Comparative study of ozonized olive oil and ozonized sunflower oil

Maritza F. Díaz, Rebeca Hernández, Goitybell Martínez, Genny Vidal, Magali Gómez, Harold Fernández, Rafael Garcés

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

50 Citas (Scopus)

Resumen

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:l, C18:2) with gradual increase in ozone doses.

Idioma originalInglés
Páginas (desde-hasta)403-407
Número de páginas5
PublicaciónJournal of the Brazilian Chemical Society
Volumen17
N.º2
DOI
EstadoPublicada - 2006
Publicado de forma externa

Áreas temáticas de ASJC Scopus

  • Química (todo)

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