A review:Health benefits and physicochemical characteristics of blended vegetable oils

Oil blending is the method of choice used worldwide to improve oxidative stability and nutritional value.There is no such edible oil/fat that meets all the recommendations from the health point of view.The fatty acid composition of vegetable oils decides the fate of the oil.Pure single oil is unable to provide a balanced amount of fatty acids(FAs)required/recommended on a daily intake basis.Blending oils/fats is an appropriate procedure of physically mixing multiple oils in suitable proportions which may provide functional lipids with improved antioxidant potential and desirable physical and chemical properties.This review piled up the accessible data on the blending of diverse oils/fats in the combination of binary,ternary,quaternary,or other types of oils into a single blended oil.Blending can be found very convincing towards appropriate FA profile,enhancement in physicochemical characteristics,and augmented stability for the period of storage or when used as cooking/frying processes which could ultimately serve as an effectual dietary intervention towards the health protectiveness.

Cosmetic or Dietary Vegetable Oils Sampled in the Cameroonian Market May Not Expose Consumers to Lipid Oxidation Products Generating Oxidative Stress and Inflammation

Vegetable oils are a source of energy, essential fatty acids, antioxidants and fat-soluble vitamins useful for human health care and development. These oils also contribute to organoleptic quality of their products’ derivatives. However, their chemical and physical properties can be modified by the mode of their extraction, storage and distribution. These modifications might negatively affect the nutritional quality of the oils. The goals of this study were to: sample different vegetable oils for cosmetic or dietary use marketed in Cameroon, and verify purity and oxidation states of each kind of oil through determination of its acidity, iodine, peroxide, saponification, refractive indexes and the conformity of the labeling. The carotene content, the level of polar components and specific absorbance were also determined. As the result, six oils namely palm, palm kernel, coconut, black cumin, peanut and shea butter were collected. Apart from labeling, chemicals and physicals parameters analyzed were generally in accordance with the Cameroonian and Codex Alimentarius standard. This study suggests that vegetable oils sampled in the Cameroonian market may not expose consumers to lipid oxidation products generating pathological oxidative stress and inflammation. However, efforts in application of existing standard need to be done as far as labeling are concerned.

Vegetable Oil-Based Nanolubricants in Machining:From Physicochemical Properties to Application

Cutting fluid is crucial in ensuring surface quality and machining accuracy during machining.However,traditional mineral oil-based cutting fluids no longer meet modern machining’s health and environmental protection require-ments.As a renewable,pollution-free alternative with excellent processing characteristics,vegetable oil has become an inevitable replacement.However,vegetable oil lacks oxidation stability,extreme pressure,and antiwear proper-ties,which are essential for machining requirements.The physicochemical characteristics of vegetable oils and the improved methods’application mechanism are not fully understood.This study aims to investigate the effects of viscosity,surface tension,and molecular structure of vegetable oil on cooling and lubricating properties.The mechanisms of autoxidation and high-temperature oxidation based on the molecular structure of vegetable oil are also discussed.The study further investigates the application mechanism and performance of chemical modification and antioxidant additives.The study shows that the propionic ester of methyl hydroxy-oleate obtained by epoxidation has an initial oxidation temperature of 175℃.The application mechanism and extreme pressure performance of conventional extreme pressure additives and nanoparticle additives were also investigated to solve the problem of insufficient oxidation resistance and extreme pressure performance of nanobiological lubricants.Finally,the study discusses the future prospects of vegetable oil for chemical modification and nanoparticle addition.The study provides theoretical guidance and technical support for the industrial application and scientific research of vegetable oil in the field of lubrication and cooling.It is expected to promote sustainable development in the manufacturing industry.

Assessment of Lubrication Property and Machining Performance of Nanofluid Composite Electrostatic Spraying(NCES)Using Different Types of Vegetable Oils as Base Fluids of External Fluid

The current study of minimum quantity lubrication(MQL)concentrates on its performance improvement.By contrast with nanofluid MQL and electrostatic atomization(EA),the proposed nanofluid composite electrostatic spraying(NCES)can enhance the performance of MQL more comprehensively.However,it is largely influenced by the base fluid of external fluid.In this paper,the lubrication property and machining performance of NCES with different types of vegetable oils(castor,palm,soybean,rapeseed,and LB2000 oil)as the base fluids of external fluid were compared and evaluated by friction and milling tests under different flow ratios of external and internal fluids.The spraying current and electrowetting angle were tested to analyze the influence of vegetable oil type as the base fluid of external fluid on NCES performances.The friction test results show that relative to NCES with other vegetable oils as the base fluids of external fluid,NCES with LB2000 as the base fluid of external fluid reduced the friction coefficient and wear loss by 9.4%-27.7%and 7.6%-26.5%,respectively.The milling test results display that the milling force and milling temperature for NCES with LB2000 as the base fluid of external fluid were 1.4%-13.2%and 3.6%-11.2%lower than those for NCES with other vegetable oils as the base fluids of external fluid,respectively.When LB2000/multi-walled carbon nanotube(MWCNT)water-based nanofluid was used as the external/internal fluid and the flow ratio of external and internal fluids was 2:1,NCES showed the best milling performance.This study provides theoretical and technical support for the selection of the base fluid of NCES external fluid.

Comparison of vegetable oils on the uptake of lutein and zeaxanthin by ARPE-19 cells

AIM:To compare the effect of vegetable oils on the uptake of lutein and zeaxanthin by adult retinal pigment epithelial(ARPE)-19 cells in vitro.METHODS:ARPE-19 cells were cultured in Dulbecco’s Modified Eagle Medium-F-12 supplemented with 10%foetal bovine serum and 1%penicillin–streptomycin in a humidified 5%CO_(2) incubator maintained at 37℃.Cells were treated with 247μmol/L lutein,49μmol/L zeaxanthin and 1%(v/v)of either coconut oil,corn oil,peanut oil,olive oil,sunflower oil,soybean oil,castor oil,or linseed oil for 48h.Lutein and zeaxanthin concentration in the cells were quantified by high performance liquid chromatography.RESULTS:Among the oils tested,the highest lutein and zeaxanthin uptake was observed with coconut oil while the lowest was observed with linseed oil.CONCLUSION:ARPE-19 uptake of lutein and zeaxanthin are found to be dependent on the type of oils.

Comparative advantages of chemical compositions of specific edible vegetable oils

As important supplementary to major edible oils, comparative chemical advantages of minor edible oils decidetheir development and usage. In this study, chemical composition of 13 kinds of specific edible vegetable oilswere investigated. The comparative advantages of chemical compositions of these edible oils were obtained asfollows: (1) camellia, tiger nut and almond oil were rich in oleic acid, the contents of which accounted for79.43%, 69.16% and 66.26%, respectively;(2) safflower oil contained the highest content of linoleic acid(76.69%), followed by grape seed (66.85%) and walnut oil (57.30%);(3) perilla seed, siritch, peony seed andherbaceous peony seed oil were rich in α-linolenic acid (59.61%, 43.74%, 40.83% and 30.84%, respectively);(4)the total phytosterol contents of these oils ranged from 91.46 mg/100 g (camellia oil) to 506.46 mg/100 g (siritchoil);and (5) The best source of tocopherols was sacha inchi oil (122.74 mg/100 g), followed by perilla seed oil(55.89 mg/100 g), peony seed oil (53.73 mg/100 g) and herbaceous peony seed oil (47.17 mg/100 g). Thecomparative advantages of these specific edible oils indicated that they possess the high potential nutritionalvalues and health care functions.

Simultaneous Determination of 2- and 3-MCPD Esters in Infant Formula Milk Powder and Edible Vegetable Oils by Gas Chromatography-Mass Spectrometry

Esters of 2- and 3-monochloropropane-1,2-diol (MCPD) are significative contaminants of processed edible oils used as foods or food ingredients. The aim of this study was to develop and validate a new method by GC-MS for the simultaneous quantification of 2 and 3-MCPD esters in infant milk powder and edible vegetable oils. The developed protocol included fat fraction in infant milk powder and edible vegetable oils samples was extracted and treated with sodium methylate-methanol to cleave the ester bonds of the 2- and 3-MCPD esters, moreover, standard samples of deuterium isotope-labeled 2- and 3-MCPD palmitic acid double esters and stearic acid double esters were used as the internal standards. Furthermore, this method was validated when it was applied to food products, concrete manifestation in its good accuracy (the recovery of MCPD esters ranged from 86% to 114%), high sensitivity (the LOD of 3-MCPD and 2-MCPD esters were 0.025 and 0.020 mg/kg, LOQ were 0.075, 0.060 mg/kg, respectively) and satisfactory repeatability (RSD below 6.8%) for all analytes. In the 150 commercial edible vegetable oils and infant formula milk powder samples, we obtained a preliminary profile of MCPD ester contamination.

Effects of vegetable oil residue after soil extraction on physical-chemical properties of sandy soil and plant growth

Vegetable oil has the ability to extract polycyclic aromatic hydrocarbons(PAHs)from contaminated sandy soil for a remediation purpose,with some of the oil remaining in the soil.Although most of the PAHs were removed,the risk of residue oil in the soil was not known.The objective of this study was to evaluate the effects of the vegetable oil residue on higher plant growth and sandy soil properties after soil extraction for a better understanding of the soil remediation.Addition of sunflower oil and column ex...

Rheological and Tribological Characteristics of the Synthesized Lubricants Derived from Vegetable Oils

The double bonds in the vegetable oils can be conjungated and Diels-Alder react when they are heated in the existence of the catalyst. The percent of the double bond will decrease and the oxidative stability of the vegetable oils can be ameliorated. Dimmer acid can react with different carbon chain length of alcohols to form dimmer acid esters. A series of dimmer acid esters were synthesized and their rheological characteristics （viscosity, viscosity index, pour point） and tribological characteristics （the coefficient of friction at different load, the characteristic of extreine pressure （ PB ）, the wear scare diameter （ D30min^196N ） were evaluated and analyzed. The results showed that the characteristics of Di-iso-octanol dimmer acid ester were the best among the synthesized dimmer esters. It＇ s a lubricant with good properties（the viscosity is 94.5 mm^2/s, the viscosity index is high up to 141 and the pour point is - 49℃ ）. It is a kind of newly interesthing ester type lubricant. Its rheological and tribological characteristics are even better than those of the slap-up synthesized lubricant--pentaerythritol esters （C7-9 acidate）. The FT-IR spectrophotometer was used to analyze the structure of the synthetic esters. Their IR spectra are the same as the typical IR spectrum of ester. The test indicated that Di-iso-octanol dimmer acid ester could be used as a kind of base lubricant with excellent quantity.

The Stabilization of Vegetable Oil with Antioxidant Combinations

In this paper,the effect of using hindered phenol,zinc dialkyl dithiocarbamate(ZDDC),tolutriazole derivative and combinations thereof to inhibit a blend of commodity Canola Oil and high oleic content soybean oil(1:1) was investigated.Specifically,oils were oxidized by bubbling oxygen through 300 mL samples heated at 95 ℃.Antioxidant depletion rates were indirectly monitored by measuring oxidation induction times(OIT) as determined by Pressure Differential Scanning Calorimetry(PDSC).Preliminary data indicated that oil treated with only ZDDC had the slowest rate of antioxidant depletion.

Hydrodeoxygenation of vegetable oil in batch reactor:Experimental considerations

The generation of reliable experimental data in any experimental scale requires proper procedures not only for the reaction step but also for the feed preparation,separation,and characterization of products as well as calculations of conversion and product yields.Batch reactor is the most used experimental setup for carrying out exploratory studies for catalyst screening and development.This work is focused on describing and discussing a step-by-step methodology for conducting experiments for catalytic hydrotreating of vegetable oils in batch reactor.The proposed methodology considers literature and own experiences on advantages and disadvantages of different feed types,catalysts,experimental setup and procedures,effect of reaction parameters,separation and characterization of products,and calculations.

Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils

The increasing demand of natural food from consumers has limited the use of traditional methods to control the oxidation of lipids,such as synthetic antioxidants and hydrogenation.Besides,it has been reported that the use of enzymes is efficient to eliminate dissolved oxygen in foods such as vegetable oils.Laccase is a polyphenol oxidase and the reduction of oxygen to water is accompanied by the oxidation,typically,of a phenolic substrate.Laccase have become important,industrially relevant enzymes that can be used for a number of diverse applications such waste detoxification,textile dye transformation,food technologic uses,biosensor and analytical applications,bioethanol production,among others.The target of this study was to evaluate the effect of laccase enzyme from Trametes versicolor,on the oxidative stability of sesame,chia,peanut and sunflower oils,measured through the peroxide value(PV)and conjugated dienes(K232)and trienes(K270).The samples of oil with laccase showed higher PV,K232 and K270 than their corresponding controls,under the conditions evaluated(room temperature and 60◦C).The results suggest that fungal laccase has an unexpected pro-oxidant effect on vegetable oils,possibly promoted by products derived from the oxidation of phenols by enzymatic action.

A Study of Degradation in Vegetable Oils by Exposure to Sunlight Using Fourier Transform Infrared Spectroscopy

There are a diversity and variability of oil producing plants and different extraction methods. These vegetable and essential oils are substances stored and released by plants from their fruits, leaves, flowers, bark and stem, being complete of plant origin that provides some benefits. In the plant these oils are also known as antioxidant substances, which have the function of natural protection. It is known that the extraction method has a strong influence on its quality and composition due to its variability and environmental conditions, besides possible adulteration. Oils that are rich in polyunsaturated fatty acids are the most relevant to the cosmetic industry but are most sensitive to oxidation. The oxidation of these oils generates what is known as rancidity, with the presence of smaller and undesirable molecules, thus reducing the quality of the oil beyond its nutritional value, making them harmful to human health. Stocking conditions, such as exposure to sunlight and heat, are major phenomena that accelerate the degradation of these oils. Infrared spectrometry with Fourier transform (FTIR) is a tool with potential to evaluate the degradation effect of vegetable oils. Infrared spectra of Almond (Prunus dulcis), Andiroba (Carapa guianensis aubl.), Copaíba (Copaifera langsdorffi) and Rosehip (Rosa aff. Rubiginosa) oils before and after exposure to sun light for 90 days were analyzed, with objective of evaluating the effect of the degradation on the composition of the oil, which were acquired in local commerce of the city Porto Velho. The spectra trends show the occurrence of oxidation, with the reduction of unsaturation, in addition to the fractionation of carbon chains and appearance of functional groups such as aldehyde and alcohol.

Prediction of Concentration of Animal Fat in Mixture with Vegetable Oil by Multivariate Calibration Associated with Spectrofluorimetry

Total spectrofluorimetry associated with Principal Component Analysis (PCA) was used to discriminate samples of vegetable oil and animal fat. In addition, a multivariate calibration model was developed that combines spectroflurimetry with Partial Least Squares (PLS) for prediction of concentration of animal fat in mixture with vegetable oil. The multivariate calibration model had an R2 value of 0.98098, which indicates the accuracy of the model. This method has potential application in the control of quality of raw material for production of biodiesel. The control of the concentration of animal fat is important because animal fat is more susceptible to oxidation than vegetable oil. Furthermore, high concentrations of animal fats may increase electricity costs for biodiesel production due to the high melting points of saturated fats that solidify at room temperature and cause the fouling and clogging of pipes.

A Combination of Wheat Bran and Vegetable Oils as Feedstuff in Laying Hens’Diet:Impact on Egg Quality Parameters

Wheat bran (WB) is an important side product of the milling industry and plays an increasing role in animal feeding. Despite its nutritional value, its application is limited as a result of its pronounced fiber content. Taking into account the potential use of WB supplementation in feed for laying hens thereby replacing human edible foodstuffs, the influence of different WB levels (0 g·kg-1, 75 g·kg-1, and 150 g·kg-1) combined with sunflower or rapeseed oil on egg quality was studied. Among the egg-related quality parameters investigated, eggshell cleanliness, shell rigidity, egg weight, haugh units, yolk and albumen mass, color, pH value, dry matter, crude protein, crude ash, fatty acid spectrum, cholesterol and α-tocopherol of the yolk were monitored. No negative effect of WB supplementation was observed in terms of egg weight, shell weight, albumen weight, yolk weight, haugh unit, shell thickness and eggshell breaking strength. However, certain parameters (i.e. α-tocopherol content, Σn-3 PUFA) were enhanced by feeding 75 g·kg-1 and 150 g·kg-1 WB. The use of WB (75 g·kg-1 and 150 g·kg-1) had no negative effect on egg quality and can, therefore, be recommended for laying hen diets up to 150 g·kg-1. Additionally, the application of rapeseed oil high in Σn-3 PUFA resulted in yolks exhibiting a low Σn-6 PUFA/Σn-3 PUFA ratio.

Synthesis of spinel ferrite and its role in the removal of free fatty acids from deteriorated vegetable oil

Deterioration and loss of quality of vegetable oil is a big challenge in the food industry.This study investigated the synthesis of nickel ferrite(Ni Fe_(2)_(O4))via co-precipitation method and its use for the removal of free fatty acids(FFAs)in deteriorated vegetable oil.Ni Fe2 O4 was characterized using Fourier transformed infrared spectroscopy(FTIR),X-ray diffraction(XRD),thermogravimetric(TG)analysis,Brunauer–Emm ett–Teller(BET)surface area,transmission electron microscopy(TEM),scanning electron microscopy(SEM)and energy-dispersive X-ray spectroscopy(EDX).Synthesis of Ni Fe_(2)_(O4)was confirmed by characterization,which revealed a BET surface area of 16.30 m^(2)·g^(-1)and crystallite size of 29 nm.Ni Fe_(2)_(O4)exhibited an adsorption capacity of 145.20 L·kg^(-1)towards FFAs with an 80.69%removal in a process,which obeys Langmuir isotherm and can be described by the pseudo-second-order kinetic model.The process has enthalpy(DH)of 11.251 k Jámolà1 and entropy(DS)of 0.038 k J·mol^(-1)K^(-1)with negative free energy change(DG),which suggests the process to be spontaneous and endothermic.The quantum chemical computation analysis via density functional theory further revealed the sorption mechanism of FFAs by Ni Fe_(2)_(O4)occurred via donor–acceptor interaction,which may be described by the lowest unoccupied molecular orbital(LUMO)and the highest occupied molecular orbital(HOMO).The study showed Ni Fe_(2)_(O4)to be a potential means that can remove FFAs from deteriorated vegetable oil.

Chemical Modification of Cassava Starch by Transesterification Using Vegetable Oil/Aluminum Chloride

Chemical modification of cassava starch by transesterification of a vegetable oil(palm kernel oil)using aluminum chloride as a Lewis acid catalyst was achieved under relatively mild conditions(temperature 60–110°C;atmospheric pressure).The reaction was carried out without any additional solvent.The modified starch was characterized by degree of substitution(DS),FTIR,X-ray diffraction and thermal analysis.DS of 0.09 to 0.53 were obtained.The cassava starch presented an X-ray diffraction pattern of a type A starch.X-ray analyses showed that the reaction did not significantly affect the crystallinity of starch.The modified starch films(MStF)adsorbed less water than the reference native starch film(NStF)at all the relative humidities investigated.The MStF were also less soluble in water.The tensile tests showed an increase of the strength and a decrease of the flexibility of MStF compared to the reference NStF.The results showed that this chemical route could be used to increase the water resistance of starch-based materials.

Bioremediation of Vegetable Oil Contaminated Soil with Two Microbial Isolates

Vegetable oil spills are becoming frequent and are potentially more challenging than petroleum hydrocarbon spills. Microbial lipases occupy a place of prominence among biocatalysts and are often used for the remediation of vegetable oil spills. There is a need for extensive characterisation of lipase for the treatment of vegetable oil-polluted sites. This work was carried out to monitor the degradation pattern of vegetable oil. Two microbial isolates previously isolated from an oil mill in Ibadan, Nigeria were used for the bioremediation experiment. Soil samples (with some purposely contaminated with 2 different vegetable oils) collected from the Nursery section of the Microbiology department as well as soil samples from the oil mill were all subjected to varied treatment processes. Field bioremediation using the isolates was carried out for 12 weeks. The isolates were identified, and microbial load and residual oil weight were determined during the degradation period using standard methods. The two isolates were identified as Pseudomonas fluoresecens and Candida parapsilosis. The result of sterile soil samples with and without mixing option, from palm oil and palm kernel purposely contaminated soils for all the various treatments, showed a general increase in total viable counts from the 2nd week to the 12th week, however in the non-sterile counterpart there was a steady increase from the 2nd week to the 8th week and subsequently, a gradual decrease from the 10th to the 12th week. The residual oil weight in the sterile purposely palm oil-contaminated soil, treated with the consortium (POC) non-mixed gave a reduction of value from 0.335 g on day 0 to 0.13025 g by the 12th week. From the oil mill non-sterile, treated with (POC) non-mixed sample, the residual weight after 12 weeks of treatment was 0.0043 g from an initial weight of 0.01 g. The microorganisms Pseudomonas fluoresecens and Candida parapsilosis had the potential for the degradation of fatty waste. They could therefore be employed in the environmental cleanup of the vegetable oil spill sites.

Micro-mechanism Study on the Different Antioxidants Protective Effect of Vegetable Oil by ReaxFF Molecular Dynamics

The aging problem of vegetable oil has severely restricted the popularization and application of vegetable oil transformers.Adding antioxidants is the most recommended solution.At present,there is insufficient research on the micromechanism application of the protective effect of antioxidants on vegetable oil.In this paper,multiple vegetable oil models with different types and concentrations of antioxidants are established.Then the molecular dynamics simulation based on ReaxFF is carried out at different temperatures and oxygen content.Results show that the protective mechanism of antioxidants is to release H and combine this with free radicals generated by the decomposition of unsaturated fatty acids(UFA)in the oil.In addition,the protective effects of four antioxidants show different results.The stronger ones are tert-butyl hydroquinone(TBHQ)and butylated hydroxytoluene(BHT),while the weaker ones are butylated hydroxyanisole(BHA)and propyl gallate(PG).TBHQ has a better protective effect at lower concentrations,but the decomposition of UFA is promoted at higher concentrations.When the temperature rises,the decomposition of UFA is promoted.With the addition of oxygen,smaller molecular compounds are easily oxidized,and the decomposition of UFA is accelerated.The above research could reveal the microscopic mechanism of antioxidant protection on vegetable oil,providing theoretical references for further exploration of effective vegetable oil aging protection technology.

Valorization of sustainable vegetable oil deodorizer distillate as a novel fatliquor

The deodorizer distillate(DD)is a byproduct of vegetable oil processing industry and is rich in functional bioactive components.This study aimed to employ phosphorylation modification for DD to produce a new sustainable fatliquor.The bioactive ingredients in DD,namely fatty acids,sterols,and tocopherols,were determined by using HPLC and GLC.The results revealed that the DD sample contained a high percentage of unsaturated fatty acids(72.3%)and high levels ofγandδ-tocopherols(54.8%and 31.60%,respectively).Mechanical parameters(tensile strength,elongation at break,and tear strength)of leather were improved after being treated with the prepared fatliquor emulsion.Eventually,SEM showed that the texture of the fatliquored leather had been remarkably enhanced.Moreover,the fatliquored leather possessed effective antibacterial effect against the specified+ve,-ve bacteria,and Candida albicans microorganisms.The strength,fullness,soft handle,and elasticity of leather were all improved,and the grain of leather was protected from becoming loose after drying.