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Analysis of Ozone-treated Grapeseed, Olive, and Sunflower Seed Oils

1) 0182 1H NMR Analysis of Ozone-treated Grapeseed, Olive, and Sunflower Seed Oils

E. LYNCH (1), M. GROOTVELD (2), J. HOLMES (2), C. SILWOOD (2), A. CLAXSON2, J., PRINZ (2), and H. TOMS (3)

(1) Queen's University, Belfast, United Kingdom,

(2) St. BTMW's, London,

(3) QMU, London

Objectives: The antimicrobial actions of ozonated oils represent a novel pharmaceutical approach to the management of a variety of medical and dental problems. The aim of this study was to determine which compounds might be responsible for the therapeutic benefits offered by these products.

Methods: Aliquots (40.0 ml.) of commercially-available grapeseed, olive and sunflower seed oils (GO, OO and SO respectively) were divided into two equivalent portions (20 ml.). The first was treated with Ozone (O3) generated by the HealOzone unit (CurOzone USA) for 10 minutes; the second group of portions served as untreated controls. 0.25 ml of each sample was diluted to a final volume of 0.75 ml with a 5.00 x 10-3 mol.dm-3 solution of 1,3,5-trichlorobenzene (quantitative 1H NMR standard) in deuterated chloroform (CDCl3), the latter serving as a field frequency lock. 1H NMR spectra of these samples were acquired on a Bruker AMX-600 spectrometer.

Results: Treatment of each vegetable oil with O3 gave rise to the consumption of polyunsaturated fatty acids present (i.e. significant reductions in their mono- and bis-allylic-CH2 group resonances located at 2.06 and 2.76 ppm respectively, and also that of their vinylic protons at 5.38 ppm), consistent with their ozonation. Indeed, signals present in the 5.10-5.25 ppm regions of the ozonated GO and SO spectra are assignable to the ring protons of ozonides. Further O3-induced modifications to the oils included the production of aldehydes, i.e. -CH2CHO aldehydic group triplet resonances at 9.65 (ozonated GO and SO) and 9.74 ppm (all ozonated oils), terminal products arising from the decomposition of ozonides.

Conclusion: Ozone treatment of commercially-available vegetable oils gives rise to the production of ozonides and aldehydes, agents which are likely to account for the antimicrobial properties of ozonated oil products.



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