The role of activated carbon nanoparticles on hydro-degumming non-edible vegetable oils

Abstract

This study aims to assess the role of activated carbon nanoparticles in hydro-degumming non-edible vegetable oils. Bamboo Activated Carbon Nanoparticles (BAC-NPs) is added to oils in degumming process. Characterizations revealed mesoporous structures with specific surface area 673.298 m2/g, positive surface charge, aromatic ring cluster, and increased hydrophilicity. Magnetic moment induced by delocalized electrons in aromatic ring cluster of BAC-NPs works towards paramagnetic negatively charged oxygen around the phosphate head group of phospholipid molecule. It also works towards water molecules, changes water proton spin isomer from para to ortho, decreases intramolecular energy in water, facilitates base-promoted ester hydrolysis reaction. These phenomena, combined with heat energy and centrifugation force, trigger bonds disruption within phospholipid molecule, lead to a higher probability of phosphate head group detachment off the phospholipid molecule. As a result, there is a large reduction in phosphorus concentration (around 95%) and a slight improvement in viscosity and calorific value in treated oils.

Keywords

• Activated carbon
• Nanoparticles
• Hydro-degumming
• Non-edible vegetable oils