Table 1.
Fatty acids identified in the ozonated olive oil (OL) using GC.
| Composition of Fatty Acids | Ozonated Olive Oil (OL) | |
|---|---|---|
| Time (min) | (%) | |
| Caproic acid C 6:0 |
10.781 | 0.84 |
| Caprylic acid C 8:0 |
14.992 | 18.79 |
| Palmitic acid C 16:0 |
32.194 | 19.75 |
| Palmitoleic acid C 16:1 |
33.729 | 0.34 |
| Margaric acid C 17:0 |
34.815 | 0.28 |
| Stearic acid C 18:0 |
36.507 | 4.90 |
| Oleic acid C 18:1 |
37.584 | 48.19 |
| Linoleic acid C 18:2 |
39.202 | 3.59 |
| Arachidic acid C 20:0 |
40.495 | 0.72 |
| Linolenic acid C 18:3 |
41.452 | 0.20 |
| Behenic acid C 22:0 |
44.183 | 1.54 |
| Lignoceric acid C 24:0 |
47.673 | 0.10 |