Physicochemical Characterization of Used Cooking Oil: Environmental Implications and Reuse Potential

Authors

  • Raquel Marques de Santana UNESP - Universidade Estadual de São Paulo
  • Valéria Marta Gomes do Nascimento UNESP - Universidade Estadual de São Paulo

DOI:

https://doi.org/10.5380/cep.v43i1.101091

Abstract

ABSTRACT: Vegetable oils are widely used in food preparation. Still, when subjected to high temperatures, they undergo physical and chemical degradation that compromises their quality and generates residues with high environmental impact. This study aimed to perform the physicochemical characterization of used cooking oils and propose reuse strategies aligned with the principles of the circular economy. Samples from households and restaurants were analyzed for acidity, peroxide value, iodine index, density, and soluble solids content. The results revealed significant degradation, particularly in terms of acidity and peroxide levels, rendering reuse in food applications unfeasible. Statistical tools were applied to group the samples into four distinct clusters, each with specific chemical profiles. Based on these profiles, targeted applications were proposed: the extraction of unsaturated and saturated fatty acids for the food, pharmaceutical, and chemical industries, and the production of biodiesel from highly degraded oils. The findings highlight the relevance of physicochemical analysis as a tool for efficient and sustainable management of residual oils.
Keywords: Used cooking oil, Physicochemical characterization, Lipid oxidation, Waste management, Sustainable processes.

Author Biographies

Raquel Marques de Santana, UNESP - Universidade Estadual de São Paulo

Master’s student with a CAPES scholarship (No. 88887.952637/2024-00) in the Graduate Program in Microbiology at UNESP, São José do Rio Preto (IBILCE). Bachelor in Biological Sciences from Universidade Estadual Júlio de Mesquita Filho (UNESP) – Faculty of Sciences and Letters – Assis Campus, SP. She works as a researcher in the Bioprocesses Laboratory, with an emphasis on applied microbiology, under the supervision of Dr. Valéria Marta Gomes do Nascimento. From 2020 to 2022, she benefited from CAPES scholarships in the Institutional Program for Teaching Initiation Scholarships (PIBID – Process No. 88887.525630/2020-00) and the Pedagogical Residency Program (Process No. 88887.785105/2022-00), both providing rich immersion experiences in teaching practice. Additionally, in 2023, she had the opportunity to contribute as a scholarship holder at the UNESP Botanical Museum – FCL, Assis, through PROEX. Her research interests include microbiology, bioprocesses, and microbial biochemistry.

Valéria Marta Gomes do Nascimento, UNESP - Universidade Estadual de São Paulo

He is an Associate Professor at São Paulo State University Júlio de Mesquita Filho. He holds a Ph.D. in Biochemistry (2004), a Master’s in Biochemistry (2000), and two Bachelor’s degrees in Pharmacy (1998, 2001) from the Federal University of Paraná, as well as a technical qualification in Clinical Pathology (1993) from Colégio Luiza de Marilac. His research focuses on Biochemistry, with emphasis on Enzymology, including Bacillus megaterium, biocatalysis, kinetic characterization, lipase activity, and purification.

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Published

2025-12-31

How to Cite

Marques de Santana, R., & Gomes do Nascimento, V. M. (2025). Physicochemical Characterization of Used Cooking Oil: Environmental Implications and Reuse Potential. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 43(1). https://doi.org/10.5380/cep.v43i1.101091

Issue

Vol. 43 No. 1 (2025)

Section

Artigos

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