Non-conventional oils for biodiesel production: a study of thermal and oxidative stability

Vegetable oils with variable proportions of oleic, linoleic, and linolenic acids are more susceptible to oxidative processes. In this subject, this study evaluates the physical chemical properties and oxidative stability of non-conventional oils such as andiroba, babassu, sesame, oiticica, jatropha,...

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Published in:Journal of thermal analysis and calorimetry 2014-08, Vol.117 (2), p.845-849
Main Authors: Melo, Maria Andrea Mendes Formiga, de Melo, Marco Aurélio Rodrigues, Pontes, Andrea Suame Gouvea Costa, Farias, Ana Flávia Félix, Dantas, Manoel Barbosa, Calixto, Clediana Dantas, de Souza, Antonio Gouveia, de Carvalho Filho, José Rodrigues
Format: Article
Language:English
Subjects:
Analytical Chemistry
Babassu oil
Biodiesel
Biodiesel fuels
Calorimetry
Chemical properties
Chemistry
Chemistry and Materials Science
Differential scanning calorimetry
Grapes
Inorganic Chemistry
Measurement Science and Instrumentation
Physical Chemistry
Polymer Sciences
Seeds
Stability
Vegetable oils
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Summary:Vegetable oils with variable proportions of oleic, linoleic, and linolenic acids are more susceptible to oxidative processes. In this subject, this study evaluates the physical chemical properties and oxidative stability of non-conventional oils such as andiroba, babassu, sesame, oiticica, jatropha, and grape through accelerated oxidation techniques (pressurized differential scanning calorimetry, Rancimat and PetroOxy). It was verified that babassu and andiroba oil do not showed detectable induction period presenting high oxidative stability; moreover, it was observed that the enthalpic events occurred in 1.19, >10, 0.53, 0.49, 0.49, and 0.60 h for the andiroba oil, babassu oil, sesame seeds, jatropha, oiticica oils, and grapes, respectively, stimulating the conclusion of greater stability for the babassu oil.
ISSN:1388-6150
1588-2926
1572-8943
DOI:10.1007/s10973-014-3825-0