Study of antioxidant property of a thiosphorated compound derived from cashew nut shell liquid in hydrogenated naphthenics oils

• Main Authors: A. A. S. Lopes, E. A. Carneiro, M. A. S. Rios, J. J. Hiluy Filho, J. O. B. Carioca, G. G. Barros, S. E. Mazzetto
• Format: Article
• Language: English
• Published: Brazilian Society of Chemical Engineering 2008-03-01
• Series: Brazilian Journal of Chemical Engineering
• Subjects: CNSL; Thiophosphorated compound; Antioxidant
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322008000100013

The present work shows the aspects related to the synthesis and thermogravimetric analysis of thiophosphorated and phosphorated compounds from hydrogenated cardanol. Studies on thermal-oxidative stability were investigated, using a classical thermoanalytical-thermogravimetric method (TG/DTG) in an air atmosphere. Its use as an antioxidant additive in hydrogenated naphthenic NH10, NH20 and NH140 oils was evaluated. The addition of 1.2% synthesized compounds to the oils has improved their thermal-oxidative stability by 5-15ºC. The occurrence of major thermal degradation events at higher temperatures (Tmax) in additivated oils is a good indication of the antioxidant properties of the thiophosphorated and phosphorated cardanol compounds antioxidant properties.