Lipids Profiles of Free Fatty Acids from Olive Oil Triglycerides - The Development of a New Method for Profiling Lipids from Photosynthetic Micro-organisms, a Potential Candidate for the Production of Biofuel

2011 ◽  
pp. EGP2
Author(s):  
Shana Sunny Jacob
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Olive Oil ◽  
New Method ◽  
Potential Candidate ◽  
Micro Organisms

Effects of free fatty acids on the oxidative processes in purified olive oil

2010 ◽  
Vol 43 (5) ◽  
pp. 1389-1394 ◽  
Author(s):  
Vito M. Paradiso ◽  
Tommaso Gomes ◽  
Raffaella Nasti ◽  
Francesco Caponio ◽  
Carmine Summo
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Olive Oil ◽  
Oxidative Processes

A New Method for Evaluating Foam-Damaging Effect by Free Fatty Acids

2002 ◽  
Vol 60 (1) ◽  
pp. 37-41 ◽  
Author(s):  
Naoyuki Kobayashi ◽  
Shuich Segawa ◽  
Shingo Umemoto ◽  
Hisao Kuroda ◽  
Hirotaka Kaneda ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
New Method

An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil

2018 ◽  
Vol 120 (7) ◽  
pp. 1800102 ◽  
Author(s):  
Vito M. Paradiso ◽  
Antonella Pasqualone ◽  
Carmine Summo ◽  
Francesco Caponio
Keyword(s):  
Fatty Acids ◽  
Lipid Oxidation ◽  
Free Fatty Acids ◽  
Olive Oil

scholarly journals Liquid-liquid Equilibrium in Systems Containing Olive Oil, Free Fatty Acids, Ethanol and Water

2016 ◽  
Vol 10 (1) ◽  
pp. 10-17 ◽  
Author(s):  
Daniel F. B. Lima ◽  
Luís F. dos Santos ◽  
Daniel B. Pereira ◽  
Marcelo K. Lenzi ◽  
Marcos L. Corazza ◽  
...  
Keyword(s):  
Experimental Data ◽  
Fatty Acids ◽  
Free Fatty Acids ◽  
Olive Oil ◽  
Liquid Equilibrium ◽  
Absolute Deviation ◽  
Uniquac Model ◽  
Calculated Mass ◽  
Reaction Processes ◽  
Complex Liquid

This paper reports experimental data and the thermodynamic modeling of the liquid-liquid equilibrium systems with triacylglycerols, free fatty acids (obtained from olive oil), ethanol and water. The experimental data were fitted using the UNIQUAC model, in which absolute deviation of 1.28 % and root mean square deviation of 2.10 % between experimental and calculated mass fraction of the components in each phase were obtained. The results from this study can be complementary to investigations of more complex liquid-liquid equilibrium of systems containing diacylglycerols and monoacylglcerols of olive oil in hydroalcoholic solutions, once such systems will mostly also contain triacylglycerols and free fatty acids on its composition. Diacylglycerols are obtained from different reaction processes and can be purified by liquid-liquid extraction at mild conditions of temperature and pressure, what justifies the experimental and theoretical approach made in this work.

scholarly journals Saurani Zeytinyağinin Bazi Kalite Parametreleri Üzerine Zeytin Olgunluğunun Etkisi

2022 ◽  
Vol 9 (sp) ◽  
pp. 2493-2497
Author(s):  
Dilşat Bozdoğan Konuşkan
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Free Fatty Acids ◽  
Olive Oil ◽  
Acid Content ◽  
Arachidic Acid ◽  
Soil Conditions ◽  
Oleic Acid Content ◽  
Olive Variety

There are 97 local olive varieties registered in our country, and Saurani is an olive variety from originating Hatay/Altınözü. Hatay province, which ranks first in olive production in the Mediterranean Region, has very suitable climate and soil conditions for olive cultivation. The aim of this study is to investigate the effect of olive maturity on quality parameters such as free fatty acids, peroxide value and fatty acid composition of the oil obtained from the Saurani olive variety grown in Hatay. For this purpose, olive oil was obtained by mechanical method from olives collected from Saurani variety in 3 different maturity periods of the 2020 production season. In Saurani olive oil, free fatty acids and peroxide numbers were found in the range of 0.62-0.91 % (oleic acid) and 3.68-5.26 meq O2/kg respectively. The amount of free fatty acids increased with maturity. In Saurani olive oil were determined oleic acid in the range of 66.32%-68.79%, palmitic acid in the range of12.47-13.75%, linoleic acid in the range of 11.43-13.84%, stearic acid in the range of 3.16-3.42%, palmitoleic acid 1.12%-1.34%, linolenic acid 0.88-1.01% and arachidic acid 0.41-0.52. It was determined that decrease in oleic acid content and an increase in linoleic acid content with maturity. It has been determined that Saurani olive oil is within the limits specified in the Turkish Food Codex on Olive Oil and Pirina Olive Oil in terms of the examined properties.

scholarly journals Esterification of Free Fatty Acids with Glycerol within the Biodiesel Production Framework

Processes ◽  
2019 ◽  
Vol 7 (11) ◽  
pp. 832 ◽  
Author(s):  
Juan Francisco García Martín ◽  
Javier Carrión Ruiz ◽  
Miguel Torres García ◽  
Chao-Hui Feng ◽  
Paloma Álvarez Mateos
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Olive Oil ◽  
Methyl Esters ◽  
Biodiesel Production ◽  
High Acidity ◽  
Oil Mixtures ◽  
Soap Production ◽  
Cooking Oils

Companies in the field of the collection and treatment of waste cooking oils (WCO) for subsequent biodiesel production usually have to cope with high acidity oils, which cannot be directly transformed into fatty acid methyl esters due to soap production. Since glycerine is the main byproduct of biodiesel production, these high acidity oils could be esterified with the glycerine surplus to transform the free fatty acids (FFA) into triglycerides before performing the transesterification. In this work, commercial glycerol was esterified with commercial fatty acids and commercial fatty acid/lampante olive oil mixtures over tin (II) chloride. In the first set of experiments, the esterification of linoleic acid with glycerol excess from 20 to 80% molar over the stoichiometric was performed. From 20% glycerol excess, there was no improvement in FFA reduction. Using 20% glycerol excess, the performance of a biochar obtained from heavy metal-contaminated plant roots was compared to that of SnCl2. Then, the effect of the initial FFA content was assessed using different oleic acid/lampante olive oil mixtures. The results illustrated that glycerolysis was impeded at initial FFA contents lower than 10%. Finally, the glycerolysis of a WCO with 9.94% FFA was assayed, without success.

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