Akademik Veri Yönetim Sistemi
BIOMASS CONVERSION AND BIOREFINERY, cilt.13, sa.1, ss.367-373, 2023 (SCI-Expanded)
In this study, the natural antioxidant efficiency of the clove oil on the oxidative stability of waste cooking oil biodiesel was investigated. The oxidative stability was determined as for ASTM D7545 standart method for biodiesel added with 1,000, 2,000 and 3,000 ppm of additives by using oxifast device, and compared with the chemical antioxidant butylated hydroxy toluene (BHT) at the same concentrations. Samples were characterized by using Fourier transform infrared spectroscopy (FT-IR) and differential scanning calorimetry (DSC) techniques. Oxidation stability was determined by using ASTM D7545 by rapid oxidation test method. With the effect of antioxidant addition to biodiesel, the bond vibrations and transmittance % values of the FT-IR peaks changed. The crystallization temperatures (T-cr) of the samples were determined by using a DSC technique. It was concluded that T-cr values of samples with antioxidant were decreased compared to the non-antioxidant biodiesel sample (B100). The order of antioxidant power was B100BHT3 > B100C3 > B100C2 > B100BHT2 > B100C1 > B100BHT1 > B100. The oxidation times were determined as 29, 34, 40, 41, 46, 55, and 60 min respectively. The results show that the crystallization onset temperatures for B100, B100C3, and B100BHT3 were - 51.83, - 54.49, and - 54.15 degrees C respectively. Addition of natural antioxidant has a positive effect on biodiesel oxidative stability for all concentrations; in addition, natural clove oil showed a similar efficiency with the synthetic chemical antioxidant.