Effect of natural and synthetic antioxidants on oxidative stability of FAMEs obtained from hevea brasiliensis
作者： S. Nivetha , D. Vetha Roy
DOI: 10.1016/S2095-4956(14)60275-8
关键词: Gallic acid 、 Organic chemistry 、 Chloroform 、 Fatty acid 、 Food science 、 Antioxidant 、 Hevea brasiliensis 、 Autoxidation 、 Quercetin 、 Chemistry 、 Methanol
摘要: Biodiesel (fatty acid alkyl esters), an alternate to fossil fuel, has the tendency of autoxidation and hence requires antioxidants for long term storage. The influence synthetic natural on oxidative stability was analysed fresh FAMEs methyl esters) obtained from hevea brasiliensis at 140 °C. Higher activity observed following order GA>BHT>DTBP>Q>GT-M>PH-M>GT-C, whereas stored samples measured 110 °C reveals a nearly inverse trend. Storage tested 30 °C, after addition antioxidants—butylated hydroxytoluene (BHT), 2,6-di-tert-butylphenol (DTBP), quercetin (Q), gallic (GA), methanol extracts green tea (GT-M), pomegranate hull (PH-M), chloroform extract (GT-C). Antioxidant activities above 1500 ppm in DTBP>BHT>GA>GT-C>GT-M>Q>PH-M. Synthetic have been found more efficient improve storage brasiliensis. DTBP particular highest protection factor.
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