期刊论文详细信息
Journal of the Brazilian Chemical Society
Comparative study of ozonized olive oil and ozonized sunflower oil
Garcés, Rafael1  Gómez, Magali1  Martínez, Goitybell1  Díaz, Maritza F.1  Vidal, Genny1  National Center for Scientific Research, Havana, Cuba1  Instituto de la Grasa, Sevilla, Spain1  Fernández, Harold1  Hernández, Rebeca1 
关键词: ozone;    ozonized sunflower oil;    ozonized olive oil;    peroxide value;    antimicrobial activity;    Gas-Liquid Chromatography;   
DOI  :  10.1590/S0103-50532006000200026
学科分类:化学(综合)
来源: SciELO
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【 摘 要 】
In this study the ozonized olive and sunflower oils are chemical and microbiologically compared. These oils were introduced into a reactor with bubbling ozone gas in a water bath at room temperature until they were solidified. The peroxide, acidity and iodine values along with antimicrobial activity were determined. Ozonization effects on the fatty acid composition of these oils were analyzed using Gas-Liquid Chromatographic Technique. An increase in peroxidation and acidity values was observed in both oils but they were higher in ozonized sunflower oil. Iodine value was zero in ozonized olive oil whereas in ozonized sunflower was 8.8 g Iodine per 100 g. The antimicrobial activity was similar for both ozonized oils except for Minimum Bactericidal Concentrations of Pseudomona aeruginosa. Composition of fatty acids in both ozonized oils showed gradual decrease in unsaturated fatty acids (C18:1, C18:2) with gradual increase in ozone doses.
【 授权许可】

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