EVALUATION OF OILSEED RADISH ( <i>Raphanus sativus</i> L. var. <i>oleiformis</i> Pers.) OIL AS A POTENTIAL COMPONENT OF BIOFUELS

Tsytsiura, Yaroslav

doi:10.1590/1809-4430-Eng.Agric.v43nepe20220137/2023

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Scientific Paper, Special Issue: Energy in Agriculture • Eng. agríc. 43 (spe) • Mar 2023 • https://doi.org/10.1590/1809-4430-Eng.Agric.v43nepe20220137/2023 copy

EVALUATION OF OILSEED RADISH ( Raphanus sativus L. var. oleiformis Pers.) OIL AS A POTENTIAL COMPONENT OF BIOFUELS

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

The growing interest in alternative fuels based on plant oils has led to the search for new plant species. Given this, during 2015–2020, oil from 12 varieties of oilseed radish was studied using standard research protocols. The average content of the dominant fatty acids in the oils studied was: [cis-9] oleic (C 18:1) 33.95% (Cv = 14.2%), [cis-9,12] linoleic (C 18:2) 16.20% (Cv = 20.8%), [cis-13] erucic (C 22:1) 15.18% (Cv = 17.9%), [cis-9, 12, 15] α-linolenic (C 18:3) 13.33% (Cv = 18.5%) and palmitic (C 16:0) 5.42% (Cv = 18.5%), with a monounsaturated fatty acid content of 59.69% and a ratio of polyunsaturated/monounsaturated fatty acids of 0.508. The studied varieties were ranked in the order of increasing suitability as a component of biofuels: ‘Zhuravka’ < ‘Raiduha’ < ‘Lybid’ < ‘Olga’ < ‘Iveya’ < ‘Ramonta’ < ‘Alpha’ < ‘Tambovchanka’ < ‘Fakel’ < ‘Snizhana’ < ‘Sabina’ < ‘Nika’. The technological suitability of oil from the ‘Zhuravka’ variety was confirmed based on analysis of its physicochemical parameters when subjected to polymerization (at 280 °C) and oxypolymerization (at 120 and 150 °C). Under these conditions the basic parameters of the oil varied within the technological limits that determine its suitability for thermodynamic combustion processes in systems with controlled pressure and temperature.

oilseed radish; physicochemical indicators of oil; fatty acids; fatty acid ratio; biofuel

Seeds	Moisture	Protein	Lipid	Fibre	Ash
Content (%)	6.57 ± 1.17	23.6 ± 3.8	37.1 ± 3.5	17.0 ± 1.6	5.2 ± 1.1

CN:DB^×	Fatty acid/ variety (C_v)	''Raiduha'	'Zhuravka'	'Lybid'	'Fakel'	'Ramonta'	'Tambovchanka'	'Alpha'	'Olga'	'Iveya'	'Sabina'	'Nika'	'Snizhana'
С 8:0 ^××< 2e−3^*	Octanoic ^××× (26.8)	0.16 ± 0.05	0.36 ± 0.08	0.21 ± 0.09	0.11 ± 0.05	0.00 (trace)	0.00	0.00	0.00	0.00 (trace)^*	0.00	0.00	0.00 (trace)
C 11:0 < 2e−3^*	Undecanoic (32.4)	0.33 ± 0.07	0.55 ± 0.11	0.18 ± 0.05	0.14 ± 0.04	0.11 ± 0.07	0.15 ± 0.06	0.00	0.00	0.00 (trace)	0.00	0.00	0.00 (trace)
C 14:0 < 2e−1^ns	Myristoleic (22.8)	0.07 ± 0.04	0.07 ± 0.04	0.08 ± 0.03	0.06 ± 0.05	0.04 ± 0.03	0.06 ± 0.02	0.06 ± 0.02	0.07 ± 0.01	0.04 ± 0.02	0.04 ± 0.01	0.05 ± 0.01	0.03 ± 0.01
С 16:0 < 2e−4^*	Palmitic (18.5)	5.11 ± 0.78	4.68 ± 0.89	5.06 ± 1.11	5.00 ± 1.23	5.02 ± 1.17	5.08 ± 1.09	5.33 ± 0.87	5.22 ± 0.85	5.12 ± 1.26	4.84 ± 1.41	4.76 ± 0.59	5.02 ± 0.64
C 16:1 < 2e−1^ns	Palmitoleic (23.3)	0.13 ± 0.03	0.14 ± 0.05	0.15 ± 0.04	0.15 ± 0.03	0.11 ± 0.04	0.08 ± 0.02	0.12 ± 0.03	0.10 ± 0.02	0.07 ± 0.02	0.09 ± 0.01	0.10 ± 0.05	0.12 ± 0.02
C 18:0 < 2e−3^*	Stearic (16.9)	2.60 ± 0.33	2.37 ± 0.51	2.46 ± 0.30	2.03 ± 0.44	2.12 ± 0.29	2.21 ± 0.39	2.24 ± 0.67	2.29 ± 0.55	2.26 ± 0.51	2.13 ± 0.41	2.11 ± 0.67	2.13 ± 0.59
C 18:1 < 2e−3^*	Elaidic (17.1)	0.08 ± 0.02	0.18 ± 0.05	0.05 ± 0.01	0.11 ± 0.02	0.14 ± 0.01	0.07 ± 0.02	0.00	0.00 (trace)	0.00	0.00	0.00 (trace)	0.00
C 18:1 < 2e−3^*	[cis -9] Oleic (14.2)	33.53 ± 4.38	33.19 ± 3.89	34.08 ± 3.55	31.95 ± 5.14	31.34 ± 4.89	33.72 ± 5.17	35.91 ± 4.87	33.59 ± 6.17	33.27 ± 5.91	34.97 ± 5.17	34.62 ± 4.14	36.28 ± 4.96
C 18:2 < 2e−6^**	[cis -9,12] Linoleic (20.8)	15.22 ± 3.56	15.53 ± 3.25	15.06 ± 3.24	16.81 ± 3.51	15.70 ± 4.11	17.08 ± 4.09	16.19 ± 3.77	16.90 ± 3.52	16.61 ± 3.78	16.89 ± 4.05	16.12 ± 4.26	16.23 ± 3.77
C 18:3 <2e−6^**	[cis-9, 12, 15] α-Linolenic (18.5)	12.40 ± 2.21	12.08 ± 2.39	13.01 ± 2.49	13.10 ± 2.56	13.28 ± 2.93	12.26 ± 2.54	13.66 ± 2.49	13.84 ± 2.72	14.92 ± 2.84	14.42 ± 2.41	14.03 ± 1.98	12.97 ± 1.95
C 20:0 < 2e−6^**	Arachidic (27.9)	0.96 ± 0.17	0.91 ± 0.11	0.94 ± 0.14	0.66 ± 0.10	0.76 ± 0.20	0.79 ± 0.27	0.70 ± 0.31	0.72 ± 0.19	0.71 ± 0.23	0.75 ± 0.29	0.71 ± 0.34	0.63 ± 0.31
С 20:1 < 2e−6^**	Gondoic (22.7)	9.15 ± 2.07	8.48 ± 2.05	8.84 ± 2.03	9.12 ± 1.99	8.92 ± 1.84	8.55 ± 1.77	8.12 ± 1.71	8.06 ± 1.92	7.92 ± 1.87	7.89 ± 2.19	9.14 ± 2.29	9.26 ± 1.67
C 20:2 < 2e−5^**	[cis -11, 14] Eicosadienoic (32.6)	0.47 ± 0.14	0.39 ± 0.17	0.26 ± 0.14	0.28 ± 0.12	0.40 ± 0.15	0.28 ± 0.10	0.33 ± 0.09	0.41 ± 0.11	0.21 ± 0.08	0.32 ± 0.11	0.20 ± 0.14	0.24 ± 0.09
C 20:3 <2e−3^*	Eicosatrienoic (25.2)	0.13 ± 0.06	0.12 ± 0.04	0.10 ± 0.02	0.10 ± 0.03	0.12 ± 0.03	0.08 ± 0.02	0.15 ± 0.03	0.13 ± 0.03	0.08 ± 0.03	0.07 ± 0.03	0.05 ± 0.01	0.08 ± 0.03
C 20:4 < 2e−3^*	Arachidonic (24.5)	0.12 ± 0.03	0.14 ± 0.02	0.14 ± 0.03	0.12 ± 0.04	0.13 ± 0.05	0.15 ± 0.02	0.10 ± 0.03	0.11 ± 0.03	0.10 ± 0.04	0.05 ± 0.01	0.05 ± 0.02	0.07 ± 0.02
C 20:5 < 2e−7^**	[cis -5, 8, 11, 14, 17] Eicosapentaenoic (21.7)	1.24 ± 0.27	1.11 ± 0.22	1.08 ± 0.31	1.02 ± 0.24	1.37 ± 0.29	0.97 ± 0.23	0.00	0.00	0.00	0.00	0.00 (trace)	0.00 (trace)
С 21:0 < 2e−4^*	Geneicosanoic (28.3)	0.00 (trace)	0.46 ± 0.09	0.00 (trace)	0.00 (trace)	0.00	0.36 ± 0.07	0.00	0.44 ± 0.13	0.39 ± 0.10	0.32 ± 0.12	0.00 (trace)	0.33 ± 0.09
C 22:0 < 2e−7^**	Behenic (29.8)	0.37 ± 0.11	0.41 ± 0.07	0.39 ± 0.14	0.08 ± 0.03	0.28 ± 0.10	0.07 ± 0.02	0.32 ± 0.12	0.24 ± 0.09	0.30 ± 0.12	0.00 (trace)	0.31 ± 0.07	0.00 (trace)
C 22:1 < 2e−7^**	[cis -13] Erucic (17.9)	15.20 ± 2.07	15.95 ± 2.18	15.93 ± 2.79	16.70 ± 2.56	17.80 ± 2.75	15.59 ± 2.92	17.66 ± 3.02	15.74 ± 3.09	16.18 ± 2.93	15.73 ± 2.38	16.30 ± 2.49	14.79 ± 2.37
C 22:2 < 2e−6^**	[cis -13, 16] Docosadienoic (26.7)	0.38 ± 0.09	0.51 ± 0.12	0.25 ± 0.09	0.27 ± 0.08	0.15 ± 0.04	0.17 ± 0.05	0.12 ± 0.03	0.14 ± 0.04	0.17 ± 0.04	0.11 ± 0.05	0.10 ± 0.03	0.12 ± 0.04
C 23:0 < 2e−4^*	Tricosanoic (27.5)	0.45 ± 0.14	0.42 ± 0.12	0.41 ± 0.09	0.39 ± 0.17	0.42 ± 0.11	0.42 ± 0.08	0.47 ± 0.09	0.44 ± 0.07	0.46 ± 0.08	0.43 ± 0.12	0.39 ± 0.08	0.46 ± 0.17
C 24:0 < 2e−4^*	Lignoceric (28.1)	0.44 ± 0.24	0.52 ± 0.27	0.31 ± 0.11	0.39 ± 0.18	0.57 ± 0.17	0.14 ± 0.05	0.34 ± 0.16	0.34 ± 0.14	0.45 ± 0.09	0.33 ± 0.11	0.38 ± 0.14	0.41 ± 0.24
C 24:1 < 2e−10^***	Nervonic (34.9)	1.46 ± 0.36	1.43 ± 0.34	1.01 ± 0.28	1.41 ± 0.50	1.22 ± 0.42	1.72 ± 0.48	1.18 ± 0.51	1.22 ± 0.39	0.74 ± 0.30	0.62 ± 0.28	0.58 ± 0.24	0.83 ± 0.33
Total		100.0	100.0	100.0	100.0	100.0	100.0	100.0	100.0	100.0	100.0	100.0	100.0
Total saturated		11.34	11.65	10.55	9.41	9.87	9.73	9.91	10.31	10.11	9.27	9.01	9.37
Monounsaturated		59.55	59.37	60.06	59.44	59.53	59.73	59.99	58.71	58.18	59.30	60.74	61.28
Polyunsaturated		29.11	28.98	29.39	31.15	30.60	30.54	30.10	30.98	31.71	31.43	30.25	29.35
Total unsaturated		88.66	88.35	89.45	90.59	90.13	90.27	90.09	89.69	89.89	90.73	90.99	90.63
ER		0.285	0.286	0.285	0.294	0.306	0.277	0.257	0.270	0.271	0.263	0.282	0.269
DR		0.323	0.323	0.323	0.341	0.332	0.336	0.337	0.349	0.355	0.348	0.334	0.326
ODR		0.451	0.453	0.451	0.483	0.479	0.465	0.454	0.478	0.487	0.472	0.465	0.446
LDR		0.449	0.438	0.463	0.438	0.458	0.418	0.458	0.450	0.473	0.461	0.465	0.444
S/U		0.128	0.132	0.118	0.104	0.110	0.108	0.110	0.115	0.112	0.102	0.099	0.103
PU/MU		0.489	0.488	0.489	0.524	0.514	0.511	0.502	0.528	0.545	0.530	0.498	0.479

Sample of oil	Organoleptic properties

	Colour (Lovibond, 1 in.)			Transparency						Colour (iodine scale)			Odour				Taste
Cold pressed oil	Y25.00, R2.00 - Y35.00, R2.60			Absolute transparency after 24 h						30–40			Light radish hue				Soft, satisfying with a radish taste
	Physical indicators (μ ± σ)
	Density at 20 °C, kg m⁻³	Refractive index at 20 °C	Rotation of the plane of polarization at 23 °C, °		Specific viscosity at 20 ◦C, mm² s⁻¹		Kinematic viscosity of oil at 20 °С, mm² s⁻¹		Relative surface tension			Carbon residue (wt.%)		Net calorific value, MJ kg⁻¹	Solidification temperature, °C			Flash point, °C		Solubility in organic solvents
	0.912 ± 0.047	1.468 ± 0.012	−0.73 ± 0.02		70.39 ± 0.58		77.18 ± 0.55		0.459 ± 0.011			0.31 ± 0.12		37.93 ± 0.29	−11.5 ± 2.0			265.0 ± 23.7		Well soluble
	Chemical indicators (μ ± σ)
	Acid value, mg KOH g⁻¹	Content of free acids in % of oleic acid		Saponification value, mg KOH g⁻¹		Ether value, mg KOH g⁻¹		Iodine value, g I₂ (100 g)⁻¹			Rhodan value, g (SCN)₂ (100 g)⁻¹		Amount of water-insoluble fatty acids			Amount of unsaponifiable matter, %			Sulphur content (wt.%)
	3.80 ± 0.30	0.45 ± 0.10		170.0 ± 1.8		168.4 ± 2.1		104.8 ± 2.4			81.4 ± 1.5		92.2 ± 1.8			1.17 ± 0.15			0.0017 ± 0.005

Main indicators	Rapeseed ( Brassica napus subsp. napus )	White mustard ( Sinapis alba L.)	Spring bittercress ( Brassica campestris var. oleifera DC.)	Camelina ( Camelina sativa (L.) Crantz)	Safflower ( Carthamus tinctorius L.)	Soybean ( Glycine max (L.) Merrill.)	Linseed ( Linum usitatissimum L. var. intermedia )	Jatropha ( Jatropha curcas L.)
Kinematic viscosity, mm² s⁻¹	74.6–77.2	66.6–69.7	75.8–78.4	51.2–53.4	65.8–68.4	56.9–57.8	60.8–62.9	57.8–61.3
Acid value	0.1–11.0	0.06–8.5	0.8–7.3	0.5–5.0	0.8–5.8	0.0–5.7	0.5–1.5	8.7–9.8
Iodine value	95–118	79–115	105–122	133–155	138–155	120–141	175–204	98–103
Flash point, °C	255.4–276.1	238.7–257.2	245.9–264.7	183.7–218.5	246.9–277.3	230.7–254.4	220.4–249.8	232.8–247.5
Solidification temperature, °C	0 to −10	−8 to −16	−6 to −8	−14 to −16	−8 to −16	−10 to −18	−16 to −27	0.5 to −1
Carbon residue (wt.%)	0.38–0.51	0.33–0.46	0.39–0.55	0.24–0.32	0.42–0.67	0.44–0.69	0.27–0.41	0.47–0.72
Net calorific value, MJ kg⁻¹	37.1–40.2	36.4–38.2	36.8–37.2	36.5–37.0	36.4–37.0	37.0–37.6	36.7–37.0	36.7–37.2

Variant	Heating, h	Density at 20 °C, kg m⁻³	Refractive index	Acid value	Content of free acids in % of oleic acid	Saponification value	Ether n value	Iodine value
Control variant (heated oil)	-	0.913 ± 0.058	1.471 ± 0.001	3.75 ± 0.50	2.10 ± 0.55	181.15 ± 2.84	175.52 ± 7.35	108.52 ± 2.33
Heated oil without oxypolymerization up to 120 °С	1	0.928^c* ± 0.041	1.472^ns ± 0.002	18.30^a ± 1.35	9.05^a ± 2.15	186.08^c ± 3.52	170.43^c ± 6.51	93.09^b ± 3.45
	2	0.931^c ± 0.044	1.473^c ± 0.003	25.10^a ± 1.52	12.55^a ± 2.30	189.42^c ± 3.85	167.55^b ± 5.44	82.82^a ± 2.64
	3	0.935^b ± 0.051	1.474^c ± 0.002	27.95^a ± 1.60	14.20^a ± 2.70	188.21^c ± 2.15	157.71^a ± 3.62	71.72^a ± 3.52
Oxypolymerized oil at 120 °С	1	0.917^ns ± 0.035	1.473^c ± 0.002	3.50^c ± 1.78	1.74^c ± 0.16	177.89^ns ± 1.53	175.22^ns ± 4.10	105.85^ns ± 2.83
	2	0.924^c ± 0.041	1.474^c ± 0.002	3.65^ns ± 1.92	1.82^c ± 0.18	180.05^ns ± 3.20	175.59^ns ± 4.52	97.83^b ± 3.15
	3	0.924^c ± 0.052	1.474^c ± 0.002	3.79^c ± 1.87	1.87^c ± 0.14	181.55^ns ± 2.58	176.89^ns ± 3.57	97.47^b ± 2.81
Oxypolymerized oil at 150 °С	1	0.914^ns ± 0.036	1.473^c ± 0.002	3.40^c ± 1.72	1.75^c ± 0.21	179.14^ns ± 3.05	174.85^ns ± 3.89	103.92^c ± 3.92
	2	0.920^c ± 0.053	1.473^c ± 0.003	3.48^c ± 1.88	1.72^c ± 0.28	181.53^ns ± 3.28	178.15^c ± 4.18	92.56^b ± 4.09
	3	0.927^c ± 0.067	1.475^b ± 0.004	3.59^c ± 1.97	1.74^c ± 0.37	183.12^ns ± 3.91	179.58^c ± 4.63	91.72^b ± 4.56
Level Pr (>F) for the Tukey HSD test		< 2e−3^*	< 2e−2^*	< 2e−3^*	< 2e−6^**	≈ ns	< 2e−2^*	< 2e−7^**

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[1] * Corresponding author. Vinnytsia National Agrarian University/21008, Solnechnaya st., 3/Vinnytsia, Ukraine. E-mail: yaroslavtsytsyura@ukr.net | ORCID ID: https://orcid.org/0000-0002-9167-833X