Abstract
Ozonated olive oil was prepared by bubbling ozone-oxygen gas through olive oil until it solidified. 1H- and 13C-NMR spectra of the ozonated oil showed that all C-C double bonds in triacyglycerols were converted to ozonide. The spectra also showed no other structural change and the absence of degraded products of ozonide such as aldehydes and carboxylic acids. HPLC chromatogram of the oil showed three main peaks, two of which were due to ozonides derived from triolein, the major triacylglycerol (45%) in olive oil. These results indicate that amain components of the ozonated olive oil are triolein triozonides.