Impacts of antioxidants on stability of biodiesel derived from waste frying oil

Measurement of the composition and properties of biodiesel derived from waste frying oil (B100 WFO) demonstrated the impacts of antioxidant (AO) concentration on oxidative stability. The B100 WFO was found to have similar physicochemical properties to B100 derived from waste cooking oil and catfish oil but it possessed better oxidation stability owing to AO added to the waste frying oil (WFO) and because of the lower content of polyunsaturated fatty acid methyl esters (FAMEs). A modified American Society for Testing and Materials D525 method was employed to study the impacts of oxidation on B100 WFO containing 0-0.24% v/v commercial BioExtend 30 AO and its fuel properties. BioExtend 30 protected B100 WFO from both degradation and polymerization reactions and a higher concentration of AO was found to prolong the shelf life of biodiesel linearly.

Automated summary

This study investigates the impact of antioxidant concentration on biodiesel derived from waste frying oil. The results show that the addition of antioxidants improves oxidation stability and prolongs the shelf life of biodiesel.