The use of modified vegetable oil from Crambe abyssinica as a lubricant base for the food industry

Lubricants that are based on vegetable oils and other renewable resources are the subject of many research studies and can be used in various applications, especially in the food industry, which is characterized by the high quality requirements related to the necessity to develop biodegradable lubri...

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Main Authors:	Chrobak Justyna, Iłowska Jolanta, Grabowski Rafał, Szmatoła Michał, Studnik Hanna, Korasiak Kamil, Drabik Jolanta
Format:	Article
Language:	English
Published:	Sciendo 2020-03-01
Series:	Environmental Protection and Natural Resources
Subjects:	vegetable oil chemical modification oxidation n-hydroxyphthalimide scco2
Online Access:	https://doi.org/10.2478/oszn-2020-0002

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record_format	Article
spelling	doaj-59e79070eba0433ab8bdd78301c7e7632021-09-05T18:16:22ZengSciendoEnvironmental Protection and Natural Resources2353-85892020-03-0131181310.2478/oszn-2020-0002oszn-2020-0002The use of modified vegetable oil from Crambe abyssinica as a lubricant base for the food industryChrobak Justyna0Iłowska Jolanta1Grabowski Rafał2Szmatoła Michał3Studnik Hanna4Korasiak Kamil5Drabik Jolanta6ŁUKASIEWICZ Research Network – Institute of Heavy Organic Synthesis‘Blachownia’ŁUKASIEWICZ Research Network – Institute of Heavy Organic Synthesis‘Blachownia’ŁUKASIEWICZ Research Network – Institute of Heavy Organic Synthesis‘Blachownia’ŁUKASIEWICZ Research Network – Institute of Heavy Organic Synthesis‘Blachownia’ŁUKASIEWICZ Research Network – Institute of Heavy Organic Synthesis‘Blachownia’ŁUKASIEWICZ Research Network – Institute of Heavy Organic Synthesis‘Blachownia’ŁUKASIEWCZ Research Network – The Institute for Sustainable Technologies;Lubricants that are based on vegetable oils and other renewable resources are the subject of many research studies and can be used in various applications, especially in the food industry, which is characterized by the high quality requirements related to the necessity to develop biodegradable lubricants that are environmentally friendly and do not contain harmful components and are safe to use for people. The objective of the described research was to obtain a base oil with a certain viscosity, which is higher than the viscosity of the initial vegetable oil, and certain lubricating properties. The initial oil derived from Crambe abyssinica was subjected to oxidation in the presence of N-hydroxyphthalimide with or without supercritical CO2 as a solvent. As a final result of this study, base oils meeting the viscosity requirements and having high biodegradability were obtained. The Raman spectra of the modified vegetable oils were evaluated and they were used for the initial assessment of the composition and the evaluation of the presence of harmful chemical compounds.https://doi.org/10.2478/oszn-2020-0002vegetable oilchemical modificationoxidationn-hydroxyphthalimidescco2
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Chrobak Justyna Iłowska Jolanta Grabowski Rafał Szmatoła Michał Studnik Hanna Korasiak Kamil Drabik Jolanta
spellingShingle	Chrobak Justyna Iłowska Jolanta Grabowski Rafał Szmatoła Michał Studnik Hanna Korasiak Kamil Drabik Jolanta The use of modified vegetable oil from Crambe abyssinica as a lubricant base for the food industry Environmental Protection and Natural Resources vegetable oil chemical modification oxidation n-hydroxyphthalimide scco2
author_facet	Chrobak Justyna Iłowska Jolanta Grabowski Rafał Szmatoła Michał Studnik Hanna Korasiak Kamil Drabik Jolanta
author_sort	Chrobak Justyna
title	The use of modified vegetable oil from Crambe abyssinica as a lubricant base for the food industry
title_short	The use of modified vegetable oil from Crambe abyssinica as a lubricant base for the food industry
title_full	The use of modified vegetable oil from Crambe abyssinica as a lubricant base for the food industry
title_fullStr	The use of modified vegetable oil from Crambe abyssinica as a lubricant base for the food industry
title_full_unstemmed	The use of modified vegetable oil from Crambe abyssinica as a lubricant base for the food industry
title_sort	use of modified vegetable oil from crambe abyssinica as a lubricant base for the food industry
publisher	Sciendo
series	Environmental Protection and Natural Resources
issn	2353-8589
publishDate	2020-03-01
description	Lubricants that are based on vegetable oils and other renewable resources are the subject of many research studies and can be used in various applications, especially in the food industry, which is characterized by the high quality requirements related to the necessity to develop biodegradable lubricants that are environmentally friendly and do not contain harmful components and are safe to use for people. The objective of the described research was to obtain a base oil with a certain viscosity, which is higher than the viscosity of the initial vegetable oil, and certain lubricating properties. The initial oil derived from Crambe abyssinica was subjected to oxidation in the presence of N-hydroxyphthalimide with or without supercritical CO2 as a solvent. As a final result of this study, base oils meeting the viscosity requirements and having high biodegradability were obtained. The Raman spectra of the modified vegetable oils were evaluated and they were used for the initial assessment of the composition and the evaluation of the presence of harmful chemical compounds.
topic	vegetable oil chemical modification oxidation n-hydroxyphthalimide scco2
url	https://doi.org/10.2478/oszn-2020-0002
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The use of modified vegetable oil from Crambe abyssinica as a lubricant base for the food industry

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