It has been postulated that C-60 fullerene has antioxidant properties.  Studies were made of the effects of C-60 fullerene in solutions of a variety of cooking oils including olive, sunflower, safflower, coconut, and canola oils.  The C-60 fullerene oil solutions were heated and the degradation of the oils was monitored using UV-VIS and IR methods.  These results were compared with oils without C-60 fullerene that were treated in the same way.  We are conducting this research because olive oil and other cooking oils are being used as solvents to introduce C-60 fullerene into many biological systems, including animal studies on the effects of C-60 consumption.  We have extracted fullerenes from a variety of natural sources and products to help determine how widely dispersed fullerenes are in nature.  It is possible that the solvation of fullerenes in cooking oils is due to Van der Waals interactions between the oils and the fullerenes.

Properties of fullerenes in cooking oils

247th National Meeting (2014)

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