GC-FID Characterization of different origin fried oils and its Biodiesel Derived from Used Cooking Oils

¹ Sathyabama University, Department of Chemical Engineering, Chennai, India
² Sathyabama University, Centre for Waste Management, Chennai, India
³ Sathyabama University, Centre of Excellence for Energy Research, Chennai, India

^* Corresponding Author: dawn@sathyabama.ac.in

Abstract

The main reason for studying Biofuels is to meet the growing energy needs of the world, which are increasing significantly because of population growth. Biodiesel is a promising renewable energy source that can help reduce reliance on fossil fuels when used effectively. In this work, fresh sunflower oil from a popular brand was purchased from market. Free fatty acid (FFA) levels of raw sunflower oil and fried oil samples, obtained after single frying of various foods such as prawn, chicken 65, chicken nuggets, fish, banana bajji, paneer vada, ladies' finger, and papad, were determined. Among the fried oils, only banana bajji & chicken nugget fried oils were selected for conversion into biodiesel. The composition of the oil samples was analyzed using Gas Chromatography with a Flame Ionization Detector (GC-FID). The fried oils were then converted into biodiesel via transesterification, the composition of the resulting biodiesel was also determined using GC-FID. The chromatograms help identify the presence of various triglycerides with differing fatty acid chains, that influence the chemical & physical properties of the raw, used fried oils and biodiesel derived from them. This data will serve as a foundation for using modeling platforms to develop a biodiesel production process that achieves desired product purity, minimize alcohol usage, & reduce wash water requirements, addressing Sustainable Development Goals 7 and 13.