Abstract
The study of quality indicators in the process of obtaining ozonized vegetable oils is useful for monitoring the ozonation reaction. The Brazilian oils “dende”, soy, corn, rice and sunflower were studied, all of them were ozonated applying different doses of ozone. Ozonized oils were evaluated by determining the physicochemical indexes of peroxide, acidity, iodine and density in addition viscosity, fatty acid composition and microbiological activity were determined. The results showed that of the five ozonized oils evaluated, “dende” oil exhibited a higher peroxide index, approximately 1746 mmol-equiv kg-1, using an applied ozone dose of 97 mg g-1, during an hour and a half of the ozonation reaction. This result could be explained by its chemical composition, rich in oleic acid that facilitates the reaction with ozone due to its spatial conformation. It was also demonstrated that “dende” oil exhibits a greater antibacterial activity with minimum inhibitory concentration (MIC) values ranging from 1.9 to 4.75 mg mL-1 against Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli. It is suggested that the ozonated “dende” oil presents greater possibilities to be used in the preparation of pharmaceutical or cosmetic formulations.
Highlights
Fats and oils are present in every single moment of our lives
It can be seen that ozonized vegetable oils have different behaviors in terms of their physicochemical properties.[6]
Regarding the peroxide index versus the ozone dose applied to the five oils studied, there is a linear correlation with a correlation (r) and determination coefficient (r2)
Summary
Fats and oils are present in every single moment of our lives. We use them in our feeding, in our hygiene, in the preservation of our health, and in countless products we used and/or consume daily.[1,2] To obtain a vegetable oil with the required quality it is necessary to measure a group of characteristics and attributes both sensory and physical and chemical to establish its acceptance level.[3,4]Since last century, it is a known fact that when a vegetable oil reacts with ozone it is formed a group of oxygenated compounds which provide antimicrobial effects to the oil, Vegetable oils exhibit different physicochemical properties, which depend on the length of the carbon chain and the degree of unsaturation, so the search for other vegetable oils that can be studied by the ozonation reaction would provide new substrates for the study of the correlations between its physicochemical properties and its biological effects.[9,10]An attractive substrate to be studied has been the “dendê” oil, manufactured and marketed in Brazil, which is obtained from the mesocarp of the fruit of the palm tree, andVol 32, No 1, 2021 is used mainly in Bahian cuisine and for the manufacture of cosmetics.[11,12] In addition, Brazilian edible quality oils obtained from seeds such as soy, corn, rice and sunflower are studied and compared. We use them in our feeding, in our hygiene, in the preservation of our health, and in countless products we used and/or consume daily.[1,2] To obtain a vegetable oil with the required quality it is necessary to measure a group of characteristics and attributes both sensory and physical and chemical to establish its acceptance level.[3,4]. An attractive substrate to be studied has been the “dendê” oil, manufactured and marketed in Brazil, which is obtained from the mesocarp of the fruit of the palm tree, and. Vol 32, No 1, 2021 is used mainly in Bahian cuisine and for the manufacture of cosmetics.[11,12] In addition, Brazilian edible quality oils obtained from seeds such as soy, corn, rice and sunflower are studied and compared
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