Study of antioxidant property of a thiophosphorated compound derived from cashew nut shell liquid in hydrogenated naphthenics oils

The present work shows the aspects related to the synthesis and thermogravimetric analysis of thiophosphorated and phosphorated compounds from hydrogenated cardanol. Studies on thermal-oxidative stability were investigated, using a classical thermoanalytical-thermogravimetric method (TG/DTG) in an air atmosphere. Its use as an antioxidant additive in hydrogenated naphthenic NH10, NH20 and NH140 oils was evaluated. The addition of 1.2% synthesized compounds to the oils has improved their thermal-oxidative stability by 5-15 degrees C. The occurrence of major thermal degradation events at higher temperatures (T-max) in additivated oils is a good indication of the antioxidant properties of the thiophosphorated and phosphorated cardanol compounds antioxidant properties.