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Influence of Synthetic and Natural Antioxidants on the Oxidation Stability of Beef Tallow Before Biodiesel Production

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Abstract

Beef tallow is a promising alternative as a non-edible raw material for biodiesel production, due to its lower price compared to vegetable oils such as soybean oil. The problem of using beef tallow as a raw material for biodiesel is its high acidity level, found as a consequence of hydrolysis and oxidation reactions. These degradation processes are significant in the presence of high levels of humidity and temperature, which are usually found in the storage conditions. In this study, the influence of synthetic and natural antioxidants on the oxidation stability of beef tallow was evaluated using Rancimat tests and by monitoring their acid and peroxide values over 148 days of storage in an oven. The studied synthetic and natural (cashew nut shell liquid, CNSL) antioxidants were effective to prevent oxidation of beef tallow on storage conditions. Biodiesel samples were produced from samples of beef tallow with and without antioxidants. The biodiesel samples produced from beef tallow containing BHT presented the best induction period values. The biodiesel samples produced from beef tallow containing technical CNSL (0.5 wt%) met the requirement of oxidation stability at 110 °C determined by the Brazilian specification.

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Acknowledgements

The authors acknowledge financial support from CNPq, CAPES and Federal Institute of Education, Science and Technology of Ceará.

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Authors and Affiliations

  1. Programa de Pós-Graduação em Energias Renováveis, Instituto Federal de Educação, Ciência e Tecnologia do Ceará, Campus Maracanaú, Av. Parque Central, S/N, Distrito Industrial I, Maracanaú, CE, 61939-140, Brazil

    Maurício N. Kleinberg & Marcelo M. V. Parente

  2. Departamento de Engenharia Química, Grupo de Pesquisa em Separações por Adsorção, Núcleo de Pesquisas em Lubrificantes, Universidade Federal do Ceará, Campus do Pici, Bl. 709, Fortaleza, CE, 60455-900, Brazil

    Célio L. Cavalcante Jr. & F. Murilo T. Luna

  3. Departamento de Engenharia Mecânica, Grupo de Inovações Tecnológicas e Especialidades Químicas, Universidade Federal do Ceará, Campus do Pici, Bl. 714, Fortaleza, CE, 60440-554, Brazil

    Maria A. S. Rios

  4. Departamento de Química e Meio Ambiente, Instituto Federal de Educação, Ciência e Tecnologia do Ceará, Campus Fortaleza, Av. 13 de Maio, 2081, Benfica, Fortaleza, CE, 60040-531, Brazil

    Hugo L. B. Buarque

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  1. Maurício N. Kleinberg
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  2. Maria A. S. Rios
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  3. Hugo L. B. Buarque
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  5. Célio L. Cavalcante Jr.
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  6. F. Murilo T. Luna
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Correspondence to F. Murilo T. Luna.

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Kleinberg, M.N., Rios, M.A.S., Buarque, H.L.B. et al. Influence of Synthetic and Natural Antioxidants on the Oxidation Stability of Beef Tallow Before Biodiesel Production. Waste Biomass Valor 10, 797–803 (2019). https://doi.org/10.1007/s12649-017-0120-x

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  • DOI: https://doi.org/10.1007/s12649-017-0120-x

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