%0 Journal Article
%T Study of antioxidant property of a thiosphorated compound derived from cashew nut shell liquid in hydrogenated naphthenics oils
%A Lopes
%A A. A. S.
%A Carneiro
%A E. A.
%A Rios
%A M. A. S.
%A Hiluy Filho
%A J. J.
%A Carioca
%A J. O. B.
%A Barros
%A G. G.
%A Mazzetto
%A S. E.
%J Brazilian Journal of Chemical Engineering
%D 2008
%I Brazilian Society of Chemical Engineering
%R 10.1590/S0104-66322008000100013
%X 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.
%K cnsl
%K thiophosphorated compound
%K antioxidant.
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S0104-66322008000100013&lng=en&nrm=iso&tlng=en