Evaluation of the antimicrobial activity of synthetic and natural phenolic type antioxidants in biodiesel fuel

Dodos, George S.; Tsesmeli, Chrysovalanti E.; Zannikos, F.

doi:10.1016/j.fuel.2017.07.039

Cited by 16 publications

(5 citation statements)

References 46 publications

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“…Dodos et al tested ten antioxidants in a two-stage experiment in which they were first tested against a reference Bacillus microorganism. 209 The most promising compounds were selected and tested on real microbially contaminated bottom-phase of B100 and B7 blends of pomace olive oil and soybean methyl esters. The authors identified five phenolic antioxidants (tert-butylhydroquinone, propyl gallate, 4-methyl catechol, 4-tert-butyl catechol, and pyrogallol) able to have antimicrobial activity against a commercial Bacillus stearothermophilus strain when supplemented in a range of 50-200 mg kg −1 .…”

Section: Increasing Fuel Stability Through Novel Additivesmentioning

confidence: 99%

“…Dodos et al . tested ten antioxidants in a two‐stage experiment in which they were first tested against a reference Bacillus microorganism 209 . The most promising compounds were selected and tested on real microbially contaminated bottom‐phase of B100 and B7 blends of pomace olive oil and soybean methyl esters.…”

Section: Increasing Fuel Stability Through Novel Additivesmentioning

confidence: 99%

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Oxidative stability of biodiesel: recent insights

Longanesi

Pereira

Johnston

et al. 2021

Biofuels Bioprod Bioref

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Biodiesel, the fatty acid methyl ester (FAME) of vegetable and animal oil, is now used extensively worldwide, with blends of up to 7% common. The blending level is still somewhat limited due to a perceived susceptibility of these fuels to oxidation. Oxidation follows a number of pathways, with the primary mechanism being auto-oxidation, a radical process that results in the production of a range of oxygenated components. These eventually increase the viscosity of the fuel and form deposits detrimental to operation. Further fuel properties are also heavily reliant on the level of oxidation. As such, one of the main challenges in the use of biodiesel is its long-term instability when stored. Typically synthetic antioxidants have been used to address this issue; however, these systems can also add to the formation of deposits, as well as hazardous emissions, on combustion. Recently, research has focused on novel antioxidant development mainly from plant extracts, although there are a number of other routes for improved performance, including the commercialization of hydrogenated vegetable oil (HVO), a prominent alternative to FAME-based biodiesel due to its higher stability, straight chain paraffin composition, and better cold flow properties. In this review, the factors that promote this oxidation are presented, including molecular composition, metal contamination, temperature and light exposure, as well as the latest findings on the inclusion of HVO, the current state-of-the-art analytical techniques employed, and the impact of higher pressure injection systems on vehicles that demonstrate deposit formation is not solely due to the unsaturated biodiesel components.

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Section: Increasing Fuel Stability Through Novel Additivesmentioning

confidence: 99%

Section: Increasing Fuel Stability Through Novel Additivesmentioning

confidence: 99%

Oxidative stability of biodiesel: recent insights

Longanesi

Pereira

Johnston

et al. 2021

Biofuels Bioprod Bioref

View full text Add to dashboard Cite

show abstract

“…Several authors have studied the optimal conditions for producing biodiesel from olive pomace, varying the type of oil extraction, alcohol to oil molar ratio, working temperature, type of catalyst, type of reactor and residence time for both esterification and transesterification. In some cases, the phenolic compounds present in olive pomace have been removed by steam-explosion [126] while in others they have been added to biodiesel to enhance both oxidation and microbial stability of the biofuel during storage [127]. Table 8 summarizes the main schemes available in literature for biodiesel production from olive pomace and the content in fatty acid methyl esters of the produced biodiesels.…”

Section: Biodiesel Productionmentioning

confidence: 99%

Energetic Valorisation of Olive Biomass: Olive-Tree Pruning, Olive Stones and Pomaces

et al. 2020

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Olive oil industry is one of the most important industries in the world. Currently, the land devoted to olive-tree cultivation around the world is ca. 11 × 106 ha, which produces more than 20 × 106 t olives per year. Most of these olives are destined to the production of olive oils. The main by-products of the olive oil industry are olive-pruning debris, olive stones and different pomaces. In cultures with traditional and intensive typologies, one single ha of olive grove annually generates more than 5 t of these by-products. The disposal of these by-products in the field can led to environmental problems. Notwithstanding, these by-products (biomasses) have a huge potential as source of energy. The objective of this paper is to comprehensively review the latest advances focused on energy production from olive-pruning debris, olive stones and pomaces, including processes such as combustion, gasification and pyrolysis, and the production of biofuels such as bioethanol and biodiesel. Future research efforts required for biofuel production are also discussed. The future of the olive oil industry must move towards a greater interrelation between olive oil production, conservation of the environment and energy generation.

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“…Previous studies reported the effect of phenols as stabilizers toward oil (or fatty acids methyl esters, FAME) peroxidation at high temperatures, but rarely they are performed by comparing a significant number of different phenols and, to the best of our knowledge, never report a chemical explanation of the results. For example, Dodos et al compared the activity of ten phenolic antioxidants in the stability at 110 °C of FAME from soybean oil (rich in linoleic acid) by using Rancimat equipment and found the longest induction period ( IP ) in the case of tert -butyl hydroquinone (TBHQ), while monophenols like BHT and BHA did not show significant effects [ 14 ]. R. Becker and A. Knorr, in a study of the oxidation of rapeseed oil at 130 °C, showed that, among several investigated phenols, 2,5-di- tert -butyl-hydroquinone had the best activity in terms of IP [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Kinetic Analysis of High-Temperature Sunflower Oil Peroxidation Inhibited by the Major Families of Phenolic Antioxidants Unveils the Extraordinary Activity of 1,4-Hydroquinones

2022

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Peroxidation of vegetable oils represents a major problem for the food and biodiesel industries, and it is greatly accelerated by oil degree of unsaturation and by temperature increase. Phenols represent the most common additives used to counteract oil peroxidation, however clear structure-activity relationships at high temperatures are not available. We report, herein, a kinetic study of O2 consumption during spontaneous peroxidation of sunflower oil at 130 °C in the presence of 18 antioxidants belonging to the main families of natural and synthetic phenols, including α-tocopherol, alkylphenols (BHT, BHA), hydroquinones (TBHD), catechols (quercetin, catechin) and gallates. Results show that TBHQ provide the best protection in terms of induction period (IP) duration and O2 consumption rate. EPR spectroscopy demonstrated that the inhibition activity is negatively correlated to the stability of the phenoxyl radical of the antioxidant (A•), suggesting that chain propagation with linoleate (RH) moieties A• + RH → AH + R• decreases the efficacy of those antioxidants forming persistent A• radicals. These results provide important information to optimize the antioxidant activity of phenols and of novel phenol-based materials.

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Evaluation of the antimicrobial activity of synthetic and natural phenolic type antioxidants in biodiesel fuel

Cited by 16 publications

References 46 publications

Oxidative stability of biodiesel: recent insights

Oxidative stability of biodiesel: recent insights

Energetic Valorisation of Olive Biomass: Olive-Tree Pruning, Olive Stones and Pomaces

Kinetic Analysis of High-Temperature Sunflower Oil Peroxidation Inhibited by the Major Families of Phenolic Antioxidants Unveils the Extraordinary Activity of 1,4-Hydroquinones

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