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Fulltext Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil

Idrus NFM, Zzaman W, Yang TA, Easa AM, Sharifudin MS, Noorakmar BW, et al.

Food Sci Biotechnol, 2017;26(4):911-920.
PMID: 30263619 DOI: 10.1007/s10068-017-0132-0

Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 250 °C) were used for different periods of roasting time and the obtained results were compared with those of conventional roasting. At 250 °C, superheated-steam roasted peanuts yielded more oil (26.84%) than conventionally roasted peanuts (24.85%). Compared with conventional roasting, superheated-steam roasting resulted in lower oil color, peroxide, p-anisidine, free fatty acid, conjugated diene and triene, and acid values and higher viscosity and iodine values in the roasted peanut oil. These values were significantly different from each other (p

Matched MeSH terms: Fatty Acids, Nonesterified
Fulltext Palm oil and palm olein frying applications

Ismail R

Asia Pac J Clin Nutr, 2005;14(4):414-9.
PMID: 16326649

Several million tones of palm oil and palm olein are used annually in the world for frying. This paper will discuss their frying performances in three major applications - industrial production of potato chips/crisps, industrial production of pre-fried frozen French fries and in fast food outlets. In the first study, about four tones of potato chips were continuously fried 8 hours a day and five days a week. The palm olein used (with proper management) performed well and was still in excellent condition and usable at the end of the trial. This was reflected in its low free fatty acid (FFA) content of around 0.23%, peroxide value of 4 meq/kg, anisidine value of 16, low polar and polymer contents of 10% and 2%, respectively, induction period (OSI) of 21 hours and high content of tocopehrols and tocotrienols of 530 ppm even after >1900 hours. In the second study in which an average 12 tones pre-fried frozen French fries were continuously fried a day for 5 days a week, palm oil performed excellently as reflected by its low FFA of 0.34%, food oil sensor reading of 1.1, low polar and polymer contents of 17% and 2.8%, respectively, over the 12 days of trial. In the third study in which palm shortening, palm oil and palm olein were simultaneously used to intermittently fry chicken parts in the laboratory simulating the conditions in fast food outlets, the three frying oils also performed very satisfactorily as reflected by their reasonably low FFA of <1%, smoke points of >180 degrees C, and polar and polymer contents of <25% and <6%, respectively, after 5 days of consecutive frying. All the quality indicators did not exceed the maximum discard points for frying oils/fats in the three applications, while the fried food product was well accepted by the in-house train sensory panel using a-nine point hedonic score.

Matched MeSH terms: Fatty Acids, Nonesterified/analysis
Ferric sulphate catalysed esterification of free fatty acids in waste cooking oil

Gan S, Ng HK, Ooi CW, Motala NO, Ismail MA

Bioresour Technol, 2010 Oct;101(19):7338-43.
PMID: 20435468 DOI: 10.1016/j.biortech.2010.04.028

In this work, the esterification of free fatty acids (FFA) in waste cooking oil catalysed by ferric sulphate was studied as a pre-treatment step for biodiesel production. The effects of reaction time, methanol to oil ratio, catalyst concentration and temperature on the conversion of FFA were investigated on a laboratory scale. The results showed that the conversion of FFA reached equilibrium after an hour, and was positively dependent on the methanol to oil molar ratio and temperature. An optimum catalyst concentration of 2 wt.% gave maximum FFA conversion of 59.2%. For catalyst loadings of 2 wt.% and below, this catalysed esterification was proposed to follow a pseudo-homogeneous pathway akin to mineral acid-catalysed esterification, driven by the H(+) ions produced through the hydrolysis of metal complex [Fe(H(2)O)(6)](3+) (aq).

Matched MeSH terms: Fatty Acids, Nonesterified/metabolism*
Fulltext Quality of Dabai Pulp Oil Extracted by Supercritical Carbon Dioxide and Supplementation in Hypercholesterolemic Rat-A New Alternative Fat

Kadir NAAA, Azlan A, Abas F, Ismail IS

Foods, 2021 Jan 27;10(2).
PMID: 33513823 DOI: 10.3390/foods10020262

Dabai pulp oil (DPO) is new oil extracted from the pulp of Canarium odontophyllum. The quality and efficacy of DPO are needed to promote its potential as a new alternative fat. Therefore, we investigate the quality of DPO, which includes moisture and volatile content (MVC), free fatty acid content (FFA), iodine value (IV), and peroxide value (PV). Furthermore, we evaluate the efficacy of DPO against hypercholesterolemia elicited by a high-cholesterol diet in rats. The MVC of DPO was <0.001 ± 0.00%. Next, the FFA in DPO was 2.57 ± 0.03%, and the IV of DPO was 53.74 ± 0.08 g iodine/100 g oil. Meanwhile, the PV of DPO was 4.97 ± 0.00 mEq/kg. Supplementation of DPO in hypercholesterolemic rats for 30 days revealed the hypocholesterolemic effect (significant reduction of total cholesterol, triglyceride, and 3-hydroxy-3-methylglutaryl-CoA reductase) accompanied by a significant reduction of inflammatory markers (C-reactive protein, interleukin-6 and tumour necrosis factor-α), and lipid peroxidation (MDA). We also observed a significant improvement of lipoprotein lipase (LPL) and antioxidant capacities (total antioxidant status, superoxide dismutase, glutathione peroxidase, and catalase) of the rats. The results on the quality and efficacy of locally made DPO suggest its potential use as a healthy alternative fat in the future.

Matched MeSH terms: Fatty Acids, Nonesterified
Fulltext Impact of chicken nugget presence on the degradation of canola oil during frying

Ali, M.A., Daud, A.S.M., Latip, R.A., Othman, N.H., Islam, M.A.

International Food Research Journal, 2014;21(3):1119-1124.
MyJurnal

The aim of the present study was to evaluate the effect of chicken nuggets addition on the degradation of canola oil during frying compared to the changes occurring when the same frying medium was simply heated at frying temperature as control. Heating or frying test was carried out at 185±5oC using electric fryer for 8 h/day for 3 consecutive days and the oil sample was collected every 4 h. The changes in fatty acids composition and physicochemical properties of the oil samples during frying and controlled heating experiments were monitored. In this study, refractive index, free fatty acid content, peroxide value, p-anisidine value, polar compounds and viscosity of the oils all increased, whereas iodine value and C18:2/C16:0 ratio decreased as heating or frying progressed. The percentage of linoleic acid tended to decrease, whereas the percentages of palmitic acid increased. Gas chromatography analysis revealed that adding chicken nuggets to heated canola oil led to higher decrease in the ratio of C18.2/C16:0 compared to what was measured when the fat alone was heated at frying temperature. The presence of chicken nuggets accelerates the formation of polymerization products and polar compounds in canola oil during frying.

Matched MeSH terms: Fatty Acids, Nonesterified
Effect of gamma irradiation on the physical stability of dppc liposomes

Liyana Mohd Ali Napia, Faizal Mohamed, Hur Munawar Kabir Mohd, Intan Syakeela Ahmad Bastamam, Shamellia Sharin, Norsyahidah Mohd Hidzir, et al.

Sains Malaysiana, 2018;47:1235-1240.

Unilamellar liposomes composed of dipalmitoylphosphatidylcholine (DPPC) were prepared by the reverse-phase
evaporation method and extrusion through a polycarbonate membrane filter. Liposomes at 0.7 mg/mL lipid concentration
in deionized water were exposed to gamma irradiation at a dose in the range 0.5 to 25 kGy. Gamma irradiation of
liposomes resulted in the degradation of DPPC lipids into free fatty acids, lysophosphatidylcholine and 1,2-palmitoylphosphatidic
acid (DPPA). The effect of gamma irradiation towards the physical stability of liposomes was investigated
by means of dynamic light scattering (DLS), transmission electron microscopy (TEM) and zeta potential analysis. From
the DLS analysis, no significant changes were observed in the hydrodynamic size of liposomes. TEM images indicate that
the liposomes surface became smoother and rounder as higher irradiation doses were applied. Zeta potential analysis
showed that gamma irradiation of DPPC liposomes at radiation doses as low as 0.5 kGy resulted in a drastic rise in the
magnitude of the zeta potential. The results also demonstrate that gamma irradiation of liposomes suspension enhanced
the overall stability of liposomes. Hence, it can be concluded that gamma irradiation on DPPC liposomes may potentially
produce liposomes with higher stability.

Matched MeSH terms: Fatty Acids, Nonesterified
Fulltext Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features

Alhelli AM, Mohammed NK, Khalil ES, Hussin ASM

AMB Express, 2021 Mar 22;11(1):45.
PMID: 33751265 DOI: 10.1186/s13568-021-01205-9

Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3 months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (aw), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them.

Matched MeSH terms: Fatty Acids, Nonesterified
Problems, control, and treatment of fat, oil, and grease (FOG): a review

Husain IA, Alkhatib MF, Jammi MS, Mirghani ME, Bin Zainudin Z, Hoda A

J Oleo Sci, 2014;63(8):747-52.
PMID: 25007744

Presence of fat, oil, and grease (FOG) in wastewater is an ever-growing concern to municipalities and solid-waste facility operators. FOG enters the sewer system from restaurants, residences, and industrial food facilities. Its release into the sewer system results in a continuous build-up that causes eventual blockage of sewer pipes. Several researchers have investigated FOG deposition based on the local conditions of sewers and lifestyle. This paper attempts to review the physical and chemical characteristics of FOG, sources of FOG, and potential chemical and biological reactions of FOG. The effect of the aforementioned factors on the FOG-deposition mechanism is also discussed. Moreover, insight into the current control and treatment methods and potential reuse of FOG is highlighted. It is expected that this review would provide scientists and the concerned authorities a holistic view of the recent researches on FOG control, treatment, and reuse.

Matched MeSH terms: Fatty Acids, Nonesterified/analysis
Effect of microwave heating on oxidative degradation of sunflower oil in the presence of palm olein

Abbas Ali M, Bamalli Nouruddeen Z, Ida I. Muhamad, Abd Latip R, Hidayu Othman N

Sains Malaysiana, 2014;43:1189-1195.

The aim of this study was to evaluate on how heat treatments by microwave oven may affect the oxidative degradation of sunflower oil (SFO) and its blend with palm olein (Po). The blend was prepared in the volume ratio of 40:60 (Po: SFO, PSF). The samples were exposed to microwave heating at medium power setting, for different periods. In this study, refractive index, free fatty acid content, peroxide value, p-anisidine value, total oxidation (Tomx), specific extinction, viscosity, polymer content, polar compounds and food oil sensor value of the oils all increased, whereas iodine value and C 18:21C16:0 ratio decreased as microwave heating progressed. Microwave heating temperature increased with increasing heating time and longer heating times resulted in a greater degree of oil deterioration. The percentage of linoleic acid tended to decrease, whereas the percentage of palmitic acid increased. The effect of adding PO to SFO on the formation of free fatty acids and conjugated dienes during microwave treatment was not significant (p< 0.05). No significant differences in food oil sensor value was observed between SFO and PSF. Based on the most oxidative stability criteria, it can be concluded that the microwave heating caused the formation of comparatively lower amounts of oxidation products in PSF compared to SFO, indicating a lower extent of oxidative degradation of PSF.

Matched MeSH terms: Fatty Acids, Nonesterified
Degumming of crude palm oil by membrane filtration

Ong KK, Fakhru'l-Razi A, Baharin BS, Hassan MA

Artif Cells Blood Substit Immobil Biotechnol, 1999 Sep-Nov;27(5-6):381-5.
PMID: 10595436

The application of membrane separation in palm oil refining process has potential for energy and cost savings. The conventional refining of crude palm oil results in loss of oil and a contaminated effluent. Degumming of crude palm oil by membrane technology is conducted in this study. The objective of this research is to study the feasibility of membrane filtration for the removal of phospholipids in the degumming of crude palm oil, including analyses of phosphorus content, carotene content free fatty acids (as palmitic acid), colour and volatile matter. A PCI membrane module was used which was equipped with polyethersulfone membranes having a molecular weight cut off of 9,000 (type ES209). In this study, phosphorus content was the most important parameter monitored. The membrane effectively removed phospholipids resulting in a permeate with a phosphorus content of less than 0.3 ppm The percentage removal of phosphorus was 96.4% and was considered as a good removal. Lovibond colour was reduced from 27R 50Y to 20R 30Y. The percentage removal of carotene was 15.8%. The removal of colour was considered good but the removal of carotene was considered insignificant by the membrane. Free fatty acids and volatile matter were not removed. Typical of membrane operations, the permeate flux decreased with time and must be improved in order to be adopted on an industrial scale. Membrane technology was found to have good potential in crude palm oil degumming. However, an appropriate method has to be developed to clean the membranes for reuse.

Matched MeSH terms: Fatty Acids, Nonesterified/analysis
Screening for lipase activity in the oil palm

Sambanthamurthi R, Rajanaidu N, Hasnah Parman S

Biochem Soc Trans, 2000 Dec;28(6):769-70.
PMID: 11171201

The oil palm mesocarp contains an endogenous lipase which is strongly activated at low temperature. Lipase activity is thus very conveniently assayed by prior exposure of the fruits to low temperature. More than 100 oil palm samples from the germplasm collection of the Palm Oil Research Institute of Malaysia (now known as the Malaysian Palm Oil Board) were screened for non-esterified fatty acid activity using both the low-temperature activation assay and a radioactivity assay. The results showed good correlation between assay procedures. The different samples had a very wide range of lipase activity. Elaeis oleifera samples had significantly lower lipase activity compared with E. guineensis (var. tenera) samples. Even within E. guineensis (var. tenera), there was a wide range of activity. The results confirmed that lipase activity is genotype-dependent. Selection for lipase genotypes is thus possible and this will have obvious commercial value.

Matched MeSH terms: Fatty Acids, Nonesterified/metabolism*
Fulltext Metabolic, inflammatory, and oxidative stress markers in women exposed to secondhand smoke

Siti Hajar MH, Zulkefli S, Juwita S, Norhayati MN, Siti Suhaila MY, Rasool AHG, et al.

PeerJ, 2018;6:e5758.
PMID: 30356972 DOI: 10.7717/peerj.5758

Background: Secondhand smoke (SHS) exposure has adverse effects on the cardiovascular system. This study aimed to determine the effects of SHS on the cardiovascular disease biomarkers, namely the metabolic, inflammatory, and oxidative stress markers in healthy adult women.
Methods: This comparative cross-sectional study was conducted among healthy women. The cases included those women exposed to SHS, and the controls included those women not exposed to SHS. SHS exposure was defined as being exposed to SHS for at least 15 min for 2 days per week. Venous blood was taken to measure the metabolic markers (high molecular weight adiponectin, insulin level, insulin resistance, and nonesterified fatty acids), oxidative stress markers (oxidized low density lipoprotein cholesterol and 8-isoprostane), and inflammatory markers (high-sensitivity C-reactive protein and interleukin-6). A hair nicotine analysis was also performed. An analysis of covariance and a simple linear regression analysis were conducted.
Results: There were 101 women in the SHS exposure group and 91 women in the non-SHS exposure group. The mean (with standard deviation) of the hair nicotine levels was significantly higher in the SHS exposure group when compared to the non-SHS exposure group [0.22 (0.62) vs. 0.04 (0.11) ng/mg; P = 0.009]. No significant differences were observed in the high molecular weight adiponectin, insulin and insulin resistance, nonesterified fatty acids, 8-isoprostane, oxidized low density lipoprotein cholesterol, interleukin-6, and high-sensitivity C-reactive protein between the two groups. The serum high molecular weight adiponectin was negatively associated with the insulin level and insulin resistance in the women exposed to SHS. However, no significant relationships were seen between the high molecular weight adiponectin and nonesterified fatty acids, 8-isoprostane, oxidized low density lipoprotein cholesterol, high-sensitivity C-reactive protein in the SHS group.
Discussion: There were no significant differences in the metabolic, oxidative stress, and inflammatory markers between the SHS exposure and non-SHS exposure healthy women. A low serum level of high molecular weight adiponectin was associated with an increased insulin level and resistance in the women exposed to SHS.

Matched MeSH terms: Fatty Acids, Nonesterified
Fulltext Effects of conjugated linoleic acid supplementation and exercise on body fat mass and blood lipid profiles among overweight Iranians

Loh, Su Peng, Abas Mohaghehgi, Hanieh Fouladi

Malays J Nutr, 2018;24(2):203-213.
MyJurnal

Introduction: Conjugated linoleic acid (CLA) has been studied for its fat mass
reduction effects. This study aimed to determine the effects of CLA supplementation
on body fat mass (BFM) and selected blood lipid profiles among overweight Iranian.

Methods: A total of 180 adults with BMI = 26-29 kg/m2 and BFM exceeding 21%
and 28% for men and women, respectively were recruited through voluntary
participation from weight management clinics in Tehran. They were assigned
randomly to three groups as follows: Group (1) (control group) receives weight loss
diet only; Group (2) receives weight loss diet +3 gr/day CLA supplement (mixture
of cis-9, trans-11 and trans-10, cis-12) twice a day and Group (3) weight loss diet
+3 gr/day CLA supplement as Group (2) twice a day + regular exercise (walking at
5.5-6 km/h for at least 160 minutes/week). The trial was conducted for 12 weeks.
Anthropometric measurements and blood lipid profiles were determined at weeks 0,
6 and 12.

Results: Both Group 2 and Group 3 showed a significant between-group
difference in reduction of BFM (1.3% and 2.6% respectively) compared to Group 1.
Group 2 supplementation showed increased free fatty acid (FFA) (0.44 mM to 0.55
mM) and decreased HDL-chol (47.5 mg/dL to 42.0 mg/dL) between weeks 0 and
12. These results were not observed for Group 3.

Conclusion: Combination of CLA
supplementation with exercise showed BFM reduction in overweight Iranian adults.
Further research is suggested to verify the findings of this study.

Matched MeSH terms: Fatty Acids, Nonesterified
Fulltext Study on the spectrophotometric detection of free fatty acids in palm oil utilizing enzymatic reactions

Azeman NH, Yusof NA, Abdullah J, Yunus R, Hamidon MN, Hajian R

Molecules, 2015;20(7):12328-40.
PMID: 26198220 DOI: 10.3390/molecules200712328

In this paper, a comprehensive study has been made on the detection of free fatty acids (FFAs) in palm oil via an optical technique based on enzymatic aminolysis reactions. FFAs in crude palm oil (CPO) were converted into fatty hydroxamic acids (FHAs) in a biphasic lipid/aqueous medium in the presence of immobilized lipase. The colored compound formed after complexation between FHA and vanadium (V) ion solution was proportional to the FFA content in the CPO samples and was analyzed using a spectrophotometric method. In order to develop a rapid detection system, the parameters involved in the aminolysis process were studied. The utilization of immobilized lipase as catalyst during the aminolysis process offers simplicity in the product isolation and the possibility of conducting the process under extreme reaction conditions. A good agreement was found between the developed method using immobilized Thermomyces lanuginose lipase as catalyst for the aminolysis process and the Malaysian Palm Oil Board (MPOB) standard titration method (R2 = 0.9453).

Matched MeSH terms: Fatty Acids, Nonesterified/analysis*
Stability evaluation of quality parameters for palm oil products at low temperature storage

Ramli NAS, Mohd Noor MA, Musa H, Ghazali R

J Sci Food Agric, 2018 Jul;98(9):3351-3362.
PMID: 29250790 DOI: 10.1002/jsfa.8839

BACKGROUND: Palm oil is one of the major oils and fats produced and traded worldwide. The value of palm oil products is mainly influenced by their quality. According to ISO 17025:2005, accredited laboratories require a quality control procedure with respect to monitoring the validity of tests for determination of quality parameters. This includes the regular use of internal quality control using secondary reference materials. Unfortunately, palm oil reference materials are not currently available. To establish internal quality control samples, the stability of quality parameters needs to be evaluated.
RESULTS: In the present study, the stability of quality parameters for palm oil products was examined over 10 months at low temperature storage (6 ± 2 °C). The palm oil products tested included crude palm oil (CPO); refined, bleached and deodorized (RBD) palm oil (RBDPO); RBD palm olein (RBDPOo); and RBD palm stearin (RBDPS). The quality parameters of the oils [i.e. moisture content, free fatty acid content (FFA), iodine value (IV), fatty acids composition (FAC) and slip melting point (SMP)] were determined prior to and throughout the storage period. The moisture, FFA, IV, FAC and SMP for palm oil products changed significantly (P 0.05). The stability study indicated that the quality of the palm oil products was stable within the specified limits throughout the storage period at low temperature.
CONCLUSION: The storage conditions preserved the quality of palm oil products throughout the storage period. These findings qualify the use of the palm oil products CPO, RBDPO, RBDPOo and RBDPS as control samples in the validation of test results. © 2017 Society of Chemical Industry.

Matched MeSH terms: Fatty Acids, Nonesterified/analysis
Fulltext Mycelium-bound lipase from a locally isolated strain of Geotrichum candidum

Loo JL, Khoramnia A, Lai OM, Long K, Ghazali HM

Molecules, 2014 Jun 23;19(6):8556-70.
PMID: 24959682 DOI: 10.3390/molecules19068556

Mycelium-bound lipase (MBL), from a locally isolated Geotrichum candidum strain, was produced and characterized as a natural immobilized lipase. A time course study of its lipolytic activity in 1 L liquid broth revealed the maximum MBL activity at 4 h for mycelium cells harvested after 54 h. The yield and specific activity of MBL were 3.87 g/L dry weight and 508.33 U/g protein, respectively, while less than 0.2 U/mL lipase activity was detected in the culture supernatant. Prolonged incubation caused release of the bound lipase into the growth medium. The growth pattern of G. candidum, and production and properties of MBL were not affected by the scale. The stability of mycelia harboring lipase (MBL), harvested and lyophilized after 54 h, studied at 4 °C depicted a loss of 4.3% and 30% in MBL activity after 1 and 8 months, while the activity of free lipase was totally lost after 14 days of storage. The MBL from G. candidum displayed high substrate selectivity for unsaturated fatty acids containing a cis-9 double bond, even in crude form. This unique specificity of MBL could be a direct, simple and inexpensive way in the fats and oil industry for the selective hydrolysis or transesterification of cis-9 fatty acid residues in natural triacylglycerols.

Matched MeSH terms: Fatty Acids, Nonesterified/metabolism*; Fatty Acids, Nonesterified/chemistry
Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit

Chai KF, Adzahan NM, Karim R, Rukayadi Y, Ghazali HM

Food Chem, 2019 Feb 15;274:808-815.
PMID: 30373014 DOI: 10.1016/j.foodchem.2018.09.065

Rambutan seed is usually discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to investigate the fat properties and antinutrient content of the seed during fermentation of rambutan fruit. Results showed that the crude fat content of the seed reduced by 22% while its free fatty acid content increased by 4.3 folds after 10 days of fermentation. Arachidic acid was selectively reduced and was replaced by linoleic acid from the seventh day of fermentation onwards. Only 14.5% of triacylglycerol remained in the seed fat at the end of fermentation. The complete melting temperature, crystallization onset temperature and solid fat index at 37 °C of the fermented seed fat were higher than that of non-fermented seed fat. The saponin and tannin contents of the seed were reduced by 67% and 47%, respectively, after fermentation.

Matched MeSH terms: Fatty Acids, Nonesterified/metabolism
Fulltext Lipases immobilization for effective synthesis of biodiesel starting from coffee waste oils

Ferrario V, Veny H, De Angelis E, Navarini L, Ebert C, Gardossi L

Biomolecules, 2013 Aug 13;3(3):514-34.
PMID: 24970178 DOI: 10.3390/biom3030514

Immobilized lipases were applied to the enzymatic conversion of oils from spent coffee ground into biodiesel. Two lipases were selected for the study because of their conformational behavior analysed by Molecular Dynamics (MD) simulations taking into account that immobilization conditions affect conformational behavior of the lipases and ultimately, their efficiency upon immobilization. The enzymatic synthesis of biodiesel was initially carried out on a model substrate (triolein) in order to select the most promising immobilized biocatalysts. The results indicate that oils can be converted quantitatively within hours. The role of the nature of the immobilization support emerged as a key factor affecting reaction rate, most probably because of partition and mass transfer barriers occurring with hydrophilic solid supports. Finally, oil from spent coffee ground was transformed into biodiesel with yields ranging from 55% to 72%. The synthesis is of particular interest in the perspective of developing sustainable processes for the production of bio-fuels from food wastes and renewable materials. The enzymatic synthesis of biodiesel is carried out under mild conditions, with stoichiometric amounts of substrates (oil and methanol) and the removal of free fatty acids is not required.

Matched MeSH terms: Fatty Acids, Nonesterified
Fulltext UV-Curable Urethane Acrylate Resin from Palm Fatty Acid Distillate

Teo KT, Hassan A, Gan SN

Polymers (Basel), 2018 Dec 11;10(12).
PMID: 30961299 DOI: 10.3390/polym10121374

Palm fatty acid distillate (PFAD), is a by-product of the crude palm oil refining process. It comprises mainly of free fatty acids-around 45% palmitic and 33% oleic acids-as the major components. Ultra-violet (UV) curable urethane acrylate (UA) oligomers could be synthesized from PFAD, by the following procedure. A hydroxyl terminated macromer was first prepared by reacting PFAD with a mixture of isophthalic acid, phthalic anhydride, neopentagylcol (NPG), and pentaerythritol. The macromer was then reacted with 2-hydroxylethylacrylate (2HEA) and toluene diisocynate (TDI) to generate a resin, containing acrylate side chains for UV curable application. A series of UA resins were prepared by using 15, 25, 45, 55, and 70% of PFAD, respectively. The UA resin has Mw in the range of 3,200 to 27,000. They could be cured by UV irradiation at an intensity of 225 mW/cm². Glass transition temperature (Tg) of the cured film was measured by differential scanning calorimeter (DSC), and hardness of the film was determined by a pendulum hardness tester, according to American Society for Testing and Materials (ASTM)4366. The resins were used in a wood-coating application. All of the cured films showed good adhesion, hardness, and chemical resistance except for the one using the 70% PFAD, which did not cure properly.

Matched MeSH terms: Fatty Acids, Nonesterified
Simultaneous quantification of free fatty acids, free sterols, squalene, and acylglycerol molecular species in palm oil by high-temperature gas chromatography--flame ionization detection

Lau HL, Puah CW, Choo YM, Ma AN, Chuah CH

Lipids, 2005 May;40(5):523-8.
PMID: 16094863

This paper discusses a rapid GC-FID technique for the simultaneous quantitative analysis of FFA, MAG, DAG, TAG, sterols, and squalene in vegetable oils, with special reference to palm oil. The FFA content determined had a lower SE compared with a conventional titrimetric method. Squalene and individual sterols, consisting of beta-sitosterol, stigmasterol, campesterol, and cholesterol, were accurately quantified without any losses. This was achieved through elimination of tedious conventional sample pretreatments, such as saponification and preparative TLC. With this technique, the separation of individual MAG, consisting of 16:0, 18:0, and 18:1 FA, and the DAG species, consisting of the 1,2(2,3)- and 1,3-positions, was sufficient to enable their quantification. This technique enabled the TAG to be determined according to their carbon numbers in the range of C44 to C56. Comparisons were made with conventional methods, and the results were in good agreement with those reported in the literature.

Matched MeSH terms: Fatty Acids, Nonesterified/analysis*

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