The effect of natural and synthetic antioxidants on the oxidative stability of palm diesel

Crude and distilled palm oil methyl esters conveniently known as palm diesel have been successfully evaluated as diesel substitute. Crude palm oil methyl esters are produced from transesterification of crude palm oil with minor components such as carotenes and vitamin E still intact and they are reddish in colour. The distilled palm oil methyl esters are obtained after the recovery of minor components (e.g. Carotenes and vitamin E,) From the crude palm oil methyl esters. These valuable minor components are preferably to be recovered as they can be sold as value-added products before they are burnt together with the methyl esters as fuel. Although both possesses fuel characteristics which are comparable to those of petroleum diesel, crude palm oil methyl esters are found to exhibit better oxidative stability (rancimat induction period > 25 h) than distilled palm oil methyl esters (about 3.5 h). It is attributed to the presence of vitamin E (about 600 ppm), a natural antioxidant in the former. While the distilled palm oil methyl esters contain practically no vitamin E (< 50 ppm) and as a result, they exhibit poor oxidative stability. Thus, the crude palm oil methyl esters meet the european standard for biodiesel (EN 14214) which has set a minimum rancimat induction period of 6 h. In the present study, research was conducted to enhance the oxidative stability of distilled palm oil methyl esters in order to meet the aforementioned standard. Natural and synthetic antioxidants were used in the present study to investigate their effect on the oxidative stability of distilled palm oil methyl esters. It was found that both types of antioxidant showed beneficial effects in inhibiting the oxidation of distilled palm oil methyl esters, Comparatively, the synthetic antioxidants were found to be more effective than the natural antioxidants as lower dosage (17 times less) was needed to achieve the minimum rancimat induction period of 6 h. (C) 2005 Elsevier Ltd. All rights reserved.