Abstract
Neste estudo, oleos de oliva e girassol ozonizados foram comparados quimica e microbilogicamente. Estes oleos foram introduzidos em um reator com gas ozonio borbulhante, em banho-maria a temperatura ambiente, ate solidificacao. O teor de peroxido, de iodo e o grau de acidez foram determinados juntamente com a atividade antimicrobiana. Os efeitos da ozonizacao na composicao dos acidos graxos desses oleos foram analisados usando-se a tecnica de Cromatografia Gas-Liquido. Um aumento nos valores de peroxidacao e de acidez foi observado em ambos os oleos, mas foram maiores no oleo de girassol ozonizado. O teor de iodo obtido no azeite de oliva ozonizado foi zero, enquanto no oleo de girassol ozonizado foi de 8,8 g de iodo per 100 g. A atividade antimicrobiana foi similar para os dois oleos ozonizados, com excecao da Concentracao Minima Bactericida de Pseudomona Aruginosa. A composicao dos acidos graxos nos dois oleos ozonizados mostrou um decrescimo gradual de acidos graxos insaturados (C18:1, C18:2), com o aumento gradual da ozonizacao. 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.
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