Physicochemical characteristics of ozonated sunflower oils obtained by different procedures

M. F. Díaz, Y. Sánchez, M. Gómez, F. Hernández, M. C. Da, P. A. De, A. S. Mangrich, J. B. De Andrade

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)

Abstract

Two ozonation procedures for sunflower oils at different applied ozone dosages were carried out. Ozone was obtained from medicinal oxygen and from air. Peroxide, acidity, and iodine indexes, along with density, viscosity and antimicrobial activity were determined. The fatty acid compositions of the samples were analyzed using GC. The content of oxygen was determined using an elemental analysis. Electronic Paramagnetic Resonance was used to measure the organic free radicals. The reactions were achieved up to peroxide index values of 658 and 675 mmolequiv kg-1 using medicinal oxygen and air for 5 and 8 hours, respectively. The samples of ozonized sunflower oil did not present organic free radicals, which is a very important issue if these oils are to be used as drugs. The ozonation reaction is more rapid with medicinal oxygen (5 hours) than with air (8 hours). Ozonized sunflower oil with oxygen as an ozone source was obtained with high potential for antimicrobial activity.

Original languageEnglish
Pages (from-to)466-474
Number of pages9
JournalGrasas y Aceites
Volume63
Issue number4
DOIs
Publication statusPublished - Oct 2012
Externally publishedYes

Keywords

  • Acidity index
  • Antimicrobial activity
  • Elemental Analysis
  • Eroxides index
  • Gaseous Chromatography
  • Iodine index
  • Ozonized sunflower oil

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry

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