Extraction of Oleic Acid from Moroccan Olive Mill Wastewater
Identifieur interne : 000059 ( Pmc/Curation ); précédent : 000058; suivant : 000060Extraction of Oleic Acid from Moroccan Olive Mill Wastewater
Auteurs : Reda Elkacmi [Maroc] ; Noureddine Kamil [Maroc] ; Mounir Bennajah [Maroc] ; Said Kitane [Maroc]Source :
- BioMed Research International [ 2314-6133 ] ; 2016.
Abstract
The production of olive oil in Morocco has recently grown considerably for its economic and nutritional importance favored by the country's climate. After the extraction of olive oil by pressing or centrifuging, the obtained liquid contains oil and vegetation water which is subsequently separated by decanting or centrifugation. Despite its treatment throughout the extraction process, this olive mill wastewater, OMW, still contains a very important oily residue, always regarded as a rejection. The separated oil from OMW can not be intended for food because of its high acidity of 3.397% which exceeds the international standard for human consumption defined by the standard of the Codex Alimentarius, proving its poor quality. This work gives value addition to what would normally be regarded as waste by the extraction of oleic acid as a high value product, using the technique of inclusion with urea for the elimination of saturated and unsaturated fatty acids through four successive crystallizations at 4°C and 20°C to have a final phase with oleic acid purity of 95.49%, as a biodegradable soap and a high quality glycerin will be produced by the reaction of saponification and transesterification.
Url:
DOI: 10.1155/2016/1397852
PubMed: 26933663
PubMed Central: 4736953
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National School of Mineral Industries of Rabat, BP 753 Agdal, Rabat, Morocco</nlm:aff><country xml:lang="fr">Maroc</country><wicri:regionArea>Department of Process Engineering, National School of Mineral Industries of Rabat, BP 753 Agdal, Rabat</wicri:regionArea></affiliation></author><author><name sortKey="Kitane, Said" sort="Kitane, Said" uniqKey="Kitane S" first="Said" last="Kitane">Said Kitane</name><affiliation wicri:level="1"><nlm:aff id="I3">Department of Process Engineering, National School of Mineral Industries of Rabat, BP 753 Agdal, Rabat, Morocco</nlm:aff><country xml:lang="fr">Maroc</country><wicri:regionArea>Department of Process Engineering, National School of Mineral Industries of Rabat, BP 753 Agdal, Rabat</wicri:regionArea></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">26933663</idno><idno type="pmc">4736953</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4736953</idno><idno 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Ain-Chock, HASSAN II University of Casablanca, BP 5366 Maarif, Casablanca</wicri:regionArea></affiliation><affiliation wicri:level="1"><nlm:aff id="I2">Process Engineering and Environment Laboratory (PEEL), High School of Technology of Casablanca, HASSAN II University of Casablanca, BP 8012 Oasis, Casablanca, Morocco</nlm:aff><country xml:lang="fr">Maroc</country><wicri:regionArea>Process Engineering and Environment Laboratory (PEEL), High School of Technology of Casablanca, HASSAN II University of Casablanca, BP 8012 Oasis, Casablanca</wicri:regionArea></affiliation></author><author><name sortKey="Kamil, Noureddine" sort="Kamil, Noureddine" uniqKey="Kamil N" first="Noureddine" last="Kamil">Noureddine Kamil</name><affiliation wicri:level="1"><nlm:aff id="I2">Process Engineering and Environment Laboratory (PEEL), High School of Technology of Casablanca, HASSAN II University of Casablanca, BP 8012 Oasis, Casablanca, Morocco</nlm:aff><country xml:lang="fr">Maroc</country><wicri:regionArea>Process Engineering and Environment Laboratory (PEEL), High School of Technology of Casablanca, HASSAN II University of Casablanca, BP 8012 Oasis, Casablanca</wicri:regionArea></affiliation></author><author><name sortKey="Bennajah, Mounir" sort="Bennajah, Mounir" uniqKey="Bennajah M" first="Mounir" last="Bennajah">Mounir Bennajah</name><affiliation wicri:level="1"><nlm:aff id="I3">Department of Process Engineering, National School of Mineral Industries of Rabat, BP 753 Agdal, Rabat, Morocco</nlm:aff><country xml:lang="fr">Maroc</country><wicri:regionArea>Department of Process Engineering, National School of Mineral Industries of Rabat, BP 753 Agdal, Rabat</wicri:regionArea></affiliation></author><author><name sortKey="Kitane, Said" sort="Kitane, Said" uniqKey="Kitane S" first="Said" last="Kitane">Said Kitane</name><affiliation wicri:level="1"><nlm:aff id="I3">Department of Process Engineering, National School of Mineral Industries of Rabat, BP 753 Agdal, Rabat, Morocco</nlm:aff><country xml:lang="fr">Maroc</country><wicri:regionArea>Department of Process Engineering, National School of Mineral Industries of Rabat, BP 753 Agdal, Rabat</wicri:regionArea></affiliation></author></analytic><series><title level="j">BioMed Research International</title><idno type="ISSN">2314-6133</idno><idno type="eISSN">2314-6141</idno><imprint><date when="2016">2016</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>The production of olive oil in Morocco has recently grown considerably for its economic and nutritional importance favored by the country's climate. After the extraction of olive oil by pressing or centrifuging, the obtained liquid contains oil and vegetation water which is subsequently separated by decanting or centrifugation. Despite its treatment throughout the extraction process, this olive mill wastewater, OMW, still contains a very important oily residue, always regarded as a rejection. The separated oil from OMW can not be intended for food because of its high acidity of 3.397% which exceeds the international standard for human consumption defined by the standard of the Codex Alimentarius, proving its poor quality. This work gives value addition to what would normally be regarded as waste by the extraction of oleic acid as a high value product, using the technique of inclusion with urea for the elimination of saturated and unsaturated fatty acids through four successive crystallizations at 4°C and 20°C to have a final phase with oleic acid purity of 95.49%, as a biodegradable soap and a high quality glycerin will be produced by the reaction of saponification and transesterification.</p></div></front><back><div1 type="bibliography"><listBibl><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct><analytic><author><name sortKey="El Mouhtadi, I" uniqKey="El Mouhtadi I">I. El Mouhtadi</name></author><author><name sortKey="Agouzzal, M" uniqKey="Agouzzal M">M. Agouzzal</name></author><author><name sortKey="Guy, F" uniqKey="Guy F">F. Guy</name></author></analytic></biblStruct><biblStruct><analytic><author><name sortKey="Chowdhury, A K M M B" uniqKey="Chowdhury A">A. K. M. M. B. 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<front><journal-meta><journal-id journal-id-type="nlm-ta">Biomed Res Int</journal-id><journal-id journal-id-type="iso-abbrev">Biomed Res Int</journal-id><journal-id journal-id-type="publisher-id">BMRI</journal-id><journal-title-group><journal-title>BioMed Research International</journal-title></journal-title-group><issn pub-type="ppub">2314-6133</issn><issn pub-type="epub">2314-6141</issn><publisher><publisher-name>Hindawi Publishing Corporation</publisher-name></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">26933663</article-id><article-id pub-id-type="pmc">4736953</article-id><article-id pub-id-type="doi">10.1155/2016/1397852</article-id><article-categories><subj-group subj-group-type="heading"><subject>Research Article</subject></subj-group></article-categories><title-group><article-title>Extraction of Oleic Acid from Moroccan Olive Mill Wastewater</article-title></title-group><contrib-group><contrib contrib-type="author"><name><surname>Elkacmi</surname><given-names>Reda</given-names></name><xref ref-type="aff" rid="I1"><sup>1</sup></xref><xref ref-type="aff" rid="I2"><sup>2</sup></xref><xref ref-type="corresp" rid="cor1"><sup>*</sup></xref></contrib><contrib contrib-type="author"><name><surname>Kamil</surname><given-names>Noureddine</given-names></name><xref ref-type="aff" rid="I2"><sup>2</sup></xref></contrib><contrib contrib-type="author"><name><surname>Bennajah</surname><given-names>Mounir</given-names></name><xref ref-type="aff" rid="I3"><sup>3</sup></xref></contrib><contrib contrib-type="author"><name><surname>Kitane</surname><given-names>Said</given-names></name><xref ref-type="aff" rid="I3"><sup>3</sup></xref></contrib></contrib-group><aff id="I1"><sup>1</sup>Department of Chemistry and Valorisation, Faculty of Sciences Ain-Chock, HASSAN II University of Casablanca, BP 5366 Maarif, Casablanca, Morocco</aff><aff id="I2"><sup>2</sup>Process Engineering and Environment Laboratory (PEEL), High School of Technology of Casablanca, HASSAN II University of Casablanca, BP 8012 Oasis, Casablanca, Morocco</aff><aff id="I3"><sup>3</sup>Department of Process Engineering, National School of Mineral Industries of Rabat, BP 753 Agdal, Rabat, Morocco</aff><author-notes><corresp id="cor1">*Reda Elkacmi: <email>redakcm@gmail.com</email></corresp><fn fn-type="other"><p>Academic Editor: Hongbing Liu</p></fn></author-notes><pub-date pub-type="ppub"><year>2016</year></pub-date><pub-date pub-type="epub"><day>10</day><month>1</month><year>2016</year></pub-date><volume>2016</volume><elocation-id>1397852</elocation-id><history><date date-type="received"><day>27</day><month>10</month><year>2015</year></date><date date-type="rev-recd"><day>26</day><month>11</month><year>2015</year></date><date date-type="accepted"><day>7</day><month>12</month><year>2015</year></date></history><permissions><copyright-statement>Copyright © 2016 Reda Elkacmi et al.</copyright-statement><copyright-year>2016</copyright-year><license license-type="open-access"><license-p>This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.</license-p></license></permissions><abstract><p>The production of olive oil in Morocco has recently grown considerably for its economic and nutritional importance favored by the country's climate. After the extraction of olive oil by pressing or centrifuging, the obtained liquid contains oil and vegetation water which is subsequently separated by decanting or centrifugation. Despite its treatment throughout the extraction process, this olive mill wastewater, OMW, still contains a very important oily residue, always regarded as a rejection. The separated oil from OMW can not be intended for food because of its high acidity of 3.397% which exceeds the international standard for human consumption defined by the standard of the Codex Alimentarius, proving its poor quality. This work gives value addition to what would normally be regarded as waste by the extraction of oleic acid as a high value product, using the technique of inclusion with urea for the elimination of saturated and unsaturated fatty acids through four successive crystallizations at 4°C and 20°C to have a final phase with oleic acid purity of 95.49%, as a biodegradable soap and a high quality glycerin will be produced by the reaction of saponification and transesterification.</p></abstract></article-meta></front><floats-group><fig id="fig1" orientation="portrait" position="float"><label>Figure 1</label><caption><p>Fractional crystallization steps.</p></caption><graphic xlink:href="BMRI2016-1397852.001"></graphic></fig><fig id="fig2" orientation="portrait" position="float"><label>Figure 2</label><caption><p>Composition of methyl oleate in phases during crystallization.</p></caption><graphic xlink:href="BMRI2016-1397852.002"></graphic></fig><fig id="fig3" orientation="portrait" position="float"><label>Figure 3</label><caption><p>Evolution esters mass during crystallization.</p></caption><graphic xlink:href="BMRI2016-1397852.003"></graphic></fig><fig id="fig4" orientation="portrait" position="float"><label>Figure 4</label><caption><p>Yield of four crystallizations.</p></caption><graphic xlink:href="BMRI2016-1397852.004"></graphic></fig><fig id="fig5" orientation="portrait" position="float"><label>Figure 5</label><caption><p>General diagram of the process.</p></caption><graphic xlink:href="BMRI2016-1397852.005"></graphic></fig><table-wrap id="tab1" orientation="portrait" position="float"><label>Table 1</label><caption><p>The main physicochemical characteristics of Moroccan olive mill wastewater.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="left" rowspan="1" colspan="1">Parameters</th><th align="center" rowspan="1" colspan="1">Values</th></tr></thead><tbody><tr><td align="left" rowspan="1" colspan="1">pH</td><td align="center" rowspan="1" colspan="1">4.7</td></tr><tr><td align="left" rowspan="1" colspan="1">Acidity (%)</td><td align="center" rowspan="1" colspan="1">1.3</td></tr><tr><td align="left" rowspan="1" colspan="1">FM (%) </td><td align="center" rowspan="1" colspan="1">1</td></tr><tr><td align="left" rowspan="1" colspan="1">SM (g/L) </td><td align="center" rowspan="1" colspan="1">0.5</td></tr><tr><td align="left" rowspan="1" colspan="1">EC (mS/cm)</td><td align="center" rowspan="1" colspan="1">18.7</td></tr><tr><td align="left" rowspan="1" colspan="1">COD (g O<sub>2</sub>/L)</td><td align="center" rowspan="1" colspan="1">84.1</td></tr><tr><td align="left" rowspan="1" colspan="1">BOD<sub>5</sub> (g O<sub>2</sub>/L) </td><td align="center" rowspan="1" colspan="1">30</td></tr><tr><td align="left" rowspan="1" colspan="1">PP (g/L) </td><td align="center" rowspan="1" colspan="1">0.2</td></tr><tr><td align="left" rowspan="1" colspan="1">TNK (g N/L) </td><td align="center" rowspan="1" colspan="1">0.1</td></tr><tr><td align="left" rowspan="1" colspan="1">Chlorides (g/L)</td><td align="center" rowspan="1" colspan="1">5.1</td></tr></tbody></table><table-wrap-foot><fn><p>FM: fat matter, SM: suspended matter, EC: electrical conductivity, COD: chemical oxygen demand, BOD<sub>5</sub>: biochemical oxygen demand, PP: polyphenols, and TNK: total nitrogen Kjeldahl.</p></fn></table-wrap-foot></table-wrap><table-wrap id="tab2" orientation="portrait" position="float"><label>Table 2</label><caption><p>Source and mass fraction of material.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="left" rowspan="1" colspan="1">Material</th><th align="center" rowspan="1" colspan="1">Source</th><th align="center" rowspan="1" colspan="1">Purity % mass</th></tr></thead><tbody><tr><td align="left" rowspan="1" colspan="1">Sodium hydroxide </td><td align="center" rowspan="1" colspan="1">VWR International</td><td align="center" rowspan="1" colspan="1">98%</td></tr><tr><td align="left" rowspan="1" colspan="1">Sodium chloride</td><td align="center" rowspan="1" colspan="1">VWR International</td><td align="center" rowspan="1" colspan="1">99.5%</td></tr><tr><td align="left" rowspan="1" colspan="1">Potassium hydroxide</td><td align="center" rowspan="1" colspan="1">VWR International</td><td align="center" rowspan="1" colspan="1">85%</td></tr><tr><td align="left" rowspan="1" colspan="1">Hydrochloric acid</td><td align="center" rowspan="1" colspan="1">VWR International</td><td align="center" rowspan="1" colspan="1">37%</td></tr><tr><td align="left" rowspan="1" colspan="1">Ethanol</td><td align="center" rowspan="1" colspan="1">VWR International</td><td align="center" rowspan="1" colspan="1">95%</td></tr><tr><td align="left" rowspan="1" colspan="1">Methanol</td><td align="center" rowspan="1" colspan="1">VWR International</td><td align="center" rowspan="1" colspan="1">99.9%</td></tr><tr><td align="left" rowspan="1" colspan="1">Hexane</td><td align="center" rowspan="1" colspan="1">VWR International</td><td align="center" rowspan="1" colspan="1">95%</td></tr><tr><td align="left" rowspan="1" colspan="1">Acetone</td><td align="center" rowspan="1" colspan="1">VWR International</td><td align="center" rowspan="1" colspan="1">99%</td></tr><tr><td align="left" rowspan="1" colspan="1">Iodine monochloride</td><td align="center" rowspan="1" colspan="1">VWR International</td><td align="center" rowspan="1" colspan="1">98%</td></tr><tr><td align="left" rowspan="1" colspan="1">Sodium thiosulfate</td><td align="center" rowspan="1" colspan="1">VWR International</td><td align="center" rowspan="1" colspan="1">99.50%</td></tr><tr><td align="left" rowspan="1" colspan="1">Acetic acid</td><td align="center" rowspan="1" colspan="1">VWR International</td><td align="center" rowspan="1" colspan="1">99.90%</td></tr><tr><td align="left" rowspan="1" colspan="1">Potassium iodide</td><td align="center" rowspan="1" colspan="1">VWR International</td><td align="center" rowspan="1" colspan="1">99%</td></tr><tr><td align="left" rowspan="1" colspan="1">Ethyl oxide</td><td align="center" rowspan="1" colspan="1">VWR International</td><td align="center" rowspan="1" colspan="1">≥99.5%</td></tr><tr><td align="left" rowspan="1" colspan="1">Chloroform</td><td align="center" rowspan="1" colspan="1">VWR International</td><td align="center" rowspan="1" colspan="1">≥99%</td></tr><tr><td align="left" rowspan="1" colspan="1">Starch, soluble</td><td align="center" rowspan="1" colspan="1">VWR International</td><td align="center" rowspan="1" colspan="1">99.00%</td></tr><tr><td align="left" rowspan="1" colspan="1">Phenolphthalein</td><td align="center" rowspan="1" colspan="1">VWR International</td><td align="center" rowspan="1" colspan="1">99.00%</td></tr><tr><td align="left" rowspan="1" colspan="1">Urea</td><td align="center" rowspan="1" colspan="1">VWR International</td><td align="center" rowspan="1" colspan="1">≥99%</td></tr><tr><td align="left" rowspan="1" colspan="1">Anhydrous sodium sulfate</td><td align="center" rowspan="1" colspan="1">VWR International</td><td align="center" rowspan="1" colspan="1">99.00%</td></tr></tbody></table></table-wrap><table-wrap id="tab3" orientation="portrait" position="float"><label>Table 3</label><caption><p>Characteristics of recovered oil from OMW.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="left" rowspan="1" colspan="1">Parameters</th><th align="center" rowspan="1" colspan="1">Values</th><th align="center" rowspan="1" colspan="1">Norm Codex</th><th align="center" rowspan="1" colspan="1">Methods</th></tr></thead><tbody><tr><td align="left" rowspan="1" colspan="1">Acidity (%)</td><td align="center" rowspan="1" colspan="1">3.397</td><td align="center" rowspan="1" colspan="1">0.3–1</td><td align="center" rowspan="1" colspan="1">ISO 660 (determination of acid value and acidity)</td></tr><tr><td align="left" rowspan="1" colspan="1">Iodine index (g/100 g)</td><td align="center" rowspan="1" colspan="1">82.17</td><td align="center" rowspan="1" colspan="1">75–94</td><td align="center" rowspan="1" colspan="1">ISO 3961 (determination of iodine value)</td></tr><tr><td align="left" rowspan="1" colspan="1">Peroxide index (meq O<sub>2</sub>/kg)</td><td align="center" rowspan="1" colspan="1">11.26</td><td align="center" rowspan="1" colspan="1">≤20–≤15</td><td align="center" rowspan="1" colspan="1">ISO 3960 (determination of peroxide value)</td></tr><tr><td align="left" rowspan="1" colspan="1">Saponification index (mg KOH/g)</td><td align="center" rowspan="1" colspan="1">189</td><td align="center" rowspan="1" colspan="1">184–196</td><td align="center" rowspan="1" colspan="1">ISO 3657 (determination of saponification value)</td></tr><tr><td align="left" rowspan="1" colspan="1">Refractive index (<italic>n</italic><sub>20</sub><sup><italic>d</italic></sup>)</td><td align="center" rowspan="1" colspan="1">1.4678</td><td align="center" rowspan="1" colspan="1">1.4677–1.4705</td><td align="center" rowspan="1" colspan="1">ISO 6320 (determination of refractive index)</td></tr></tbody></table></table-wrap><table-wrap id="tab4" orientation="portrait" position="float"><label>Table 4</label><caption><p>Evolution of compounds during separation (% mass fraction).</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="left" rowspan="1" colspan="1">Fatty acids</th><th align="center" rowspan="1" colspan="1">Structure</th><th align="center" rowspan="1" colspan="1">Composition</th><th align="center" rowspan="1" colspan="1">F1</th><th align="center" rowspan="1" colspan="1">C1</th><th align="center" rowspan="1" colspan="1">F2</th><th align="center" rowspan="1" colspan="1">C2</th><th align="center" rowspan="1" colspan="1">F3</th><th align="center" rowspan="1" colspan="1">C3</th><th align="center" rowspan="1" colspan="1">F4</th><th align="center" rowspan="1" colspan="1">C4</th></tr></thead><tbody><tr><td align="left" rowspan="1" colspan="1">Palmitic acid</td><td align="center" rowspan="1" colspan="1">C16:0</td><td align="center" rowspan="1" colspan="1">9.3429</td><td align="center" rowspan="1" colspan="1">2.1019</td><td align="center" rowspan="1" colspan="1">38.8984</td><td align="center" rowspan="1" colspan="1">0.2920</td><td align="center" rowspan="1" colspan="1">4.2546</td><td align="center" rowspan="1" colspan="1">1.7856</td><td align="center" rowspan="1" colspan="1">12.9456</td><td align="center" rowspan="1" colspan="1">1.0024</td><td align="center" rowspan="1" colspan="1">2.5164</td></tr><tr><td align="left" rowspan="1" colspan="1">Palmitoleic acid</td><td align="center" rowspan="1" colspan="1">C16:1</td><td align="center" rowspan="1" colspan="1">0.6096</td><td align="center" rowspan="1" colspan="1">1.6539</td><td align="center" rowspan="1" colspan="1">0.0357</td><td align="center" rowspan="1" colspan="1">2.8123</td><td align="center" rowspan="1" colspan="1">2.2454</td><td align="center" rowspan="1" colspan="1">2.5475</td><td align="center" rowspan="1" colspan="1">4.5789</td><td align="center" rowspan="1" colspan="1">6.6221</td><td align="center" rowspan="1" colspan="1">1.9015</td></tr><tr><td align="left" rowspan="1" colspan="1">Stearic acid</td><td align="center" rowspan="1" colspan="1">C18:0</td><td align="center" rowspan="1" colspan="1">2.9059</td><td align="center" rowspan="1" colspan="1">0.0476</td><td align="center" rowspan="1" colspan="1">13.9547</td><td align="center" rowspan="1" colspan="1">0.2225</td><td align="center" rowspan="1" colspan="1">0.1614</td><td align="center" rowspan="1" colspan="1">—</td><td align="center" rowspan="1" colspan="1">—</td><td align="center" rowspan="1" colspan="1">—</td><td align="center" rowspan="1" colspan="1">—</td></tr><tr><td align="left" rowspan="1" colspan="1">Oleic acid</td><td align="center" rowspan="1" colspan="1">C18:1</td><td align="center" rowspan="1" colspan="1">74.018</td><td align="center" rowspan="1" colspan="1">82.3594</td><td align="center" rowspan="1" colspan="1">35.9476</td><td align="center" rowspan="1" colspan="1">43.881</td><td align="center" rowspan="1" colspan="1">88.1354</td><td align="center" rowspan="1" colspan="1">90.1357</td><td align="center" rowspan="1" colspan="1">80.2536</td><td align="center" rowspan="1" colspan="1">27.1524</td><td align="center" rowspan="1" colspan="1">95.495</td></tr><tr><td align="left" rowspan="1" colspan="1">Linoleic acid</td><td align="center" rowspan="1" colspan="1">C18:2</td><td align="center" rowspan="1" colspan="1">10.9884</td><td align="center" rowspan="1" colspan="1">12.2856</td><td align="center" rowspan="1" colspan="1">4.8458</td><td align="center" rowspan="1" colspan="1">46.5568</td><td align="center" rowspan="1" colspan="1">3.6213</td><td align="center" rowspan="1" colspan="1">5.4456</td><td align="center" rowspan="1" colspan="1">2.2219</td><td align="center" rowspan="1" colspan="1">64.6214</td><td align="center" rowspan="1" colspan="1">1.5654</td></tr><tr><td align="left" rowspan="1" colspan="1">Linolenic acid</td><td align="center" rowspan="1" colspan="1">C18:3</td><td align="center" rowspan="1" colspan="1">2.1352</td><td align="center" rowspan="1" colspan="1">1.5516</td><td align="center" rowspan="1" colspan="1">6.3178</td><td align="center" rowspan="1" colspan="1">6.2354</td><td align="center" rowspan="1" colspan="1">1.5819</td><td align="center" rowspan="1" colspan="1">0.0856</td><td align="center" rowspan="1" colspan="1">—</td><td align="center" rowspan="1" colspan="1">0.6017</td><td align="center" rowspan="1" colspan="1">0.4231</td></tr></tbody></table></table-wrap><table-wrap id="tab5" orientation="portrait" position="float"><label>Table 5</label><caption><p>Characteristics of separated oleic acid.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="left" rowspan="1" colspan="1">Parameters</th><th align="center" rowspan="1" colspan="1">Literature [<xref rid="B53" ref-type="bibr">54</xref>]</th><th align="center" rowspan="1" colspan="1">Values</th></tr></thead><tbody><tr><td align="left" rowspan="1" colspan="1">Density</td><td align="center" rowspan="1" colspan="1">—</td><td align="center" rowspan="1" colspan="1">0.898</td></tr><tr><td align="left" rowspan="1" colspan="1">Boiling point (°C)</td><td align="center" rowspan="1" colspan="1">—</td><td align="center" rowspan="1" colspan="1">360</td></tr><tr><td align="left" rowspan="1" colspan="1">Melting point (°C)</td><td align="center" rowspan="1" colspan="1">14< <15</td><td align="center" rowspan="1" colspan="1">13.7</td></tr></tbody></table></table-wrap><table-wrap id="tab6" orientation="portrait" position="float"><label>Table 6</label><caption><p>Characteristics of the resulting soap.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="left" rowspan="1" colspan="1">Parameters</th><th align="center" rowspan="1" colspan="1">Values</th><th align="center" rowspan="1" colspan="1">Literature [<xref rid="B62" ref-type="bibr">63</xref>]</th><th align="center" rowspan="1" colspan="1">Methods</th></tr></thead><tbody><tr><td align="left" rowspan="1" colspan="1">pH</td><td align="center" rowspan="1" colspan="1">8.7</td><td align="center" rowspan="1" colspan="1"> </td><td align="center" rowspan="1" colspan="1"> </td></tr><tr><td align="left" rowspan="1" colspan="1">Fatty acid</td><td align="center" rowspan="1" colspan="1">65.30%</td><td align="center" rowspan="1" colspan="1">64.60%</td><td align="center" rowspan="1" colspan="1">ISO 685 (determination of total alkali content and total fatty matter content)</td></tr><tr><td align="left" rowspan="1" colspan="1">Moisture</td><td align="center" rowspan="1" colspan="1">5.60%</td><td align="center" rowspan="1" colspan="1">5.00%</td><td align="center" rowspan="1" colspan="1">ISO 672 (determination of moisture and volatile matter content)</td></tr><tr><td align="left" rowspan="1" colspan="1">Combined alkali</td><td align="center" rowspan="1" colspan="1">8.85%</td><td align="center" rowspan="1" colspan="1">8.85%</td><td align="center" rowspan="1" colspan="1">ISO 456 (determination of free caustic alkali)</td></tr><tr><td align="left" rowspan="1" colspan="1">Chloride</td><td align="center" rowspan="1" colspan="1">3.70%</td><td align="center" rowspan="1" colspan="1">3.90%</td><td align="center" rowspan="1" colspan="1">ISO 457 (determination of chloride content—Titrimetric method) </td></tr><tr><td align="left" rowspan="1" colspan="1">Free alkali</td><td align="center" rowspan="1" colspan="1">0.10%</td><td align="center" rowspan="1" colspan="1">0%</td><td align="center" rowspan="1" colspan="1">ISO 684 (determination of total free alkali)</td></tr><tr><td align="left" rowspan="1" colspan="1">Glycerol</td><td align="center" rowspan="1" colspan="1">0.70%</td><td align="center" rowspan="1" colspan="1">0.70%</td><td align="center" rowspan="1" colspan="1">ISO 1066 (determination of glycerol content—Titrimetric method)</td></tr></tbody></table></table-wrap><table-wrap id="tab7" orientation="portrait" position="float"><label>Table 7</label><caption><p>Characteristics of the resulting glycerol.</p></caption><table frame="hsides" rules="groups"><thead><tr><th align="left" rowspan="1" colspan="1">Parameters</th><th align="center" rowspan="1" colspan="1">Literature [<xref rid="B62" ref-type="bibr">63</xref>]</th><th align="center" rowspan="1" colspan="1">Values</th></tr></thead><tbody><tr><td align="left" rowspan="1" colspan="1">Density</td><td align="center" rowspan="1" colspan="1">1.26</td><td align="center" rowspan="1" colspan="1">1.263</td></tr><tr><td align="left" rowspan="1" colspan="1">Boiling point (°C)</td><td align="center" rowspan="1" colspan="1">290</td><td align="center" rowspan="1" colspan="1">290</td></tr><tr><td align="left" rowspan="1" colspan="1">Melting point (°C)</td><td align="center" rowspan="1" colspan="1">17-18</td><td align="center" rowspan="1" colspan="1">17.5</td></tr></tbody></table></table-wrap></floats-group></pmc></record>Pour manipuler ce document sous Unix (Dilib)
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