Journal articles: 'Vegetable oils'

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Gunstone, Frank D. "Nine vegetable oils." Lipid Technology 22, no. 3 (March 2010): 72. http://dx.doi.org/10.1002/lite.201000007.

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Afonso, Inês S., Glauco Nobrega, Rui Lima, José R. Gomes, and João E. Ribeiro. "Conventional and Recent Advances of Vegetable Oils as Metalworking Fluids (MWFs): A Review." Lubricants 11, no. 4 (March 30, 2023): 160. http://dx.doi.org/10.3390/lubricants11040160.

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Vegetable oils have been used as metalworking fluids (MWFs) for many years, particularly in small-scale metalworking operations and in industries where environmental regulations are strict. Before the development of modern MWFs, vegetable oils were one of the most common lubricants used for metalworking tools. The use of vegetable oils can be traced back to ancient civilizations such as Egypt, Greece, and Rome, where olive oil was commonly used to lubricate metal tools and weapons. Today, vegetable oils are used as MWFs in a variety of applications. They are often combined with additives or nanoparticles to enhance their performance, such as improving the lubricity, cooling properties, and stability of the oil, as well as reducing friction and wear on the cutting tool. Additives, such as antioxidants, anti-wear agents, and extreme pressure (EP) additives, can be used to improve the performance of vegetable oils as cutting fluids. Compared to standard MWFs, vegetable oils are generally more biodegradable and environmentally friendly, and can be more cost-effective. However, MWFs may offer superior performance in certain areas, such as lubrication and cooling. Ultimately, the choice of MWFs will depend on the specific requirements of the metalworking operation and the balance between performance, cost, and environmental considerations. As the demand for sustainability and environmental responsibility continues, the use of vegetable oils as MWFs is likely to become even more popular in the future. Overall, vegetable oils offer a viable and potentially attractive alternative to standard MWFs in certain applications. This review highlights both conventional and most recent advances in vegetal oils frequently used as lubricant fluids in manufacturing processes.

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Yang, Ruinan, Li Xue, Liangxiao Zhang, Xuefang Wang, Xin Qi, Jun Jiang, Li Yu, et al. "Phytosterol Contents of Edible Oils and Their Contributions to Estimated Phytosterol Intake in the Chinese Diet." Foods 8, no. 8 (August 9, 2019): 334. http://dx.doi.org/10.3390/foods8080334.

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Phytosterols are important micronutrients in human diets. Evidence has shown that phytosterols play an essential role in the reduction of cholesterol in blood and therefore decrease cardiovascular morbidity. In this study, the content and composition of phytosterols in different kinds of vegetable oils were analyzed, and the total phytosterol intake and contribution of foods to intake were estimated based on consumption data. The results showed that the phytosterol contents of rice bran oil, corn oil, and rapeseed oil were higher than those of other vegetable oils and the intake of phytosterol in the Chinese diet was about 392.3 mg/day. The main sources of phytosterols were edible vegetable oils (46.3%), followed by cereals (38.9%), vegetables (9.2%), nuts (2.0%), fruits (1.5%), beans and bean products (1.4%), and tubers (0.8%). Among all vegetable oils, rapeseed oil was the main individual contributor to phytosterol intake (22.9%), especially for the southern residents of China.

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Zandomeneghi, Maurizio, Laura Carbonaro, and Chiara Caffarata. "Fluorescence of Vegetable Oils: Olive Oils." Journal of Agricultural and Food Chemistry 53, no. 3 (February 2005): 759–66. http://dx.doi.org/10.1021/jf048742p.

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Can, Nuray, and Serap Duraklı Velioğlu. "Mycotoxins in vegetable oils." Food and Health 9, no. 3 (2023): 262–81. http://dx.doi.org/10.3153/fh23024.

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Vegetable oils are obtained from oil seeds and fruits and are widely used in the food, pharmaceutical, and chemical industries. In recent years, consumers' interest in vegetable oils has increased. The most important reason is that they are associated with health due to factors such as providing high energy, being a source of essential fatty acids, carrying fat-soluble vitamins, and containing compounds with antioxidant activity. On the other hand, they may contain some contaminants, such as mycotoxins. Vegetable oils can be contaminated with mycotoxins through raw materials exposed to unsuitable conditions. In this review, studies on the presence of mycotoxins in vegetable oils were examined. As a result, it has been observed that vegetable oils can be contaminated with mycotoxins such as aflatoxins, fumonisin, ochratoxin, deoxynivalenol, and zearalenone at different levels. It was concluded that contamination should be prevented and measures should be taken against mould growth and mycotoxin formation in raw materials.

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Khotijah, L., Nurmiasih Nurmiasih, and D. Diapari. "Konsumsi Zat Makanan, Profil dan Metabolit Darah Induk Domba dengan Ransum Kaya Lemak Asal Minyak Nabati." Jurnal Ilmu Nutrisi dan Teknologi Pakan 18, no. 2 (August 31, 2020): 38–42. http://dx.doi.org/10.29244/jintp.18.2.38-42.

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The aimed of this study was to evaluate the effect of vegetable fat supplementation in diet upon nutritional intake, the blood profile and metabolite of Garut ewes. Ten ewes with an initial weight of 24.87 ± 4.02 kg were used in this experiment. The feed composition and ingredients used were based on the feed commonly used by Garut sheep breeders. The Sunflower seed oil and canola oil were used as source of vegetables oils. The feeding treatments were R0 (control = without the addition of vegetable oils) and R1 (the ration contains 5% vegetable oil). The data obtained were analyzed by T-Test. Nutrient intakes, including dry matter (DM), Crude Protein (CP), Crude Fat (CF), Crude Fiber (CF) and Nitrogen-Free Extract (NFE) were similar between dietary treatment of 5% vegetable oils supplementation and control. While Fat consumption was significantly higher (p<0.01) in vegetable oil supplemented group (R1) compare to control. The results of blood metabolites, including glucose and cholesterol and blood profile (hematocrit, hemoglobin, leukocytes, erythrocytes) analysis indicate that vegetable oil supplementation can be done without any significant effect. It was concluded that the ration containing 5 percent vegetable oil was not interfere the nutrients consumption, blood profile and metabolite levels of the postpartum ewes, so it can be applied by farmers.

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Ionescu, Mihail, and Zoran Petrovic. "Phenolation of vegetable oils." Journal of the Serbian Chemical Society 76, no. 4 (2011): 591–606. http://dx.doi.org/10.2298/jsc100820050i.

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Novel bio-based compounds containing phenols suitable for the synthesis of polyurethanes were prepared. The direct alkylation of phenols with different vegetable oils in the presence of superacids (HBF4, triflic acid) as catalysts was studied. The reaction kinetics was followed by monitoring the decrease of the double bond content (iodine value) with time. In order to understand the mechanism of the reaction, phenol was alkylated with model compounds. The model compounds containing one internal double bond were 9-octadecene and methyl oleate and those with three double bonds were triolein and high oleic safflower oil (82% oleic acid). It was shown that the best structures for phenol alkylation are fatty acids with only one double bond (oleic acid). Fatty acids with two double bonds (linoleic acid) and three double bonds (linolenic acid) lead to polymerized oils by a Diels Alder reaction, and to a lesser extent to phenol alkylated products. The reaction product of direct alkylation of phenol with vegetable oils is a complex mixture of phenol alkylated with polymerized oil (30-60%), phenyl esters formed by transesterification of phenol with triglyceride ester bonds (<10 %) and unreacted oil (30%). The phenolated vegetable oils are new aromatic-aliphatic bio-based raw materials suitable for the preparation of polyols (by propoxylation, ethoxylation, Mannich reactions) for the preparation of polyurethanes, as intermediates for phenolic resins or as bio-based antioxidants.

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8

Mazza, G. (Joe). "Workshop on vegetable oils." LWT - Food Science and Technology 28, no. 3 (January 1995): 14. http://dx.doi.org/10.1016/s0023-6438(95)95962-9.

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Issariyakul, Titipong, and Ajay K. Dalai. "Biodiesel from vegetable oils." Renewable and Sustainable Energy Reviews 31 (March 2014): 446–71. http://dx.doi.org/10.1016/j.rser.2013.11.001.

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10

Leonard, E. Charles. "High-erucic vegetable oils." Industrial Crops and Products 1, no. 2-4 (December 1992): 119–23. http://dx.doi.org/10.1016/0926-6690(92)90009-k.

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Petrovic, Zoran. "Polyurethanes from Vegetable Oils." Polymer Reviews 48, no. 1 (January 2008): 109–55. http://dx.doi.org/10.1080/15583720701834224.

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12

Gunstone, Frank D. "EU-27 - vegetable oils." Lipid Technology 24, no. 9 (September 2012): 216. http://dx.doi.org/10.1002/lite.201200225.

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Gharby, Saïd, Samira Oubannin, Hasna Ait Bouzid, Laila Bijla, Mohamed Ibourki, Jamila Gagour, Jamal Koubachi, et al. "An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils." Foods 11, no. 20 (October 18, 2022): 3258. http://dx.doi.org/10.3390/foods11203258.

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Oil oxidation is the main factor limiting vegetable oils’ quality during storage, as it leads to the deterioration of oil’s nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers’ health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.

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Tajuddin, Nazrizawati Ahmad, and Nurul J. Alwi. "Enhancement of <i>Jatropha curcas</i> Based Oil-Derived Biolubricant Properties by Esterification of 2,3-Butanediol." Materials Science Forum 1077 (December 15, 2022): 165–73. http://dx.doi.org/10.4028/p-b0b235.

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Vegetable oils and animal fats and have been extensively used for biolubricant purposes for countless years. Through the discovery of petroleum and the availability of inexpensive oils, the vegetable oils or their derivatives are decent alternatives to replace the existence of petroleum oils as lubricants or lubricant additives in numerous industrial applications. In addition, vegetable oils have a very high viscosity index and it does not distress by the high temperature. Apart from that, the high flash point and low volatility are also known as the vegetable oil’s forte, making it always be prominent compared to the other oils. However, vegetable oils also have been reported to have a low thermal and oxidative stability, which attain less auspicious to be used as a lubricant. In this study, the Jatropha Curcas oil had been used as a raw material in the production of the biolubricant process with the enhancement of the lubricant properties by the aid of 2,3-butanediol. Initially, the Jatropha Curcas was hydrolyzed to obtain the fatty acid before being further esterified with 2,3 butanediol (acted as capping material) to form ester 2,3-butanediol. The hydrolyzed and esterified products have been analyzed by using the Gas Chromatography-Mass Spectra (GC-MS) and the Fourier Transforms Infra-Red (FTIR). The GCMS results showed the composition of fatty acids and ester formed remain 95-99% in the product. The absorption wavelength was detected around 1715.93 cm-1, further confirming the formation of ester 2,3-butanediol. Overall, the pour point of the product was obtained as low as 5 °C with a flash point at 210 °C and the viscosity of ester 2,3-butanediol was 60.9 cp. (0.78 in).

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Said, Toihiri, Jennifer Tremblay-Mercier, Hicham Berrougui, Patrice Rat, and Abdelouahed Khalil. "Effects of vegetable oils on biochemical and biophysical properties of membrane retinal pigment epithelium cells." Canadian Journal of Physiology and Pharmacology 91, no. 10 (October 2013): 812–17. http://dx.doi.org/10.1139/cjpp-2013-0036.

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The aim of this study was to investigate the effect of vegetable oil enrichment of retinal pigment epithelial (RPE) cells on their biochemical and biophysical properties. For this, RPE cells were incubated with 4 different vegetables oils (olive oil, corn oil, argan oil, and camelina oil). The cytotoxicity of these vegetable oils was assessed in vivo on 8-week-old mice and in vitro by using the neutral red and YO-PRO-1 tests. Membrane fluidity was evaluated by fluorescence anisotropy using the fluorescent probe diphenylhexatriene, and membrane fatty acid composition was assessed by gas chromatography. None of the oils tested displayed cytotoxic effects. In vitro, omega-3 rich oils improved membrane fluidity by 47% compared with the control cells. The omega-3 PUFA content within membranes decreased by 38% to 55% when cells were incubated separately with olive oil, corn oil, or argan oil, and increased when cells were incubated with a mixture of those oils, or with camelina oil alone (50% and 103% increase, respectively). Our results show that the fatty acids in vegetable oil incorporate into retinal cells and increase the plasma membrane fluidity.

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Sоlоnіchenkо, L. А., and D. Yu Seredа. "Aspects of conducting a forensic commodity examination of sunflower oil." Bulletin of Kharkiv National University of Internal Affairs 103, no. 4 (December 25, 2023): 263–72. http://dx.doi.org/10.32631/v.2023.4.25.

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Vegetable oil production has been growing steadily, driven by increased consumption, including industrial consumption, and by producers developing the production of oils from fruits, nuts and grains. In this regard, there is a need for constant examination of vegetable oils, including the development of new testing methods, finding ways to improve the quality and safety of this product, and preventing the entry of falsified vegetable oil into the Ukrainian market. When conducting an examination of vegetable oils, the following research goals are determined: identification of the type of vegetable oil; methods of falsification and methods of their detection. Assortment falsification in vegetable oils is of the following types: re-grading is widespread, with highly refined vegetable oils being substituted for unrefined and technical oils most often. Also, more valuable types of oils: corn, sunflower can be replaced with low-value (soybean, cottonseed, rapeseed, etc.). Moreover, in a refined form, when specific aromatic and coloring substances have been removed, it is almost impossible to distinguish one oil from another by organoleptic indicators. It is possible to establish the origin of the oil only with physical and chemical parameters, in particular the composition of fatty acids. Quality falsification of vegetable oils can be carried out in the following ways: violation of production technology, violation of recipe composition, violation of purification (refining) technology. The article reveals the possibility of conducting a forensic examination of vegetable oil, considers the types of sunflower oil in terms of organoleptic, physicochemical and safety characteristics. The procedure for conducting the examination has also been considered. The article outlines the problems of falsification of vegetable oils, conducting commodity research, identifying commodity properties of vegetable oils, their technological features during forensic examination. Recommendations on quality control of castor oil for participants of foreign economic activity, expert organisations and consumers have been provided.

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Prasad, C. M. V., M. V. S. M. Krishna, C. P. Reddy, and K. R. Mohan. "Performance evaluation of non-edible vegetable oils as substitute fuels in low heat rejection diesel engines." Proceedings of the Institution of Mechanical Engineers, Part D: Journal of Automobile Engineering 214, no. 2 (February 1, 2000): 181–87. http://dx.doi.org/10.1177/095440700021400207.

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Search for renewable fuels such as vegetable oils, in particular non-edible vegetable oils, has become more pertinent in the context of the fossil fuel crisis and vehicle population explosion. The drawbacks associated with vegetable oils for use in diesel engines call for a hot combustion chamber. The concept of the low heat rejection diesel engine is gaining prominence for adopting vegetable oils as substitute fuels for conventional diesel fuel. Non-edible vegetable oils such as Pongamia oil and Jatropha curcas oil are found to be efective substitute fuels in the low heat rejection diesel engine. EsteriRcation, preheating and increase in injection pressures have been tried for efective utilization of the vegetable oils. Performance parameters such as the brake specific energy consumption (b.s.e.c.) and exhaust gas temperature (EGT) have been reported for varying magnitudes of brake mean efective pressure (b.m.e.p.) with diferent non-edible vegetable oils as substitute fuels. The pollution levels of black smoke and NOx have been recorded. Combustion diagnosis is also carried out with the aid of a miniature piezoelectric pressure transducer and TDC (top dead centre) encoder.

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Zhao, Haixiang, Yongli Wang, Xiuli Xu, Heling Ren, Li Li, Li Xiang, and Weike Zhong. "Detection of Adulterated Vegetable Oils Containing Waste Cooking Oils Based on the Contents and Ratios of Cholesterol, β-Sitosterol, and Campesterol by Gas Chromatography/Mass Spectrometry." Journal of AOAC INTERNATIONAL 98, no. 6 (November 1, 2015): 1645–54. http://dx.doi.org/10.5740/jaoacint.15-053.

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Abstract A simple and accurate authentication method for the detection of adulterated vegetable oils that contain waste cooking oil (WCO) was developed. This method is based on the determination of cholesterol, β-sitosterol, and campesterol in vegetable oils and WCO by GC/MS without any derivatization. A total of 148 samples involving 12 types of vegetable oil and WCO were analyzed. According to the results, the contents and ratios of cholesterol, β-sitosterol, and campesterol were found to be criteria for detecting vegetable oils adulterated with WCO. This method could accurately detect adulterated vegetable oils containing 5% refined WCO. The developed method has been successfully applied to multilaboratory analysis of 81 oil samples. Seventy-five samples were analyzed correctly, and only six adulterated samples could not be detected. This method could not yet be used for detection of vegetable oils adulterated with WCO that are used for frying non-animal foods. It provides a quick method for detecting adulterated edible vegetable oils containing WCO.

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Varsha Laxman Jakune, Varsha Siddheshwar Tegeli, and Misbah Sultana Abdul Kausar Badewale. "A review on vegetable oil based biodegradable polymers." International Journal of Science and Research Archive 8, no. 1 (January 30, 2023): 214–24. http://dx.doi.org/10.30574/ijsra.2023.8.1.0020.

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The reviewed work addressed the shift in focus from conventional polymers to bio-based and renewable polymers. This extensively discussed the values of various fatty acid components present in the oils and polymers. Areas of application of the thermosetting polymers obtained from plant seed oils were discussed. Non-biodegradable polymers are causing severe damage to the environment. To counter this, need of biodegradable polymers is gaining a rapid growth in numbers, in their applications and quantities used. In this manuscript, we have briefly described important vegetable oil derived materials such as alkyds, poly-esteramides, , polyurethanes, epoxies, polyols, along with their preparation and applications as protective coatings. A small portion of the review is also dedicated to the future perspectives in the field. In spite of their extensive utilization in the world of coatings, literature survey revealed that in the past no review has come up describing the chemistry and applications of vegetable oil polymer based coating materials. In addition, due to the oil crises worldwide, focuses from synthesizing polymers from petroleum has shifted to the synthesis of polymers from renewable resources such as vegetable oils. The use of vegetable oils in the polymer renders biodegradability to the polymer. Different researchers have used different vegetables oils like castor oil, soybean oil, & sunflower oil for synthesis of polymers and utilized them in diverse fields like biomedical, coatings, adhesives, and as structural materials. This review discusses the synthesis, characterization, degradation and applications of polymers obtained from natural oils such as castor oil, soybean oil etc.

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Schäfer, Natalia, Małgorzata Sobczyk, Dawid Burczyk, Radosław Balwierz, and Urszula Skotnicka-Graca. "Possibilities of using vegetable oils in acne skin care." Aesthetic Cosmetology and Medicine 11, no. 2 (April 2022): 49–54. http://dx.doi.org/10.52336/acm.2022.007.

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Vegetable oils are liquid fats of vegetable origin. Chemically, they are a combination of glycerol and fatty acids with an ester bond. The ratio of saturated and unsaturated fatty acids determines the properties of particular oils. The aim of this work was to characterize vegetable oils with respect to their chemical structure, the significance of particular fatty acids in cosmetology and dermatology. The oils were divided according to the quantitative ratio of unsaturated and saturated fatty acids, and attention was drawn to the possibility of using vegetable oils in everyday acne skin care.

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Rada, M., I. Ourrach, M. C. Pérez-Camino, M. Benaissa, and Á. Guinda. "Detection of argan oil adulterated with vegetable oils: new markers." Grasas y Aceites 63, no. 4 (October 25, 2012): 355–64. http://dx.doi.org/10.3989/gya.047212.

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Salas, Joaquin J., M. Victoria Ruiz-Méndez, and Rafael Garcés. "Prologe: Biodegradable lubricants from vegetable oils." Grasas y Aceites 62, no. 1 (February 16, 2011): 7. http://dx.doi.org/10.3989/gya.000111.

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Larbi Ayisi, Christian. "Implication of total replacement of fish oil with vegetable oils on nutritional and lipid profiles of fish." IJOTA (Indonesian Journal of Tropical Aquatic) 4, no. 1 (March 1, 2021): 14–23. http://dx.doi.org/10.22219/ijota.v4i1.12378.

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In this study, the effects of using vegetable oils solely in finfish feed on nutritional status as well as lipid damage were evaluated. Polyene index (PI), atherogenic index (AI) as well as hypocholesterolemic and hypercholesterolemic fatty acids were assessed. Also, n-3/n-6 and n-6/n-3 ratios were assessed. In all, 32 articles were used for this study after carefully assessing them. Eighteen (18) articles had studied Freshwater species (FWF) whiles fourteen (14) had studied Marine species (MF). TI, n-3/n-6, and n-6/n-3 were significantly higher in fish-fed saturated fatty acids (SFA), n-3, and n-6 dominant vegetables. We document that using vegetable oils without supplementing fish diets with fish oil does not compromise the nutritional status as well as lipid damage. This work provides important information about the effect of using 100% vegetable oils in fish with respect to the nutritional composition of the final product.

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Hoang, Anh Tuan. "The Performance of Diesel Engine Fueled Diesel Oil in Comparison with Heated Pure Vegetable Oils Available in Vietnam." Journal of Sustainable Development 10, no. 2 (March 30, 2017): 93. http://dx.doi.org/10.5539/jsd.v10n2p93.

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Pure vegetable oils have the greatest promise for alternative fuels for internal combustion engines beside the depletion of conventional petroleum resources. Among various possible options, pure vegetable oils present promising of greener air substitutes for fossil fuels. Pure vegetable oils, due to the agricultural origin, liquidity, ready availability, renewability, biodegradability are able to reduce the CO2 emissions in the atmosphere. Also, in Vietnam, pure vegetable oils such as soybean oil (SoO100), coconut oil (CO100) and sunflower oil (SuO100) are available. The paper presents the results of using heated pure vegetable oils for diesel engine D243 with power of 80 hp (58.88) kW. The results of determining the power (Ne), speciﬁc fuel consumption (SFC) and efﬁciency (n) are used to evaluate the performance of engine. The results show that, the engine power (Ne) is 10%-15% lower, the SFC of engine D243 using pure vegetable oils is 3%-5% higher and the η is 2.5%-6.2% lower compared to diesel oil (DO). Among the pure vegetable oils, the best performance results for D243 diesel engine are obtained from heated pure sunﬂower oil up to 135oC.

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Cucos, Andrei, Petru Budrugeac, Iosif Lingvay, Adriana Mariana Bors, and Andreea Voina. "Comparative TG/DTG/DTA+FTIR Studies Concerning the Stability of Some Mineral and Vegetable Electro-Insulating Fluids." Revista de Chimie 69, no. 9 (October 15, 2018): 2366–71. http://dx.doi.org/10.37358/rc.18.9.6535.

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Thermal TG/DTG/DTA analysis coupled with FTIR spectroscopy was applied to some sorts of mineral and vegetable oils used in electrical equipment. On heating in inert atmosphere, it was observed that the mineral oils vaporize, while the vegetable oils undergo hydrolysis, yielding fatty acids as main volatiles, as indicated by FTIR. In synthetic air, the FTIR spectra of gaseous products confirm the presence of similar oxidation products, both for mineral and vegetable oils. The TG results indicated that the vegetable-based oils exhibit a substantially higher thermal stability than the mineral oils. The presence or absence of anti-oxidant inhibitors in these oils greatly influences the onset of the oxidation process in air environment factor, as results from the DTA results.

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Aminova, Elmira, Liliya Kasyanova, Aygul Islamutdinova, and Liliya Asfandiyarova. "Technology for obtaining a domestic catalyst for hydrogenation of vegetable oils." E3S Web of Conferences 486 (2024): 01021. http://dx.doi.org/10.1051/e3sconf/202448601021.

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Vegetable oils are obtained from oil-containing sunflower seeds, burdock, flax, rapeseed, corn, soybeans, etc. The composition of vegetable oils contains esters (triglycerides) of fatty acids with varying degrees of unsaturation. One of the main processes of vegetable oil processing is the hydrogenation process. Hydrogenation of vegetable oils is a widespread technological process of obtaining raw materials for the production of confectionery fats, detergents, soaps, stearin and other products. It is the hydrogenation of vegetable oils that is of great importance, because it increases the volume of food production. Catalysts for hydrogenation of vegetable oils are not produced in Russia. The volume of the import market is about 250 tons per year. The development and production of domestic catalysts is a priority task in solving import substitution problems. The paper suggests the most environmentally friendly and economical way to obtain catalysts of various chemical compositions is the method through an ammonia-carbonate complex. The results of reserve tests of the developed samples of nickel catalyst for hydrogenation of vegetable oils, as well as the conclusion of potential consumers are presented.

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SZCZYPIŃSKI-SALA, Wojciech, and Janusz LUBAS. "EVALUATION OF TRIBOLOGICAL PROPERTIES OF SEALS RUNNING IN CONTACT WITH VEGETABLE OIL." Tribologia 276, no. 6 (December 31, 2017): 95–103. http://dx.doi.org/10.5604/01.3001.0010.8066.

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The article describes the results of the measurement to evaluate the operation characteristic of o-ring seals in case of the operation with vegetable oils. The measurements were made on the model of a sealing node in hydraulic cylinder, where the round cross section seal cooperated with the piston rod. The changes of the friction force during rod movement resulting from the friction between the seal and the rod were analysed. The tests were carried out with two vegetable oils mostly used in industry: rape oil and soybean oil. The products based on vegetable oils can be an alternative to products made on the basis of petroleum. However, vegetable oils are characterized by other properties than mineral oils. The physical and chemical properties of vegetable oils depend on the composition of the fatty acid mixture. The observation of the influence of the occurrence of oxidative gelation on friction force was also conducted. In case of vegetable oils, oxypolymerization tendencies of these fluids are a very significant factor, which can influence the characteristics of friction nodes operation.

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Mei, Fangyi, Hongling Wang, Yuquan Zhang, Mei Zhang, Shuai Zhou, Haiming Shi, and Yuanrong Jiang. "Development and Validation of a Stable Isotope Dilution Headspace–SPME–GC/MS Method for the Determination of Vanillin in Fragrant Vegetable Oils." Molecules 28, no. 21 (October 26, 2023): 7288. http://dx.doi.org/10.3390/molecules28217288.

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It has been reported that vanillin has been intentionally added to enhance the taste and flavor of low-quality vegetable oils. Therefore, it is crucial to investigate the accurate concentrations of vanillin in three types of fragrant vegetable oils commonly consumed in China. In this study, a method has been developed for the quantification of vanillin in commercial fragrant vegetable oils using the stable isotope dilution assay (SIDA) and headspace–solid-phase microextraction (HS–SPME) coupled with gas chromatography/mass spectrometry (GC/MS). The limit of detection (LOD) and limit of quantification (LOQ) of the analyte were determined to be 20 µg kg−1 and 50 µg kg−1, respectively. The validation study demonstrated that the recoveries ranged from 89% to 101%, with intra-day and inter-day precision being less than 7.46%. A survey of 80 commercially available fragrant vegetable oils was performed using the present method. Vanillin was found to be widely present in fragrant vegetable oils, with sesame oils showing the highest average content (842.6 µg kg−1), followed by rapeseed oils (262.1 µg kg−1) and peanut oils (115.0 µg kg−1). The results indicate that the proposed method is a simple, accurate, and eco-friendly approach for determining the presences of vanillin in fragrant vegetable oils.

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El-Elsharkasy, Shaker, Fouad Mohamed Hafeez Meky, Abdel-Sattar Abdel Hamid Al-Tarawi, Ali Saad Elsayed Abosalem, Mohamed Ashraf Abd El-Malek Abd El-Megeed, and Ahmed Hassan Srour. "Some Economic Indicators of The Current Situation of Food Vegetable Oils in Egypt and Its Future Prospects." Advances in Social Sciences Research Journal 10, no. 6 (June 14, 2023): 77–97. http://dx.doi.org/10.14738/assrj.106.14705.

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Vegetable oils are considered daily basic food commodities, and Egypt is considered one of the largest importing countries in general. The food gap of food vegetable oils increases in Egypt due to the population increase, as well as the increase in individual consumption rates of food oils, and the lack of cultivated areas with oil food crops. The research aimed to identify the oil food gap, and the study relied on the method of statistical and quantitative analysis represented in the equations of the general time trend and choosing the best of them according to economic and statistical logic. The research concluded that one of the most important dietary oil crops are crops (soybeans, cottonseeds, sunflower, maize oil, and other oils). By studying the total average production of these crops during the period (2000-2019), it amounted to about 107.2, 44.74, 16.89, 11.47, and 10.58 thousand tons, respectively. 9.01, 38.58 thousand tons, respectively. The research also dealt with the development of the consumption capacity of food vegetable oils during the period (2000-2019), as well as the development of individual consumption of food vegetable oils, the oil food gap, the development of the self-sufficiency rate of food vegetable oils, and some factors that lead to a reduction of the size of the oily food gap, By studying some indicators of food security for edible oils in Egypt, it became clear that the population of Egypt during the average period amounted to about 79.56 million people, and a statistically significant annual increase is increasing by about 1.77 million people. As for the total average production, it amounted to about 202.3 thousand tons, and it increases annually by about 2.03. thousand tons, while the average imports of edible vegetable oils amounted to about 968 thousand tons, and it increases annually by about 54.51 thousand tons, and this increase is statistically significant. As for the average size of the oil gap, it amounted to about 814.2 thousand tons, and it increases annually by about 32.79 thousand tons. This increase is statistically significant. The average of self-sufficiency rate reached about 23.21%, and the average per capita share of food vegetable oils reached about 14.42 (kg/year), while the development of the average per capita consumption of food vegetable oils (calories / day) at the level of the Republic reached about 324. 74 (calories /day) and it is increasing daily by about 8.32 (calories /day). As for the development of the average per capita consumption of food vegetable oil protein (grams/day) in Egypt, it amounted to about 35.20 (grams/day), and it is expected that the average of population, total production, imports, available for consumption, size of the oil gap, self-sufficiency rate, average per capita consumption during the average period (2023-2027) about 108.87 million people, 231.41 thousand tons, 1840.80 thousand tons, 2072.21 thousand tons, 1272.76 thousand tons , 15.75%, 20.07 (kg/year), 453.37 calories, 48.52 grams of fat, respectively.

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HAMMAMI, Hossein, Mohammad Hassan RASHED MOHASSEL, Mehdi PARSA, Mohammad BANNAYAN-AVAL, and Eskandar ZAND. "Effect of Simulated Radiation on Sethoxydim Performance Used with and without Vegetable Oils." Notulae Scientia Biologicae 6, no. 4 (December 8, 2014): 460–64. http://dx.doi.org/10.15835/nsb649316.

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The photodecomposition of post emergence herbicides on leaf surface can be affected via adding vegetable oils to spray tank. Nine vegetable oils were compared to assess the photodecomposition of sethoxydim on wild oat leaf surface under simulated light conditions. The experiment was conducted as completely randomized factorial design with three replications at the College of Agriculture, Ferdowsi University of Mashhad, Iran, in 2013. Each herbicidal solution (with and without vegetable oil) was exposed to simulated light at 0, 5, 10, 20, 30, 60, 120 and 240 MAS (min after spray), for 30 min. The performance of sethoxydim in the presence of turnip, olive, soybean, corn, sunflower, canola, sesame, castor and cotton seed oils, compared to non-vegetable oil solution, increased up to 4.02-, 3.44-, 3.22-, 3.08-, 2.86-, 2.09-, 1.96-, 1.77- and 1.25- fold. All vegetable oils significantly improved the resistance of sethoxydim to light treatment. The effect of vegetable oils on the resistance to photodecomposition of sethoxydim was significant different at less than 60 MAS, while no significant differences were noted among vegetable oils when light treatment occurred at 120 and 240 MAS. Data from the light treatments have confirmed that when vegetable oils were added to sethoxydim, light adverse effect was lower, which is presumably due to disturbance of the cuticule and the rapid absorption of sethoxydim by wild oat leaves. Vegetable oils fatty acids composition effect the resistance to photodecomposition of sethoxydim, as with increasing the unsaturated fatty acid values, the resistance to photodecomposition was improved.

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Bahari, Adli, Roger Lewis, and Tom Slatter. "Friction and wear response of vegetable oils and their blends with mineral engine oil in a reciprocating sliding contact at severe contact conditions." Proceedings of the Institution of Mechanical Engineers, Part J: Journal of Engineering Tribology 232, no. 3 (May 24, 2017): 244–58. http://dx.doi.org/10.1177/1350650117712344.

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Although many studies investigating the tribological performance of pure vegetable oils have been conducted, a better understanding of vegetable oil tribological performance at extreme conditions is still needed. Similarly, little work has been carried out to study the influence of the vegetable oils on the performance of a lubricant formed from a blend of vegetable oil and conventional mineral engine oil. This work presents the tribological performance of vegetable oils, and their blends with mineral oil, in a high temperature and contact pressure reciprocating contact. Palm- and soybean-based vegetable oils were mixed with a commercial mineral engine oil at a 1:1 ratio by volume. The conventional mineral oil was also tested to provide a benchmark. The pure palm oil exhibited lower friction than soybean oil, but for the wear performance, this was reversed. The friction performance of the palm oil was competitive to that of the mineral engine oil. The mineral engine oil was far superior in wear resistance over both vegetable oils. When blended with mineral engine oil, both vegetable oils demonstrated a reduction in coefficient of friction when compared to their pure oil states. An improvement in the wear performance was observed for both a blend of palm oil and mineral engine oil (25% improvement) and that of soybean and mineral engine oil (27% improvement). This work shows that for palm oil and soybean oil, the performance of a blended oil is influenced by its vegetable oil component and that tribological characteristics of vegetable oils are dominant. That said, the significant limitation of these vegetable oils is their ability to provide a satisfactory level of wear resistance. It is suggested that any future work in this area should have a greater emphasis on the enhancement of wear resistance.

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Baigenzhinov, K., B. Baikhozhaeva, A. Zhusipov, Zh Kambarova, and Zh Yessimova. "Qualitative indicators affecting the oxidation of rapeseed and linseed oils." Bulletin of L.N. Gumilyov Eurasian National University Technical Science and Technology Series 139, no. 2 (June 30, 2022): 20–39. http://dx.doi.org/10.32523/2616-7263-2022-139-2-20-39.

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The production of high-quality and safe vegetable oils is an important economic task.This article analyzes the applied aspects of improving the quality and safety of rapeseed and linseed oils. The factors affecting the quality and safety of rapeseed and linseed oils are analyzed. Studies of consumer preferences for rapeseed and linseed oils in the city of Nur-Sultan have been conducted. The results of the analysis showed that the consumer prefers the quality and safety of vegetable oils.Since the composition and technological properties of oilseed raw materials are influenced by many factors, to regulate the production process and improve the quality and safety of vegetable oils, it is necessary to have information to what extent the quality of oilseed raw materials affects the characteristics of the finished product developed on its basis.By applying an individual approach to the selection of parameters of oilseed raw materials, it is possible to ensure traceability of results and processes for each production cycle of vegetable oils, as well as to effectively implement a production control program by the requirements of regulatory documentation and TR CU 024/2011.The article takes steps to improve the current regulatory and technical documentation for vegetable oils. It is proposed to use an approach based on the traceability system of vegetable oils. From these positions, some key features, and aspects of measuring qualitative indicators affecting the oxidation of rapeseed and linseed oils are considered, and the creation of a national standard «Traceability in the production chain of vegetable oils» is justified. The methodology and methods of research are determined by a systematic approach that allows us to study and identify the relationship between the processes of processing, storage, transportation, and sale of vegetable oils.

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Putta, Nageswara Rao. "Performance Evaluation of Blended Vegetable Oils as a Cutting Fluid under MQL in Turning." International Journal for Research in Applied Science and Engineering Technology 10, no. 1 (January 31, 2022): 1689–96. http://dx.doi.org/10.22214/ijraset.2022.40094.

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Abstract: Cutting fluids has been extensively uses over the years for the higher productivity and making good quality products. But, Cutting fluid related high costs and health problems are associated with exposure to operator and this lead to environmental pollution increasing. Therefore to maintain free pollution environmental sustainability in manufacturing various vegetable oils has been widely use in various machining process as a cutting fluid. Therefore in this work various vegetable oils were selected due to their wide usage. However compared to bare vegetable oils, vegetable based nanofluids are showed better performance due to their enhanced thermo-physical properties but, they are not suitable for economical machining. Hence, in this work the performance of the widely used three blended bare vegetable oils with their different combinations were evaluated under the turning of AISI 304 austenitic stainless steel by using Carbide tool through Minimum quantity lubrication (MQL) technique by the measurements of Surface roughness, maximum generated temperature at specified location and formation chips. All the measured parameters were in agreement, confirming that produces good surface finish, low temperature generated at specified location and better chip formation. It is suggested that considerable cost reduction by using blended vegetable oils as compared to commercial oils. Keywords: Vegetable oils, Blending, MQL, Machining performance, Turning, Carbide Insert

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Bírová, A., A. Pavlovičová, and J. Cvenroš. "Lubricating oils based on chemically modified vegetable oils." Journal of Synthetic Lubrication 18, no. 4 (January 2002): 291–99. http://dx.doi.org/10.1002/jsl.3000180405.

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Ho, Yee Heng, Anupreetha Parthiban, Min Chyong Thian, Zhen Hong Ban, and Parthiban Siwayanan. "Acrylated Biopolymers Derived via Epoxidation and Subsequent Acrylation of Vegetable Oils." International Journal of Polymer Science 2022 (March 10, 2022): 1–12. http://dx.doi.org/10.1155/2022/6210128.

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Chemically modified vegetable oils have become commercially attractive nowadays because they can be utilized as specialized components for the production of bioplasticizers and biopolymers due to their characteristics as being inexpensive, nontoxic, biodegradable, and renewable products. Due to the presence of unsaturation sites in the vegetable oils, they can be chemically modified and transformed into polymeric monomers such as acrylated epoxidized vegetable oils through well-known processes like epoxidation and acrylation processes. Acrylated epoxidized vegetable oil is a biopolymer that has a multitude of applications and is used mainly as a coating material for plastic, paper, and wood. There is an enormous demand for this biopolymer, and the market growth prospects are huge in some regions of the world. However, there are some challenges in the synthesis of acrylated epoxidized vegetable oils in achieving the performance of similar acrylated polymer derived from petroleum sources. In this paper, the chemical structure, properties, and chemical modifications of different types of vegetable oils were reviewed where the emphasis was given on epoxidation and its subsequent acrylation processes. This paper also highlights four types of epoxidation and their subsequent acrylation processes involving five different vegetable oils.

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Bekmurotov, CH. "CERTIFICATION OF VEGETABLE OILS AND QUALITY CONTROL IN THE TECHNOLOGICAL PROCESS OF PRODUCTION." Technical science and innovation 2019, no. 4 (December 12, 2019): 119–26. http://dx.doi.org/10.51346/tstu-01.19.4.-77-0038.

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The article reviewed the certification and quality control of the technological process for the production of vegetable oil. There is a procedure for packaging, quality control of products, determination of quality indicators and quality control of finished products. The procedure for using refined cottonseed oil and its varieties, the requirements for placement and storage of vegetable oils, as specified in the regulatory documents, the quality control of vegetable oils and other solutions for cottonseed oil are provided. The gas analyzer shows a solution for measuring the amount of solution by painting the tubes of a mixture of gas and air in oil. Detailed information on the production of vegetable oils, the cost of raw materials, the level of fat content of cotton seeds and the methods used to produce oil from cotton seeds. Methods for certification of vegetable oils, types of quality control, methods of testing and quality determination are presented. It was shown that the procedure for refined production of cottonseed oils and their types, as well as the state of the product classification of products based on the method of producing vegetable oils for consumer purposes, analysis of the sequence of refined oils and refining processes.

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Tang, Shiting, Pei Wang, Huan Xing, Zeying Huang, Peng Liu, Tai Li, and Jiazhang Huang. "Consumer Preferences and Willingness to Pay for High-Quality Vegetable Oils: A Cross-Sectional Analysis of Chinese Residents." Foods 13, no. 8 (April 11, 2024): 1168. http://dx.doi.org/10.3390/foods13081168.

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The consumption of edible vegetable oil is an important source of essential fatty acids and vitamin E for the human body. Guiding residents to consume scientifically and reasonably control the intake of edible oils is an important part of promoting the construction of a healthy China. Currently, Chinese residents have an insufficient understanding of the scientific consumption of edible oils, leading to an intake exceeding the dietary recommendations, resulting in excessive fat intake and increasing the risk of chronic diseases such as obesity and cardiovascular diseases. Based on the Theory of Planned Behavior (TPB) and using Structural Equation Modeling (SEM), this study analyzed the cognitive preferences and willingness to pay a premium for edible vegetable oils among urban consumers in China. The survey included 1098 Chinese urban consumers of vegetable oils. The research found that attitudes, health value, monetary value, and environmental endowment of urban residents are the main predicting factors of the intention to purchase high-quality vegetable oils. This study confirms the applicability of the Theory of Planned Behavior in the consumption of high-quality vegetable oils and provides theoretical contributions and insights for Chinese enterprises and policymakers in formulating marketing strategies for vegetable oils.

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Tsai, Yi-Hsiou, Donyau Chiang, Yu-Ting Li, Tsong-Pyng Perng, and Sanboh Lee. "Thermal Degradation of Vegetable Oils." Foods 12, no. 9 (April 28, 2023): 1839. http://dx.doi.org/10.3390/foods12091839.

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Vegetable oils provide lipids and nutrition and provide foods with a desirable flavor, color, and crispy texture when used to prepare fried foods. However, the oil quality is degraded at elevated temperatures, and thus must be examined frequently because of the damage to human health. In this study, sunflower, soybean, olive, and canola oils were examined, and their properties were measured periodically at different elevated temperatures. The unsaturated triglyceride in oils reacted with the environmental oxygen or water vapor significantly changes in optical absorbance, viscosity, electrical impedance, and acid value. We used defect kinetics to analyze the evolution of these oil properties at elevated temperatures. The optical absorbance, viscosity, and electrical impedance follow the second-order, first-order, and zeroth-order kinetics, respectively. The rate constants of the above kinetics satisfy the Arrhenius equation. Olive oil has the lowest rate of color center and dynamic viscosity among the four oils, with the smallest pre-exponential factor and the largest activation energy, respectively. The rate constants of acid reaction also satisfy the Arrhenius equation. The activation energies of the polar compound and acid reaction are almost the same, respectively, implying that the rate constant is controlled by a pre-exponential factor if four oils are compared. Olive oil has the largest rate constant of acid reaction among the four oils, with the lowest pre-exponential factor.

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Diamante, Lemuel M., and Tianying Lan. "Absolute Viscosities of Vegetable Oils at Different Temperatures and Shear Rate Range of 64.5 to 4835 s−1." Journal of Food Processing 2014 (August 3, 2014): 1–6. http://dx.doi.org/10.1155/2014/234583.

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A study was carried out to determine the effect of higher shear rates (64.5 to 4835 s−1) on the absolute viscosities of different vegetable oils at different temperatures (26 to 90°C). The absolute viscosities of the different vegetable oils were determined using a Lamy Viscometer RM100, a rotating viscometer with coaxial cylinder. The torque of each sample at different temperatures was recorded at different shear rates. Based on the rheograms (plot of mean shear stress against shear rate), all of the vegetable oils studied were found to be Newtonian fluids. Rice bran oil was the most viscous (0.0398 Pa·s at 38°C) while walnut oil was the least viscous (0.0296 Pa·s at 38°C) among the oils studied. The higher shear range used did not significantly affect the absolute viscosities of the vegetable oils at the different temperatures. The absolute viscosities of the vegetable oils decreased with increasing temperature and can be fitted with an Arrhenius type relationship. The activation energies for the different vegetable oils ranged from 21 to 30 kJ/mole. The peanut and safflower oils had the highest and lowest activation energies, respectively. This means that greater energy was needed to effect a viscosity change in the peanut oil.

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Zeng, Yongjing, Zichen Shang, Zeni Zheng, Ning Shi, Bo Yang, Sheng Han, and Jincan Yan. "A Review of Chemical Modification of Vegetable Oils and Their Applications." Lubricants 12, no. 5 (May 17, 2024): 180. http://dx.doi.org/10.3390/lubricants12050180.

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In order to cope with the shortage of non-renewable energy and the increasingly environmental pollution, sustainable vegetable oils, as competitive alternatives, have widely been held in the good graces of the researchers. Vegetable oils are suitable for a wide range of applications such as biofuels and biodiesel. However, the development of vegetable oils is limited due to the characteristics of unsatisfactory oxidation stability and poor cold-flow properties. Chemical modification is considered as an effective solution to enhance the performance. The research progress of the chemical modification methods and applications of vegetable oils in recent years are summarized in this review. Reducing the content of carbon–carbon double bonds and increasing the degree of saturation are the keys to improve the physicochemical properties of vegetable oils. The prospects for the development direction and challenges of vegetable oils are proposed. Future research may focus on the use of multifunctional catalysts to optimize reaction conditions or to introduce active groups with lubricating properties in epoxidation reactions and explore the combination of chemical and auxiliary methods.

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Wen, Yunqi, Lili Xu, Changhu Xue, Xiaoming Jiang, and Zihao Wei. "Assessing the Impact of Oil Types and Grades on Tocopherol and Tocotrienol Contents in Vegetable Oils with Chemometric Methods." Molecules 25, no. 21 (November 1, 2020): 5076. http://dx.doi.org/10.3390/molecules25215076.

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The consumption of vegetable oil is an important way for the body to obtain tocols. However, the impact of oil types and grades on the tocopherol and tocotrienol contents in vegetable oils is unclear. In this study, nine types of traditional edible oils and ten types of self-produced new types of vegetable oil were used to analyze eight kinds of tocols. The results showed that the oil types exerted a great impact on the tocol content of traditional edible oils. Soybean oils, corn oils, and rapeseed oils all could be well distinguished from sunflower oils. Both sunflower oils and cotton seed oils showed major differences from camellia oils as well as sesame oils. Among them, rice bran oils contained the most abundant types of tocols. New types of oil, especially sacha inchi oil, have provided a new approach to obtaining oils with a high tocol content. Oil refinement leads to the loss of tocols in vegetable oil, and the degree of oil refinement determines the oil grade. However, the oil grade could not imply the final tocol content in oil from market. This study could be beneficial for the oil industry and dietary nutrition.

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Volpini-Klein, A. F. N., C. A. A. Silva, S. S. L. Fernandes, C. L. Nicolau, C. A. L. Cardoso, A. R. Fiorucci, and E. Simionatto. "Effect of leaf and fruit extracts of Schinus molle on oxidative stability of some vegetables oils under accelerated oxidation." Grasas y Aceites 71, no. 3 (July 23, 2020): 363. http://dx.doi.org/10.3989/gya.0456191.

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The most highly recommended oils for the diet are those which are rich in unsaturated fatty acids. However, the presence of these components in the oils is related to oxidation, which can be determined by the induction period. Further safety and the prolongation of the storage period for such oils can be achieved by the addition of efficient antioxidants, which today are preferably from natural sources. In order to contribute to the related research, the main objective of this study was to evaluate the efficacy of Schinus molle extracts compared to synthetic antioxidants (BHT) in delaying the oxidation of some vegetable oils. The results of the present study showed that the fruit and leaf extracts of Schinus molle presented activities and potential for being used as antioxidants in vegetable oils based on the tested methods (DPPH and ABTS). The extracts were also characterized as containing phenolic compounds by the Folin Ciocalteau method and by high performance liquid chromatography (HPLC). The action of the extracts as natural antioxidants was proven in the vegetal oils of chia (Salvia hispanica) and peanut (Arachis hypogaea) by the Rancimat method. It was observed that the oils increased their resistance to oxidation when incorporated with the extracts of Schinus molle, and the extract from the leaves increased the induction period of peanut oil by more than three hours (from 19.5 to 22.9 hours) with an extract concentration of 2.5%. The fruit extract was more efficient in delaying the oxidation of chia oil, prolonging its induction period by more than one hour with a concentration of 2.5% (from 3.1 to 4.3 hours). According to the results, the extracts of Schinus molle have favorable properties for possible use as an additive which inhibits the oxidation process of the tested vegetables oils.

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Rajab, Zena M., and Abdulkareem A. Kareem. "Fortification of Vegetable Oils – A review." IOP Conference Series: Earth and Environmental Science 1262, no. 6 (December 1, 2023): 062013. http://dx.doi.org/10.1088/1755-1315/1262/6/062013.

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Abstract This study was conducted for the purpose of knowing the benefits of fortification of oils and their sustainability in a wider way to increase the shelf life of oils and fight free radicals resulting from oxidation and damage of oils by using types of natural or industrial food additives that change the physicochemical properties of oils such as acidity number, peroxide number and fatty acids, and also for the purpose of adding properties Multiple oils, such as increasing the percentage of vitamins and antioxidants in the oil and making it more suitable for human use. This study was conducted in order to find out the benefits of strengthening oils and their sustainability in a wider way to increase the shelf life of oils and fight free radicals resulting from oxidation and damage of oils by using types of natural or industrial food additives that change the physical and chemical properties of oils such as acidity number, peroxide number and fatty acids, and also for the purpose of adding properties to multiple oils, such as increasing the percentage of vitamins and antioxidants in the oil and making it more suitable for human use. Usually, the oil is fortified before the oil is filled and preserved, where a mixture of natural ingredients such as (vitamins, spices, and herbs) is added, or synthetic ingredients such as (BHA, BHT, or TBHQ) are added. Oil fortification as a concept, technology, and quality control processes have been around long enough to be reliable for long-term national production.

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Toishimanov, Maxat, Meruyet Nurgaliyeva, Assiya Serikbayeva, Zhulduz Suleimenova, Karima Myrzabek, Aksholpan Shokan, and Nurgul Myrzabayeva. "Comparative Analysis and Determination of the Fatty Acid Composition of Kazakhstan’s Commercial Vegetable Oils by GC-FID." Applied Sciences 13, no. 13 (July 6, 2023): 7910. http://dx.doi.org/10.3390/app13137910.

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Here, we present the results of analyzing the fatty acid composition of the main edible vegetable oils from Kazakhstani oilseed producers (safflower, sunflower, maize (corn), linseed, cottonseed, soybean and rapeseed) in comparison with the known fatty acid (FA) composition of specific vegetable oils complying with the Codex Standard for Named Vegetable Oil (Codex Stan 210-1999). The fatty acid composition of 35 different vegetable oils was analyzed by gas chromatography with a Shimadzu GC-2010 Plus instrument with flame ionization detection using a high-polarity CP-Sil 2560, which allowed us to establish their authenticity for high accuracy and excellent separation. A comparative study of the fatty acid composition, groups and omega-6/omega-3 ratios in seven different vegetable oils was carried out. Subsequently, the data were processed by hierarchical clustering analysis, principal component analysis, artificial neural network and Pearson’s correlation. Artificial neural network analysis demonstrated correct predictions. Principal component analysis showed the effects of oleic, linoleic and α-linolenic acids to vegetable oils classification.

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Al Mahmud, K. A. H., M. A. Kalam, H. H. Masjuki, and H. M. Mobarak. "Tribological Characteristics of Diamond like Carbon Coating in the Presence of Environment Friendly Vegetable Based Oils." Key Engineering Materials 642 (April 2015): 174–78. http://dx.doi.org/10.4028/www.scientific.net/kem.642.174.

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Nowadays environmental awareness issue draws the attention of the scientists; lubricant industry also focuses on environment friendly lubricating oils. Therefore, vegetable oils draw the attention of scientists because of environmental friendly as well as good lubricating characteristics. However, good lubricating vegetable oils often shows inferior property because of low thermal stability, hence, to enhance the performance of vegetable oils self-lubricating diamond like carbon coating is considered, which helps in lowering the friction force which in turn lower friction induced heating, as a result stability of vegetable oils increases. In this current research, three vegetable based oils (sunflower, palm, coconut) are considered as lubricating oil. Tribological tests are conducted by ball on plate tribo-testing machine, tetrahedral type diamond like carbon coated plates and uncoated balls are used in the tribo-pair. Among the testing conditions sunflower oil shows good friction and wear characteristics and coconut oil shows inferior friction and wear characteristics.

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Kazeem, Rasaq A., David A. Fadare, Omolayo M. Ikumapayi, Adeolu A. Adediran, Samuel J. Aliyu, Stephen A. Akinlabi, Tien-Chien Jen, and Esther T. Akinlabi. "Advances in the Application of Vegetable-Oil-Based Cutting Fluids to Sustainable Machining Operations—A Review." Lubricants 10, no. 4 (April 15, 2022): 69. http://dx.doi.org/10.3390/lubricants10040069.

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Scientists and tribologists are currently exploring sustainable and inexhaustible lubricants as a result of increased awareness of environmental and health-related issues. Vegetable oils are being investigated as a potential form of environmentally friendly cutting fluids due to their excellent renewability, biodegradability, and lubricating performance. This report provides an overview of different vegetable oils used as cutting fluids in the machining of engineering materials. The effects of virgin vegetable oils, emulsified vegetable-based oils, and vegetable-oil-based nano-cutting fluids on the cutting force, the surface finish of machined parts, the tool wear, and the temperature of the cutting area were surveyed critically. Compared to mineral-oil-based cutting fluids, studies have demonstrated that vegetable-oil-based cutting fluids meet cleaner manufacturing standards with good or better efficiency.

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Shah, Z. H., and Q. A. Tahir. "Dielectric Properties of Vegetable Oils." Journal of Scientific Research 3, no. 3 (August 28, 2011): 481–92. http://dx.doi.org/10.3329/jsr.v3i3.7049.

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In search of PCB (polychlorinated biphenyl) free mineral oil used in transformer, we have carried out the detailed study on dielectric properties of some vegetable oils, such as corn oil and cottonseed oil. Dielectric constant, dielectric loss factor have been determined for corn oil, cotton seed oil, and PCB free mineral transformer oil having International Electrotechnical Commission number IEC-60296 in the frequency range 330 Hz to 3 MHz and in temperature range 250C to 700C. The dielectric data of the vegetable oils is critically compared with that of the transformer oil and appropriate causes for similarities and differences have been discussed. Owing to comparable results in the vegetable oils and transformer oil studied, it is suggested that vegetable oils may also be used as transformer oil.Keywords: dielectric constant; dielectric loss; dielectric relaxation; polarization.© 2011 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.doi:103329/jsr.v3i3.7049 J. Sci. Res. 3(3), 491-502 (2011)

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Vucāne, Sanita, Ingmars Cinkmanis, and Mārtiņš Šabovics. "Colorimetric Measurements of Vegetable Oils by Smartphone-Based Image Analysis." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 76, no. 1 (February 1, 2022): 110–15. http://dx.doi.org/10.2478/prolas-2022-0017.

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Abstract One of the most important indicators of quality of vegetable oils is colour, which can be detected with colorimetric measurements. The determination of colour is traditionally done using colorimeters, spectrometers, tintometers, and other analytical equipment. As an alternative to replace the classical analytical methods, smartphone-based colorimetry using digital image analysis can be used. For colorimetric detection of colour in vegetable oils, a Huawei P30 lite smartphone and android application “Colour Picker” with an image matching algorithm RGB model was used. The image of sample and standard solutions was captured in a polyvinyl chloride box with light-emitting diode (LED) lamps. The aim of the study was to detect the colour of vegetable oils with smartphone-based image analysis. The detected colour of eleven vegetable oils (sea buckthorn, sunflower, rice, macadamia nut, hemp, corn, grape, linseed, rapeseed, olive, and milk thistle oils) was compared with standard solutions of iodine with a concentration range from 0 to 100 mg·100 ml−1. The results show that smartphone-based colorimetry can be used for detection of the colour of vegetable oils and it is possible to compare the colour with standard solutions of iodine. The colour of vegetable oils was expressed as the colour number obtained from an iodine standard solution prepared in deionised water.

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Mamilov, T., G. S. Aitkaliyeva, A. B. Ismailova, and M. A. Yelubay. "Vegetable oils – raw materials for producing biodiesel." Bulletin of Kazakh Leading Academy of Architecture and Construction 80, no. 2 (June 29, 2021): 286–92. http://dx.doi.org/10.51488/1680-080x/2021.2-16.

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This paper presents the results of a study of the physical and chemical properties of samples of vegetable oils (sunflower, rapeseed, olive). It has been shown that the viscosity of oils varies from 41.4 to 61.7 cSt at a temperature of 40 ° C for olive and sunflower oils, respectively. The acid numbers of the oil samples were also determined, it was found that the lowest indicator is characteristic of sunflower oil. Pour points of oils also range from -3 to -16 ° C for olive and sunflower oils, respectively. Using the method of IR spectroscopy, functional groups in the composition of samples of vegetable oils were studied and it was shown that the composition of oils contains carbonyl and hydroxyl functional groups, indicating the presence of carboxylic acids. Based on studies of the physical and chemical properties of vegetable oils, it was found that sunflower, olive and rapeseed oils can serve as raw materials for the synthesis of biofuels based on them, since they contain free fatty acids. To obtain biodiesel fuel based on vegetable oils, it is planned to use the transesterification method in the presence of various catalysts (alkaline, acidic, and complex).

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Garti, N., G. F. Remon, and B. Zaidman. "Polyglycerol Esters of Vegetable Oils." Tenside Surfactants Detergents 23, no. 6 (December 1, 1986): 320–24. http://dx.doi.org/10.1515/tsd-1986-230613.

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Journal articles on the topic 'Vegetable oils'

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