A comparative study on the effects of clove oil, flaxseed oil, and almond oil as an additive on the lubricating characteristics of chemically modified used coconut oil

Abstract

Abstract Lubrication is widely associated with contact surfaces having relative motion to decrease friction and wear. The majority of locally available lubricants have petroleum products as a base, which are toxic to the environment. The excess usage of petroleum products is also causing drastic fossil fuel depletion, emphasizing the necessity of an alternative to these locally available lubricants. Due to superior tribological properties and biodegradability, vegetable oil‐based bio‐lubricants are considered potential alternatives. However, they also possess certain drawbacks, like poor cold flow properties and oxidative stability, which could be rectified by chemical modification processes and with the use of many eco‐friendly additives. In this study, the oil leftover from the cooking process, Used Coconut Oil (UCO), is chemically modified by means of epoxidation and the trans‐esterification process to form the Chemically Modified Used Coconut Oil (CMUCO). Clove oil, Flaxseed oil, and Almond oil are added separately to this CMUCO as additives to form the Modified Used Coconut Oils (MUCO 1, MUCO 2, and MUCO 3, respectively). The present study evaluates and compares the lubricant properties of MUCO 1, MUCO 2, and MUCO 3 with those of UCO and CMUCO. The analysis indicates that the incorporation of clove oil as an additive has shown an enhancement in the chemical, tribological, rheological, and thermal properties compared to CMUCO. Furthermore, MUCO 1 also shows improvements in the cold flow properties and oxidative stability, which were previously considered major drawbacks of CMUCO.