Oxidative stability of biodiesel blends derived from different fatty materials

Cremonez, Paulo André; Feroldi, Michael; Oliveira, Carlos de; Teleken, Joel Gustavo; Meier, Thompson Weiser; Dieter, Jonathan; Sampaio, Sílvio César; Borsatto, Dionisio

doi:10.1016/j.indcrop.2016.05.004

Cited by 24 publications

(17 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Devido ao grande teor de lipídeos encontrado no pequi, o uso combinado com outras fontes de óleos tornase promissor para a produção de biodiesel, como forma de redução de poluentes e uso de fonte renovável de biocombustíveis (Cremonez et al, 2016). Machado et al (2015) obtiveram um extrato aquoso de pequi através da concentração dos carotenoides e compostos fenólicos por ultrafiltração e nanofiltração por membranas, resultando em um produto final com alto teor de componentes bioativos para aplicações funcionais e com elevada capacidade antioxidante.…”

Section: Pequiunclassified

Características e potencialidades dos frutos do Cerrado na indústria de alimentos

Reis

Schmiele

2019

Braz. J. Food Technol.

View full text Add to dashboard Cite

Resumo O Cerrado é o segundo maior bioma brasileiro e apresenta grande diversidade de frutos que possuem alto valor nutricional, sabor e aroma característicos, compostos bioativos com propriedades antioxidantes e apelo saudável. O mercado consumidor visa a produtos com apelo natural e funcional, e, pelo fato de haver grandes perdas pós-colheita dos frutos do cerrado, cabe à indústria de alimentos aliar tais propriedades dos frutos à elaboração de novos produtos com valor agregado e maior tempo de vida de prateleira. O presente trabalho apresenta uma revisão com o objetivo de listar e caracterizar os frutos do cerrado (pequi, bocaiuva, mangaba, cagaita, baru, murici, mama-cadela, buriti, araticum e guabiroba), apresentando estudos com possíveis aplicações na indústria de alimentos.

show abstract

Section: Pequiunclassified

Características e potencialidades dos frutos do Cerrado na indústria de alimentos

Reis

Schmiele

2019

Braz. J. Food Technol.

View full text Add to dashboard Cite

show abstract

“…The acid value (AV) of samples, Equation , was measured before the fat‐binding tests, following the methodology of Adolf Lutz Institute 33 and used by Cremonez et al 34 :

italicAV = \frac{5.61 V normalf}{m}

In which V is the difference in the volume of 0.05 N NaOH solution used for titrating the sample and the blank (ml), f represents the correction factor of the 0.05 N NaOH solution, and m is the sample mass (g).…”

Section: Methodsmentioning

confidence: 99%

Chitosan preparations with improved fat‐binding capacity

Silva

Gasparrini

Cremonez

et al. 2021

J of Applied Polymer Sci

Self Cite

View full text Add to dashboard Cite

Chitosan is a polycationic polysaccharide with good health and nutritional benefits. This study investigated the effect of chitosan properties, such as, biopolymer structure, viscometric molar mass (Mv), and degree of deacetylation (DD), on the fat‐binding capacity between five chitosan preparations (different origins and characteristics) and three types of fat (soybean oil, margarine, and pork lard). The in vitro fat‐binding tests were performed with soybean oil under different pH to simulate the digestion process in the gastrointestinal tract, followed by tests at constant pH (duodenal pH = 6.8) with three types of fat. Shrimp shell nanochitosan had an average hydrodynamic diameter of 62 nm, while that of shrimp shell chitosan and commercial chitosans (CC1, CC2, and CC3) ranged between 1090 and 1405 nm (determined by DLS). The Mv of chitosan varied between 18 and 260 kDa, and the DD ranged from 62% to 92%. Chitosan with medium Mv and high DD presented better results of fat‐binding capacity in the duodenal pH with soybean oil. This study provides insights into the mechanisms of fat‐binding capacity and its correlation with physicochemical properties of chitosan, pH, and type of fat, allowing the production of chitosan‐based products with improved fat‐binding capacity for several applications.

show abstract

“…The study examined the efficacy of four synthetic antioxidants added in different levels of concentration: namely, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butyl hydroquinone (TBHQ), and 2,4,6-tri-tert-butylphenol (TBP; Almeida et al, 2011;Rizwanul et al, 2014). The oxidation stability of TME was studied with Rancimat after blending with four different antioxidants (Knothe, 2001;Cremonez et al, 2016). However, the fatty-acid methyl ester composition of TME was determined on a gas chromatograph (GC) equipped with a flame ionization detector (FID) and a glass column 3.1 m × 2.1 mm with a temperature range of 150-250°C, using nitrogen as a carrier gas and di(ethylene glycol) succinate column (DEGS) by preparing the corresponding fatty-acid esters and comparing them with standard fatty-acid ester samples (Ghanei et al, 2011;Bezzera Mota Gomes Arruda et al, 2016).…”

Section: Physicochemical Properties and Fattyacid Methyl Ester Composmentioning

confidence: 99%

Prospects of Tectona Grandis as a Feedstock for Biodiesel

Sarin

Singh

Sharma³

et al. 2017

Front. Energy Res.

View full text Add to dashboard Cite

The limited availability of fossil fuels has encouraged the need of replacement fuels of renewable nature. Among the renewable fuels, biodiesel produced from oil seeds and food wastes has been favored by the majority of researchers. In this study, Tectona Grandis seed oil has been investigated as a non-edible feedstock for biodiesel. The oil content of seed is 43% which makes it suitable for commercial production of biodiesel. The synthesis of biodiesel from T. Grandis oil was done with transesterification reaction giving high percentage yield of biodiesel which reached to 89%. The T. Grandis biodiesel was subjected to determine various physicochemical parameters by standard testing methods and found in agreement with the ASTM D-6751 and EN-14214 standards. The fatty-acid methyl ester composition for the biodiesel is composed of 42.71% oleic acid, 13.1% palmitic acid, and 31.51% linoleic acid. The biodiesel showed low oxidation stability which is attributed to high percentage of unsaturation. To address this issue, synthetic antioxidants were added to increase its resistance towards oxidation. By considering all the parameters, the present study reveals that T. Grandis seed oil is reliable for the production of biodiesel with encouraging probability in future.

show abstract

Oxidative stability of biodiesel blends derived from different fatty materials

Cited by 24 publications

References 34 publications

Características e potencialidades dos frutos do Cerrado na indústria de alimentos

Características e potencialidades dos frutos do Cerrado na indústria de alimentos

Chitosan preparations with improved fat‐binding capacity

Prospects of Tectona Grandis as a Feedstock for Biodiesel

Contact Info

Product

Resources

About