In this study, oil was extracted from the liver and visceral fat of Patin (Pangasianodon hypophthalmus) and refined. The yield of oil after refining was 49.98%. The major yield loss (34.20%) happened during the degumming procedure. Fatty acids found in the crude and refined oil were C12:0, C14:0, C14:1, C16:0, C16:1, C18:0, C18:1, C18:2, C18:3, C18:4, C20:0, C20:1, C20:4, C20:5, and C22:6. The ...

Petroleum refining industry uses large volumes of water. The water demand is up to 3 m3 of water for every ton of petroleum processed (US EPA, 1980, 1982; WB, 1998). Almost 56% of this quantity is used in cooling systems, 16% in boiling systems, 19% in production processes and the rest in auxiliary operations. The water usage in the Mexican refineries is almost 155 millions m3 per year; it is 2...

Virgin olive oil (VOO) is obtained exclusively by mechanical extraction from the olive fruit and can be consumed crude without any further physical-chemical treatments of refining. Its sensory and health properties are intimately linked to its chemical characteristics, in particular to several minor components, which are strongly affected by the operative conditions of oil processing and can th...

Phospholipase C catalyzes the hydrolysis of the sn-3 phosphate head group in phospholipids including phosphatidylcholine, phosphatidyletanolamine, and phosphatidylserine with the formation of 1,2-diacylglycerol and water soluble phosphate esters phosphorylcholine, phosphorylethanolamine, and phosphorylserine. Phospholipase C from P. pastoris is intended for use in the refining of soybean oil an...

This study explores the impact of oil depletion on the energetic efficiency of oil extraction and refining in California. These changes are measured using energy return ratios (such as the energy return on investment, or EROI). I construct a time-varying first-order process model of energy inputs and outputs of oil extraction. The model includes factors such as oil quality, reservoir depth, enh...

Two antioxidative compounds were isolated from the oil of sesame seeds roasted at 230°C for 15 min and identified as sesaminols (isomers) by MS and NMR analysis. Although sesaminols are present in refined unroasted sesame seed oil, we have demonstrated their presence also in the oil from the roasted sesame seed without refining for the first time. Furthermore, the amounts of sesaminols in sesam...

While in the last few years the use of olive cake and mill wastewater as natural sources of phenolic compounds has been widely considered and several studies have focused on the development of new extraction methods and on the production of functional foods enriched with natural antioxidants, no data has been available on the production of a phenol-enriched refined olive oil with its own phenol...