Influence of synthetic antioxidants on the oxidation stability of biodiesel produced from acid raw Jatropha curcas oil

• Type: Article in International Scientific Journal
• Date: 2015

Authors

Supriyono (Author) FEUP; Hary Sulistyo (Author) Other; Manuel F. Almeida (Author) FEUP; Joana M. Dias (Author) FEUP

Journal

Title: Fuel Processing Technology

Vol. 132

Pages: 133-138

ISSN: 0378-3820

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 30 Citations

ISI Web of Science

Scopus - 44 Citations

INSPEC

Scientific classification

FOS: Engineering and technology > Environmental engineering

CORDIS: Natural sciences > Environmental science ; Technological sciences > Engineering > Process engineering

Associated Projects

LEPABE - Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia

Other information

Authenticus ID: P-00A-5AH

DOI: 10.1016/j.fuproc.2014.12.003

Abstract (EN): In the present work,Jatropha curcas biodiesel was produced from a high free fatty acid raw oil (AV = 3536 mg KOH g(-1)) containing 76.5% w/w of unsaturated fatty acids. The production route consisted of a two-step method, using acid esterification, followed by conventional alkali methanolysis. Biodiesel was characterized in agreement with EN 14214:2014 and a study on the use of 4 synthetic antioxidants was conducted. The high free fatty acid content of the oil could be reduced to 0.8% w/w by add esterification. A good product quality was generally observed but the very low oxidation stability, corresponding to an induction period (IP) of 1.37 h, was the highest concern. Statistically significant predictive models, which related each antioxidant concentration with the IP, were obtained. Pyrogallol (PY) showed the best results, being estimated that the use of 204 ppm in biodiesel could increase its IP to the limit imposed by the quality standard (8 h). The following rank, in terms of effectiveness, was obtained: PY > propyl gallate (PG) > butylated hydroxytoluene (BHT) > tert-butyl hydroquinone (TBHQ). In agreement, the stabilization factors (F), considering the use of 204 ppm of antioxidant, were: 5.84 for PY, 4.06 for PG, 1.85 for BHT and 0.85 for TBHQ.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6