Abstract
In face to the problems of energy shortage, the biodiesel, a renewable fuel, appears as alternative source to the fuels derived from petroleum. However, for treating of a product derived from organic sources (vegetable oils and animal fats), it presents significant susceptibility to the oxidative degradation, being necessary for the increase of the useful life of this biofuel in the processing, use and storage, the dosage of chemical components that delay and/or minimize such deterioration. In this sense, the present work shows the evaluation of the antioxidant potentiality of the Cashew Nut Shell Liquid constituents when added to the canola biodiesel. The formulations (biodiesel/antioxidant) were submitted to "Schaal Oven Storage Stability Test" - method of accelerated oxidation and subsequently, analyzed by spectroscopy of molecular absorption in UV region (240 to 300 nm) and acidity index determination. The CNSL constituents presented good results in the retard of the evolution of the oxidation process, in agreement with the following order: hydrogenated cardol > hydrogenated cardanol > technical CNSL.Key words: biodiesel, oxidation, CNSL.
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