Study of Ozonated Olive Oil: Monitoring of the Ozone Absorption and Analysis of the Obtained Functional Groups
Volume 37, 2015 - Issue 1
Pages 55-61 | Received 23 Jul 2013, Accepted 03 Mar 2014, Accepted author version posted online: 28 Apr 2014, Published online:16 Jan 2015
The peculiarities of ozone absorption during olive oil ozonolysis have been studied by continuous monitoring of ozone concentrations at the bubbling reactor outlet. The determined amount of ozone, consumed during the ozonolysis of the double bonds, was used as alternative way for evaluation of the degree of unsaturation of the oil. The basic functional groups, products of the reaction: ozonides and aldehydes have been quantitatively characterized by means of 1H-NMR spectroscopy, whereupon their ratio was found to be 93.4:6.6 (mol. %), respectively. The determined ratio between the cis and trans ozonides was 46:54.
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