Variation of the Chemical Composition of Waste Cooking Oils upon Bentonite Filtration

The chemical composition and the color of samples of waste cooking oils (WCOs) were determined prior to and after filtration on two different pads of bentonite differing in particle size. The volatile fraction was monitored by headspace solid-phase microextraction (HS-SPME) coupled with gas-chromato...

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Published in:Resources (Basel) 2019-06, Vol.8 (2), p.108
Main Authors: Mannu, Alberto, Vlahopoulou, Gina, Urgeghe, Paolo, Ferro, Monica, Del Caro, Alessandra, Taras, Alessandro, Garroni, Sebastiano, Rourke, Jonathan P., Cabizza, Roberto, Petretto, Giacomo L.
Format: Article
Language:English
Subjects:
Aroma
Bentonite
Carboxylic acids
Chemical composition
Chromatography
Cooking
Cooking oils
Fatty acids
Filtration
Food
Gas chromatography
Headspace
headspace solid-phase microextraction
Lubricants & lubrication
Mass spectrometry
NMR
Nuclear magnetic resonance
Particle size
Polymerization
Polymers
Porous materials
principal components analysis
Retention
Scientific imaging
Sensory evaluation
Solid phase methods
Solid phases
Terpenes
thermogravimetry
Vegetable oils
waste cooking oil
X ray powder diffraction
X-ray diffraction
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creator Mannu, Alberto
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Cabizza, Roberto
Petretto, Giacomo L.
description The chemical composition and the color of samples of waste cooking oils (WCOs) were determined prior to and after filtration on two different pads of bentonite differing in particle size. The volatile fraction was monitored by headspace solid-phase microextraction (HS-SPME) coupled with gas-chromatography, while the variation of the composition of the main components was analyzed by 1H NMR. Both techniques allowed the detection of some decomposition products, such as polymers, terpenes, and derivatives of the Maillard process. The analysis of the chemical composition prior to and after bentonite treatment revealed a tendency for the clays to retain specific chemical groups (such as carboxylic acids or double bonds), independent of their particle size. A pair comparison test was conducted in order to detect the sensory differences of the intensity of aroma between the WCO treated with the two different bentonites. In addition, characterization of the bentonite by means of powder X-ray diffraction (XRD) and thermogravimetric measurements (TG) was performed.
doi_str_mv 10.3390/resources8020108
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subjects Aroma
Bentonite
Carboxylic acids
Chemical composition
Chromatography
Cooking
Cooking oils
Fatty acids
Filtration
Food
Gas chromatography
Headspace
headspace solid-phase microextraction
Lubricants & lubrication
Mass spectrometry
NMR
Nuclear magnetic resonance
Particle size
Polymerization
Polymers
Porous materials
principal components analysis
Retention
Scientific imaging
Sensory evaluation
Solid phase methods
Solid phases
Terpenes
thermogravimetry
Vegetable oils
waste cooking oil
X ray powder diffraction
X-ray diffraction
title Variation of the Chemical Composition of Waste Cooking Oils upon Bentonite Filtration
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