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REVISTA DE CHIMIE
Cite as: Rev. Chim.
https://doi.org/10.37358/Rev.Chim.1949

OSIM Nr. R102355
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Revista de Chimie (Rev. Chim.), Year 2013, Volume 64, Issue 4,





DIANA CURSARU, MIHAELA NEAGU, LIANA BOGATU
Investigations on the Oxidation Stability of Biodiesel Synthesized
from Different Vegetable Oils

Abstract:

In the present work, different vegetable oils such as sunflower oil, olive oil, corn oil, peanuts oil, palm oil and grape seeds oil were used as feedstocks for catalytic transesterification with methanol to produce biodiesel. The main drawback of biodiesel is a high susceptibility to oxidation or autoxidation during long-term storage than conventional petrodiesel, because of the presence of varying double bonds in the free fatty acid molecules. The objective of this study was to investigate the oxidation stability of biodiesel by Rancimat method. It was found that oxidation stability of all methyl esters investigated (SFME-Sunflower Oil Methyl Ester, OME- Olive Oil Methyl Ester, CME-Corn Oil Methyl Ester, PME-Peanuts Oil Methyl Ester, PaME-Palm Oil Methyl Ester, GsME-Grape Seed Oil Methyl Ester) did not meet the requirements of EN 14214 (6 hours), therefore the efficiency of two antioxidant additives: ascorbic acid and tert-butylhydroquinone (TBHQ), was investigated on oxidation stability of peanuts oil methyl ester and sunflower oil methyl ester. It was found that both additives improve the oxidation stability of biodiesel but tert-butylhydroquinone is more efficient than ascorbic acid. The physico-chemical properties of vegetable oils and biodiesel such as acid value, density, viscosity, lubricity, cloud point, flash point and heating value were determined according to ASTM standards. Keywords: biodiesel, oxidation stability, sunflower oil, olive oil, corn oil, peanuts oil, palm oil, grape seeds oil, antioxidants additives

Issue: 2013, Volume 64, Issue 4
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