Structure Elucidation of Ozonated Olive Oil

This study investigates the chemical composition and stability of ozonated olive oil using advanced analytical techniques, including NMR spectroscopy and HPLC. The researchers demonstrate that the unsaturated fatty acids in olive oil are converted into stable ozonide compounds during ozonation, with triolein triozonides identified as the primary constituents. The findings provide important scientific evidence regarding the structure, stability, and quality of ozonated olive oil, supporting its use in medical and topical applications where antimicrobial and wound-healing properties are desired.