VII Simposio Internacional de Ciencias Farmacéuticas 2019 "VII SICF" -IV Simposio Internacional "Química de los productos naturales"

VII Simposio Internacional de Ciencias Farmacéuticas 2019

VII SICF

Development of a possible active ingredient from the ozonization of a mixture of triglycerides

Resumen [ES]

Due to the increase use of ozonized vegetable oils in the treatment of infectious diseases of the skin, are required studies that complete the chemical composition of these ozonated compounds or contribute to their action mechanism establishmentt. Studying simpler systems, such as a mixture of triglycerides, this problem could be solved. The aims of this work are to evaluate the physico - chemical properties, the antibacterial activity and the degradation by the application of gamma radiation to a mixture of ozonized triglycerides. The starting triglycerides mixture was characterized by spectroscopic and physical-chemical methods. It was ozonated according to the experimental factorial design (22) proposed in a temperature-controlled bubbling reactor. The mixtures were characterized by the combined technique CG-MS. The peroxide index was determined to complete the physico - chemical characterization of these samples. The experimental variable of greatest influence in this system was the concentration of Tween 20. The antibacterial activity was confirmed by the peroxidic species present in the mixture of ozonized triglycerides. Fifteen compounds of the 19 ozonation products were identified. The samples were subjected to gamma radiation using a 60Co source to identify the degradation products, of which 14 compounds were identified.

Resumen [EN]

Due to the increase use of ozonized vegetable oils in the treatment of infectious diseases of the skin, are required studies that complete the chemical composition of these ozonated compounds or contribute to their action mechanism establishmentt. Studying simpler systems, such as a mixture of triglycerides, this problem could be solved. The aims of this work are to evaluate the physico - chemical properties, the antibacterial activity and the degradation by the application of gamma radiation to a mixture of ozonized triglycerides. The starting triglycerides mixture was characterized by spectroscopic and physical-chemical methods. It was ozonated according to the experimental factorial design (22) proposed in a temperature-controlled bubbling reactor. The mixtures were characterized by the combined technique CG-MS. The peroxide index was determined to complete the physico - chemical characterization of these samples. The experimental variable of greatest influence in this system was the concentration of Tween 20. The antibacterial activity was confirmed by the peroxidic species present in the mixture of ozonized triglycerides. Fifteen compounds of the 19 ozonation products were identified. The samples were subjected to gamma radiation using a 60Co source to identify the degradation products, of which 14 compounds were identified.

Sobre el ponente

Leydi Diana Espino Gómez

Lic. Leydi Diana Espino Gómez

INOR Flag of Cuba
Información Práctica
No Presencial
Spanish / Español
junio 26, 2019 2:17 p. m.
5 minutos
Restaurante "El Tesico"
Autores
Lic. Leydi Diana Espino Gómez
Drc. Oscar Ledea Lozano
Armando Chávez Ardanza
Palabras clave
degradation
gamma radiation
ozonization
ozonized vegetable oils
triglycerides