Receiving triacetin from sunflower oil

Comparative assessment enables consumers to make an informed choice and use high-quality and safe sunflower oil, which has a positive effect on their health and economic well-being. Vegetable oils, especially sunflower, are a popular source of dietary fat in economically developed countries, promoting heart and brain health. They contain essential fatty acids useful for cell growth and brain development. Sunflower oil is also the most widespread type of vegetable oil in Ukraine. A healthy lifestyle requires quality food. The issue ofassessing the quality of sunflower oil is timely and relevant. The purpose of our research was to assess the quality of sunflower oil samples of leading producers in accordance with the requirements of current regulatory documentation and the declared labeling.Based on the survey, it was determined which types of sunflower oil are preferred by consumers. These samples were chosen as research objects. At the first stage of the research, the appearance of the package and the quality of the information provided on the label were evaluated. Then the quality of the samples was assessed according to organoleptic and physicochemical parameters.The assessment of the labeling and quality of sunflower oil showed that the information on the labels meets the requirements for mandatory information about the food product.The organoleptic characteristics of the oil samples meet the requirements of the State Standard of Ukraine 4492 "Sunflower oil. Specifications".Some samples have an increased moistureand volatile content, which can affect the stability and quality of the product during storage. However, the iodine value of all samples is within acceptable limits. Acid and peroxide numbers also do not exceed the established norms. The results of the research can be useful both for consumers when choosing high-quality oil, and for producers in order to improve product quality.

ABSTRACTIn this paper, the effect of glycerol solution on the behaviour of a sediment of a clay soil and its treatment was investigated through a programme of experimental tests. Laboratory tests were conducted to study settlement of the clay soil in water and in solutions of glycerol with different concentrations. Also, treatment of the sediments deposited in water and solutions of glycerol was investigated by adding 5%, 8% and 10% cement to these sediments. Atterberg limits, compaction and unconfined compression tests were conducted on treated and untreated sediments. Comparison of the results showed that the behaviour of the sediments that were deposited in water and in different solutions of glycerol are not the same. The results also indicted that the cement is effective in the treatment of sediments deposited in solutions of glycerol and for a given percent of cement and curing time, the degree of treatment is dependent on the percent of glycerol in the solution. Increasing the concentration of glycerol decreases the strength of the sediment with time. Based on SEM analysis, it was found that the fabric of the soil deposited in water is different from those of the soils deposited in solutions of glycerol.

Synthesis of bio-based multi-purpose lithium grease from different vegetable oils: Drop point enhancement approach

Aquifer thermal energy storage is a versatile method for regulating building temperatures, utilizing groundwater as a medium for both summer cooling and winter heating. Water has high thermal conductivity and specific heat but is corrosive, creating a mineral build-up that causes scaling. Additionally, its high freezing point presents operational challenges. Vegetable oils emerge as a promising alternative, owing to their lower freezing points. In light of environmental concerns, researchers are exploring vegetable oils as substitutes for petroleum-derived mineral oils. This paper is intended as an initial study using vegetable oils, i.e. coconut and sunflower oil, as the heat-transfer medium in aquifer thermal energy storage. The experiments assess the heat-transfer coefficient of coconut, sunflower, mineral, and synthetic oils when exposed to the same heat source. The study also evaluates the impact of introducing micro-carbon (graphite and charcoal) to the oils. Results indicate that sunflower oil has the highest heat-transfer coefficient of 374.4 W/m2 K among the oils, making it suitable for aquifer thermal energy storage applications. Furthermore, augmenting sunflower oil with charcoal powder enhances its performance by increasing the heat-transfer coefficient to 474.9 W/m2 K, or a 27% increase. In contrast, coconut oil proves unsuitable for aquifer thermal energy storage deployment because of its low heat-transfer coefficient of 293.7 W/m2 K. The heat-transfer coefficient of synthetic oil increases with graphite powder but decreases with charcoal powder introduction.

Sunflower is one of the promising oilseeds of Ukraine and the world. The total world production of major vegetable oils increased from 171.58 million tonnes in 2014 to 222.69 million tonnes in 2024 (+30% over 10 years). Sunflower oil is steadily fourth in production after palm, soybean and rapeseed oils, while demonstrating the highest relative increase (+41.9%) among the main species of vegetable oils. During 2014 - 2024, the production of sunflower oil in Ukraine increased from 4.19 million tonnes to 6.26 million tonnes. On average, the yield of sunflower seeds in Ukraine exceeds the world by 20.2%. Significant potential to increase sunflower productivity is to use foliar feeding of plants during vegetation period.

BACKGROUNDThe oxidative deterioration of vegetable oils is commonly measured by the peroxide value, thereby not considering the contribution of individual lipid hydroperoxide isomers, which might have different bioactive effects. Thus, the formation of 9‐ and 13‐hydroperoxy octadecadienoic acid (9‐HpODE and 13‐ HpODE), was quantified after short‐term heating and conditions representative of long‐term domestic storage in samples of linoleic acid, canola, sunflower and soybean oil, by means of stable isotope dilution analysis–liquid chromatography‐mass spectroscopy.RESULTSAlthough heating of pure linoleic acid at 180 °C for 30 min led to an almost complete loss of 9‐HpODE and 13‐HpODE, heating of canola, sunflower and soybean oil resulted in the formation of 5.74 ± 3.32, 2.00 ± 1.09, 16.0 ± 2.44 mmol L–1 13‐HpODE and 13.8 ± 8.21, 10.0 ± 6.74 and 45.2 ± 6.23 mmol L–1 9‐HpODE. An almost equimolar distribution of the 9‐ and 13‐HpODE was obtained during household‐representative storage conditions after 56 days, whereas, under heating conditions, an approximately 2.4‐, 2.8‐ and 5.0‐fold (P ≤ 0.001) higher concentration of 9‐HpODE than 13‐HpODE was detected in canola, soybean and sunflower oil, respectively.CONCLUSIONA temperature‐dependent distribution of HpODE regioisomers could be shown in vegetable oils, suggesting their application as markers of lipid oxidation in oils used for short‐term heating. © 2017 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

In this study, a rapid and simple method without a derivatization process for determination of the free sterols in vegetable and animal oils was developed. A direct injection gas chromatography with a non-polar megabore column (DB-1, 5 m × 0.53 mm, 1μm) was used. The recoveries of cholesterol, campesterol, stigmasterol and β-sitosterol from lard were at the range of 89%-106% with a coefficient of variation less than 12%. Total sterols were determined using the same method after saponification of the oil sample. Fourteen samples, including olive oil, sunflower oil, peanut oil, soybean oil, sesame oil, lard and egg yolk oil, were quantitatively analyzed for total and free sterols. The contents of total cholesterol, brassicasterol, campesterol, stigmasterol, β-sitosterol, Δ5-avenasterol, Δ7-stigmastenol and Δ7-avenasterol in test samples were at the range of 193-34384, 0-1222, 0-2356, 0-1365, 0-5414, 0-608, 0-1296 and 0-129 μg/g, respectively; while the contents of free cholesterol, brassicasterol, campesterol, stigmasterol, β-sitosterol, Δ5-avenasterol, Δ7-stigmastenol and Δ7-avenasterol were 98-30340, 0-1057, 0-634, 0-724, 0-3087, 0-404, 0-558 and 0-23 μg/g, respectively. The amounts of esterified sterols were calculated by subtracting the free sterol contents from total sterol contents. Results showed olive oil, sunflower oil and peanut oil primarily contain esterified sterols; while soybean oil, sesame oil, lard and egg oil contain mostly free sterols. The developed method is recommended as a rapid method to determine if animal fats/oils are adulterated with vegetable oils.

This research studies the biodegradation of sunflower-type vegetative oil in two proposed activated sludge systems, the first one to biologically treat an influent containing only vegetative oil and the second one to treat a mixture of vegetable oil plus saccharose. The purpose of these analyses is to evaluate the differential impact caused by the soluble substrate saccharose on the removal of vegetative oil. Vegetative oil biodegradation in both systems was studied and quantified via integral mass balance, and relevant operating parameters were monitored. This experimentation based on the mass balance estimation of biodegraded vegetative oil serves as a reference to understand the effect of soluble substrates present in mixed wastewater on oil biodegradation. Information was generated on the performance of the two activated sludge treatment systems. Both influents were pre-stirred before they entered the bench-scale activated sludge plants. The working range for sunflower oil concentration was 120 to 520 mg/L for the influent with sunflower oil and 180 to 750 mg/L for the influent with sunflower oil and saccharose. Biodegradation was in the order of 56 to 72% and 47 to 67%, respectively. The removal of sunflower oil in biodegradation and flotation was in the order of 90% in both scenarios.

Acrolein, which is an irritating and off‐flavor compound formed during heating of vegetable oils, was estimated by the gas–liquid chromatography (GLC). Several vegetable oils such as high‐oleic sunflower, perilla, rapeseed, rice bran, and soybean oils were heated at 180 °C for 480 min and then the concentration of acrolein in the head space gas was determined by GLC. The formation of acrolein was greatest in perilla oil among the tested oils, while it was much lower in rice bran oil and high‐oleic sunflower oil. There was a good correlation between the level of acrolein and linolenate (18:3n‐3) in the vegetable oils. To investigate the formation of acrolein from linolenate, methyl oleate, methyl linoleate, and methyl linolenate were also heated at 180 °C, and the amounts of acrolein formed from them were determined by GLC. The level of acrolein was the greatest in methyl linolenate. Acrolein was also formed from methyl linoleate, but not from methyl oleate. Acrolein in vegetable oils may be formed from polyunsaturated fatty acids, especially linolenic acid but not from glycerol backbone in triacylglycerols.

Phase inversion emulsification of different vegetable oils using surfactant mixture of cremophor EL and lipase-synthesized glucose monooleate

Comparative evaluation of different enzyme pretreatment on the oxidative stability and volatile compounds of sunflower oil

Effects of dietary supplementation of fish and vegetable oils on the growth performance and muscle compositions of the freshwater prawn Macrobrachium rosenbergii

Ozonated oils have demonstrated promising results for clinical applications. The reaction of ozone with the unsaturated compounds of oils produces by‐products such as ozonides and poly peroxides. A deeper knowledge of the dynamics of by‐product formation is helpful in determining the required ozonation degree to obtain therapeutic effects. The aim of this paper is to show the relationship between ozonation degree and structural and viscosity changes during the ozonation of grape seed (GS) and sunflower (SF) oils. Structural characterization was done by Fourier transform infrared (FT‐IR) and hydrogen‐1 nuclear magnetic resonance (1H NMR) spectroscopy, with iso‐ozonides being identified. Viscosity showed a significant increase during ozonation, a fact associated with poly peroxide formation. We have made use of the total unsaturation (TU) method to measure the ozonation degree. The TU of non‐ozonated GS oil was found to be higher than for SF oil (5.94 and 4.49 mmol per g of oil, respectively), and their by‐product distributions were also found to differ. In GS oil, three reaction steps were observed for double‐bond conversion into iso‐ozonides and poly peroxides, while the ozonides and poly peroxides were formed in parallel in SF oil. The studies we implemented characterized the differences in the reactivities of these oils with ozone.Practical applications: In this work, we propose using the TU method to measure the ozonation degree of ozonated oils. TU experimental determination is based on the ozonation of the sample, and the ozone‐oxidizable substrate is quantified. Despite GS and SF oils having similar fatty acid compositions, they contain other unsaturated compounds specific to their vegetal sources. These compounds are also reactive with ozone, and are also quantified by the TU method. The differences in distributions of by‐products among ozonated oils from different sources could explain why the ozonation degree need not be the same for different oils. Studies like this represent a feasibility foundation for controlling the therapeutic application of ozonated oils and correctly interpreting their well‐known clinical effects.Ozonated vegetable oils have many interesting applications in the food, cosmetic, and pharmaceutical industries, as well as in medicine. A deeper knowledge of the dynamics of by‐product formation is helpful in determining the required ozonation degree to obtain therapeutic effects. In this work, we propose using the total unsaturation method to measure the ozonation degree of ozonated oils. We showed the relationship between ozonation degree and structural and viscosity changes during the ozonation of grape seed and sunflower oils. The differences in distributions of by‐products among ozonated oils from different sources could explain why the ozonation degree need not be the same for different oils.

Vegetable oils are currently not only one of the most popular foods in the world, having a reputation for being healthy, but also the main source of unsaturated fatty acids, which prevent numerous cardiovascular and other diseases. In order to study the depth of oxidative changes in the chemical composition of the fatty acid phase in real technological processing processes and the preparation of culinary dishes using vegetable oils, the peroxide, acid, anisidine, Totox, thiobarbituric numbers for vegetable oil were studied under various conditions of model conditions: cooking (temperature 95-100 °C, processing time 30 min), frying (temperature 195-200 °C, processing time 15 min), short-term heating (microwave heating power 90 W, processing time 2 min), breaking the condition ovy storage (temperature 35-40 °C, and treatment time 3 to 7 days). With a comparative description of oxidative processes in coconut, palm, and sunflower oil, it was established that sunflower oil is prone to deep oxidative damage processes. A high propensity to increase the studied parameters was found for all treatment options, which indicates a deep occurrence of oxidative processes in vegetable oils. A particularly large effect, accelerating the oxidation of unsaturated fatty acids of sunflower oil, is observed in the case of storage at elevated temperatures and microwave heating. Based on these data, recommendations are made on the need to use natural antioxidants in the processing of vegetable oils, food production using vegetable oils, cooking culinary dishes, in the formulation of which vegetable oils are present.

This work presents the quantification of acrolein in cassava and pork sausage fried (temperature of 170 °C) in five different vegetables oils: canola, palm, sunflower, soybean and corn using a method of solid‐phase microextraction (SPME) combined with gas chromatography and mass spectrometry. The results showed that the highest concentration of acrolein was found in samples fried in sunflower oil and canola oil. The concentration of acrolein in pork sausage (3.7 and 2.0 ng/g/g) was lower than in cassava (10.2 and 3.8 ng) when fried in sunflower and soybean oils, respectively. In contrast, when the denser oils (canola and palm) were used for frying, the concentration of acrolein in pork sausage (6.3 and 3.8 ng/g) was higher than in cassava (3.7 and 2.8 ng/g). Using corn oil, the concentrations of acrolein in both cassava and sausage were similar (approximately 5 ng/g). The viscosity of the oil, the fatty acid composition, especially the level of saturated and unsaturated fatty acids from the food, and oil uptake are factors that influence the acrolein concentration found in fried food.