Effect of natural antioxidants on oxidation stability of jackfruit seed oil (Artocarpus heterophyllus) biodiesel

Abstract

ABSTRACTAntioxidant addition to biodiesel promotes improvement in oxidation stability, which leads to its storage for a longer period. The induction period of biodiesel obtained from jackfruit seed oil (Artocarpus heterophyllus) was evaluated to be 1.49 h, which was less than the standards. The present work examines the characterization and impact of natural antioxidants in addition to biodiesel. The natural antioxidants selected in the present study involve Cumin seed, Coriander, Garlic, Star anise, and Gooseberry added with jackfruit seed oil biodiesel (JSOBD). The characterization of the chosen natural antioxidants with DPPH (2, 2-diphenyl-1-picrylhydrazyl) scavenging assay using UV Spectrophotometer, presence of functional compounds using FTIR (Fourier Transform Infrared Spectroscopy), total phenolic content estimation by Folin Ciocalteu method (Gallic acid equivalence method), Induction period using Rancimat method has been carried out in the present study. The maximum scavenging effect in terms of % was found to be 68, 71, 78, 74 and 82 for Cumin seed, Coriander, Garlic, Star anise, and Gooseberry respectively. FTIR test confirms the presence of OH, carboxylic acid group and phenolic functional compounds in the ethanol extracts responsible for antioxidant characteristics. The maximum total phenolic content value of about 135 mg/g and a minimum value of about 86 mg/g was observed for Gooseberry and Cumin seed respectively. The induction period (hours) assessed to measure the oxidation stability employing the Rancimat approach was maximum for Gooseberry with a value of 9.56 h at 2500 ppm. Thus among the selected natural antioxidants, Gooseberry was found to be effective in exhibiting maximum antioxidant characteristics.