Characterization of ozonated vegetable oils by spectroscopic and chromatographic methods.

@article{Sadowska2008CharacterizationOO,
  title={Characterization of ozonated vegetable oils by spectroscopic and chromatographic methods.},
  author={Justyna Sadowska and Bjarne Johansson and Espen Johannessen and Rauno Friman and Lubomira Broniarz-Press and Jarl B. Rosenholm},
  journal={Chemistry and physics of lipids},
  year={2008},
  volume={151 2},
  pages={85-91}
}
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… CONTINUE READING