Although analytical techniques to assess the degradation of transformer insulation systems are well established, it is essential to develop fast and effective methodologies for monitoring the quality of power transformer insulating fluid. The objective of this work was to develop a fast, simple, and environmentally friendly method to evaluate and monitor the quality of insulating vegetable oil (IVO) from transformers, using multivariate control chart and infrared spectroscopy (FTIR). For the development of the method, IVO samples were subjected to electrical and thermal stress, as well as to contact with insulating paper and copper, to simulate the internal environment of a transformer before and after energizing. Control chart based on principal component analysis was developed to monitor insulating vegetable oil quality. It was possible to identify oil samples with oxidation levels that were outside the acceptable quality standards for insulating fluid in transformers. The results demonstrated the potential of FTIR spectroscopy and control charts as fast and simple tools for monitoring the quality of insulating fluids, enabling the identification of oil samples that fail to comply with regulation standards for insulating fluids, assisting in the implementation of maintenance programs for power transformers.

The contribution of irradiation and the dihydroxybenzenes (DHB), catechol (CAT) and hydroquinone (HQ), added or formed as phenol oxidation intermediates, was evaluated for the reduction of FeIII and for phenol degradation via Fenton processes. The formation of CAT and HQ was observed during phenol degradation starting with Fe2+ or Fe3+ in the presence or absence of irradiation and their presence increased the rate of phenol degradation, more remarkably when initially added. Initial phenol degradation rate in the presence of DHB in the dark was much higher in comparison to their absence due to the initial higher and faster formation of Fe2+. However, degradation slows down due to the rapid oxidation of DHB, while under irradiation of free iron or citrate complex much higher mineralization is achieved in shorter time.

The chemical composition and antioxidant capacity of five seeds, chia, golden flax, brown flax, white perilla, and brown perilla, were determined. The chemical properties analyzed included moisture, ash, crude protein, carbohydrates, total lipids, fatty acids, and antioxidant capacity (ABTS•+, DPPH•, and FRAP). The results showed the highest amounts of protein and total lipids in brown and white perilla. Perilla and chia showed higher amounts of alpha-linolenic fatty acid than those of flaxseed varieties, ranging between 531.44 mg g-1 of lipids in brown perilla, 539.07 mg g-1 of lipids in white perilla, and 544.85 mg g-1 of lipis in chia seed. The antioxidant capacity of the seeds, evaluated with ABTS•+, DPPH• , and FRAP methods, showed that brown perilla had greater antioxidant capacity when compared with white perilla, flax, and chia seeds.