From the results presented in Table 2, it could be observed that the saturated and unsaturated fatty acid compositions of PKBLT, were 81.81 % and 18.19 %, respectively. These results show that, the percentage compositions of the saturated fatty acids for the PKBLT sample increased, while that of the unsaturated decreased, after transesterification of the PKO sample using TMP. This could be due to the heat assimilation. This is because as the heating temperature rises, it results to in the fatty acids modification. Hence, the saturation level increases due to decreased prevalence of two or three double bonds [49]. Henceforth, this results in the polyunsaturated fatty acids (PUFA) decrease, with corresponding increase in the saturated fatty acids (SFA) [50]. Therefore, transesterification of PKO using TMP increases its saturation level, making the modified oil more usable as biolubricant. The predominant saturated fatty acid in PKBLT sample was lauric acid, with 47.61 %. On the other hand, oleic acid was the predominant unsaturated fatty acid, with 16.11 %. Similar fatty acid composition was obtained for transesterification with trimethylolpropane (TMP) of methyl ester of Jatropha curcas oil [4].
From the results presented in Table 2, it could be seen that the saturated and unsaturated fatty acid compositions of PKBLE sample, were 83.45 % and 16.55 %, respectively. From these results (Table 2), it could be seen that even though the percentage compositions of the saturated fatty acids increased, leading to decrease in percentage of unsaturated fatty acid (oleic acid and linoleic acid). It could be observed that there was more increase in the percentage of saturated fatty acids present in the PKBLEsample, when compared to that of PKBLT samples. However, like in the case of the transesterification of methyl ester with trimethylolpropane (TMP), there was increase in the percentage of saturated fatty acids. This was due to the heating, resulting in increase in temperature, associated with epoxidation reaction. This is because of the fact that heat treatment of oils or methyl esters, induces fatty acids modifications with two or three double bond [49]. These explanations, substantiates the reason for the decrease and increase of the unsaturated fatty acids (UFA) and saturated fatty acids (SFA), respectively [50]. The improvements in the stability of the PKBLE and PKBLT samples were due to increase in SFA samples as evident in the Table 2. Like in the PKO and PKBLT, the predominant saturated and unsaturated fatty acids in PKBLE sample, were lauric acid and oleic acid, respectively.