Stabilization of Jatropha crude oil with synthetic antioxidants and natural extracts for a long-term storage

• Main Authors: Chen-Ju Chen, 陳貞汝
• Other Authors: Tsair-Wang Chung
• Format: Others
• Language: zh-TW
• Published: 2010
• Online Access: http://ndltd.ncl.edu.tw/handle/67912566351082912585

碩士 === 中原大學 === 化學工程研究所 === 98 === This research focus on Jatropha crude oil adding 200ppm synthetic antioxidants PG (propyl gallate), BHA (butylated hydroxyanisole), and 1600ppm, 2400ppm natural garlic extract, potato peel extract, citrus peel extract during a long-term storage at 25℃ and 45℃. The different parameters, such as acid value, rancimat induction period, water content and refraction index were tested every three months. During a long-term storage at 25℃ and 45℃, the antioxidant activities of adding 1600ppm and 2400ppm garlic extract has lower acid value, and storage at 25℃, the antioxidant activity of Jatropha crude oil with garlic extract even exceeds that of adding BHA, and the oxidation stability almost reach the degree of adding PG. The oxidation stability of crude oil adding garlic extract and potato peel extract are over 10 hours, and are higher than adding synthetic antioxidant, BHA. But in other parameters, like water content or refraction index, there’s no evidence change. Jatropha crude oil with citrus peel extract also has lower acid value, but the oxidation stability almost reaches 6 hours, and the water content is high. So it’s not a good material to be antioxidants instead of synthetic antioxidants.Compare with 200ppm synthetic antioxidants, the antioxidant effect of natural extract nearly reach the level of synthetic antioxidants. And potato peel is a waste material, so it’s better to use garlic extract and potato peel extract instead of using synthetic antioxidants to prolong the shelf-life of oil.