Abstract
Low thermo-oxidative stability of Mahwa oil as frying-oil or industrial lubricant is of great concern. It can be improved by the help of suitable antioxidant. The present antioxidants were developed for petroleum products and majority of these are not suitable for vegetable oil. In future, new type of anti-oxidant preferably non-toxic and eco-friendly will be needed to meet new ecological and performance requirements. This paper presents a systematic approach to identify suitable antioxidant for Mahwa oil and its derivatives. Synthesized and procured compounds were evaluated as anti-oxidant to know their effectiveness in Mahwa oil. Rotary bomb oxidation test, universal oxidation test and panel coker test methods were adopted for this study. The thermo-oxidative stability of Mahwa oil was increased significantly by using some eco-friendly additives. The results indicate that N-alkyl piperazine, anisole, benzoate and citrate are very effective at 200 g/l dose.
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