# Utilization of Natural Adsorbents in the Purification of Used Sunflower and Palm Cooking Oils
## 3 Results
### Purification of WCO Using Saline Solution
#### 3.3.2 Purification of Palm--WCO from Food Frying  
The values of the physicochemical parameters determined on fresh palm oil, palm--WCO, and purified palm oil subjected to frying of products of non-animal origin (bakery products and a mix of animal and non-animal foods) are presented in Table 4.  
\begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \hline
**Oil Type** & **Moisture, \%** & **Color** & **Vivesability** & **pH at 25 °C** & **Density /gm\({}^{3}\)** & **RI at 25 °C, \(\Delta\)D** & **AV.mg** & **SV.mg** & **IV.g./LOW g** & **PV.mg** \\  & & & **mm\({}^{\circ}\)/s** & **pH at 25 °C** & **Density /gm\({}^{3}\)** & **RI at 25 °C, \(\Delta\)D** & **KOMB** & **KOMB** & **IV.g./LOW g** & **O.mg** \\ \hline \hline \multirow{2}{*}{Frying} & Fresh & 0.21 \(\pm\) 0.18 & Pale yellow & 30.65 \(\pm\) 0.02 & 0.67 \(\pm\) 0.05 & 0.07 \(\pm\) 0.09 & 1.45 \(\pm\) 0.06 & 1.39 \(\pm\) 0.07 & 183.88 \(\pm\) 0.04 & 55.5 \(\pm\) 1.35 & 120.20 \(\pm\) 0.08 \\  & WCO & 0.28 \(\pm\) 0.09 & Dark yellow & 35.08 \(\pm\) 0.03 & 5.03 \(\pm\) 0.10 & 0.77 \(\pm\) 0.04 & 1.42 \(\pm\) 0.10 & 4.66 \(\pm\) 0.11 & 210.69 \(\pm\) 1.03 & 43.20 \(\pm\) 0.02 \\ \cline{2-11}  & WCO & 0.24 \(\pm\) 0.04 & Dark yellow & 35.08 \(\pm\) 0.03 & 5.03 \(\pm\) 0.10 & 0.77 \(\pm\) 0.04 & 1.42 \(\pm\) 0.10 & 4.46 \(\pm\) 0.11 & 210.69 \(\pm\) 1.03 & 43.20 \(\pm\) 0.02 & 46.02 \(\pm\) 0.27 \\ \cline{2-11}  & WCO & 0.26 \(\pm\) 0.04 & Dark yellow & 33.24 \(\pm\) 0.01 & 3.54 \(\pm\) 0.29 & 0.61 \(\pm\) 0.16 & 1.39 \(\pm\) 0.24 & 2.54 \(\pm\) 0.30 & 190.90 \(\pm\) 1.24 & 44.42 \(\pm\) 2.46 & 2.56 \(\pm\) 0.19 \\ \cline{2-11}  & WCO & 0.25 \(\pm\) 0.23 & Light yellow & 33.47 \(\pm\) 0.03 & 4.30 \(\pm\) 0.14 & 0.63 \(\pm\) 0.11 & 1.34 \(\pm\) 0.30 & 2.45 \(\pm\) 0.27 & 185.83 \(\pm\) 1.46 & 4.50 \(\pm\) 2.10 & 5.44 \(\pm\) 0.25 \\ \cline{2-11}  & WCO & 0.55 \(\pm\) 0.24 & Dark yellow & 33.27 \(\pm\) 0.04 & 4.32 \(\pm\) 0.06 & 0.80 \(\pm\) 0.08 & 1.44 \(\pm\) 0.12 & 6.62 \(\pm\) 0.27 & 213.03 \(\pm\) 2.26 & 45.72 \(\pm\) 0.05 & 185.20 \(\pm\) 3.33 \\ \cline{2-11}  & WCO & 0.55 \(\pm\) 0.24 & Dark yellow & 33.45 \(\pm\) 0.03 & 5.90 \(\pm\) 0.10 & 0.41 \(\pm\) 0.17 & 1.43 \(\pm\) 0.33 & 4.84 \(\pm\) 0.44 & 204.01 \(\pm\) 1.57 & 4.64 \(\pm\) 0.43 & 185.00 \(\pm\) 2.04 \\ \cline{2-11}  & WCO & 0.55 \(\pm\) 0.20 & Light yellow & 34.21 \(\pm\) 0.06 & 5.82 \(\pm\) 0.70 & 0.71 \(\pm\) 0.09 & 1.40 \(\pm\) 0.13 & 5.06 \(\pm\) 0.32 & 278.61 \(\pm\) 3.03 & 4.37 \(\pm\) 1.85 & 154.18 \(\pm\) 2.57 \\ \hline \multicolumn{11}{c}{All values are means \(\pm\) standard deviations (\(\
u=3\)).} \\ \hline \hline \end{tabular}
\end{table}
Table 4: Parameters of palm oil subjected to trying bakery products and a food mix.  
\begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline
**Oil Type** & **Moisture, \%** & **Color** & **Vivesability** & **pH at 25 °C** & **Density /gm\({}^{3}\)** & **RI at 25 °C, \(\Delta\)D** & **AV.mg** & **KOMB** & **SV.mg** & **IV.g./LOW g** & **PV.mg** \\ \hline \hline \multirow{3}{*}{Frying} & Fresh & 2.50 \(\pm\) 0.21 & Clue-yellow & 33.72 \(\pm\) 0.03 & 7.68 \(\pm\) 0.05 & 0.82 \(\pm\) 0.10 & 1.460 \(\pm\) 0.0023 & 0.27 \(\pm\) 0.06 & 190.1 \(\pm\) 1.3  
The physicochemical results can indicate any chemical changes in the used and purified palm oil. By frying, the values of the main parameters such as moisture content, color, density, viscosity, PV, and IV register significant changes. Through the process of purification, these indicators for evaluating the deterioration of recycled palm oil change favorably both in the case of frying bakery products and food mixes.