Impact of some natural derivatives on the oxidative stability of soybean oil based biodiesel

Abstract

Cinco derivados naturais [ácido ferúlico (FA), polifenol de chá lipidio-solúvel (LTP), polifenol de chá solúvel em água (WTP), sesamol (SE) e ácido cafeico (CA)] foram avaliados como aditivos antioxidantes para melhorar a estabilidade da oxidação de biodiesel de óleo de soja (SBO-BD). Verificou-se que WTP, LTP, SE e CA podem melhorar significativamente a estabilidade de SBO-BD. CA apresentou o melhor desempenho no intervalo de concentração de 500 a 1500 ppm, enquanto que WTP mostrou atividade mais elevada a uma concentração de 200 ppm. Para comparação, o efeito estabilizador de três antioxidantes sintéticos [α-tocoferol (α-T), butilhidroxitolueno (BHT) e butilhidroxianisol (BHA)] foi avaliado simultaneamente. Os resultados mostraram que o efeito de alguns aditivos naturais (WTP, LTP, SE e CA) foi melhor que de aditivos sintéticos (α-T, BHT e BHA) na estabilidade da oxidação de SOB-BD. Uma explicação possível para os efeitos diferentes entre os antioxidantes testados foi elaborada levando em conta sua estrutura molecular.Five natural derivatives [ferulic acid (FA), lipid-soluble tea polyphenol (LTP), water-soluble tea polyphenol (WTP), sesamol (SE) and caffeic acid (CA)] were evaluated as antioxidative additives for enhancing the oxidation stability of soybean oil based biodiesel (SBO-BD). It was found that WTP, LTP, SE and CA could significantly improve the oxidation stability of SBO-BD. CA displayed the best performance in the concentration range from 500 to 1500 ppm, whereas WTP displayed the highest activeness at a concentration of 2000 ppm. For comparison, the stabilizing effect of three synthetic anti-oxidants [α-tocopherol (α-T), butylhydroxytoluene (BHT) and butylhydroxyanisol (BHA)] was simultaneously evaluated. The results showed that the effect of some natural additives (WTP, LTP, SE and CA) was better than that of synthetic additives (α-T, BHT and BHA) on the oxidation stability of SBO-BD. A possible explanation for the different effects among the tested antioxidants was given based on their molecular structures.

Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food

“…The effectiveness of FA might be explained by its chemical structure: its hydroxyl group can provide protons and inhibit the formation of free radicals, delaying the rate of oxidation. In fact, FA has been reported to have protective effects in linseed oil (Kyselka et al, 2017) and soybean oil (Luo et al, 2012). However, in this study, it failed in preventing lipid peroxidation of sunflower oil and butter.…”

Therapeutic Implications of Caffeic Acid in Cancer and Neurological Diseases

“…However, novel dihydro-CA amides were proven to have brilliant free radical scavenging capabilities accessed via the DPPH technique; an outstanding potential was identified for protecting polyunsaturated oils ( 88 ). The addition of CA was documented to increase the solidity of different oils via the blockage of lipid oxidation ( 85 , 87 , 89 ).…”

Inhibitory mechanism against oxidative stress of caffeic acid

“…Pork lard oil [16] Corn oil [55] Corn, grape seed, peanut, rapeseed, sesame, and soybean oils [18,25] Soybean oil [17,21] Sunflower oil [19,56] Avocado and coconut oils [20] Minced fish muscle [19,57] Minced chilled horse mackerel [58] Polyunsaturated oils [11] j o u r n a l o f f o o d a n d d r u g a n a l y s i s x x x ( 2 0 1 6 ) 1 e8 of mouse brain and liver mitochondria from oxidative stress, however, using CAPE and its related phenolic compounds during I/R injury showed more promising results [12]. Moreover, an excellent cytoprotective activity of CAPE and fluorinated CAPE derivatives has been published in a human umbilical vein endothelial cell model of oxidation stress [13].…”