Ozone is an emerging eco-friendly technology. In this work the effect of ozonation at different time periods on the fatty acids profile and viscosity of sunflower oil has been investigated. Results show that ozone treatment did not affect the amount of the unsafe trans fatty acids. Therefore ozonation could be considered a tool to modify the fatty acid chains without the presence of unsafe trans fatty acids. In addition the lower degee of insaturation and the presence of compounds higher in molar mass contribute to increase the viscosity of sunflower oil which may be a suitable ingredient for new formulations.

Fatty acids profile and Viscosity of Sunflower oil treated with ozone

LANTE, ANNA;TINELLO, FEDERICA;GRIGOLETTO, LUCA;GIACCONE, VALERIO
2017

Abstract

Ozone is an emerging eco-friendly technology. In this work the effect of ozonation at different time periods on the fatty acids profile and viscosity of sunflower oil has been investigated. Results show that ozone treatment did not affect the amount of the unsafe trans fatty acids. Therefore ozonation could be considered a tool to modify the fatty acid chains without the presence of unsafe trans fatty acids. In addition the lower degee of insaturation and the presence of compounds higher in molar mass contribute to increase the viscosity of sunflower oil which may be a suitable ingredient for new formulations.
2017
Food Innova 2017- Book of Abstract
978-2-12-345680-3
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11577/3226276
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