Evolution of oxidation in soybean oil and its biodiesel under the conditions of the oxidation stability test

G. G. Pereira; S. Marmesat; D. Barrera-Arellano; M. C. Dobarganes

doi:10.3989/gya.036913

Autores/as

G. G. Pereira Fats and Oils Laboratory, Faculty of Food Engineering, University of Campinas (UNICAMP)
S. Marmesat Instituto de la Grasa (CSIC)
D. Barrera-Arellano Fats and Oils Laboratory, Faculty of Food Engineering, University of Campinas (UNICAMP)
M. C. Dobarganes Instituto de la Grasa (CSIC)

DOI:

https://doi.org/10.3989/gya.036913

Palabras clave:

Aceite de soja, Biodiesel, Compuestos polares, Índice de acidez, Índice de anisidina, Índice de peróxidos, Oxidación, Tocoferoles, Viscosidad

Resumen

El objetivo de este estudio fue conocer la evolución de la oxidación del aceite de soja y de su biodiesel a 110 °C en las condiciones del método estándar para la determinación de la estabilidad oxidativa, usando el aparato Rancimat. Las muestras se analizaron en diferentes períodos de tiempo hasta que el período de inducción fue sobrepasado. Se determinaron los índices de peróxidos y anisidina, los tocoferoles y los compuestos polares cuyos cambios están relacionados con el desarrollo de la alteración oxidativa. Además, fueron determinados el índice de acidez, la viscosidad y el contenido en ésteres, de interés en el análisis de la calidad del biodiesel. Los resultados indicaron que sólo el índice de peróxidos y el grupo de compuestos polares que incluye los hidroperóxidos (triglicéridos oxidados monómeros en el aceite y ésteres metílicos oxidados monómeros en el biodiesel) aumentaron durante todo el periodo de inducción. El final del período de inducción fue determinado por el marcado aumento de los compuestos de polimerización y la pérdida total de los tocoferoles. Sólo se observaron cambios significativos en el índice de acidez, viscosidad y contenido de ésteres al final del periodo de inducción.

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