Multivariate analysis for FTIR in understanding treatment of used cooking oil using activated carbon prepared from olive stone
<p dir="ltr">In this study, activated carbons prepared from the green and black olive stone (green OSAC and black OSAC) were used as adsorbents to investigate their removal efficiencies for oxidation products and polar compounds from used sunflower and corn cooking oils. The degree o...
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2020
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| _version_ | 1864513553652776960 |
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| author | Sara M. Alshuiael (8882051) |
| author2 | Mohammad A. Al-Ghouti (8882054) |
| author2_role | author |
| author_facet | Sara M. Alshuiael (8882051) Mohammad A. Al-Ghouti (8882054) |
| author_role | author |
| dc.creator.none.fl_str_mv | Sara M. Alshuiael (8882051) Mohammad A. Al-Ghouti (8882054) |
| dc.date.none.fl_str_mv | 2020-05-22T03:00:00Z |
| dc.identifier.none.fl_str_mv | 10.1371/journal.pone.0232997 |
| dc.relation.none.fl_str_mv | https://figshare.com/articles/journal_contribution/Multivariate_analysis_for_FTIR_in_understanding_treatment_of_used_cooking_oil_using_activated_carbon_prepared_from_olive_stone/27924993 |
| dc.rights.none.fl_str_mv | CC BY 4.0 info:eu-repo/semantics/openAccess |
| dc.subject.none.fl_str_mv | Agricultural, veterinary and food sciences Food sciences Engineering Materials engineering Vegetable oils Oxidation Sunflower Oils Maize Olives Adsorption Vibration |
| dc.title.none.fl_str_mv | Multivariate analysis for FTIR in understanding treatment of used cooking oil using activated carbon prepared from olive stone |
| dc.type.none.fl_str_mv | Text Journal contribution info:eu-repo/semantics/publishedVersion text contribution to journal |
| description | <p dir="ltr">In this study, activated carbons prepared from the green and black olive stone (green OSAC and black OSAC) were used as adsorbents to investigate their removal efficiencies for oxidation products and polar compounds from used sunflower and corn cooking oils. The degree of oxidation level and polar compounds were evaluated using Fourier transform infrared (FTIR) with the principal component analysis and ultra-performance liquid chromatography. Two FTIR absorption peaks were used for the oil evaluation, namely 3007–3009 cm<sup>-1</sup>, which is related to C-H symmetric stretching vibration of the <i>cis</i> double bonds, and ~1743 cm<sup>-1</sup>, which is related to = CH and ester carbonyl stretching vibration of the functional groups of the triglycerides, C = O. The principal component analysis results showed significant variations in the oxidation level of the sunflower and the corn oils occurred after consecutive heating and French fries frying for 10 days. The oxidation products that are adsorbed on the surface of the OSAC forms π-complexes with the C = C parts of the OSAC system. It can be concluded that the prepared adsorbents can be promising, efficient, economically effective, and environmentally friendly alternative adsorbents for oil treatment applications.</p><h2>Other Information</h2><p dir="ltr">Published in: PLOS ONE<br>License: <a href="http://creativecommons.org/licenses/by/4.0/" target="_blank">http://creativecommons.org/licenses/by/4.0/</a><br>See article on publisher's website: <a href="https://dx.doi.org/10.1371/journal.pone.0232997" target="_blank">https://dx.doi.org/10.1371/journal.pone.0232997</a></p> |
| eu_rights_str_mv | openAccess |
| id | Manara2_88469121bcb25a5c9bd98a66ff75c5a3 |
| identifier_str_mv | 10.1371/journal.pone.0232997 |
| network_acronym_str | Manara2 |
| network_name_str | Manara2 |
| oai_identifier_str | oai:figshare.com:article/27924993 |
| publishDate | 2020 |
| repository.mail.fl_str_mv | |
| repository.name.fl_str_mv | |
| repository_id_str | |
| rights_invalid_str_mv | CC BY 4.0 |
| spelling | Multivariate analysis for FTIR in understanding treatment of used cooking oil using activated carbon prepared from olive stoneSara M. Alshuiael (8882051)Mohammad A. Al-Ghouti (8882054)Agricultural, veterinary and food sciencesFood sciencesEngineeringMaterials engineeringVegetable oilsOxidationSunflowerOilsMaizeOlivesAdsorptionVibration<p dir="ltr">In this study, activated carbons prepared from the green and black olive stone (green OSAC and black OSAC) were used as adsorbents to investigate their removal efficiencies for oxidation products and polar compounds from used sunflower and corn cooking oils. The degree of oxidation level and polar compounds were evaluated using Fourier transform infrared (FTIR) with the principal component analysis and ultra-performance liquid chromatography. Two FTIR absorption peaks were used for the oil evaluation, namely 3007–3009 cm<sup>-1</sup>, which is related to C-H symmetric stretching vibration of the <i>cis</i> double bonds, and ~1743 cm<sup>-1</sup>, which is related to = CH and ester carbonyl stretching vibration of the functional groups of the triglycerides, C = O. The principal component analysis results showed significant variations in the oxidation level of the sunflower and the corn oils occurred after consecutive heating and French fries frying for 10 days. The oxidation products that are adsorbed on the surface of the OSAC forms π-complexes with the C = C parts of the OSAC system. It can be concluded that the prepared adsorbents can be promising, efficient, economically effective, and environmentally friendly alternative adsorbents for oil treatment applications.</p><h2>Other Information</h2><p dir="ltr">Published in: PLOS ONE<br>License: <a href="http://creativecommons.org/licenses/by/4.0/" target="_blank">http://creativecommons.org/licenses/by/4.0/</a><br>See article on publisher's website: <a href="https://dx.doi.org/10.1371/journal.pone.0232997" target="_blank">https://dx.doi.org/10.1371/journal.pone.0232997</a></p>2020-05-22T03:00:00ZTextJournal contributioninfo:eu-repo/semantics/publishedVersiontextcontribution to journal10.1371/journal.pone.0232997https://figshare.com/articles/journal_contribution/Multivariate_analysis_for_FTIR_in_understanding_treatment_of_used_cooking_oil_using_activated_carbon_prepared_from_olive_stone/27924993CC BY 4.0info:eu-repo/semantics/openAccessoai:figshare.com:article/279249932020-05-22T03:00:00Z |
| spellingShingle | Multivariate analysis for FTIR in understanding treatment of used cooking oil using activated carbon prepared from olive stone Sara M. Alshuiael (8882051) Agricultural, veterinary and food sciences Food sciences Engineering Materials engineering Vegetable oils Oxidation Sunflower Oils Maize Olives Adsorption Vibration |
| status_str | publishedVersion |
| title | Multivariate analysis for FTIR in understanding treatment of used cooking oil using activated carbon prepared from olive stone |
| title_full | Multivariate analysis for FTIR in understanding treatment of used cooking oil using activated carbon prepared from olive stone |
| title_fullStr | Multivariate analysis for FTIR in understanding treatment of used cooking oil using activated carbon prepared from olive stone |
| title_full_unstemmed | Multivariate analysis for FTIR in understanding treatment of used cooking oil using activated carbon prepared from olive stone |
| title_short | Multivariate analysis for FTIR in understanding treatment of used cooking oil using activated carbon prepared from olive stone |
| title_sort | Multivariate analysis for FTIR in understanding treatment of used cooking oil using activated carbon prepared from olive stone |
| topic | Agricultural, veterinary and food sciences Food sciences Engineering Materials engineering Vegetable oils Oxidation Sunflower Oils Maize Olives Adsorption Vibration |