OBTENCIÓN Y CARACTERIZACIÓN DE ACEITE DE GIRASOL Y OLIVA OZONIZADOS

Abstract

Ozonized vegetable oils, due to their antimicrobial capacity, are an important alternative for the treatment of infectious etiology diseases in humans and animals. The objective of the study was to characterize ozonized sunflower and olive oils with different concentration levels of peroxidic compounds. The first peroxides index range from 700-800 and the second with high peroxides content from 1500 to 1900 mmeqg O2/kg. Both oils were ozonized in a bubbling column establishing in all cases the same surface gas velocity. The reaction times were approximately two and a half hours for IP from 700 to 800 and four hours for the 1500 to 1900 range. The final product was evaluated in terms of peroxide value, acid value, viscosity and minimum inhibitory concentration. Both the chemical-physical and microbiological results of oils were compared with respect to the ozone doses applied, considering the chemical composition of each one of them. The greatest differences in the IP range of 1500 to 1900 mmoleq/kg are reported. Sunflower and olive oils ozonized in the range of 700 to 800, showed similar antimicrobial effect against bacteria. While against yeast the MIC value was lower for ozonized sunflower oil. In the case of the ozonized oils with high IP values, sunflower oil showed a higher antimicrobial activity.