Thermostability and physicochemical properties of two macauba oils and their derivatives related to their use as a lubricant base

Nowadays, the search for enforcement actions that are aligned with the concept of sustainable development is noted in various areas of knowledge. In lubricants, there is an increase in the number of researchers applying vegetable oils in many areas of lubrication. Nevertheless, the exploitation of the potential of several Brazilian oils has not been explored. The macauba tree is abundant in many regions of Brazil and has good oil productivity per hectare when compared to soybean, for example. This study evaluates the ability of macauba seed oils, extracted from pulp and almond, and some chemically modified products derived from them, as lubricants. The chemical modifications were carried out mainly in order to improve the thermostability of the extracted oils. Physicochemical tests required to commercial lubricant oils were applied to the extracted oils and their derivatives, such as kinematic viscosity, viscosity index and total acidity number. The results were compared to the mineral and synthetic bases conventionally used. From this comparison, it was possible to identify the positive and negative physical and chemical characteristics of these products in relation to basic oils derived from petroleum.