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Optimization Of Protocol For Biodiesel Production Of Linseed (Linum Usitatissimum L.) Oil

100%
Ullah F., Bano A., Ali S.
Polish Journal of Chemical Technology
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2013
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vol. 15
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issue 1
74-77
EN
Attempts were made to optimize variables affecting the yield of linseed oil biodiesel in a base catalyzed transesterification reaction. The variables studied were reaction temperature (40-70oC), catalyst (NaOH) concentration (0.1-1.5%) and reaction time (30-180 min). The conversion of linseed oil into methyl esters was confirmed through analytical methods like 1H NMR, gas chromatography (GC) and refractometer. The maximum biodiesel yield (97±1.045% w/w) was obtained at 0.5% catalyst concentration, 65oC temperature, 180 min reaction time and 6:1 molar ratio of methanol to oil. 1H NMR confirmed the practically obtained % conversion of triglycerides into methyl esters which was further evidenced by refractometer analyses. The refractive index of biodiesel samples was lower than pure linseed oil. GC analysis confirmed the presence of linolenic acid (C18:3) as the dominant fatty acid (68 wt. %) followed by oleic acid (C18:1), linoleic acid (C18:2) and stearic acid (C18:0) respectively. The physical properties of linseed oil biodiesel like specific gravity (0.90 g/cm3) and flash point (177oC) were higher than American Society for Testing and Materials standards (ASTM 6751) for biodiesel. However, kinematic viscosity (3.752 mm2/s) was in the range of ASTM standards.
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Potencjalne zagrożenia wynikające ze spożycia wybranych produktów „superfoods”

63%
Mróz M., Ratajczak A. E., Korek E.
Alergia Astma Immunologia - przegląd kliniczny
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2020
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vol. 25
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issue 1
24-27
EN
In recent years, food called “superfoods” has gained popularity. Despite the lack of a uniform definition and thus the absence of a specific list of products, food is usually described as “super” if it presents an extremely high content of antioxidants, vitamins, protein, fiber or other ingredients that improve health. Information on the health benefits offered by this type of food appears in the mass media, which, in the opinion of a significant part of society, is a remedy for many diseases. However, despite the positive effects, eating “superfoods” can carry many risks. Allergic reactions, drug interactions and gastrointestinal disturbances are among the many undesirable effects after eating “superfoods”. For greater control, in 2007 the European Food Safety Authority (EFSA) banned the placing on the market of products labeled as superfoods if they do not have a health claim supported by clinical trials. Due to the fact that it is a relatively new concept, caution is recommended when choosing foods labelled as “superfoods”, as well as their reasonable consumption in moderate amounts.
PL
W ostatnich latach na popularności zyskała żywność określana mianem „superfoods”. Mimo braku jednolitej definicji, a tym samym nieistnienia konkretnej listy produktów, żywność zazwyczaj zostaje określona jako „super”, jeśli prezentuje niezwykle wysoką zawartość przeciwutleniaczy, witamin, białka, błonnika lub innych składników wpływających na poprawę zdrowia. W środkach masowego przekazu pojawiają się informacje na temat prozdrowotnych działań tej żywności, która, w opinii znacznej części społeczeństwa, stanowi remedium na wiele chorób. Jednak pomimo pozytywnego działania, spożywanie „superfoods” może nieść za sobą liczne zagrożenia. Reakcje alergiczne, interakcje z lekami oraz dolegliwości żołądkowo-jelitowe to jedne z wielu niepożądanych objawów po spożyciu produktów typu „superfoods”. W celu większej kontroli w 2007 roku Europejski Urząd ds. Bezpieczeństwa Żywności (European Food Safety Authority, EFSA) zakazał wprowadzania do obrotu produktów oznaczonych jako superfoods, jeśli nie posiadają one oświadczenia zdrowotnego popartego badaniami klinicznymi. Z uwagi na fakt, że jest to pojęcie stosunkowo nowe, zaleca się zachowanie ostrożności przy wyborze preparatów zawierających „superfoods” oraz ich rozsądną konsumpcję w umiarkowanych ilościach.
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