Oxidative stability of FAME prepared from oxidatively degraded rapeseed oils

摘要: Abstract The present paper contains induction period (IP) values obtained from Rancimat and peroxide value (PV) tests of oxidatively degraded rapeseed oils. Methyl esters fatty acids (FAME), prepared freshly these oils two months after the preparation are simultaneously evaluated for samples kept in open transparent bottles at laboratory temperature, without agitation during storage, both with added antioxidant. results lead to a conclusion that even PV level some tens mmol O/kg can be used FAME low (3.4–7.8 mmol O/kg) IP ranging 6 10 h antioxidant addition. Stabilization butylhydroxytoluene (0.1 wt.%) is effective, conforms standard least 2 months stabilization. Strongly reaching several hundreds not suitable as an alternative diesel fuel. Such may have problems ester content, insufficient well conversion degree. IR spectroscopy MID-region (MID-IR spectroscopy, 2600–3200 nm) useful prediction oxidative stability derived