Study of the oxidative stability of oils vegetables for production of Biodiesel

Study of the oxidative stability of oils vegetables for production of Biodiesel

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Biodiesel is technological and estrategical Brazilian oportunity once this country has abundant vegetable species which oils are extracted to produce this biofuel. Oleaginous viability depends on its technical, economical and social-environmental competitiviness. Fatty acid variety determines its th...

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Main Authors: Marco Aurélio R Melo, Maria Andreia M F Melo, Everton Vieira Silva, José Rodrigues Carvalho Filho, Antonio Gouveia Souza
Format: Article
Language:English
Published: Grupo Verde de Agroecologia e Abelhas (GVAA) 2014-04-01
Series:Revista Verde de Agroecologia e Desenvolvimento Sustentável
Online Access:https://gvaa.com.br/revista/index.php/RVADS/article/view/2631
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spelling doaj-50b3d6994fd1421db9de75b130289b6b2021-06-13T13:19:38ZengGrupo Verde de Agroecologia e Abelhas (GVAA)Revista Verde de Agroecologia e Desenvolvimento Sustentável 1981-82032014-04-0191Study of the oxidative stability of oils vegetables for production of BiodieselMarco Aurélio R Melo0Maria Andreia M F Melo1Everton Vieira Silva2José Rodrigues Carvalho Filho3Antonio Gouveia Souza4UNIVERSIDADE FEDERAL DA PARAÍBAUniversidade Federal da ParaibaUniversidade Federal da ParaibaUniversidade Federal da ParaíbaUniversidade Federal da ParaíbaBiodiesel is technological and estrategical Brazilian oportunity once this country has abundant vegetable species which oils are extracted to produce this biofuel. Oleaginous viability depends on its technical, economical and social-environmental competitiviness. Fatty acid variety determines its thermal and oxidative stability, mainly polyunsaturated ones. In this point of view, this papers aims evaluate oxidative stability and resistence to thermal decomposition of pequi, buriti and macauba oils. These fatty acids profiles are in agreement with literature data. Comparing thermal and oxidative stability of these oils, it can be seen pequi oil is more easily to oxidate than buriti and macauba oils when PetroOXY and Rancimat methods are employed. https://gvaa.com.br/revista/index.php/RVADS/article/view/2631
collection DOAJ
language English
format Article
sources DOAJ
author Marco Aurélio R Melo
Maria Andreia M F Melo
Everton Vieira Silva
José Rodrigues Carvalho Filho
Antonio Gouveia Souza
spellingShingle Marco Aurélio R Melo
Maria Andreia M F Melo
Everton Vieira Silva
José Rodrigues Carvalho Filho
Antonio Gouveia Souza
Study of the oxidative stability of oils vegetables for production of Biodiesel
Revista Verde de Agroecologia e Desenvolvimento Sustentável
author_facet Marco Aurélio R Melo
Maria Andreia M F Melo
Everton Vieira Silva
José Rodrigues Carvalho Filho
Antonio Gouveia Souza
author_sort Marco Aurélio R Melo
title Study of the oxidative stability of oils vegetables for production of Biodiesel
title_short Study of the oxidative stability of oils vegetables for production of Biodiesel
title_full Study of the oxidative stability of oils vegetables for production of Biodiesel
title_fullStr Study of the oxidative stability of oils vegetables for production of Biodiesel
title_full_unstemmed Study of the oxidative stability of oils vegetables for production of Biodiesel
title_sort study of the oxidative stability of oils vegetables for production of biodiesel
publisher Grupo Verde de Agroecologia e Abelhas (GVAA)
series Revista Verde de Agroecologia e Desenvolvimento Sustentável
issn 1981-8203
publishDate 2014-04-01
description Biodiesel is technological and estrategical Brazilian oportunity once this country has abundant vegetable species which oils are extracted to produce this biofuel. Oleaginous viability depends on its technical, economical and social-environmental competitiviness. Fatty acid variety determines its thermal and oxidative stability, mainly polyunsaturated ones. In this point of view, this papers aims evaluate oxidative stability and resistence to thermal decomposition of pequi, buriti and macauba oils. These fatty acids profiles are in agreement with literature data. Comparing thermal and oxidative stability of these oils, it can be seen pequi oil is more easily to oxidate than buriti and macauba oils when PetroOXY and Rancimat methods are employed.
url https://gvaa.com.br/revista/index.php/RVADS/article/view/2631
work_keys_str_mv AT marcoaureliormelo studyoftheoxidativestabilityofoilsvegetablesforproductionofbiodiesel
AT mariaandreiamfmelo studyoftheoxidativestabilityofoilsvegetablesforproductionofbiodiesel
AT evertonvieirasilva studyoftheoxidativestabilityofoilsvegetablesforproductionofbiodiesel
AT joserodriguescarvalhofilho studyoftheoxidativestabilityofoilsvegetablesforproductionofbiodiesel
AT antoniogouveiasouza studyoftheoxidativestabilityofoilsvegetablesforproductionofbiodiesel
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