Emulsions can be formed during the exploration process of oil reservoirs. These emulsions, when unwanted, can bring several losses, such as loss of oil and changes in its characteristics and problems in pumping. Therefore, the development of chemical additives capable of promoting the destabilization of oil emulsions is important to optimize the production process and mitigate the problems caused. In the literature, there are several studies dedicated to the evaluation of substances to act as demulsifiers. However, the understanding of how the chemical structure of additives is correlated with the physicochemical characteristics of oils and emulsions is still scarce. This work aims to understand how the characteristics of the substances are related to the particularities of oils and their emulsions to better understand how demulsification occurs and also to propose additives with greater efficiency for the systems studied. To this end, three Brazilian oils were used to prepare water-oil emulsions and to evaluate the demulsifying capacity of different chemical additives. The stability of the emulsions was studied by aging tests under different temperature conditions without and with the addition of the different additives: surfactants, polymers, organic and inorganic acids and alcohols. The tests were carried out under different conditions to evaluate the effect of temperature mainly due to the high paraffin content in some oils. The characterization of the emulsions (without additives) showed large differences in rheological properties between the systems prepared with oils. These include viscosity, thixotropy and gelation in one of the paraffinic oils, which can directly impact the demulsification efficiency due to the difficulty of incorporating the additives into the emulsion bulk. From the aging tests, it was generally observed that amphiphilic substances with high interfacial activity and with anionic groups showed better demulsifying efficiency for all oils. The aromaticity, acidity and molecular volume of the additives were also important characteristics for demulsification, but they are temperature dependent. Finally, it was concluded that in general, the choice of a demulsifier for petroleum emulsions depends on the composition of the oils and the rheological characteristics of the emulsions formed. For paraffinic oil emulsions, the temperature was decisive for the demulsification efficiency, whereas, for the others, the acidity proved to be more decisive.