Use of conditioning time to investigate the mechanisms of interactions of selected fatty acids on hematite Part II laboratory investigations

It is the aim of this paper to examine the effects of conditioning time on the flotation of hematite using three technical grade fatty acid reagents as providing additional evidence on their mechanism of interaction with the hematite surface. Various mechanisms have been postulated as occurring as conditioning time is increased. Both physical (e.g. conditioning time and power input) and chemical (nature, dispersion and solubility of the adsorbing species) contribute to the mechanisms of attachment of collector. In this paper, the mechanism of attachment of oleate to hematite can be readily explained by chemisorption, but the mechanism of attachment of lauric acid appears to be physical adsorption at neutral pH. The flotation of hematite with a mixture of tallow-type fatty acids (palmitic, stearic and oleic acids) is very sensitive to conditioning time, and suggests that, even though flotation is very effective at short conditioning times, it is very susceptible to the presence of fines and their associated high surface areas. It is therefore obvious that both the physical and chemical conditions contribute to the mechanisms of adsorption of fatty acids on iron-containing oxide minerals and must be understood in order to optimise the flotation of these minerals in an industrial situation.     

Metabolism of Storage Lipids and the Role of Lipid Droplets in the Yeast Schizosaccharomyces pombe

Storage lipids, triacylglycerols (TAG), and steryl esters (SE), are predominant constituents of lipid droplets (LD) in fungi. In several yeast species, metabolism of TAG and SE is linked to various cellular processes, including cell division, sporulation, apoptosis, response to stress, and lipotoxicity. In addition, TAG are an important source for the generation of value-added lipids for industrial and biomedical applications. The fission yeast Schizosaccharomyces pombe is a widely used unicellular eukaryotic model organism. It is a powerful tractable system used to study various aspects of eukaryotic cellular and molecular biology. However, the knowledge of S. pombe neutral lipids metabolism is quite limited. In this review, we summarize and discuss the current knowledge of the homeostasis of storage lipids and of the role of LD in the fission yeast S. pombe with the aim to stimulate research of lipid metabolism and its connection with other essential cellular processes. We also discuss the advantages and disadvantages of fission yeast in lipid biotechnology and recent achievements in the use of S. pombe in the biotechnological production of valuable lipid compounds.     

A comprehensive study of hazelnut oil composition with comparisons to other vegetable oils,particularly olive oil.

Crude and refined hazelnut oils from different countries were characterised by major and minor compounds. Fatty acids, triacylglycerides, waxes, sterols, methyl-sterols, terpenic and aliphatic alcohols, tocopherols, tocotrienols and hydrocarbons were identified and quantified by gas chromatography and high-performance liquid chromatography. The levels of these chemical compounds in hazelnut oils together with the equivalent carbon numbers and triacylglyceride carbon numbers, were compared with the results of analyses of samples of other vegetable oils. The statistical procedure of cluster analysis was used to characterise hazelnut oils versus other edible oils.     

Metathesis as a versatile tool in oleochemistry

Olefin metathesis, awarded with the Nobel Prize in Chemistry 2005 for Chauvin, Grubbs and Schrock, has emerged as a powerful tool for organic as well as polymer chemistry. In oleochemistry, this reaction is well known and has been applied for many decades. Examples include the functionalization of the double bonds of different oleochemicals or the (direct) polymerization of plant oils via metathesis. More recent developments, particularly the development of better and more robust catalysts, allow for highly efficient cross‐metathesis reactions opening new possibilities for the direct introduction of chemical functionalities. Within this contribution, the development of metathesis in oleochemistry will be discussed, covering self‐metathesis as well as more recent developments in the field of cross‐metathesis that lead to desired platform chemicals.     

Temperature and pressure effects on supercritical CO2 extraction of tomato seed oil

Tomato seed oil was extracted with supercritical carbon dioxide in a semibatch-flow extractor within the temperature range 313–343 K and the pressure range 10.8–24.5MPa. The extraction rates increased with pressure, but decreased with temperature increase because of the variation in solvent density and resultant differences in oil solubility. The fatty acid composition of the extracted oil was similar to that of soybean oil.     

Production of biodiesel from waste fryer grease using mixed methanol/ethanol system

Transesterification of waste fryer grease (WFG) containing 5–6 wt.% free fatty acid (FFA) was carried out with methanol, ethanol, and mixtures of methanol/ethanol maintaining the oil to alcohol molar ratio of 1:6, and initially with KOH as a catalyst. Mixtures of methanol and ethanol were used for transesterification in order to use the better solvent property of ethanol and rapid equilibrium using methanol. Formation of soap by reaction of FFA present in WFG with KOH instigated difficulty in the separation of glycerol from biodiesel ester. To untangle this problem, two-stage (acid and alkali catalyzed) method was used for biodiesel synthesis. More than 90% ester was obtained when two-stage method was used compared to ∼ 50% ester in single stage alkaline catalyst. In the case of mixed alcohol, a relatively smaller amount of ethyl esters was formed along with methyl esters. Acid value, viscosity, and cetane number of all the esters prepared from WFG were within the range of the ASTM standard. Esters obtained from WFG showed good performance as a lubricity additive.     

Enzymatic degradation of esters of dichloropropanols: removal of chlorinated glycerides from processed foods

The esters of dichloropropanols from the byproduct of hydrolysates during food processing were degraded by the cell-free extracts of a dichloropropanol-assimilating bacterium of Pseudomonas sp. OS-K-29. 1-Acyloxy-2,3-dichloropropane was hydrolysed into the corresponding carbonic acid and 2,3-dichloropropanol, and then the dichloropropanol was dechlorinated. The esterase activity of the cell-free extracts was effective for the esters of the dichloropropanols and monoacylglycerides, but not for hydrolysing the lipase substrates such as triacylglycerides and Tween 60. A comparative study using a series of octanoyl glycerides and the esters of the dichlopropanols showed that the substrate specificities of the cell-free extracts were similar to the monoacylglyceride lipase from Penicillium camembertii.     

Process conditions for separating fatty acid esters by supercritical CO2

The solubilities of ethyl palmitate, ethyl oleate, ethyl eicosapentaenoate (EPA) and ethyl docosahexaenoate (DHA) in supercritical carbon dioxide were determined by a continuous flow method. The solubilities of fatty acid ethyl esters increased with pressure and decreased as the temperature was increased. An empirical equation, similar to Chrastil's equation, was used to describe the relationship between solute solubility and the density of carbon dioxide. The empirical equation was further used to qualitatively estimate the separation efficiency of isolating EPA and DHA ethyl esters from fatty acid esters. The operating conditions yielding high solubility gave fast extraction rate but resulted in low separation efficiency. Experiments were conducted to separate ethyl EPA and ethyl DHA from a model mixture containing four fatty acid ethyl esters and from esterified squid visceral oil. The experimental data compared closely with the calculated values.     

Prediction of higher heating values for saturated fatty acids from their physical properties

Higher heating values (HHVs) of fatty acids (C₄–C₁₈) were measured and correlated using linear least square regression analysis. Equations were developed for the estimation of the HHVs of saturated fatty acids from their molecular weight (Mw), density (DN) and carbon number (CN). These equations are HHV = 0.0518 Mw + 29.76, HHV = −93.4 DN + 122.67 and HHV = 0.7271 CN + 31.419 with R² values of 0.9895, 0.9798, and 0.9895, respectively. The correlations may be used for HHV estimation of mixtures of fatty acids developed from vegetable oils.     

Studies of substrate specificities of lipases from different sources

Although lipases are widely applied in a wide variety of reactions, available information on the factors that are responsible for the substrate specificities of lipases from different sources is scarce. In this paper, nine lipase‐producing microorganism strains were isolated from oil‐containing samples. The properties of these enzymes, including pH optima, temperature optima, thermal stability, and pH stability, vary significantly with the different sources from which these lipases were isolated. The substrate specificities of the nine lipases, including fatty acid and positional specificities, were also studied. The fatty acid specificities of the nine lipases were observably different toward 15 substrates with different carbon chain lengths, different saturation degrees and different side chains. The lipases from S₃ Penicillium citrinum (PCL), MJ₁ Aspergillus niger (ANL), MJ₂ Aspergillus oryzae (AOL), YM Bacillus coughing (BCL), S₉ Geotrichum candidum (GCL), and S₁₁ Candida lypolytica (CLL) showed the strongest specificities to short‐chain esters, and the other lipases showed strong selectivity for medium‐ or long‐chain and branched esters. The positional specificities were examined by analyzing the hydrolytic products of triolein catalyzed by the nine lipases, using TLC. The lipases can be mainly classified into two groups by their specificities for the ester bond at position 2 of triglycerides; one group can selectively hydrolyze the ester bond at position 2 of the triglycerides, the other group cannot. All these nine lipases were divided into four groups by hierarchical clustering analysis on the basis of the results of fatty acid and positional specificities.