Dispersive raman analysis of Sacha inchi ozonated oil

Abstract

The sacha inchi oil has major advantages when compared to other vegetable oils used in the pharmaceutical, food and cosmetics due to its high concentration of organic compounds. Raman spectroscopy is an analytical technique that allows real-time analysis and nondestructive way the physical-chemical composition of vegetable oils. In this work the Raman spectrum of sacha inchi oil ozonated was characterized by correlating the respective functional groups by PCA. Knowledge of the spectral changes of sacha inchi ozonated oil is important to study and obtain new therapeutic processes.