scholarly journals Effect of Degree of Unsaturation in Vegetable Oils on Friction Properties of DLC Coatings

2021 ◽  
Vol 16 (4) ◽  
pp. 210-215
Author(s):  
Kentaro Yoshida ◽  
Yasuhiro Naganuma ◽  
Makoto Kano
Keyword(s):  
Vegetable Oils ◽  
Dlc Coatings ◽  
Degree Of Unsaturation

scholarly journals Frying performance of olive-extracted oils

2018 ◽  
Vol 69 (3) ◽  
pp. 264
Author(s):  
G. Márquez-Ruiz ◽  
F. Holgado
Keyword(s):  
Vegetable Oils ◽  
Compositional Data ◽  
Seed Oils ◽  
Protective Effects ◽  
Great Stability ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Degree Of Unsaturation ◽  
Frying Performance ◽  
Minor Compounds

In this article, the main studies on frying performance of olive-extracted oils, namely, virgin olive oils, olive oils and olive-pomace oils, are reviewed and discussed in relation to other vegetable oils. Firstly, the most relevant compositional data of olive-extracted oils and commonly used vegetable oils are reported, including modified seed oils developed for frying uses. The influence of the degree of unsaturation and of the minor compounds with protective effect during frying are discussed, with special reference to tocopherols, other phenolic compounds, phytosterols and squalene. Results on comparative behavior of olive-extracted oils and other vegetable oils reflect that all olive-extracted oils show great stability to thermal oxidation and are highly suitable for frying, due to their high content of oleic acid, low content of polyunsaturated fatty acids and occurrence of minor components with antioxidant activity or protective effects. Among olive-extracted oils, the scarce information published on used frying pomace-olive oils is noted.

scholarly journals Relationship between tocopherols depletion and polymerised triacylglycerols formation during heating of vegetable oils

2019 ◽  
Vol 36 (No. 6) ◽  
pp. 441-451
Author(s):  
Jakub Fišnar ◽  
Monika Sabolová ◽  
Zuzana Réblová
Keyword(s):  
Soybean Oil ◽  
Antioxidant Capacity ◽  
Vegetable Oils ◽  
Palm Oil ◽  
Total Antioxidant Capacity ◽  
Alpha Tocopherol ◽  
Degree Of Unsaturation ◽  
Total Antioxidant ◽  
Typical Temperature

Alpha tocopherol and total tocopherols depletion in relation to polymerised triacylglycerols formation were studied during the heating of nine vegetable oils (olive, palm, peanut, sunflower, rapeseed, soybean, grapeseed, maize and rice) at oil temperature 180°C (as a typical temperature during frying practise). It was observed that the rate of tocopherols depletion (expressed as the function of polymerised triacylglycerols content) decreased with the increasing degree of unsaturation and total antioxidant capacity of the tested oils (P < 0.05). Consequently, no tocopherols were present in olive, peanut and palm oil at their half lifespan (i.e., at 6% of polymerised triacylglycerols), whereas tocopherols in maize, sunflower, grapeseed, rice and, particularly, soybean oil were present even at the end of their lifespan, (i.e., at 12% polymerised triacylglycerols). These findings have not been published yet, or only little published.

The Commerce in Vegetable Oils

1895 ◽  
Vol 40 (1031supp) ◽  
pp. 16486-16486
Author(s):  
P. L. Simmonds
Keyword(s):  
Vegetable Oils

Non Edible Vegetable Oils as an Alternative Lubricants in Automotive Sector

2017 ◽  
Author(s):  
Kishor Wagh ◽  
Roshni Halmare ◽  
Meghna Suryawanshi
Keyword(s):  
Vegetable Oils ◽  
Automotive Sector

ACTIVATION OF THE TRANSESTERIFICATIONS PROCESS OF VEGETABLE OILS TRIGLYCERIDES WITH METHANOL UNDER THE INFLUENCE OF MAGNETIC FIELD

2015 ◽  
Vol 11 (6) ◽  
pp. 3630-3634
Author(s):  
T.A. Mamedova ◽  
Z.M. Aliyeva ◽  
A.E. Aliyeva ◽  
R.T. Samedov ◽  
V.M. Abbasov ◽  
...  
Keyword(s):  
Magnetic Field ◽  
Fatty Acids ◽  
Reaction Time ◽  
Vegetable Oils ◽  
High Yield ◽  
Alkyl Esters ◽  
Sunflower Oils ◽  
The Magnetic Field

The process of producing mono-alkyl esters of fatty acids from cottonseed and sunflower oils under the influence of the magnetic field with intensity  15-45 mT  was  investigated . It was revealed that the use of the energy of  magnetic field allows to reduce the reaction time to 10 times, the excess of used alcohol to 2 times while maintaining high yield of the desired product.

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