Influence of cashew nut oil on the oxidative and thermal stability of para nut (Bertholletia excelsa) biodiesel
DOI:
https://doi.org/10.34117/bjdv10n7-021Keywords:
vegetable oils, esterification, oxidative resistance, transesterification, biodieselAbstract
Brazil is a country with a high potential to produce renewable energy. The adequacy of the oily matter in transesterification contributes significantly to reduction and/or elimination of inconvenient substances contained in certain vegetable oils. It thus improves the quality and yield of biodiesel. This work aimed to investigate the oxidation and storage capacity of Para nut Biodiesel, properties that limit the use of this energy input. The thermogravimetric profile revealed that the Cashew nut liquid has thermal stability of around 237°C and oxidative resistance of 190°C. On the other hand, Para Nut Biodiesel showed considerable thermal and oxidation stability at approximately 200°C. Besides being an alternative to energy self-sufficiency, the processing of vegetable oils in Brazil can also generate employment and income opportunities and contribute to environmental preservation.
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