------------------- GENERAL INFORMATION ------------------- 1. Title of dataset Potential valorization of waste cooking oils into sustainable bio-lubricants 2. Contact Principal Investigator Contact Information Name: Miguel Angel Delgado Canto Institution: Universidad de Huelva (Spain) Email: miguel.delgado@diq.uhu.es ORCID: 0000-0003-0573-7987 3. Description of the project Project "Smart biolubricants with electro-responsive capability based on lignocellulosic nanoparticles", (UHU-1255843), funded by Programa Operativo FEDER Andalucia 2014-2020, call 2018; and project "“Advances in friction and wear control under electric-field activation using electro-responsive and sustainable lubricants", (UHU-202008), funded by Programa Operativo FEDER Andalucia 2014-2020, call 2020. They were led from the University of Huelva, and mainly developed at Center for Research in Chemical Products and Process Technology (Pro2TecS). These projects aimed to develop sustainable, electro-responsive biolubricants from fresh vegetable oil (or fractions of used oils) combined with lignocellulosic nanoparticles or nanoclays, optimizing their dispersion and stability. They examined how electric fields modify their rheological and tribological behavior, and investigated the surface mechanisms governing friction and wear through electrochemical and spectroscopic analysis. The influence of particle chemistry, morphology, concentration, sliding speed, load, and temperature were assessed, using multivariate analysis to relate formulation variables to electro-tribological performance. 4. Description of the dataset Waste cooking oils from several food facilities were characterized and, in three cases, fractionated into light and heavy cuts by molecular distillation. Chemical analysis revealed strong links between composition and key properties, including viscosity index, low-temperature flow, and oxidation resistance. Light fractions rich in free fatty acids showed improved oxidative stability, while heavy fractions exhibited better thermal resistance; both enhanced friction-reducing performance relative to the origin oils. These results demonstrate molecular distillation as an effective route to produce higher-performance biolubricants. 5. Notes 6. Deposit date 2/2/2026 7. Date 2/2/2026 8. Language English -------------------------- AUTHORS INFORMATION -------------------------- 1. Authors Name: Samuel D. Last name: Fernandez-Silva Institution: Universidad de Huelva (Spain) Email: samuel.fernandez@diq.uhu.es ORCID: 0000-0001-6253-1497 Name: Miguel A. Last name: Delgado Canto Institution: Universidad de Huelva (Spain) Email: miguel.delgado@diq.uhu.es ORCID: 0000-0003-0573-7987 Name: Maria V. Last name: Ruiz-Méndez Institution: Instituto de la Grasa, CSIC, (Spain) Email: mvruiz@ig.csic.es ORCID: 0000-0003-0750-7915 Name: Inmaculada Last name: Giraldez Institution: Universidad de Huelva (Spain) Email: giraldez@uhu.es ORCID: 0000-0002-6277-0161 Name: Moises Last name: García-Morales Institution: Universidad de Huelva (Spain) Email: moises.garcia@diq.uhu.es ORCID: 0000-0003-4153-487X -------------------------- METHODOLOGY -------------------------- 1. Methodology Five waste cooking oils from different food facilities were collected, filtered, and dehydrated before analysis. The oils were fractionated into light and heavy cuts using short-path molecular distillation under very low pressure. Comprehensive chemical characterization was performed, including fatty-acid profiling, polar-compound analysis, FTIR, thermogravimetry, oxidation-onset temperature, viscosity, and density measurements. Low-temperature flow behavior was assessed through temperature-dependent rheology. Finally, friction and wear tests were conducted using a ball-on-three-plates tribology setup, with wear scars examined microscopically to ensure statistically robust results. More info: https://doi.org/10.1016/j.indcrop.2022.115109 2. Software MS Excel -------------------------- KEYWORDS -------------------------- 1. Keywords Waste cooking oil; Valorization; Molecular distillation; Eco-lubricants; Vegetable oil; Friction -------------------------- SPONSORSHIP INFORMATION AND GRANT IDs -------------------------- 1. Grant Information Main sources: “Programa Operativo FEDER-Andalucía 2014–2020”, calls 2018 and 2020 (UHU-1255843 and UHU-202008). Work also in part supported by Social Innovation Chair of “Aguas de Huelva”, University of Huelva. Open access charge funded by Universidad de Huelva/CBUA. Samuel David Fernández-Silva acknowledges “Ayudas para la Contratación Predoctoral de Personal Investigador en Formación 2021, Junta de Andalucía” (PREDOC_01696). -------------------------- RELATED PUBLICATIONS -------------------------- 1. Related publication Fernandez-Silva SD. et al. Industrial Crops & Products 185 (2022) 115109. https://doi.org/10.1016/j.indcrop.2022.115109 2. Related dataset -------------------------- GEOGRAPHIC INFORMATION -------------------------- 1. Spatial coverage Universidad de Huelva, Pro2TecS Research Center, Huelva (Spain) Instituto de la Grasa (CSIC), Sevilla (Spain) -------------------------- TEMPORAL INFORMATION -------------------------- 1. Time period coverage -------------------------- FILES -------------------------- 1. Files Ind Crops Prod 2022 185 115109.xlsx -------------------------- LICENSES AND PRIVACITY -------------------------- 1. Licenses This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/byncnd/4.0/). 2. Privacity -------------------------- OTHERS -------------------------- 1. Data dictionary