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- Publisher
- Springer Journals
- Copyright
- Copyright © 2014 by Salimon et al.; licensee Chemistry Central Ltd.
- Subject
- Chemistry; Chemistry/Food Science, general
- eISSN
- 1752-153X
- DOI
- 10.1186/1752-153X-8-16
- pmid
- 24612780
- Publisher site
- See Article on Publisher Site
Abstract
Vegetable oils have different unique properties owing to their unique chemical structure. Vegetable oils have a greater ability to lubricate and have higher viscosity indices. Therefore, they are being more closely examined as base oil for biolubricants and functional fluids. In spite of their many advantages, vegetable oils suffer from two major drawbacks of inadequate oxidative stability and poor low-temperature properties, which hinder their utilization as biolubricant base oils. Transforming alkene groups in fatty acids to other stable functional groups could improve the oxidative stability, whereas reducing structural uniformity of the oil by attaching alkyl side chains could improve the low-temperature performance. In that light, the epoxidation of unsaturated fatty acids is very interesting as it can provide diverse side chains arising from the mono- or di-epoxidation of the unsaturated fatty acid. Oxirane ring opening by an acid-catalyzed reaction with a suitable reagent provides interesting polyfunctional compounds.
Journal
Chemistry Central Journal – Springer Journals
Published: Mar 10, 2014