Characterization of ozonated vegetable oils by spectroscopic and chromatographic methods

Sadowska, Justyna; Johansson, Bjarne; Johannessen, Espen; Friman, Rauno; Broniarz-Press, L.; Rosenholm, Jarl B.

doi:10.1016/j.chemphyslip.2007.10.004

Cited by 88 publications

(81 citation statements)

References 14 publications

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“…As the treatment time is extended, more ozone molecules contact the oil sample, whose volume is kept constant in each ozone treatment, causing an extensive oxidation. The PV of ozone treated oil samples correlates well with data in previous studies on different vegetable fats and oils in relation to the ozone treatment time (Sadowska et al, 2008). The reaction of ozone with vegetable oils occurs almost exclusively with the carbon-carbon double bonds in unsaturated fatty acids.…”

Section: Peroxide (Pv) and Free Fatty Acid Value (Ffa)supporting

confidence: 76%

“…However, food materials have complex structures which may include lipid components and ozone oxidation of these components during treatment is likely to occur and this manifests itself as a change in the physical and chemical properties of food. Recent studies investigated the antibacterial and fungicidal effects of ozonated vegetable oils (Skalska et al, 2009, Moureu et al, 2016 and their physical properties and functional groups (Sadowska et al, 2008, Sega et al, 2010. Unsaturated triglycerides, which are rich in nuts, are sensitive and susceptible to ozone oxidation which causes quality change.…”

Section: Introductionmentioning

confidence: 99%

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Oxidation kinetics of hazelnut oil treated with ozone

Uzun

İbanoğlu

2018

Grasas y Aceites

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SUMMARY:The present study investigates the oxidation kinetics of hazelnut oil ozonated in different treatment periods (1, 5, 60 and 180 min). The kinetic rate constant (k) was taken as the inverse of oxidation onset time (T o ) observing a linear relationship from the plot of lnT o to isothermal temperatures (373, 383, 393, and 403 K) carried out at differential scanning calorimetry. Kinetic parameters, activation energy (E a ), activation enthalpy (ΔH ‡ ) and entropy (ΔS ‡ ) were calculated based on the Arrhenius equation and activated complex theory. k values showed an exponential rise with the increase of ozone treatment time. The increase in k correlated well with the increase in the peroxide and free fatty acid values of all samples. E a and ΔH ‡ of the ozone treated oils showed a reducing trend and reflected an increased oxidation sensitivity after ozone treatment. Consistently, an increase in ΔS ‡ indicated a faster oxidation reaction with an increase in ozone exposure time. However, no significant difference was observed in k, E a , ΔH ‡ , ΔS ‡ (p < 0.05) as a function of storage period, after the hazelnut oil was treated with ozone for 1 min. KEYWORDS: DSC; Hazelnut oil; Kinetics of oxidation; OzoneRESUMEN: Cinética de oxidación del aceite de avellana tratado con ozono. El presente estudio investiga la ciné-tica de oxidación del aceite de avellana ozonizado durante diferentes períodos (1, 5, 60 y 180 min). La constante de velocidad cinética (k) se tomó como la inversa del tiempo de inicio de la oxidación (To) observando una relación lineal cuando se representa el lnTo con las temperaturas isotérmicas (373, 383, 393 y 403 K) llevadas a cabo en calorimetría de barrido diferencial. Los parámetros cinéticos, energía de activación (Ea), entalpía de activación (ΔH ‡ ) y entropía (ΔS ‡ ) se calcularon sobre la base de la ecuación de Arrhenius y de la teoría compleja activada. Los valores de k mostraron un aumento exponencial con el aumento del tiempo de tratamiento de ozono. El aumento de k se correlacionó bien con el aumento de peróxidos y de los ácidos grasos libres de todas las muestras. Ea y ΔH ‡ de los aceites tratados con ozono mostraron una tendencia reductora que refleja una mayor sensibilidad a la oxidación de los aceites después del tratamiento con ozono. Consistentemente, un aumento de ΔS ‡ indicó una reacción de oxidación más rápida con un aumento del tiempo de exposición al ozono. Sin embargo, no se observó diferencia significativa en k, Ea, ΔH ‡ , ΔS ‡ (p <0.05) en función del período de almacenamiento, después de que el aceite de avellana fue tratado con ozono durante 1 min.

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Section: Peroxide (Pv) and Free Fatty Acid Value (Ffa)supporting

confidence: 76%

Section: Introductionmentioning

confidence: 99%

Oxidation kinetics of hazelnut oil treated with ozone

Uzun

İbanoğlu

2018

Grasas y Aceites

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“…A new signal at 5.15 ppm was assigned to the ring proton of 1,2,4-trioxolane (Sadowska et al, 2008). The result was confirmed by the appearance of the signal at 104.35 ppm in 13 C NMR spectra (Wu et al, 1992).…”

Section: Nmr (Nuclear Magnetic Resonance) Analysissupporting

confidence: 61%

Chemical and structural variations in hazelnut and soybean oils after ozone treatments

et al. 2018

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SUMMARY:In the present work, the effect of ozone treatments on the structural properties of soybean oil (SBO) and hazelnut oil (HO) were investigated. The study presents the findings and results about the oxidation of HO and SBO with ozone, which has not been fully studied previously. The HO and SBO were treated with ozone gas for 1, 5, 15, 30, 60, 180 and 360 min. The ozone reactivity with the SBO and HO during the ozone treatment was analyzed by 1 H, 13 C NMR, FTIR and GC. The iodine value, viscosity and color variables (L*, a* and b*) of untreated and ozone treated oils were determined. Reaction products were identified according to the Criegee mechanism. New signals at 5.15 and 104.35 ppm were assigned to the ring protons of 1,2,4-trioxolane (secondary ozonide) in the ozonated oils in 1 H and 13 C NMR, respectively. Ozonated oils exhibited peaks at 9.75 and 2.43 ppm in 1 H and NMR, which corresponded to the aldehydic proton and α-methylene group and to the carbonyl carbon, respectively. The peak at 43.9 ppm in 13 C NMR was related to the α-methylene group and to the carbonyl carbon. The new signals formed in the ozonation process gradually increased with respect to ozone treatment time. After 360 min of ozone treatment, the carbon-carbon double bond signal, which belongs to the unsaturated fatty acids, disappeared completely in the spectrum. An increase in viscosity, a decrease in iodine value and a dramatic reduction in b* of the oil samples on (+) axis were observed with increased ozone treatment time. KEYWORDS: FTIR; GC; Hazelnut oil; NMR; Ozone; Soybean oil; Viscosity RESUMEN:Variaciones químicas y estructurales de aceites de avellana y soja después de tratamientos con ozono. En el presente trabajo se investigó el efecto de tratamientos con ozono sobre las propiedades estructurales de aceites de soja (SBO) y avellana (HO). El estudio muestra hallazgos y resultados sobre la oxidación de HO y SBO con ozono que no se habían presentado previamente. Los aceites HO y SBO son tratados con ozono gaseoso durante 1, 5, 15, 30, 60, 180 y 360 min. La reactividad del ozono con SBO y HO durante el tratamiento se analizó mediante 1 H, 13 C NMR, FTIR y GC. Se midieron las variables: índice de yodo, viscosidad y color (L *, a * y b *) de los aceites no tratados y tratados con ozono. Los productos de reacción se identificaron de acuerdo con el mecanismo de Criegee. Se asignaron nuevas señales a 5,15 y 104,35 ppm a los anillos protónicos de 1,2,4-trioxolano (ozónido secundario) en aceites ozonizados en 1 H y 13 C RMN, respectivamente. Los aceites ozonizados también mostraron picos a 9,75 y 2,43 ppm en 1 H NMR correspondientes al protón aldehídico y al grupo α-metileno, respectivamente. El pico a 43,9 ppm en 13 C RMN se relacionó con el C carbonilo del grupo α-metileno. Las nuevas señales formadas en el proceso de ozonización aumentaron gradualmente con respecto al tiempo de tratamiento con ozono. Después de un tratamiento de 360 minutos con ozono, la señal del doble enlace C=C que pertenece a los ácidos grasos insaturados ...

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“…Essential fatty acids are oxidized [16]- [18]. In Western civilization, the pollution of the environment leads to oxidative stress: nitrose or sulfoxide gases and ozone originating from pollution, lead to biochemical oxidation.…”

Section: Discussionmentioning

confidence: 99%

Membrane Fluidity: About the Origin of Autoimmunity

Riede¹

2014

OJI

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Abstract/HypothesisFluidity of cellular membranes is essential for life. Two possibilities are known to keep human membranes fluid: unsaturated fatty acids and cholesterol. Whereas liver cells can synthesize cholesterol, unsaturated fatty acids are essential. Life style in Western civilization leads to deprivation of essential fatty acids, to elevated serum-cholesterol-levels and to autoimmunity. Here the hypothesis is presented, and explains the relationship: deprivation of essential fatty acids lead to imminent quasi-crystallization of the membrane. Serum cholesterol-levels are elevated. Incorporation of cholesterol into membranes enhancing fluidity again, is able to repair the effect. At saturation, repair fails. Quasi-crystallization occurs. Proteins tilt into another conformation. This has not been learned during the "self" recognition process of the immune system during the embryonic phase. Immune system attacks the new conformation as "non-self", autoimmunity emerges.

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Characterization of ozonated vegetable oils by spectroscopic and chromatographic methods

Cited by 88 publications

References 14 publications

Oxidation kinetics of hazelnut oil treated with ozone

Oxidation kinetics of hazelnut oil treated with ozone

Chemical and structural variations in hazelnut and soybean oils after ozone treatments

Membrane Fluidity: About the Origin of Autoimmunity

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