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

• Published in: Journal of thermal analysis and calorimetry Vol. 117; no. 2; pp. 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: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.08.2014; Springer
• 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; PDSC; Rancimat; PetroOxy
• ISSN: 1388-6150; 1588-2926; 1572-8943
• DOI: 10.1007/s10973-014-3825-0

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.