Comparative study of ozonized olive oil and ozonized sunflower oil

Journal of the Brazilian Chemical Society

Maritza F. Díaz²  Rebeca Hernández²  Goitybell Martínez²  Genny Vidal²  Magali Gómez²  Harold Fernández²  Rafael Garcés¹ 

[1],National Center for Scientific Research Ozone Research Center Department of Ozonized SubstancesHavana,Cuba

关键词: ozone;    ozonized sunflower oil;    ozonized olive oil;    peroxide value;    antimicrobial activity;    Gas-Liquid Chromatography;   

DOI  :  10.1590/S0103-50532006000200026

来源: SciELO

【 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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