Polímeros: Ciência e Tecnologia
Polímeros: Ciência e Tecnologia
Original Article

Alternative use of oily fractions of olive oil

Bagni, Melina; Granados, Dolly; Reboredo, María

Downloads: 0
Views: 420


Oily fractions of olive oil not suitable for human consumption used were: lamp oil (AL), olive pomace oil (OO) and clear oil lees (CB). Polyols were obtained by modifications of epoxidation with subsequent hydrolysis (ALH, OOH, CBH) and transesterification (ALHT, OOHT, CBHT) in order to favor, then, the polymerization reactions. The analysis of the physicochemical properties determined show the decrease of the unsaturations in the triglyceride and the increase of the OH concentration in the modified polyols as compared to the initial oils (from 16 to 380 for the AL and the ALHT; from 24 to 448 for the CB and the CBHT and from 3 to 430 for the OO and the OOHT, respectively) .The main objective of this work is to evaluate the stability of these oils over time and to provide an alternative synthesis of polyurethanes from a renewable resource, not previously used for this purpose.


biopolymers; oil stability; polyols; polyurethanes; synthesis


1 Samarth, N. B., & Mahanwar, P. A. (2015). Modified vegetable oil based additives as a future polymeric material. Open Journal of Organic Polymer Materials5(1), 1-22. http://dx.doi.org/10.4236/ojopm.2015.51001. 

2 Petrović, Z. S., Zhang, W., Zlatanić, A., Lava, C. C., & Ilavskyý, M. (2002). Effect of OH/NCO molar ratio on properties of soy-based polyurethane networks. Journal of Polymers and the Environment10(1-2), 5-12. http://dx.doi.org/10.1023/A:1021009821007. 

3 Martinez C. (2018). Determination of the acidity index in oils and edible fats . Retrieved in 2018, May 28, from https://es.scribd.com/doc/97574878/Determinacion-del-indice-de-acidez-en-aceites-y-grasas-comestibles 

4 Shahidi, F., & John, J. A. (2013). Oxidative rancidity in nuts. In L. Harris (Ed.), Improving the safety and quality of nuts (pp. 198-229). Cambridge: Woodhead Publishing. http://dx.doi.org/10.1533/9780857097484.2.198.

5 Vlachos, N., Skopelitis, Y., Psaroudaki, M., Konstantinidou, V., Chatzilazarou, A., & Tegou, E. (2006). Applications of Fourier transform-infrared spectroscopy to edible oils. Analytica Chimica Acta573-574, 459-465. http://dx.doi.org/10.1016/j.aca.2006.05.034. PMid:17723561. 

6 Bagni, M., Reboredo, M., & Granados, D. (2015). Use of oily wastes to obtain polymers. In Latin American Congress of Engineering and Applied Sciences (p. 201). Mendoza: National University of Cuyo. 

7 Mosiewicki, M., Casado, U., Marcovich, N., & Aranguren, M. (2009). Polyurethanes from tung oil: polymer characterization and composites. Polymer Engineering and Science , 49(4), 685-692. http://dx.doi.org/10.1002/pen.21300. 

5db05d470e8825503661d429 polimeros Articles
Links & Downloads

Polímeros: Ciência e Tecnologia

Share this page
Page Sections