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Kinetic Analysis of Ozonation Degree Effect on the Physicochemical Properties of Ozonated Vegetable Oils

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Ozone: Science & Engineering

The Journal of the International Ozone Association

Volume 43, 2021 - Issue 6

 
Authors:  P. Guerra-Blanco, I. Chairez, T. Poznyak, & M. Brito-Arias

Pages 546-561 | Received 08 Sep 2020, Accepted 20 Dec 2020, Published online: 14 Feb 2021

 

ABSTRACT:

The aim of this investigation was to evaluate the modification of physicochemical properties (viscosity and density) of four vegetable oils (grapeseed, sunflower, avocado, and olive) during ozonation, and to relate such variation with the ozonation kinetics, the ozonation degree, and the ozonation by-products distribution. During ozonation, the monitorization of the double bonds’ decomposition and accumulation of ozonation by-products yields defined the relationship between the ozonation degree and the physicochemical properties of the ozonated oils. The ozonated oils were characterized by FT-IR and 1H NMR. The ozonation degree was determined by the measurement of the total unsaturation (TU); this method quantified the substrate reactive with ozone contained in oils. During the ozonation, the variation of viscosity, density, and ozonation by-products exhibited differences among the studied oils, which was effectively correlated to the corresponding ozonation degree. These were characterized by the observed reaction rate constants obtained by a parametric algorithm based on the application of a nonlinear least mean square method.

 

Purchase paper here:

https://www.tandfonline.com/doi/full/10.1080/01919512.2020.1868972

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Additional information on Ozonated Olive Oil can be found HERE