Publication details
Physicochemical Characterization of Home-Made Soap from Waste-Used Frying Oils
| Authors | |
|---|---|
| Year of publication | 2020 |
| Type | Article in Periodical |
| Magazine / Source | Processes |
| MU Faculty or unit | |
| Citation | |
| Web | https://www.mdpi.com/2227-9717/8/10/1219 |
| Doi | http://dx.doi.org/10.3390/pr8101219 |
| Keywords | soap degradation; microbial communities; reverse system logistics; waste utilization and management; Syntrophomonas sapovorans; long-chain fatty acids |
| Description | The study aimed to describe the utilization of waste frying oils, originated mainly from households, in home-made soap production and to emphasize the advantages of soap biodegradation in comparison to biological treatment of oils. The physicochemical analyses of soaps were used to check the differences between the samples made of fresh and fried oils. Significant (p < 0.05) difference between the soaps made of fresh/fried olive oil pair was obtained, while the rapeseed sample pair did not differ significantly (p < 0.05). Malondialdehyde (MDA) exhibited notable differences with an increase from 1.94 microg/g to 2.33 microg/g for olive oil fresh/fried pair and from 3.43 microg/g to 4.10 microg/g for rapeseed–palm oil fresh/fried pair. The studies addressing the soap biodegradation process revealed that soaps are degrading up to four times faster than oils in waste processing plants. Literature data showed the syntrophic ways of soap degradation and degradation solely done by sulfate-reducing bacteria. Obtained results, same as literature data, indicated that soaps produced from fried plant oils represent acceptable products from the economic and environmental point of view. Soap production can be considered one of the possible ways toward reduction of waste oil disposal. |
| Related projects: |