Improvement of oxidation stability of biodiesel by an antioxidant component contained in spent coffee grounds

References

• Ahmad M, Khan MA, Zafar M, et al. Pratical handbook on biodiesel production and properties. CRC Press (FL): Taylor & Francis Group; 2017.
   Google Scholar
• Barnwal BK, Sharma MP. Prospects of biodiesel production from vegetable oils in India. Renew Sust Energ. 2005;9(4):363–378.
   Web of Science ®Google Scholar
• Demirbas A. Biodiesel: a realistic fuel alternative for diesel engines. Verlag London Limited (UK): Springer; 2008.
   Google Scholar
• Knothe G. Dependence of biodiesel fuel properties on the structure of fatty acid alkyl esters. Fuel Process Technol. 2005;86:1059–1070.
   Web of Science ®Google Scholar
• Ramos MJ, Fernandez CM, Casas A, et al. Influence of fatty acid composition of raw materials on biodiesel propertis. Biores Technol. 2009;100:261–268.
   PubMed Web of Science ®Google Scholar
• Atabani AE, Silitonga AS, Badruddin IA, et al. A comprehensive review on biodiesel as an alternative energy resource and its characteristics. Renew Sust Energ Rev. 2012;16:2070–2093.
   Web of Science ®Google Scholar
• Saka S. All about biodiesel. Tokyo: Industrial Publishing & Consulting Inc; 2006.
   Google Scholar
• Lieang YC, May CY, Foon CS, et al. The effect of natural and synthetic antioxidants on the oxidation stability of palm diesel. Fuel. 2006;85:867–870.
   Web of Science ®Google Scholar
• Focke WW, Westhuizen I, Grobler ABL, et al. The effect of synthetic antioxidants on the oxidative stability of biodiesel. Fuel. 2012;94:227–233.
   Web of Science ®Google Scholar
• Karavalakis G, Stournas S. Impact of antioxidant additives in the oxidation stability of diesel/biodiesel blends. Energy fuels. 2010;24:3682–3686.
   Web of Science ®Google Scholar
• Ministry of Agriculture, Forestry and Fisheries. In: The statistical yearbook of ministry of agriculture, forestry and fisheries. http://www.maff.go.jp/j/kokusai/kokusei/kaigai_nogyo/k_boeki_tokei/sina_betu.html, Accessed March 8, 2018.
   Google Scholar
• Koukos PK, Papadopoulou KI, Patiaka DT, et al. Chemical composition of essential oils from needles and twigs of Balkan Pine (Pinus peuce Grisebach) grown in northern Greece. J Agric Food Chem. 2000;48:1266–1268.
   PubMed Web of Science ®Google Scholar
• Lopresto CG, Petrillo F, Casazza AA, et al. A non-conventional method to extract D-limonene from waste lemon peels and comparison with traditional soxhlet extraction. Sep Purif Technol. 2014;137:13–20.
   Web of Science ®Google Scholar
• All Japan Coffee Association, http://coffee.ajca.or.jp/wp-content/uploads/2011/08/data01_2014_05.pdf, accessed March 8, 2018.
   Google Scholar
• Caetano NS, Silva VFM, Mata TM. Valorization of coffee ground for biodiesel production. Chem Eng Trans. 2012;26:267–272.
   Google Scholar
• Oliveira LS, Franca AS, Camargos RRS, et al. Coffee oil as a potential feedstock for biodiesel production. Bioresour Technol. 2008;99(8):3244–3250.
   PubMed Web of Science ®Google Scholar
• Todaka M, Kowhakul W, Masamoto H, et al. Thermal decomposition of biodiesel fuels produced from rapeseed, jatropha, and coffee oils with different alcohols, J Therm Anal Calorim. 2013;113:1355–1361.
   Web of Science ®Google Scholar
• Cruz R, Cardoso MM, Fernandes L, et al. Espresso coffee residue: a valuable source of unextracted compounds. J Agric Food Chem. 2012;60:7777–7784.
   PubMed Web of Science ®Google Scholar
• Monete C, Ludwing LA, Irigoyen A, et al. Assessment of total (Free and Bound) phenolic compounds in spent coffee extract. J Agric Food Chem. 2015;63:4327–4334.
   PubMed Web of Science ®Google Scholar
• Cruz R, Gomes T, Ferreira A, et al. Antioxidant activity and bioactive compounds of lettuce improved by espresso coffee residue. Food Chem. 2014;145:95–101.
   PubMed Web of Science ®Google Scholar
• Kraujalienė V, Pukalskas A, Petras PK, et al. Biorefining of Bergenia crassifolia L. roots and leaves by high pressure extraction methods and evaluation of antioxidant properties and main phytochemicals in extracts and plant material. Ind Crop Prod. 2016;89:390–398.
   Web of Science ®Google Scholar
• Marineli RDS, Moraes ÉA, Lenquiste SA, et al. Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.). LWT-Food Sci Technol. 2014;59(2P2):1304–1310.
   Google Scholar
• Yashin A, Yashin Y, Wang JY, et al. Antioxidant and antiradical activity of coffee. Antioxidants. 2013;2(4):230–245.
   Google Scholar
• Kondamudi N, Mohapatra SK, Misra M. Spent coffee grounds as a versatile source of green energy. J Agric Food Chem. 2008;56:11757–11760.
   PubMed Web of Science ®Google Scholar
• Jones DT, Woods DR. Acetone-butanol fermentation revisited. Microbiol Rev. 1986;50(4):484–524.
   PubMedGoogle Scholar
• Pawar N, Purohit A, Gandhi K, et al. Effect of operation parameters on determination of oxidative stability measured by Rancimat method. Int J Food Prop. 2014;17:2082–2088.
   Web of Science ®Google Scholar
• Watanabe J, Oki T, Takebayashi J, et al. Improvement of the Lipophilic-Oxygen Radical Absorbance Capacity (L-ORAC) method and single-laboratory validation. Biosci Biotechnol Biochem. 2013;77(4): 857–859.
   PubMed Web of Science ®Google Scholar
• . In: Huang D, Wong IC. AS Logan, U Nienaber, X Pan. Antioxidant evaluation and antioxidant activity mechanisms, editor. Lipid oxidation challenge in food systems. United State (US): AOCS Press; 2013. p. 323–343.
   Google Scholar
• Huang D, Ou B, Hampsch-Woodill M, et al. Development and validation of oxygen radical absorbance capacity assay for lipophilic antioxidants using randomly methylated β-Cyclodextrin as the solubility enhancer. J Agric Food Chem. 2002;50:1815–1821.
   PubMed Web of Science ®Google Scholar
• Al-Hamamre Z, Foerster S, Hartmann F, et al. Oil extracted from spent coffee grounds as a renewable source for fatty acid methyl ester manufacturing. Fuel. 2012;96:70–76.
   Web of Science ®Google Scholar
• Davalos A, Gomez-Cordoves C, Bartolome B. Extending applicability of the Oxygen Radical Absorbance Capacity (ORAC-Fluorescein) assay. J Agric Food Chem. 2004;52:48–54.
   PubMed Web of Science ®Google Scholar