Oxidation Stability Analysis of Eco-Friendly Sunflower and Corn Oil Doped With Antioxidants

An increasing amount of attention in investigating the substitutes for hydrocarbon-based transformer liquid insulation has been observed lately. Vegetable oils have become crucial in this field, offering a chance to support developing countries’ sustainable economic progress. The main source of raw materials for the manufacturing of vegetable oils is natural feedstocks. The properties of these natural feedstocks are fundamental in characterizing the quality of vegetable oils. Interestingly, such oils often exhibit limited oxidative stability, which can cause oxidationrelated alterations in some parameters, including viscosity and acid number. Hence, antioxidants must be added in order to offset these negative effects. In this paper, among the many antioxidants, tert-butylhydroquinone (TBHQ) and butylated hydroxy toluene (BHT) are blended with two representatives of vegetable oils namely sunflower oil and corn oil. Acidity, dielectric dissipation factor, viscosity, and ultraviolet-visible spectrum are the properties analyzed at different aging durations accelerated thermally. The results clearly indicate that the antioxidants slow down the oxidation process and decrease the amount of by-products due to oxidation.

Cite this article as: R. Madavan and P. Rozga, “Oxidation stability analysis of eco-friendly sunflower and corn oil doped with antioxidants,” Electrica, 25, 0077, 2025.
doi: 10.5152/electrica.2025.25077.