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Comparative Study of Ozonated Oils

Comparative study of ozonized olive oil and ozonized sunflower oil
Díaz M.F.1, Hernández R.1, Martínez G.1, Vidal G.1, Gómez M.1, Fernández H.1 and Garcés R.2
1Ozone Research Center, Havana, Cuba.
2Instituto de la Grasa (CSIC), Sevilla, Spain

ABSTRACT

Prior studies have proven that ozonized vegetable oils are useful for medical purposes in different diseases, taking into account their broad spectrum of germicidal power. 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. Samples were taken before and after solidification. The peroxide acidity and iodine values along with antimicrobial activity against Staphylococcus aureus ATCC 6538, Escherichia coli ATCC10536, Pseudomona aeruginosa ATCC 27853 and Bacillus subtilis ATCC 6633 were determined. Ozonization effects on the fatty acid composition of these oils were analyzed using Gas-Liquid Chromatographic Technique (GLC). An increase in peroxidation and acidity value 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/100 g, this is and indicative that all unsaturated group in olive oil reacted with ozone, but not in sunflower oil. The antimicrobial activity was similar for both ozonized oils except for Minimum Bactericidal Concentrations of Pseudomona aeruginosa. The ozonized sunflower oil at low peroxide values showed better antimicrobial activity against Pseudomona aeruginosa while ozonized oils showed gradual decrease in unsaturated fatty acids (C18:1, C18:2) with gradual increase in ozone doses. In sunflower oil the ozonation reaction occurs through linoleic acid while in olive oil occurs through oleic acid. It was concluded that both ozonized oils have similar germicidal power and physicochemical characteristics.

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