TY - JOUR
T1 - Characterization of ozonated vegetable oils by spectroscopic and chromatographic methods
AU - Sadowska, Justyna
AU - Johansson, Bjarne
AU - Johannessen, Espen
AU - Friman, Rauno
AU - Broniarz-Press, Lubomira
AU - Rosenholm, Jarl B.
PY - 2008/2
Y1 - 2008/2
N2 - In this work the effect of ozonation on olive oil, soybean oil, oleic-, linoleic- and linolenic acid was studied. The effects of ozonation time on the oils and acids were analyzed by 1H, 13C NMR. Further, the peroxide- and acid values, the viscosity and the molar mass were determined for pure and ozonated oils. The fatty chains in both ozonated oils showed a gradual decrease of unsaturation with the gradual increase of ozonation time. Reaction products were identified according to Criegee mechanism. The major product in the early stage of the reaction was ozonide. The disappearance of unsaturation and formation of ozonide was almost equal. Ozonation increased the peroxide and acid values for both oils, the increase being higher for soybean oil. After long ozonation times higher molar mass species, as well as low molar mass species were observed. These are interpreted as oligomeric ozonides and cross-ozonides, respectively. © 2007 Elsevier Ireland Ltd. All rights reserved.
AB - In this work the effect of ozonation on olive oil, soybean oil, oleic-, linoleic- and linolenic acid was studied. The effects of ozonation time on the oils and acids were analyzed by 1H, 13C NMR. Further, the peroxide- and acid values, the viscosity and the molar mass were determined for pure and ozonated oils. The fatty chains in both ozonated oils showed a gradual decrease of unsaturation with the gradual increase of ozonation time. Reaction products were identified according to Criegee mechanism. The major product in the early stage of the reaction was ozonide. The disappearance of unsaturation and formation of ozonide was almost equal. Ozonation increased the peroxide and acid values for both oils, the increase being higher for soybean oil. After long ozonation times higher molar mass species, as well as low molar mass species were observed. These are interpreted as oligomeric ozonides and cross-ozonides, respectively. © 2007 Elsevier Ireland Ltd. All rights reserved.
KW - Criegee mechanism
KW - GPC
KW - NMR
KW - Ozonated olive oil
KW - Ozonated soybean oil
KW - Ozonated unsaturated fatty acids
UR - https://www.mendeley.com/catalogue/2e071911-575e-3dab-958a-eedb3dfa34dd/
U2 - 10.1016/j.chemphyslip.2007.10.004
DO - 10.1016/j.chemphyslip.2007.10.004
M3 - Article
C2 - 18023273
SN - 0009-3084
VL - 151
SP - 85
EP - 91
JO - Chemistry and Physics of Lipids
JF - Chemistry and Physics of Lipids
IS - 2
ER -