Physicochemical Characterization of Home-Made Soap from Waste-Used Frying Oils

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F20%3A43878629" target="_blank" >RIV/62157124:16270/20:43878629 - isvavai.cz</a>

Alternative codes found

RIV/00216224:14310/20:00116546

Result on the web

<a href="https://www.mdpi.com/2227-9717/8/10/1219/htm" target="_blank" >https://www.mdpi.com/2227-9717/8/10/1219/htm</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/pr8101219" target="_blank" >10.3390/pr8101219</a>

Result language

angličtina

Original language name

Physicochemical Characterization of Home-Made Soap from Waste-Used Frying Oils

Original language description

The study aimed to describe the utilization of waste frying oils, originated mainly from households, in home-made soap production and to emphasize the advantages of soap biodegradation in comparison to biological treatment of oils. The physicochemical analyses of soaps were used to check the differences between the samples made of fresh and fried oils. Significant (p &lt; 0.05) difference between the soaps made of fresh/fried olive oil pair was obtained, while the rapeseed sample pair did not differ significantly (p &lt; 0.05). Malondialdehyde (MDA) exhibited notable differences with an increase from 1.94 ug/g to 2.33 ug/g for olive oil fresh/fried pair and from 3.43 ug/g to 4.10 ug/g for rapeseed-palm oil fresh/fried pair. The studies addressing the soap biodegradation process revealed that soaps are degrading up to four times faster than oils in waste processing plants. Literature data showed the syntrophic ways of soap degradation and degradation solely done by sulfate-reducing bacteria. Obtained results, same as literature data, indicated that soaps produced from fried plant oils represent acceptable products from the economic and environmental point of view. Soap production can be considered one of the possible ways toward reduction of waste oil disposal.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Processes

ISSN

2227-9717

e-ISSN

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Volume of the periodical

8

Issue of the periodical within the volume

10

Country of publishing house

CH - SWITZERLAND

Number of pages

10

Pages from-to

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UT code for WoS article

000582854400001

EID of the result in the Scopus database

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