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This study characterizes the physicochemical properties of used cooking oils to assess their environmental impact and potential for reuse. The analysis showed significant degradation in acidity and peroxide levels, making them unsuitable for food applications, but suggested alternative uses such as biodiesel production and extraction of fatty acids. The findings emphasize the importance of physicochemical analysis in managing waste oils sustainably and aligning with circular economy principles.

Author

mellowfire13

Language

EN