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

Brazilian Journal of Chemical Engineering

A. A. S. Lopes²  E. A. Carneiro²  M. A. S. Rios¹  J. J. Hiluy Filho¹  J. O. B. Carioca¹  G. G. Barros¹  S. E. Mazzetto¹ 

[1] ,Universidade Federal do Ceará Departamento de Engenharia Química Fortaleza Ceará ,Brazil

关键词: CNSL;    Thiophosphorated compound;    Antioxidant;   

DOI  :  10.1590/S0104-66322008000100013

来源: SciELO

【 摘 要 】

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 5-15ºC. The occurrence of major thermal degradation events at higher temperatures (Tmax) in additivated oils is a good indication of the antioxidant properties of the thiophosphorated and phosphorated cardanol compounds antioxidant properties.

【 授权许可】

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