Data set of the article: Potential valorization of waste cooking oils into sustainable bio-lubricants

Description

Waste cooking oils from several food facilities were characterized and, in three cases, fractionated into light and heavy cuts by molecular distillation. Chemical analysis revealed strong links between composition and key properties, including viscosity index, low‑temperature flow, and oxidation resistance. Light fractions rich in free fatty acids showed improved oxidative stability, while heavy fractions exhibited better thermal resistance; both enhanced friction‑reducing performance relative to the origin oils. These results demonstrate molecular distillation as an effective route to produce higher‑performance biolubricants. Five waste cooking oils from different food facilities were collected, filtered, and dehydrated before analysis. The oils were fractionated into light and heavy cuts using short‑path molecular distillation under very low pressure. Comprehensive chemical characterization was performed, including fatty‑acid profiling, polar‑compound analysis, FTIR, thermogravimetry, oxidation‑onset temperature, viscosity, and density measurements. Low‑temperature flow behavior was assessed through temperature‑dependent rheology. Finally, friction and wear tests were conducted using a ball‑on‑three‑plates tribology setup, with wear scars examined microscopically to ensure statistically robust results. More info: https://doi.org/10.1016/j.indcrop.2022.115109

Institutions

• Universidad de Huelva

  Andalusia, Huelva
• Instituto de la Grasa

  Andalusia, Seville

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Funders

• Programa Operativo FEDER-Andalucia 2014–2020, calls 2018 and 2020

  Grant ID: UHU-1255843 and UHU-202008

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