Comparative study of the oxidative and thermal stability of vegetable oils to be used as lubricant bases

Demand for lubricating oils is increasing in the growing Brazilian economy. The use of vegetable bases in exchange of minerals can bring socio-economic and environmental benefits for Brazil. The purpose of this study is to compare the thermal and oxidative stability of vegetable oils related to the...

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Bibliographic Details
Published in:Journal of thermal analysis and calorimetry 2013-02, Vol.111 (2), p.1437-1442
Main Authors: dos Santos Politi, José Roberto, de Matos, Paulo Roberto Rodrigues, Sales, Maria José Araújo
Format: Article
Language:English
Subjects:
Analytical Chemistry
Applied sciences
Castor oil
Chemical industry and chemicals
Chemistry
Chemistry and Materials Science
Comparative analysis
Composition, physical and chemical properties
Exact sciences and technology
Inorganic Chemistry
Lubricants industry
Lubrication and lubricants
Measurement Science and Instrumentation
Oils and fats
Physical Chemistry
Polymer Sciences
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Summary:Demand for lubricating oils is increasing in the growing Brazilian economy. The use of vegetable bases in exchange of minerals can bring socio-economic and environmental benefits for Brazil. The purpose of this study is to compare the thermal and oxidative stability of vegetable oils related to the bases commonly used as lubricants. In this study, thermogravimetric analysis of castor oil, cotton oil, macauba’s almond oil, passion oil, paraffinic mineral oil, naphthenic oil (NH-140) and synthetic oil (Etro) was performed in inert and oxidative atmosphere to study the thermal and oxidative degradation of the vegetable oils related to the most common lubricants’ oils base. These oils’ oxidation stability were determined by standard procedures (ISO 6886). The use of mineral oil’s additives in these vegetable oils was tested to verify the viability of these additives to improve the oxidative stability of the vegetable oils. The castor oil and the cotton oil presented results of thermal analysis similar to the mineral and synthetic bases values. The castor oil was the only vegetable oil that showed a great oxidative stability. All other vegetable oils had their oxidative stability significantly increased by the additives.
ISSN:1388-6150
1588-2926
1572-8943
DOI:10.1007/s10973-012-2529-6