Evaluation of the oxidative stability of corn biodiesel

Dantas, Manoel Barbosa; Albuquerque, Anderson R.; Barros, Allan Kardec; Filho, Manoel Gabriel Rodrigues; Filho, Nelson Roberto Antoniosi; Sinfrônio, F. S. M.; Rosenhaim, Raul; Soledade, L. E. B.; Santos, I. M. G.; Souza, A. G.

doi:10.1016/j.fuel.2010.09.014

Cited by 107 publications

(62 citation statements)

References 31 publications

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“…The observed increase in absorption at 232 nm is due to compounds generated during the primary degradation of the oil, conjugated dienes, which show - * transitions [9]. The changes in absorption at 270 nm are related to the formation of secondary compounds of the degradation, such as diketones and unsaturated ketones, the absorption of which is also due to the - * transitions [9,11].…”

Section: Resultsmentioning

confidence: 98%

“…As previously mentioned, the thermodegradation of vegetable oils can be monitored by analyzing the absorption peaks at around 232 and 270 nm, because the absorptions in these wavelength regions are strongly affected by the primary and secondary oxidation products generated during the thermooxidation process [9]. Figure 3 shows the absorption at 232 and 270 nm as a function of the degradation time.…”

Section: Resultsmentioning

confidence: 99%

“…For instance, the oxidative stability of the vegetable oil is one of the most important parameters governing the final quality of the biodiesel [7,8]. The oxidative stability of biodiesel can be affected by many factors such as exposure to UV light, heavy-metal contamination, and temperature changes [9][10][11]. Although a recent study analyzed the thermal stability of the Baru oil by thermogravimetry [5], to the best of our knowledge, the thermooxidative stability of this oil has not yet been evaluated by using optical techniques.…”

Section: Introductionmentioning

confidence: 99%

“…Dantas and colleagues demonstrated that the UV-Vis absorption technique can be used to precisely determine the oxidative stability of vegetable oils [9]. They showed that thermodegradation of the oil can be monitored by means of the absorption peaks at around 232 and 270 nm, because light absorption in this wavelength region is strongly affected by the primary and secondary oxidation products generated during the thermooxidation process [9]. Additionally, Cheikhousman and coworkers have shown that fluorescence spectroscopy can be used to investigate the quality of vegetable oil [12].…”

Section: Introductionmentioning

confidence: 99%

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Oxidative Stability of Baru (Dipteryx alataVogel) Oil Monitored by Fluorescence and Absorption Spectroscopy

Silva

Conceição

Oliveira

et al. 2015

Journal of Spectroscopy

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Baru (Dipteryx alata Vogel) is a native fruit of the Brazilian savanna that provides a nutritive oil, which also has medicinal properties. Baru fruits were collected in central-western Brazil, and the oil was obtained by pressing the seeds. The Baru oil was heated at 110 ∘ C for 24 h, and its oxidative stability was investigated by using fluorescence and absorption spectroscopy. The data showed that both absorption and fluorescence were able to precisely monitor the oil degradation induced by the thermooxidative process. The results revealed a rapid growth of the primary compounds generation in the first 16 hours of degradation. Significant amounts of secondary compounds began to be generated after 14 hours.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Oxidative Stability of Baru (Dipteryx alataVogel) Oil Monitored by Fluorescence and Absorption Spectroscopy

Silva

Conceição

Oliveira

et al. 2015

Journal of Spectroscopy

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“…In addition, all the parameters, except the acid number and oxidative stability, were in accordance with the European specifications (EN 14214). Although the sample does not meet the specifications for oxidative stability, it is recognized that most of the biodiesels produced from polyunsaturated vegetable oils present low oxidative stability when no antioxidants have been added (Dantas et al, 2011;Jain and Sharma, 2011;Maia et al, 2011). This was also true for the soybean biodiesel used in this study, as evidenced by its major fatty acid methyl esters (C16: 0-10.7%, C18: 0-3.3%, C18: 1-21.5%, C18: 2-51.2%, and C18: 3-5.9%).…”

Section: Resultsmentioning

confidence: 99%

Effect of temperature on the oxidation of soybean biodiesel

Pereira¹,

Morales²,

Marmesat³

et al. 2015

Grasas y Aceites

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SUMMARY:This paper proposes to examine the effect of temperature on the oxidation behavior of biodiesel. Soybean biodiesel was oxidized at different temperatures (room temperature, 60, and 110 °C), and the increase in primary and secondary oxidation products was determined based on the peroxide and anisidine values, respectively, during the induction period (IP). The results indicated that the evolution of hydroperoxides followed zero-order reaction kinetics during the IP at all temperatures, and their rate of formation was exponentially affected by temperature. It was also deduced that temperature influenced the ratio between primary and secondary oxidation products formation, which decreased as the temperature increased. Additionally, it was possible to predict the oxidation behavior of the soybean biodiesel at room temperature by an exponential model fitted to the IP values at different temperatures (70, 80, 90, 100, and 110 °C) using the Rancimat apparatus.KEYWORDS: Oxidation kinetic; Oxidation products; Soybean biodiesel; Temperature; Tocopherols RESUMEN: Influencia de la temperatura en la oxidación de biodiesel de soja. El propósito de este trabajo es evaluar el efecto de la temperatura en el comportamiento oxidativo del biodiesel. Biodiesel derivado de aceite de soja fue oxidado a diferentes temperaturas (temperatura ambiente, 60 y 110 °C) y se evaluaron el contenido de compuestos primarios y secundarios de oxidación mediante el índice de peróxidos y de anisidina, respectivamente, a lo largo del periodo de inducción. Los resultados indicaron que el contenido de hidroperóxidos evolucionó siguiendo una cinética de orden cero a lo largo del periodo de inducción a todas las temperaturas y que su velocidad de formación cambió exponencialmente con la temperatura. También se dedujo que la temperatura influyó en la relación entre la formación de los productos de oxidación primarios y secundarios, disminuyendo a medida que aumentaba la temperatura. Además, fue posible predecir el comportamiento oxidativo del biodiesel de soja a temperatura ambiente ajustando a un modelo exponencial los valores de periodo de inducción obtenidos a diferentes temperaturas (70, 80, 90, 100 y 110 °C) mediante un equipo Rancimat.

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Physicochemical quality and oxidative stability of linseed (Linum usitatissimum) and camelina (Camelina sativa) cold‐pressed oils from retail outlets

Raczyk

Popis

Kruszewski

et al. 2015

Euro J Lipid Sci & Tech

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Cold-pressed linseed and camelina oils have been available on the global market for many years. They are known for their high contents of polyunsaturated fatty acids (PUFAs), mainly a-linolenic (ALA). This study aimed to evaluate the quality and oxidative stability of linseed and camelina cold-pressed oils purchased in retail outlets in Poland. The fatty acid composition, peroxide value, acid value, anisidine value, chlorophyll pigments, carotenoid pigments, and oxidative stability of these oils were analyzed. It was found that all analyzed oils meet the standards of requirements of the Codex Alimentarius (2009) for cold-pressed oils. The content of chlorophyll and carotenoid pigments of linseed and camelina oils was significantly different. The percentage composition of PUFAs was high in both types of oils, but it was significantly higher in linseed than in camelina oils. The results of Rancimat and PDSC tests show low oxidative stability of all tested oils, although camelina oils were more stable than linseed oils.Practical applications: Based on the study, it can be concluded that linseed and camelina oils should be included in the human diet to provide an optimal ratio of omega-6 to omega-3 fatty acids. The differences between tested oils of the same seed species were significant. This study shows that quick methods of testing an oils oxidative stability (Rancimat and PDSC) may be successfully applied in oil studies.

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Evaluation of the oxidative stability of corn biodiesel

Cited by 107 publications

References 31 publications

Oxidative Stability of Baru (Dipteryx alataVogel) Oil Monitored by Fluorescence and Absorption Spectroscopy

Oxidative Stability of Baru (Dipteryx alataVogel) Oil Monitored by Fluorescence and Absorption Spectroscopy

Effect of temperature on the oxidation of soybean biodiesel

Physicochemical quality and oxidative stability of linseed (Linum usitatissimum) and camelina (Camelina sativa) cold‐pressed oils from retail outlets

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