Epoxidation of the vegetable oil of Jatropha curcas L. with peracetic acid

Abstract

In this work the oil of Jatropha curcas L. was chemically modified. The objective of this work is to epoxify the vegetable oil of Jatropha curcas L. refined with peracetic acid and to compare the properties of the epoxidation products with both performance acid and peracetic acid. Epoxidation was performed with peracid formed in situ, by reaction of the acetic acid with hydrogen peroxide. The physico-chemical properties were determined according to the established ASTM standards. A reduction of the double bonds present in the refined oil was achieved, which leads to a higher density and viscosities; as well as better oxidative stability than refined Jatropha curcas L. oil. When comparing the properties with the epoxidation product with performic acid, they substantially improve in this latter modification reaction of Jatropha curcas L.