Vegetable oil-based ethanolamides as potential anti-oxidant additives for lubricant formulations

IF 0.4 4区 化学 Q4 CHEMISTRY, ORGANIC INDIAN JOURNAL OF CHEMISTRY Pub Date : 2023-09-18 DOI:10.56042/ijc.v62i9.2322
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Abstract

Novel antioxidant mono- and diethanolamide, eight additives were prepared from castor oil, coconut oil, thumba oil and sal fat. These were evaluated for antioxidant efficacy taking epoxy karanja oil as base oil at 0.5-5% concentration. Antioxidant tests were performed on Rotating Pressure Vessel Oxidation Test RPVOT and Differential Scanning Calorimetry DSC. Among the prepared mono and diethanolamides, only diethanolamide-based additives exhibited potential anti-oxidant behavior. Coconut diethanolamides containing saturated medium chain fatty acids exhibited excellent stabilities, followed by diethanolamides of sal rich in saturated long chain fatty acids. The castor based diethanolamides rich in mono unsaturated hydroxy fatty acid showed slightly lower stabilities, while thumba with polyunsaturation exhibited poor oxidation stabilities.  Both the methods have shown that the fatty diethanolamides exhibited extraordinary stabilities compared to commercial antioxidant, butylated hydroxy toluene BHT at 1-5% concentration. The study indicated that the presence of saturation and medium chain fatty acids in the diethanolamide-based additives improved the oxidation stability of the base oils.
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植物油基乙醇酰胺作为润滑油配方潜在的抗氧化添加剂
以蓖麻油、椰子油、拇指油和盐脂为原料,制备了新型抗氧化剂单乙醇酰胺和二乙醇酰胺。以0.5 ~ 5%浓度的环氧花花油为基础油,评价其抗氧化效果。采用旋转压力容器氧化试验(RPVOT)和差示扫描量热法(DSC)进行抗氧化试验。在所制备的单乙醇酰胺和二乙醇酰胺中,只有二乙醇酰胺类添加剂表现出潜在的抗氧化行为。含有饱和中链脂肪酸的椰子二乙醇酰胺稳定性较好,其次是富含饱和长链脂肪酸的盐二乙醇酰胺。富含单不饱和羟基脂肪酸的蓖麻基二乙醇酰胺的稳定性略低,而多不饱和的拇指草基二乙醇酰胺的氧化稳定性较差。两种方法都表明,在1-5%的浓度下,与商业抗氧化剂丁基羟基甲苯BHT相比,脂肪二乙醇酰胺表现出非凡的稳定性。研究表明,饱和脂肪酸和中链脂肪酸在二乙醇酰胺类添加剂中的存在提高了基础油的氧化稳定性。
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