Abstract
Ozone has been fascinated by researchers as an outstanding disinfectant
due to its oxidizing properties. It can react with unsaturated
substrates chemically, which results in active ozonized compounds. In
literature, ozonized olive oil was characterized by different factors
such as peroxide value (PV), a significant feature to define the quality
of oils. It has been proven previously that even minor changes in the
reaction conditions can effect on the PV. In this study, peroxide
content was evaluated in extra virgin olive oil and its ozonized form
under various conditions including variable temperatures, sample amounts
and reaction times. The results indicated that although iodometric
method is an official technique for determining the PV of oils, but also
dependent to the amount, temperature and time for ozonized olive oil.