Characterization of Polyurethanes from Vegetable Oils by TG/DTG, DMA and FT-IR



Summary: Given the demand for renewable resources by industries and the promising potential of vegetable oils for this purpose, the current study aims to evaluate the properties of polyurethanes (PUs) obtained from linseed (Linum usitatissimun L.) oil (PULO) and passion fruit (Passiflora edulis Sims f. flavicarpa Degener) oil (PUPFO), by thermogravimetry (TG), derivative thermogravimetry (DTG), dynamic mechanical analysis (DMA) and Fourier transform infrared (FT-IR). The results showed that PULO is more thermally stable than PUPFO, suggesting that the first presents more urethane linkages. The DMA analysis showed that both prepared PUs have uneven porosity, causing the loss of the elastic plateau. It was found as well that PUPFO exhibits a higher value of glass transition temperature (Tg), signifying that it seems to be more crosslinked than PULO. The analysis by FT-IR showed that the curing reaction of PUs was successful.