Abstract

The aim of this paper is ozonate 5 vegetable oils (sunflower oil, glycerin, olive oil, soybean oil and vaseline) and characterize them spectrally and morphologically. Ozonized vegetable oils are an excellent option for storing ozone, facilitate therapeutic ozone manipulation, avoiding their rapid degradation and perform ozone therapy at the extra-hospitalary treatments. This work can assist professionals working in the field of ozone therapy, since knowledge of the characteristics of ozonized vegetable oils, the reaction of ozone with the oils and their therapeutic benefits have become an object of study. The methodology of work is characterized by analytical observation. To describe the spectral and morphometric characteristics of five ozonized vegetable oils were used optical techniques reliable, fast and non-destructive, which are: Raman spectroscopy and optical microscopy. Results showed spectral changes observed by Raman technique during the ozonation process. Olive oil showed no changes, bat sunflower oil, glycerin, soybean oil and vaseline changed showing breakdown of a corresponding unsaturated double bonds of fatty acids and new products of lipid oxidation. With optical microscopy showed the presence of ozone bubbles into vegetable oils and helped define the stability of the product, being the most stable is a ozonized sunflower oil.