Samples of sunflower Waste Cooking Oils (WCOs) subjected to several cycles of frying were treated with water under four different combinations of temperature and pH. Several aspects of the chemical composition of edible, non-treated and processed samples was determined by three different analytic techniques: headspace Solid-Phase Microextraction (HS-SPME) coupled with gas-chromatography (GC), H-1 NMR spectroscopy and ESI-MS spectrometry. Thus, a characteristic chemical fingerprint of each sample was derived and proposed as useful set of tools for the optimization of recycling of WCOs. On the basis of the presented results, a mini-plant for the production of bio-lubricants and bio-solvents with a circular economy approach was designed and herein described. (C) 2019 Elsevier Ltd. All rights reserved.
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|Titolo:||Improving the recycling technology of waste cooking oils: Chemical fingerprint as tool for non-biodiesel application|
|Data di pubblicazione:||2019|
|Appare nelle tipologie:||1.1 Articolo in rivista|