Content uploaded by Ioana Stanciu
Author content
All content in this area was uploaded by Ioana Stanciu on Nov 01, 2023
Content may be subject to copyright.
ORIENTAL JOURNAL OF CHEMISTRY
www.orientjchem.org
An International Open Access, Peer Reviewed Research Journal
ISSN: 0970-020 X
CODEN: OJCHEG
2023, Vol. 39, No.(5):
Pg. 1252-1254
This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC- BY).
Published by Oriental Scientific Publishing Company © 2018
Rheology of Almond (Prunus amygdalus) oil Used as
Biodegradable Lubricant
IOANA STANCIU
University of Bucharest, Faculty of Chemistry, Department of Physical Chemistry,
4-12 Elisabeta Blvd, 030018, Bucharest, Romania.
*Corresponding author E-mail: istanciu75@yahoo.com
http://dx.doi.org/10.13005/ojc/390518
(Received: September 21, 2023; Accepted: October 25, 2023)
ABSTRACT
Almond (Prunus amygdalus) oil is recommended for those for whom other treatments to
remedy hair loss problems have not worked. Almond oil was studied at increasing temperatures and
shear rates and we obtained the rheological parameters corresponding to the oil through regression.
This paper reflects a study on the rheology of almond oil used as biodegradable lubricant using the
Brookfield RVDV II I Ultra Rheometer system.
Keywords: Almond oil, Rheology, Biodegradable.
INTRODUCTION
Almond (Prunus amygdalus) oil is
recommended for those for whom other treatments
to remedy hair loss problems have not worked.
Massaging the scalp with almond oil twice a week
has a remarkable effect in this regard, and the hair
will grow faster and be healthier. The explanation
is that almond oil is an important source of vitamin
E. Unprocessed almond oil improves the taste
of food and can also be used for salads, cereals
and sandwiches. Besides the fact that they are
very nutritious, almonds have multiple uses in the
cosmetic industry. Almond oil has a light yellow color
and is extracted from the core of almonds.
With the help of almond oil, the desire to
have beautiful skin will not be just a dream1-3.
Here are some of the benefits of almond oil for
the skin:
- Softens and preserves the glow of the skin
- Deeply hydrates the skin
- soothes irritations and inflammations on the
skin
- Delays the aging process
- Improves dark circles
- Soothes dry skin and itchy skin and treats
chapped lips and rashes on the body.
Health benefits of almond oil:
- Is a beneficial nutrient for brain and nervous
system health
- Improves intellectual qualities and increases
endurance
- Relieves the discomfort caused by tense
muscles.
Brief communication
1253
Stanciu., Orient. J. Chem., Vol. 39(5), 1252-1254 (2023)
Table 1 shows the percentage of almond
oil, the genotype, the origin of the oil or the country
of origin and the bibliographic reference. The almond
oil genotype is the complete set of genetic material.
Genotype can also be used to refer to other or
variants that an almond carries in a particular gene
or genetic location.
Table 1: Percentage of almond oil (%), the
genotype, origin of the oil
Percentage of Genotype Country of origin Reference
almond oil
53.1-61.7 19 Spain [3]
53.6-56.1 5 USA [4]
36.0-53.0 21 USA [7]
30.1-51.0 12 Portugal [1]
39.6-62.9 18 Iran [2]
48.0-57.5 9 Argentine [9]
This article includes the rheological study of
almond oil used as a biodegradable lubricant studied
at high shear rates and temperatures between 40
and 100°C.
MATERIAL AND METHODS
The method proposed by Li Meijing
et al.,10 was used to measure the rheological
properties of oil almond. The rheological tests
like viscosity measurement, Newtonian and Non-
Newtonian behavior determination of oil almond
were performed using a Brookfield RVDV III Ultra
Rheometer with cylindrical spindle and ultra low
(U L) adapter. Cylindrical spindle geometry was
chosen due to the significantly wider range of shear
rates and viscosities that could be measured. The UL
adapter was used for low viscosity measurements.
Shear rate was varied by adjusting the rate of spindle
rotation. Instrument calibration was checked using
nominally 990 mPas. Standards purchased from
Brookfield. The effect of temperature on the viscosity
of different oils was determined between the range of
20-30 ’C by using the Brookfield TC-502 circulating
bath. Newtonian and Non-Newtonian behaviours
of oil almond were also determined at constant
(25+0.1°C) temperature10-17.
RESULTS AND DISCUSSION
Figure 1 shows the linear regression of
shear stress versus shear rate for of almond oil.
Fig. 1. Rheogram of almond oil
Figure 2 shows the dependence of the
dynamic viscosity on the shear rate for almond
oil. The graph shows an exponential decrease in
dynamic viscosity with shear rate.
Fig. 2. Regression exponential for almond oil
Relation (1) accurately describes the
behavior of almond oil at the studied temperatures
(such as 40-85oC).
)/exp(
110
tA
γhh
+=
(1)
Where h0=65.15153, A1=4.73233 and
t1= 29.22427 R2=0.96555.
Figure 3 shows the dependence of the
dynamic viscosity on the shear stress for almond oil.
The graph shows a decrease in dynamic viscosity
with shear stress at the studied temperatures.
The dependence of the dynamic viscosity
on the shear stress is described by the exponential
equation (2). The correlation coefficient has a value
close to one, so it faithfully describes the non-
Newtonian behavior of almond oil.
1254
Stanciu., Orient. J. Chem., Vol. 39(5), 1252-1254 (2023)
)/exp(
110
tA
τhh
+=
(2)
Where h0 =65.19414, A1=5.04436 and
t1=17.9497 R2=0.96513
Figure 4 shows the exponential regression
of almond oil at increasing shear rates and
temperatures between 40 and 85°C.
The dependence of dynamic viscosity
on temperature is described by the linear
equation (3). The correlation coefficient has a
value close to one.
BtA+=
h
(3)
Where A=-0.99363 B=1.54612 R2=0.99999
Fig. 3. Dependence dynamic viscosity of the
shear stress for almond oil
Fig. 4. Dependence dynamic viscosity on the temperature
for almond oil
CONCLUSION
Almond oil has a non-Newtonian
behavior at the shear speeds and temperatures
studied. The equations that describe this behavior
are indicated in the text and are numbered (1), (2)
and (3). The correlation coefficients have values
close to 1.
ACKNOWLEDGMENT
This research did not receive any specific
grant from funding agencies in the public, commercial,
or not-for-profit sectors.
Conict of interest
The author declare that we have no conflict
of interest.
REFERENCES
1. Martins A.; Gomes C.; Ferreira L., Nucis.,
2000, 9, 6–9.
2. Imani A.; Hadadi A.; Amini H.; Vaeizi M.; Jolfaei
B., Int. J. Nuts Related Sci., 2012, 3, 37–40.
3. García C.; Grané N.; Berenguer V.; García
J.E.; Martín M.L., J. Agric. Food Chem., 1996,
46, 963–967.
4. Sathe S.K., J. Food Biochem., 1993, 16, 249–264.
5. Yada S.; Lapsley P.; Huang G., J. Food
Compos. Anal., 2011, 24, 469–480.
6. Kodad O.; Estopañán G.; Juan T., J. Food
Compos. Anal., 2014, 33, 161–165.
7. Abdallah A.; Ahumada M.H.; Gradziel T. M.; J.
Am. Soc. Hortic. Sc., 1998, 123, 1029–1033.
8. Imani A.; Hadadi A.; Amini H.; Vaeizi M.; Jolfaei
B., Int. J. Nuts Related Sci., 2012, 3, 37–40.
9. Maestri D.; Martínez M.; Bodoira R.; Rossi Y.;
Oviedo A.; Pierantozzi P., Food Chem., 2015,
170, 55–61.
10. Meijing L.; Braseur J.G.; Kern M. K.; Doods
W. J., Journal of Dysphogia., 1992, 7, 17.
11. Stanciu I., Journal of Science and Arts., 2019,
3(48), 703-708.
12. Stanciu I., Journal of Science and Arts., 2019,
4(49), 938-988.
3. Stanciu I., Journal of Science and Arts., 2011,
1, 55-58.
14. Stanciu I., Journal of Science and Arts., 2018,
18(2), 453-458.
15. Sheibani A.; Ghotbaddini-Bahraman, N. A. S.
E. R., & Sadeghi, F. A. T. E. M. E. H., Orient.
J. Chem., 2014, 30(3), 1205-1209.
16. Omar M. N.; Nor N. N. M., & Idris, N. A., Orient.
J. Chem., 2009, 25(4), 825.
17. Audu S. S., Aremu M. O., & Lajide, L., Orient.J.
Chem., 2013, 29(3), 979-989.