Química e sustentabilidade: análise comparativa da obtenção de lubrificantes biodegradáveis pela epoxidação do óleo de soja comercial e usado em fritura.

Abstract

The use of fossil fuels has resulted in environmental impacts that give rise to the development of renewable energy. An excellent alternative is the search for energy sources and the production of goods that do not depend on fossil raw materials. Just as there is a concern about the scarcity of oil and the development of sustainable alternatives for energy production, there is currently another problem that affects everyone: polluition. Although frying oil represents a tiny percentage of waste, its environmental impact is very large on the ecossystem. The production of biolubricants from vegetable oils is an alternative. One of the methodologies for the systhesis of biolubricants is transesterification with ethanol, followed by epoxidation with peracetic acid of vegetable oil, improving its lubricating characteristics. This work consists in the production of biolucants from soybean oil for frying, coming from a university restaurant of the Federal University of Campina Grande and comparing with the biolubricant from comercial soybean oil. The materials involved in the process were characterized through their Chemical and physical-chemical properties. Transesterification, with transformed the oil into biodiesel, provided a yield of 96% for the ethyl biodiesel from fying oil and 98% for the ethyl biodiesel from comercial oil. Epoxidation, a reaction that tranforms biodiesel into a biolubricant, provided a yield of 85% for the ethyl biolubricant in the frying oil and 87,3% for the ethyl biolubricant in the comercial oil. The products obtained had their properties adequate in comparison with the parameters established by the National Agency of Petroleum, Natural Gas and Biofuels. In this way, the production of biodegradable lubricants can significantly help to reduce the environmental impact of the use of fossil materials for the production of lubricants, as well as the release of frying oil into the environmental.