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Oxidative stability of biodiesels produced from vegetable oils having different degrees of unsaturation

2013; Elsevier BV; Volume: 74; Linguagem: Inglês

10.1016/j.enconman.2013.05.025

1879-2227

Samantha Siqueira Pantoja, Leyvison Rafael Vieira da Conceição, Carlos Emmerson Ferreira da Costa, José Roberto Zamian, Geraldo Narciso da Rocha Filho,

Lubricants and Their Additives

In the present paper, methyl esters were obtained from the transesterification of cupuaçu fat lipids (Theobroma grandiflorum) (Willd. ex Spreng.) (K. Schum.), açaí (Euterpe oleracea), passion fruit (Passiflora edulis) and linseed (Linum usitatissimum L.) oils, using a basic catalyst. The triglycerides were characterized by their fatty acid composition, and the biodiesels were characterized according to standard methods. The critical properties, such as the cold filter plugging point, kinematic viscosity and oxidative stability, of the biodiesels were studied. The influence of butyl-hydroxyanisole (BHA), propyl gallate (PG) and tert-butyl hydroquinone (TBHQ) antioxidants on the açaí, passion fruit and linseed biodiesels was evaluated at concentrations from 500 to 4000 ppm. PG was found to be the most efficient antioxidant for the studied biodiesels.