatty acid content in isolated chloroplasts when compared with the zero concentration treatments. The increased fatty acid content was similar for most concentrations of simazine and atrazine. Results of individual fatty acid analyses indicated that the increase in total fatty acids was a result of increases in concentration of unsaturated rather than saturated fatty acids.

scholarly journals ARANG AMPAS TEBU UNTUK MENURUNKAN KADAR ASAM LEMAK BEBAS MINYAK GORENG BEKAS

2018 ◽  
pp. 189-193
Author(s):  
P Purwati ◽  
Tri Harningsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Fatty Acid Content ◽  
Cooking Oil ◽  
Used Oil ◽  
Used Cooking Oil ◽  
Lower Free Fatty Acid

ABSTRAK Minyak digunakan secara berulangkali mengakibatkan penurunan kualitas minyak. Salah satunya adalah peningkatan asam lemak bebasnya. Limbah ampas tebu yang diubah ke dalam bentuk arang digunakan menurunkan asam lemak bebas pada minyak goreng bekas. Penambahan arang ampas tebu dengan variasi massa dapat menurunkan asam lemak bebas. Asam lemak bebas minyak bekas sebelum ditambah dengan arang ampas tebu adalah 0,62 %. Angka tersebut mengalami penurunan setelah penambahan variasi massa ampas tebu dimulai dengan 2,5 gram; 5,0 gram; 7,5 gram; 10,0 gram dan 12,5 gram. Hasil asam lemak bebas berturut-turut 0,61%; 0,55%; 0,48%; 0,45%; 0,43%. Kondisi optimum dari massa arang ampas tebu sebesar 12,5 gram. Prosentase penurunan asam lemak bebas sebesar 30,41 % dengan kadar asam lemak bebas dari sebelum dilakukan adsorbsi sebanyak 0,61% menjadi 0,43%.   Kata kunci: arang ampas tebu, asam lemak bebas, minyak goreng bekas       ABSTRACT Oils used repeatedly will result in a decrease in the quality of oil. One of which is the increase in free fatty acids. The waste bagasse which is converted into charcoal form used to lower free fatty acid in used oil casting. The addition of charcoal of bagasse with variation of mass can decrease free fatty acid. The fatty acid free of used oil before it is added with sugarcane bagasse is 0,62%. The number decreases after the addition of variation of bagasse mass begins with 2,5 grams; 5,0 grams; 7,5 grams; 10,0 grams and 12; 5 grams. Free fatty acids result are 0,61%; 0,55%; 0,48%; 0,45%; 0; 43% respectively. The optimum condition from the mass of charcoal of bagasse is 12,5 grams. Percentage of free fatty acid decrease of 30,41% with free fatty acid content from before adsorbs 0,61% to 0,43%.   Keywords: charcoal of bagasse, free fatty acids, used cooking oil

scholarly journals ESTERIFIKASI DAN DEASIDIFIKASI MINYAK JELANTAH PADA PEMBUATAN BIODIESEL MENGGUNAKAN KATALIS ABU TONGKOL JAGUNG

Jurnal Kimia ◽  
2020 ◽  
pp. 161
Author(s):  
R. E. Y. Adu
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Volume Ratio ◽  
Acid Catalyst ◽  
Waste Cooking Oil ◽  
Corn Cobs ◽  
Cooking Oil ◽  
Alkali Neutralization

Esterification and deacidification of waste cooking oil using alkali neutralization for biodiesel production using corncob ash as an alternative base catalyst was carried out. This study aimed to attainone of the desired transesterification conditionsby reducing free fatty acids content of waste cooking oil. Esterification was carried out by reacting waste cooking oil and methanol with certain volume ratio and acid catalyst (H2SO4) at 50oC for 4 hours. Deacidification was carried out by adding 0.5 N NaOH solution (15% excess alkali) at 60oC for 30 minutes. Esterification of waste cooking oil using acid catalyst before transesterification with corn cobs ash catalyst significantly increased the efficiency of free fatty acid conversion (92.69%) under volume ratio of 25% methanol /oil and 0.5% acid catalyst for 4 hours reaction. Deacidification of esterified oil with FFA content of 2.29 mg KOH /g oil through alkali neutralization at 55oC using alkaline content of 0.8 N reduces free fatty acid content to 0.47 mg KOH /g oil. Transesterification results showed that biodiesel component of waste cooking oil was dominated by polyunsaturated fatty acids (linoleic acid / C18-2), monounsaturated fatty acids (palmitic acid / C16-1 and oleic acid / C18-1) and saturated acids (palmitic / C16-0 and stearic acid / C18-0). Most of the biodiesel products were similar to those of the diesel physical characters. Biodiesel made of waste cooking oil meets the biodiesel quality standard (SNI 7182: 2015) for such parameters of density, viscosity, acid number, saponification value, iodine number and cetane. Esterification and neutralization process are effective in reducing free fatty acids content of waste cooking oil before being used in transesterification with corn cobs ash catalyst. Keywords: esterification, neutralization, alkali, waste cooking oil, biodiesel, corn cobs ash

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