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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00216224:14310/20:00116546

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

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

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

Processes

ISSN

2227-9717

e-ISSN

—

Svazek periodika

8

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

10

Strana od-do

—

Kód UT WoS článku

000582854400001

EID výsledku v databázi Scopus

—