RT Journal Article
T1 Potential valorization of waste cooking oils into sustainable bio-lubricants
A1 Fernández Silva, Samuel David
A1 Delgado Canto, Miguel Ángel
A1 Ruíz Méndez, María Victoria
A1 Giráldez Díaz, Inmaculada
A1 García Morales, Moisés
AB This work explores the feasibility of using waste cooking oils (WCO) as eco-lubricants. Five WCO from different food facilities were studied. Three of them were fractionated into both lighter and heavier fractions by molecular distillation. A comprehensive chemical characterization (fatty acids distribution, polar compounds and acidity) was carried out on all WCOs and their fractions, which led to set relationships with the oils’ properties (such as viscosity index, low temperature viscous flow behavior, oxidation resistance, etc.). It is worth mentioning the high viscosity index values found in waste cooking oils with both low total polar compounds and acidity level, as well as the benefit which acidity had on their fluidity at low temperature and their lubricity. Moreover, it was also noteworthy that the lighter fractions, merely constituted by free fatty acids (FFA), presented an improved oxidative resistance. The largest OOT enhancement, 12.4%, was found for the light fraction of a non-segregated oil. Moreover, a better thermal stability was shown by the heavier fractions. Finally, both fractions exhibited enhanced friction-reducing capability as compared to their parent WCO. The light fractions from a nonsegregated oil, a fast food restaurant oil and a deep-fried food establishment oil yielded wear reductions of 11.7%, 44.3% and 36.8%, respectively. Therefore, molecular distillation has been proved to be a key strategy to obtain more efficient liquid eco-lubricants.
PB Elsevier
YR 2022
FD 2022-05-26
LK http://hdl.handle.net/10272/21142
UL http://hdl.handle.net/10272/21142
LA eng
NO This work was supported by “Programa Operativo FEDER-Andalucía 2014–2020 from "Consejería de Economía y Conocimiento de la Junta de Andalucía” and the University of Huelva [grant numbers UHU- 1255843 and UHU-202008]. Also, the Social Innovation Chair of “Aguas de Huelva” at the University of Huelva. Funding for open access charge: Universidad de Huelva / CBUA. The authors gratefully acknowledge the recollected waste cooking oil and kindly supplied by the authorized waste manager (GRU 2066) BIOLIA.
NO This work was supported by “Programa Operativo FEDER-Andalucía 2014–2020″ from "Consejería de Economía y Conocimiento de la Junta de Andalucía” and the University of Huelva [grant numbers UHU-1255843 and UHU-202008]. Also, the Social Innovation Chair of “Aguas de Huelva” at the University of Huelva. Funding for open access charge: Universidad de Huelva / CBUA. The authors gratefully acknowledge the recollected waste cooking oil and kindly supplied by the authorized waste manager (GRU 2066) BIOLIA.
DS Repositorio Institucional de la Universidad de Huelva
RD 13 jun 2026