The increasing global energy demand and the depletion of fossil fuels have intensified interest in renewable alternatives such as biodiesel. Waste cooking oil (WCO) offers a sustainable feedstock option, addressing both energy and waste management challenges. However, the effect of repeated frying on oil quality and biodiesel performance remains inadequately explored. This study investigates the influence of multiple frying cycles on the properties and yield of biodiesel derived from various waste cooking oils. Four common edible oils—palm, soybean, sunflower, and peanut—along with a composite mixture, were collected after 0, 1, 3, 6, 9, and >9 frying uses. A total of 30 oil samples were converted into biodiesel via transesterification, and key fuel properties—density, viscosity, calorific value, flash point, pour point, and cetane number—were evaluated relative to conventional diesel. An optimal biodiesel yield of 98.05 % was achieved from the mixed-oil sample reused for more than nine cycles. Transesterification effectively reduced viscosity and density to diesel-like levels. Although the cetane number declined gradually (from 60–65 for fresh oils to 45–50 after extended use) due to thermal degradation of unsaturated fatty acids, values remained within acceptable limits. Diesel exhibited a slightly higher calorific value, but the mixed-oil biodiesel showed minimal deterioration across cycles. Overall, repeatedly used waste cooking oils demonstrated strong potential for producing high-quality biodiesel, highlighting their viability as a renewable alternative to fossil diesel.
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