Kinetic parameters of the oxidation reaction of commercial biodiesel with natural antioxidant additives

Romagnoli, Érica Signori; Borsato, Dionísio; Silva, Lívia Ramazzoti Chanan; Chendynski, Letícia Thaís; Angilelli, Karina Gomes; Canesin, Edmilson Antônio

doi:10.1016/j.indcrop.2018.08.077

Cited by 29 publications

(10 citation statements)

References 21 publications

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“…It should be noticed that the semilogarithmic relationships between k and 1/ T (Fig. ) show a concave curvature (i.e., a super‐Arrhenius behavior) (Aquilanti et al, , ; Romagnoli et al, ; Silva et al, ), which may indicate a deviation from the Arrhenius lipid oxidation mechanism, being the non‐Arrhenius behavior more pronounced for the cv . Arbequina olive oils, which had lowest TPC (high negative second order derivative and highest difference between the linear and second order polynomial coefficients of determination,

R_{LR}^{2}

and

R_{polynomial}^{2}

).…”

Section: Resultsmentioning

confidence: 99%

“…Since in empirical Arrhenius plots, the linearity (Eq. ), can be enforced, due to the low number of experimental points used, the existence of positive or negative deviations to the Arrhenius mechanism (sub‐ or super‐Arrhenius behaviors, respectively) was evaluated following a graphical approach (Aquilanti et al, , ; Romagnoli et al, ; Silva et al, ).…”

Section: Methodsmentioning

confidence: 99%

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A Kinetic‐Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils

Veloso

Rodrigues

Ouarouer

et al. 2020

J Americ Oil Chem Soc

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Physicochemical parameters, total phenols contents (TPC), and oxidative stabilities at 120–160 °C were evaluated for two monovarietal (Arbequina and Cobrançosa cultivars, cvs.) and one blend extra‐virgin olive oil, confirming the label quality grade and allowing grouping them according to the different TPC (TPC = 88 ± 7, 112 ± 6 and 144 ± 4 mg CAE/kg, for cv. Arbequina, blend and cv. Cobrançosa oils, respectively). The lipid oxidation rate increased with the decrease of the TPC, being Cobrançosa oils (higher TPC) more thermally stable. Kinetic‐thermodynamic parameters were determined using the activated complex/transition‐state theory and the values did not significantly differ for Cobrançosa and blend oils, which had the highest TPC, suggesting a hypothetically threshold saturation of the beneficial effect. Cobrançosa oils had a significant more negative temperature coefficient, higher temperature acceleration factor, greater activation energy and frequency factor, higher positive enthalpy of activation, lower negative entropy of activation, and greater positive Gibbs free energy of activation, probably due to the higher TPC. The results confirmed that lipid oxidation was a nonspontaneous, endothermic, and endergonic process with activated formed complexes structurally more ordered than the reactants. A negative deviation from the Arrhenius behavior was observed for all oils being the super‐Arrhenius behavior more marked for Arbequina oils that had the lowest TPC. Finally, the kinetic‐thermodynamic parameters allowed classifying oils according to the binomial olive cultivar/total phenols level, being the temperature acceleration factor and the Gibbs free energy of activation at 160 °C the most powerful discriminating parameters.

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R_{LR}^{2}

and

R_{polynomial}^{2}

).…”

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

A Kinetic‐Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils

Veloso

Rodrigues

Ouarouer

et al. 2020

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

“…Angilelli et al (2017) obtained the value of Ea = 81.03 kJ mol -1 for biodiesel produced with sodium hydroxide as raw material 32% soybean oil and 68% of different animal fats (beef, pork, and chicken). While Rogmanoli et al (2018) found a value of Ea = 86.25 kJ mol -1 for commercial biodiesel from soybean oil. These values are similar to that found in this study for the control sample of biodiesel produced blending 80% soybean oil and 20% beef tallow (Ea = 87.74 kJ mol -1 ).…”

Section: Kinetic Studymentioning

confidence: 93%

Assessment of Antioxidant Action of Curcumin During Storage of Commercial Biodiesel Produced From Soybean Oil and Beef Tallow

Santos¹,

Souza²,

Fiorucci³

et al. 2019

PTQ

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Biodiesel has emerged as an alternative source to fossil fuels. In Brazil, to assign a good quality to biodiesel, regarding oxidation stability, it is necessary that the biodiesel shows a minimum of 8 h of induction period (IP), determined at a temperature of 110 ºC by the Rancimat method, in accordance with Resolution No. 45/2014 of ANP. As, in most cases, the biodiesel produced does not meet the established standards of oxidation stability, it is necessary to add antioxidants, which slow down the oxidative process. Thus, this paper proposes a study on the action of curcumin, a natural antioxidant, on commercial biodiesel produced from blending 80% soybean oil and 20% beef tallow. In this study, samples were stored for 180 days at 43 ºC, according to ASTM D4625 recommendations. It was possible to observe that curcumin ensured greater oxidation stability to biodiesel and lower acid number values during the period of storage. Kinetic studies showed that samples with the addition of curcumin showed the highest value of activation energy for the oxidative degradation process, demonstrating that adding this natural antioxidant makes biodiesel more resistant to oxidation.

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“…As reações químicas precisam de dados cinéticos, a cinética do biodiesel é chamada como elementar quando a ordem da reação coincide com a molecularidade. O estudo cinético da reação de transesterificação, bem sendo estudado por diferentes centros de pesquisa, assim como, o comportamento da reação, a oxidação, a velocidade de reação e condições de operação como a temperatura [10,11]. O biodiesel é obtido geralmente a partir de óleos vegetais, de modo que possui caraterísticas biodegradáveis para processos mais rigorosos sim toxicidade.…”

Section: O Biodieselunclassified

Estudo termoquímico assistido por computador para a produção de biodiesel

León-Pulido¹,

Fajardo-Moreno²,

Arias-Tapia³

et al. 2019

rev.ion

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A importância de melhorar os processos de transformação industrial para processos mais eficientes é parte dos desafios atuais. Específicamente, o desenvolvimento de processos mais eficientes na produção de biocombustíveis, onde os processos de reação e separação podem ser intensificados, é de grande interesse para reduzir o consumo de energia associado ao processo. No caso do Biodiesel, o processo é definido por uma reação química e pelos componentes associados ao processo, onde o estudo termoquímico busca desenvolver cálculos para o entendimento subsequente do processo de reação e purificação. Assim, a análise da mistura dos componentes usando o simulador de processo Aspen Plus V9® descreve o estudo termoquímico. O método termodinâmico UNIFAC-DMD foi utilizado para estimar os parâmetros binários de equilíbrio dos reagentes usando o simulador. Os aspectos analisados apresentam o comportamento dos componentes em diferentes condições de temperatura, o comportamento azeotrópico e as condições termoquímicas determinadas

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Kinetic parameters of the oxidation reaction of commercial biodiesel with natural antioxidant additives

Cited by 29 publications

References 21 publications

A Kinetic‐Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils

A Kinetic‐Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils

Assessment of Antioxidant Action of Curcumin During Storage of Commercial Biodiesel Produced From Soybean Oil and Beef Tallow

Estudo termoquímico assistido por computador para a produção de biodiesel

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