A rapid method for evaluation of the oxidation stability of castor oil FAME: influence of antioxidant type and concentration

The oxidation stability of castor oil fatty methyl ester (FAME), doped with four different phenolic antioxidants, was evaluated using a rapid method of thermal and air-contact degradation. The methodology is based on the induction times observed when the samples are contacted with pure oxygen at elevated pressures and temperatures. The results indicate different performances of the antioxidants as well as synergisms between antioxidants and biodiesel. In general, the addition of antioxidants increased from 6-15 times the stability of castor oil FAME., with BHA (butylated hydroxyanisol) showing the best results for improving antioxidation in castor oil biodiesel.