Pranav Prasannakumar, Sabarinath Sankarannair, Vinod V. T. Padil, Vighnesh Raj, Jyothi Sivasankarannair, Ragavanantham Shanmugam, Allu Nikhith
{"title":"环保润滑油的合成与表征——从蓖麻籽油中提取环氧化合物和多元醇酯","authors":"Pranav Prasannakumar, Sabarinath Sankarannair, Vinod V. T. Padil, Vighnesh Raj, Jyothi Sivasankarannair, Ragavanantham Shanmugam, Allu Nikhith","doi":"10.1002/aocs.12971","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>Petroleum-based lubricants commonly used in machinery pose environmental risks due to their non-biodegradable and non-renewable nature. Switching to sustainable alternatives based on non-edible oils instead of conventional lubricants is a viable approach to mitigate environmental conflicts. The present study aims to assess the suitability of \n <i>Madhuca indica</i>\n seed oil (Mahua oil) as a feedstock for environmentally friendly lubricants. Chemical modifications, specifically transesterification and epoxidation, were conducted on Mahua oil, and its lubricant properties were compared with that of a commercial lubricant. The study covers various aspects such as physicochemical, thermal, oxidative, rheological, and tribological properties. SiO<sub>2</sub> nanoparticles are also incorporated into the oil samples to study the resulting changes in tribological properties. Results show significant improvements in chemical stability and performance: acid and peroxide values decreased considerably post-modification, and epoxidized Mahua oil (EMO) demonstrated superior thermal stability and tribological performance. With nanoparticle addition, the coefficient of friction (COF) and wear scar diameter (WSD) were reduced by 39.1% and 8.87%, respectively, indicating enhanced lubrication compared to unmodified Mahua oil. Both modified oils exhibited higher viscosity indices than the commercial fluid. These findings highlight that Epoxidation is more advantageous for chemically modifying vegetable oils, while transesterification proves particularly effective with oils high in free fatty acids. The resulting chemically modified Mahua oils show promising potential as alternatives to their petroleum-based counterparts.</p>\n </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 9","pages":"1373-1387"},"PeriodicalIF":2.4000,"publicationDate":"2025-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Synthesis and Characterization of Eco-Friendly Lubricants Exploring Epoxides and Polyol-Esters Derived From Madhuca indica Seed Oil\",\"authors\":\"Pranav Prasannakumar, Sabarinath Sankarannair, Vinod V. T. Padil, Vighnesh Raj, Jyothi Sivasankarannair, Ragavanantham Shanmugam, Allu Nikhith\",\"doi\":\"10.1002/aocs.12971\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>Petroleum-based lubricants commonly used in machinery pose environmental risks due to their non-biodegradable and non-renewable nature. Switching to sustainable alternatives based on non-edible oils instead of conventional lubricants is a viable approach to mitigate environmental conflicts. The present study aims to assess the suitability of \\n <i>Madhuca indica</i>\\n seed oil (Mahua oil) as a feedstock for environmentally friendly lubricants. Chemical modifications, specifically transesterification and epoxidation, were conducted on Mahua oil, and its lubricant properties were compared with that of a commercial lubricant. The study covers various aspects such as physicochemical, thermal, oxidative, rheological, and tribological properties. SiO<sub>2</sub> nanoparticles are also incorporated into the oil samples to study the resulting changes in tribological properties. Results show significant improvements in chemical stability and performance: acid and peroxide values decreased considerably post-modification, and epoxidized Mahua oil (EMO) demonstrated superior thermal stability and tribological performance. With nanoparticle addition, the coefficient of friction (COF) and wear scar diameter (WSD) were reduced by 39.1% and 8.87%, respectively, indicating enhanced lubrication compared to unmodified Mahua oil. Both modified oils exhibited higher viscosity indices than the commercial fluid. These findings highlight that Epoxidation is more advantageous for chemically modifying vegetable oils, while transesterification proves particularly effective with oils high in free fatty acids. 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Synthesis and Characterization of Eco-Friendly Lubricants Exploring Epoxides and Polyol-Esters Derived From Madhuca indica Seed Oil
Petroleum-based lubricants commonly used in machinery pose environmental risks due to their non-biodegradable and non-renewable nature. Switching to sustainable alternatives based on non-edible oils instead of conventional lubricants is a viable approach to mitigate environmental conflicts. The present study aims to assess the suitability of
Madhuca indica
seed oil (Mahua oil) as a feedstock for environmentally friendly lubricants. Chemical modifications, specifically transesterification and epoxidation, were conducted on Mahua oil, and its lubricant properties were compared with that of a commercial lubricant. The study covers various aspects such as physicochemical, thermal, oxidative, rheological, and tribological properties. SiO2 nanoparticles are also incorporated into the oil samples to study the resulting changes in tribological properties. Results show significant improvements in chemical stability and performance: acid and peroxide values decreased considerably post-modification, and epoxidized Mahua oil (EMO) demonstrated superior thermal stability and tribological performance. With nanoparticle addition, the coefficient of friction (COF) and wear scar diameter (WSD) were reduced by 39.1% and 8.87%, respectively, indicating enhanced lubrication compared to unmodified Mahua oil. Both modified oils exhibited higher viscosity indices than the commercial fluid. These findings highlight that Epoxidation is more advantageous for chemically modifying vegetable oils, while transesterification proves particularly effective with oils high in free fatty acids. The resulting chemically modified Mahua oils show promising potential as alternatives to their petroleum-based counterparts.
期刊介绍：
The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate.
JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
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