scholarly journals Effect of the natural antioxidant eugenol on quality preservation of commercial biodiesels produced with soybean oil or waste frying oil during storage at different temperatures

2018 ◽  
Vol 40 ◽  
pp. 61
Author(s):  
Eliane Ferreira de Souza ◽  
Talita Cuenca Pina Moreira Ramos ◽  
Mikaelly Nayara Santos ◽  
Juliana Rodrigues Ferraz ◽  
Margarete Soares da Silva ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Oxidation Stability ◽  
Oxidative Degradation ◽  
Acid Number ◽  
Natural Antioxidant ◽  
Waste Frying Oil ◽  
Antioxidant Efficiency ◽  
Accelerated Oxidation ◽  
Oxidation Test ◽  
Rancimat Method

The objetive of this study was to evaluate the eugenol antioxidant efficiency on the oxidation stability of commercial biodiesel synthesized from soybean oil (SB) and wast fring oil (ORB) by determining induction period (IP) and acid number (AN) during storage at 10 °C or in accelerated oxidation test at 85 °C. For the oxidation stability evaluation, the Rancimat method (EN 14112) and AN (ASTM D664) analyses were used. The initial studies showed that the antioxidants eugenol and TBHQ when added separately increased IP values for the two types of biodiesel analyzed. During the storage at 10 °C, the IP was reduced for all samples. However, the lowest reduction percentages were for samples containing eugenol (-2.07 and -11.30% for SB and ORB, respectively). In relation to AN, the samples with the antioxidant eugenol led a greater decrease of this index, with the 10000 mg kg-1 concentration being the most efficient in the conservation of biodiesel. In the accelerated oxidation test in oven at 85 °C, pure BS presented higher susceptibility to degradation than the sample containing 10000 mg kg-1 of eugenol. In both storage studies, the eugenol natural antioxidant efficiency in the control of oxidative degradation of biodiesel becomes evident. 

scholarly journals ASSESSMENT OF ANTIOXIDANT ACTION OF CURCUMIN DURING STORAGE OF COMMERCIAL BIODIESEL PRODUCED FROM SOYBEAN OIL AND BEEF TALLOW

2019 ◽  
Vol 16 (31) ◽  
pp. 491-502
Author(s):  
Mikaelly Nayara SANTOS ◽  
Eliane Ferreira DE SOUZA ◽  
Antonio Rogério FIORUCCI ◽  
Margarete Soares DA SILVA
Keyword(s):  
Soybean Oil ◽  
Beef Tallow ◽  
Fossil Fuels ◽  
Oxidation Stability ◽  
Oxidative Degradation ◽  
Degradation Process ◽  
Acid Number ◽  
Natural Antioxidant ◽  
Alternative Source ◽  
Rancimat Method

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.

scholarly journals Effects of liposomal natural and synthetic antioxidants on oxidative stability of soybean oil

2019 ◽  
Vol 9 (3) ◽  
pp. 3963-3968
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Food Systems ◽  
Oxidative Degradation ◽  
Control Release ◽  
Ascorbyl Palmitate ◽  
Natural Antioxidant ◽  
Synthetic Antioxidants ◽  
Edible Fats ◽  
The One

Given the importance and role of edible fats in human health and their sensitivity against oxidative degradation the one hand, and the adverse effect of synthetic antioxidants on consumers health while increasing their awareness on the other hand, this study aimed to improve the effectiveness of the natural antioxidant ascorbyl palmitate, its stability and control release by nanoencapsulation of ascorbyl palmitate using \nanolipososmes, and further its comparison with tert-butylhydroquinone and butylated hydroxy toluene as synthetic antioxidants in soybean oil. Results of this study showed that utilization of 200 ppm tert-butylhydroquinone, 600 ppm ascorbyl palmitate and 250 ppm butylated hydroxy toluene in nanoliposome form had the greatest oxidative stability in soybean oil respectively. These results indicated that the use of nanoliposomes encapsulated antioxidants improve the antioxidant efficacy and that ascorbyl palmitate perform as efficiently as butylated hydroxy toluene, making it suitable to be used as a natural antioxidant. The antioxidant encapsulation in nanoliposomes is a practical approach for expedient protection of these compounds in food systems, while at the same time increasing their performance and stability in food applications.

scholarly journals Linseed oil: Characterization and study of its oxidative degradation

2020 ◽  
Vol 71 (1) ◽  
pp. 337 ◽  
Author(s):  
B. M. Berto ◽  
R. K.A. Garcia ◽  
G. D. Fernandes ◽  
D. Barrera-Arellano ◽  
G. G. Pereira
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Induction Period ◽  
Room Temperature ◽  
Linseed Oil ◽  
Oxidative Degradation ◽  
Acid Value ◽  
Quality Parameters ◽  
Time Intervals ◽  
Accelerated Oxidation

This paper proposes to characterize and monitor the degradation of linseed oil under two oxidation conditions using some traditional oxidative and quality parameters. The experimental section of this study was divided into 2 stages. In the first one, three commercial linseed oil samples (OL1, OL2, and OL3) were characterized according to oxidative stability (90 °C) and fatty acid composition. In the second stage, the OL1 sample, selected due to its availability, was subjected to the following oxidation procedures: storage at room temperature conditions with exposure to light and air (temperature ranging from 7 to 35 °C) for 140 days and accelerated oxidation at 100 °C for 7h. Samples were collected at different time intervals and analyzed for oxidative stability (90 °C), peroxide value, and acid value. The results showed that all the samples presented a similar fatty acid profile and that the OL3 sample showed a higher induction period (p < 0.05). Regarding the oxidative degradation, the induction period of the OL1 sample reduced from 9.7 to 5.7 and 9.7 to 6.3 during 140 days of storage under room temperature and 7 h of accelerated oxidation, respectively. The end of induction period of the OL1 sample is expected to occur within 229 days according to an exponential mathematical model fitted to the induction period values at different temperatures. In addition, the OL1 sample met the limits proposed by Codex and Brazilian regulations for peroxide and acid values during the oxidation time intervals.

scholarly journals Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating

2019 ◽  
Vol 18 (4) ◽  
pp. 427-438
Author(s):  
M. Abbas Ali ◽  
◽  
M. Azizul Islam ◽  
Noor Hidayu Othman ◽  
Ahmadilfitri Md Noor ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Acid Composition ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Oxidative Degradation
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