Comparative evaluation of the effect of antioxidants added into peanut (arachis hypogae l.) oil biodiesel by P-DSC and rancimat

• Published in: Journal of thermal analysis and calorimetry Vol. 120; no. 1; pp. 277 - 282
• Main Authors: Pinto, Luzenir M., de Souza, Antonia L., Souza, Antonio G., Santos, Ieda M. G., Queiroz, Neide
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.04.2015; Springer
• Subjects: Analysis; Analytical Chemistry; Antioxidants; Biodiesel; Biodiesel fuels; Chemistry; Chemistry and Materials Science; Contact; Esters; Fatty acids; Green tea; Inorganic Chemistry; Measurement Science and Instrumentation; Peanuts; Physical Chemistry; Polymer Sciences; Stability; Tocopherols; TBHQ; Green tea extract; α-Tocopherol; Oxidative stability; Peanut oil biodiesel

Biodiesel, a blend of long-chain fatty acid alkyl esters, undergoes oxidation due to the degradation of unsaturated esters upon the contact with atmospheric oxygen or changes in temperature and moisture. In peanut biodiesel, oleate and linoleate represent more than 80 % of the overall ester content,...