Grasas y Aceites, Vol 58, No 1 (2007)

Study of ozonized theobroma fat using Proton Nuclear Magnetic Resonance and microbiological analysis.


https://doi.org/10.3989/gya.2007.v58.i1.3

Maritza F. Díaz Gómez
Centro de Investigaciones del Ozono, Cuba

Goitybell Martínez Téllez
Centro de Investigaciones del Ozono, Cuba

José A. Gavín Sazatornil
Universidad de La Laguna, Spain

Rosa I. Meneau Hernández
Centro de Investigaciones del Ozono, Cuba

Irán Fernández Torres
Centro de Investigaciones del Ozono, Cuba

Abstract


Ozonation of theobroma fat at different applied ozone dosages was carried out and peroxide indexes along with antimicrobial activity were determined. The reaction products were identified using Proton Nuclear Magnetic Resonance Spectroscopy (1H NMR). The principal signal intensity values were used for following the reaction course between ozone and theobroma fat. The reaction was followed up to peroxide index values of 544 mmol-equiv/kg. The intensities of olefinic proton signals decreased with the gradual increase in ozone concentration until disappearing completely. The Criegee ozonides obtained at 87.4 mg/g of ozone doses were approximately 3.7 times higher than at the beginning of the reaction. The highest action spectrum of antimicrobial activity was obtained with the higher peroxide index. These results suggest that the 1H NMR spectroscopic technique provides valuable information about of the ozonization grade of theobroma fat which produces an affective antimicrobial activity against Candida albicans


Keywords


1H NMR;Microbiology;Peroxides index;Ozone;Ozonized theobroma fat

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