Results and discussion
Analyses of the normal/raw vegetable oils resulted in the physicochemical properties shown in Table 1. Oil is a mixture of organic compounds (predominantly, fatty acid esters of glycerol) and from the table, the oil samples had viscosities greater than water (about 1 mm2/s) and densities less than water (about 1000 kg/m3); therefore, when mixed with water, the mixture can be readily separated by centrifugation. Considering the fatty acid profile, the PKO was composed of the shortest fatty acid chains with only 9 % unsaturation – fewest thiolation (reaction) sites. On the other hand, SBO had the longest of chains and highest level of unsaturation (more than 80 %).