M. B. Dantas

Spectroscopic and Thermooxidative Analysis of Organic Okra Oil and Seeds from Abelmoschus esculentus

With changes in human consumption from animal fats to vegetable oils, the search for seed types, often from unconventional vegetable sources has grown. Research on the chemical composition of both seed and oil for Brazilian Okra in South America is still incipient. In this study, flour and oil from organic Okra seeds (Abelmoschus esculentus L Moench), grown in northeastern Brazil were analyzed. Similar to Okra varieties from the Middle East and Central America, Brazilian Okra has significant amounts of protein (22.14%), lipids (14.01%), and high amounts of unsaturated lipids (66.32%), especially the oleic (20.38%) and linoleic acids (44.48%). Oil analysis through PDSC revealed an oxidation temperature of 175.2°C, which in combination with low amounts of peroxide, demonstrates its resistance to oxidation and favors its use for human consumption.

Obtaining Long-Chain Esters with Lubricant Properties from Sesame Biomass (Sesamum indicum)

Biolubricants are defined like long-chain esters that have lubricant properties and can be obtained from animal or vegetal resources. In this work, the obtainment of the biolubricant by the transesterification of the sesame methyl and ethyl biodiesel in the presence of polyalcohol (trimethylolpropane—TMP) is reported. To conduct the experiment, a distillation-fractioned system was adapted. The reaction conditions were: 3/1 biodiesel/TMP molar ratio, 2 wt% of sodium methoxide catalyst, and reaction temperature and time 110 °C and 6 h respectively. Physicochemical properties like acid value, iodine value, kinematic viscosity at 40 °C, and density at 20 °C were determined. The products were characterized by infrared spectroscopy and 1H and 13C nuclear magnetic resonance (NMR). The thermogravimetric analysis (TGA) of the bioproducts was realized and the main thermal events were evaluated.