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espanolIntroduccion: En los ultimos anos, la investigacion y el desarrollo de biolubricantes a partir de aceites vegetales ha aumentado para minimizar el impacto en el medio ambiente de los derivados del petroleo. Objetivo: En este trabajo, se realizo un estudio comparativo de las propiedades termicas del aceite de sesamo con las de dos aceites minerales de viscosidad media y alta (360 y 255) libres de aditivos. Metodo: La caracterizacion de los tres aceites se realizo mediante la tecnica de espectroscopia infrarroja (FT-IR) y propiedades fisicas como viscosidad cinematica, densidad, propiedades termicas y oxidativas se determinaron mediante el analisis del escaneo de calorimetria diferencial (ECD). Resultados: El aceite de sesamo tenia un punto de fluidez de - 14.67 ° C, temperatura mas baja que para los aceites minerales 255 y 360, (- 4.29 ° C y - 6.89 ° C, respectivamente). El alto contenido de acidos grasos insaturados (84.86%) podria ser responsable de este comportamiento. Los aceites fueron estables en temperaturas cercanas a 250 ° C y con atmosfera de nitrogeno. Los aceites minerales son mas estables a la oxidacion debido a su alto contenido de acidos grasos con cadenas de hidrocarburos saturadas sin sitios oxidables. Conclusiones: Sin embargo, la baja estabilidad del aceite de sesamo se debe al alto contenido de acidos grasos insaturados, el uso de antioxidantes, aditivos o una modificacion quimica de las cadenas insaturadas, esta propiedad podria ser mejorada para usar el aceite como lubricante. EnglishIntroduction: In recent years the research and development of biolubricants from vegetable oils has increased to minimize the impact on the environment of petroleum derivatives. Objective: In this work, there was realized a comparative study of the thermal properties of the oil of Sesame with those of two mineral oils, of medium and high viscosity (360 and 255), which were free of additives. Method: The characterization of the three oils was performed using the technique of infrared spectroscopy (FT-IR) and physical properties such as kinematic viscosity, density, thermal and oxidative properties were determined by the analysis of Differential Calorimetry Scanning (DSC). Results: The sesame oil had a pour point of – 14.67 ° C, lower temperature than for mineral oils of 255 and 360, (– 4.29 ° C and – 6.89 ° C, respectively). The high content of unsaturated fatty acids (84.86%) could be responsible for this behavior. The oils were stable to temperatures near to 250 °C and with nitrogen atmosphere. Mineral oils were more stable to oxidation because of their high content of fatty acids with saturated hydrocarbon chains which it had no oxidizable sites. Conclusions: Nevertheless, the low stability of sesame oil is due to the high content of unsaturated fatty acids, the use of antioxidant, additive or a chemical modification of the unsaturated chains, this property might be improved to use the oil as a lubricant.

Comparative study of the thermal properties of Sesame oil and two mineral oils of different viscosity