Reused plant fried oil: a case study with home-made soaps

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F21%3A43879199" target="_blank" >RIV/62157124:16270/21:43879199 - isvavai.cz</a>

Alternative codes found

RIV/00216224:14160/21:00124218

Result on the web

<a href="https://www.mdpi.com/2227-9717/9/3/529" target="_blank" >https://www.mdpi.com/2227-9717/9/3/529</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/pr9030529" target="_blank" >10.3390/pr9030529</a>

Result language

angličtina

Original language name

Reused plant fried oil: a case study with home-made soaps

Original language description

The study aimed to analyze the possibility of waste frying oil utilization in home-made soap production. Soaps were made from unheated and fried rapeseed, sunflower and palm oils that had total polar material (TPM) values up to 24%. Physicochemical and microbial analyses were performed on produced samples to check their quality. The hardness increased with the degradation level of rapeseed and palm oils, and opposite findings were obtained for sunflower-made soaps. The highest malondialdehyde (MDA) contents were recorded for sunflower oil-made samples, with the maximum of 6.61 mu g/g, and the lowest for the palm oil-made samples, with the maximum of 0.94 mu g/g. The antimicrobial assessment showed no significant (p &gt; 0.05) differences between control soap samples and soaps made of oils with the highest TPM value. Gram-positive bacteria (methicillin-resistant Staphylococcus aureus: MRSA) were the most sensitive chosen microorganisms, compared to Gram-negative bacteria and yeasts. The obtained results did not show exact differences between experimentally produced soap samples from fried or not fried oils; these findings highlight the potential of home-made soap production from this byproduct.

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

Publication year

2021

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

9

Issue of the periodical within the volume

3

Country of publishing house

CH - SWITZERLAND

Number of pages

12

Pages from-to

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UT code for WoS article

000634203400001

EID of the result in the Scopus database

2-s2.0-85103270344