Valuation of olive pomace oil: Preparation of gamma (γ) and delta (δ) stearo?lactones using perchloric acid as catalyst

Acidity, iodine index, saponification index, and unsaponifiables rate of commercial oleic acid (COA) and mixture of fatty acids from olive pomace oil (MFAOOP) were determined by chemical titration. Acidic composition of COA (reference fatty acid), and MFAOOP were also determined by gas chromatography (GPC). Lactonization reaction of COA and MFAOOP were achieved using perchloric acid as catalyst. The products obtained were analyzed by IR, GC-MS, and NMR. The results obtained showed that gamma- and, delta- stearo-lactone were formed successfully with a good yield of 89.72 and 92.38% from COA, and MFAOOP, respectively. Thus, olive pomace can be valued because it can lead to the formation of lactones, products with a great industrial interest.