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

The study of quality indicators in the process obtaining ozonized vegetable oils is useful for monitoring ozonation reaction. Brazilian “dende”, soy, corn, rice and sunflower were studied, all them ozonated applying different doses ozone. Ozonized evaluated by determining physicochemical indexes peroxide, acidity, iodine density addition viscosity, fatty acid composition microbiological activity determined. results showed that five evaluated, “dende” oil exhibited a higher peroxide index, approximately 1746 mmol-equiv kg-1, using an applied ozone dose 97 mg g-1, during hour half This result could be explained its chemical composition, rich oleic facilitates reaction with due to spatial conformation. It was also demonstrated exhibits greater antibacterial minimum inhibitory concentration (MIC) values ranging from 1.9 4.75 mL-1 against Staphylococcus aureus, Pseudomonas aeruginosa Escherichia coli. suggested presents possibilities used preparation pharmaceutical or cosmetic formulations.