Estudio de la grasa de teobroma ozonizada usando la Resonancia Magnética Nuclear protónica y análisis microbiológico

  1. Díaz Gómez, Maritza
  2. Martínez Téllez, Goitybell
  3. Gavín Sazatornil, José Adrián
  4. Meneau Hernández, Rosa I.
  5. Fernández Torres, Irán
Journal:
Grasas y aceites

ISSN: 0017-3495,  1988-4214

Year of publication: 2007

Volume: 58

Issue: 1

Pages: 15-19

Type: Article

DOI: 10.3989/GYA.2007.V58.I1.3 DIALNET GOOGLE SCHOLAR lock_openOpen access editor

More publications in: Grasas y aceites

Abstract

Study of ozonized theobroma fat using Proton Nuclear Magnetic Resonance and microbiological analysis. 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 (11-I 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 appro- ximately 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 resulta sug- gest 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.

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