Grasas y Aceites, Vol 70, No 4 (2019)

Characterization of different ozonized sunflower oils I. Chemical changes during ozonization


https://doi.org/10.3989/gya.1166182

O. E. Ledea-Lozano
CNIC Ave 25 y 158 N0 15202, Cuba
orcid http://orcid.org/0000-0001-8521-2747

L. A. Fernández-García
CNIC Ave 25 y 158 N0 15202, Cuba
orcid http://orcid.org/0000-0002-1043-5505

D. Gil-Ibarra
CNIC Ave 25 y 158 N0 15202, Cuba
orcid http://orcid.org/0000-0002-1561-6495

N. Tena
Instituto de la Grasa, CSIC, Spain
orcid http://orcid.org/0000-0003-0933-5192

R. Garcés
Instituto de la Grasa, CSIC, Spain
orcid http://orcid.org/0000-0003-2571-8644

E. Martínez-Force
Instituto de la Grasa, CSIC, Spain
orcid http://orcid.org/0000-0001-5324-9537

J. J. Salas
Instituto de la Grasa, CSIC, Spain
orcid http://orcid.org/0000-0002-3259-2587

Abstract


Vegetable oils are usually rich in unsaturated fatty acids which are susceptible to oxidation. The oxidation of vegetable oils has been one of the most widely studied fields within lipid chemistry, because it alters their properties and nutritive value, inducing the formation of harmful compounds and off-flavors. Moreover, oxidized vegetable oils display altered physical and chemical properties which are conferred by the newer oxygenated compounds they contain. This is the case of ozonized oils. Ozone is a powerful oxidizing agent that mainly acts on olefinic compounds which generate ozonides and other peroxidic species that can decompose into carbonilic fragments. The action of the oxidant and the later reactions depend on the chemical environment of the reaction as well as the carbonyl termination products resulting from peroxide cleavage. In recent years, sunflower oils with different fatty acid compositions have been developed by breeding and mutagenesis. They displayed higher contents of oleic, stearic or palmitic acids, which mainly alters their triacylglycerol composition. Therefore, four different sunflower oils, common, high oleic, high stearic-high oleic and high palmitic-high oleic, were oxidized with ozone and the progress of the reaction was monitored by measuring the level of oil peroxygenation and the changes in the oils’ fatty acid compositions. The peroxidated species formed during ozonation were studied by FT-IR spectroscopy. The main conclusions of this work were that ozonation caused linear oxidation rates that were similar in all the oils assayed. The addition of water accelerated oxidation, which tended to occur in linoleic polyunsaturated fatty acid The FT-IR pointed to the presence of ozonide-derived peroxides as the major oxygenated species.

Keywords


Carbonyls; Fatty acids; FT-IR; Kinetics; Mutant sunflower oil; Oxidation; Ozone; Peroxides

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