Presentation Title

The Benefits of Ozonated Oils: A Preliminary Chemical Study

Faculty Mentor

Sylvine Deprèle

Start Date

23-11-2019 11:15 AM

End Date

23-11-2019 11:30 AM

Location

Markstein 205

Session

oral 2

Type of Presentation

Oral Talk

Subject Area

physical_mathematical_sciences

Abstract

Ozonated oils are commercially available to the public for various properities ranging from therapeutic healing, diseases curing, and beauty care. According to literature, ozonated oils have successfully rehabilitated second-degree burns, hyperpigmentation, and bacterial infections. The preliminary focus of this project is aimed towards ozonating natural fatty extracts while monitoring their reaction time and chemical properties. The peroxide value test, infrared spectroscopy (IR), and 1H NMR tracked the formation of 1,2,4-trioxolanes during ozonation. The fatty extracts involved were olive oil, pomegranate seed oil, hazelnut oil, chia seed oil, carrot seed oil, and mango butter. Oil samples were studied at various reaction times ranging from t= 6–29 hrs at room temperature (RT) or 60° C. Both 1H NMR and IR showed successful formation of the ozonides when, respectively, peaks shifted from 2 ppm and 2.71 ppm to 1.36 ppm and 1.65 ppm and, absorbance above 3000 cm-1 decreased while an increased below 3000 cm-1 and 1,105 cm-1. The peroxide value test (PVT) involved a series of titrations in measuring the level of oxygen. An increase in PVT value confirmed the occurrence of ozonation. Oils were mixed with a mixture of chloroform, glacial acetic acid (40/60;v,v) along with saturated potassium iodide and titrated with sodium thiosulfate (0.01-0.1M). Our results indicated that pomegranate and chia seed oil were partially ozonated while the remaining fatty extracts underwent complete ozonation. The partially reacted fats did not follow the expected trend on the IR and 1H NMR because the absorbance below 3000 cm-1 did not increase and there was no shift at 2 – 2.71 ppm. Future directions include studying new oils, analyzing the partially ozonated oils chemical properities and testing the therapeutic properities of ozonated oils.

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Nov 23rd, 11:15 AM Nov 23rd, 11:30 AM

The Benefits of Ozonated Oils: A Preliminary Chemical Study

Markstein 205

Ozonated oils are commercially available to the public for various properities ranging from therapeutic healing, diseases curing, and beauty care. According to literature, ozonated oils have successfully rehabilitated second-degree burns, hyperpigmentation, and bacterial infections. The preliminary focus of this project is aimed towards ozonating natural fatty extracts while monitoring their reaction time and chemical properties. The peroxide value test, infrared spectroscopy (IR), and 1H NMR tracked the formation of 1,2,4-trioxolanes during ozonation. The fatty extracts involved were olive oil, pomegranate seed oil, hazelnut oil, chia seed oil, carrot seed oil, and mango butter. Oil samples were studied at various reaction times ranging from t= 6–29 hrs at room temperature (RT) or 60° C. Both 1H NMR and IR showed successful formation of the ozonides when, respectively, peaks shifted from 2 ppm and 2.71 ppm to 1.36 ppm and 1.65 ppm and, absorbance above 3000 cm-1 decreased while an increased below 3000 cm-1 and 1,105 cm-1. The peroxide value test (PVT) involved a series of titrations in measuring the level of oxygen. An increase in PVT value confirmed the occurrence of ozonation. Oils were mixed with a mixture of chloroform, glacial acetic acid (40/60;v,v) along with saturated potassium iodide and titrated with sodium thiosulfate (0.01-0.1M). Our results indicated that pomegranate and chia seed oil were partially ozonated while the remaining fatty extracts underwent complete ozonation. The partially reacted fats did not follow the expected trend on the IR and 1H NMR because the absorbance below 3000 cm-1 did not increase and there was no shift at 2 – 2.71 ppm. Future directions include studying new oils, analyzing the partially ozonated oils chemical properities and testing the therapeutic properities of ozonated oils.