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