Assessment of the Physicochemical Quality Indicators and Microbiological Effects of Brazilian Ozonized Vegetable Oils

The study of quality indicators in the process of obtaining ozonized vegetable oils is useful for monitoring the ozonation reaction. The Brazilian oils “dendê”, 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, “dendê” 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 “dendê” 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 “dendê” oil presents greater possibilities to be used in the preparation of pharmaceutical or cosmetic formulations.

针对臭氧化植物油制备过程中的质量指标开展研究，有助于实时监测臭氧化反应进程。本研究选取巴西产巴巴苏油（dendê）、大豆油、玉米油、稻米油及葵花籽油，对上述油脂分别采用不同臭氧投加剂量进行臭氧化处理。通过测定过氧化值、酸值、碘值、密度等理化指标，同时检测其黏度、脂肪酸组成与微生物活性，对臭氧化油脂开展性能评价。实验结果显示，在受试的5种臭氧化油脂中，巴巴苏油的过氧化值最高：在1.5小时的臭氧化反应中，采用97 mg·g⁻¹的臭氧投加剂量时，其过氧化值可达约1746 mmol·equiv·kg⁻¹。该现象可由其化学组成特性解释：巴巴苏油富含油酸，其空间构象可促进与臭氧的反应。研究同时证实，巴巴苏油具备更优异的抗菌活性，对金黄色葡萄球菌（Staphylococcus aureus）、铜绿假单胞菌（Pseudomonas aeruginosa）及大肠埃希菌（Escherichia coli）的最低抑菌浓度（minimum inhibitory concentration，MIC）范围为1.9~4.75 mg·mL⁻¹。综上，臭氧化巴巴苏油在医药及化妆品制剂的制备中具备更高的应用潜力。