<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2221-2442</journal-id>
<journal-title><![CDATA[Revista CENIC Ciencias Químicas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. CENIC Cienc. Quím.]]></abbrev-journal-title>
<issn>2221-2442</issn>
<publisher>
<publisher-name><![CDATA[Centro Nacional de Investigaciones Científicas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2221-24422022000200369</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[OBTENCIÓN Y CARACTERIZACIÓN DE ACEITE DE GIRASOL Y OLIVA OZONIZADOS]]></article-title>
<article-title xml:lang="en"><![CDATA[OBTAINING AND CHARACTERIZING OZONATED SUNFLOWER AND OLIVE OIL]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hakim-Rodríguez]]></surname>
<given-names><![CDATA[Dania]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guerra-Collazo]]></surname>
<given-names><![CDATA[Gabriela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cordero-Hernández]]></surname>
<given-names><![CDATA[Manuel Eduardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cabrera-Pérez]]></surname>
<given-names><![CDATA[Cheila]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Veliz-Lorenzo]]></surname>
<given-names><![CDATA[Eliet]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fernández García]]></surname>
<given-names><![CDATA[Lidia Asela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cima Sotolongo]]></surname>
<given-names><![CDATA[Gonzalo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro Nacional de Investigaciones Científicas (CNIC)  ]]></institution>
<addr-line><![CDATA[ La Habana]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<volume>53</volume>
<numero>2</numero>
<fpage>369</fpage>
<lpage>382</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2221-24422022000200369&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2221-24422022000200369&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2221-24422022000200369&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Los aceites vegetales ozonizados debido a su capacidad antimicrobiana, son una alternativa importante para el tratamiento de enfermedades de etiología infecciosa en humanos y animales. El objetivo del estudio fue la obtención y caracterización de los aceites de girasol y de oliva ozonizados con niveles diferentes de concentración de compuestos peroxídicos. El primer intervalo de índice de peróxidos de 700-800 y el segundo con alto contenido de peróxidos de 1500 a 1900 mmeqO2/kg. Ambos aceites fueron ozonizados en una columna de burbujeo estableciendo en todos los casos la misma velocidad superficial del gas. Los tiempos de reacción de aproximadamente de dos horas y media para IP de 700 a 800 y de cuatro horas para el intervalo de 1500 a 1900. El producto final se evaluó en términos de índice de peróxido, índice de acidez, viscosidad y concentración mínima inhibitoria. Se compararon los resultados tanto químico-físicos como microbiológicos de ambos aceites con respecto a las dosis de ozono aplicadas, considerando la composición química de cada uno de ellos. Las mayores diferencias se reportan en el intervalo de IP de 1500 a 1900 mmoleq/kg. Los aceites de girasol y oliva ozonizados en el intervalo de 700 a 800, mostraron efecto antimicrobiano similar frente a bacterias, mientras que frente a la levadura el valor de la CMI resultó menor para el aceite de girasol ozonizado, en el caso de estos aceites ozonizados con altos valores de IP, el aceite de girasol demostró una actividad antimicrobiana mayor.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Ozonized vegetable oils, due to their antimicrobial capacity, are an important alternative for the treatment of infectious etiology diseases in humans and animals. The objective of the study was to characterize ozonized sunflower and olive oils with different concentration levels of peroxidic compounds. The first peroxides index range from 700-800 and the second with high peroxides content from 1500 to 1900 mmeqg O2/kg. Both oils were ozonized in a bubbling column establishing in all cases the same surface gas velocity. The reaction times were approximately two and a half hours for IP from 700 to 800 and four hours for the 1500 to 1900 range. The final product was evaluated in terms of peroxide value, acid value, viscosity and minimum inhibitory concentration. Both the chemical-physical and microbiological results of oils were compared with respect to the ozone doses applied, considering the chemical composition of each one of them. The greatest differences in the IP range of 1500 to 1900 mmoleq/kg are reported. Sunflower and olive oils ozonized in the range of 700 to 800, showed similar antimicrobial effect against bacteria. While against yeast the MIC value was lower for ozonized sunflower oil. In the case of the ozonized oils with high IP values, sunflower oil showed a higher antimicrobial activity.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[ozonización]]></kwd>
<kwd lng="es"><![CDATA[aceites vegetales]]></kwd>
<kwd lng="es"><![CDATA[caracterización química]]></kwd>
<kwd lng="es"><![CDATA[actividad antimicrobiana]]></kwd>
<kwd lng="en"><![CDATA[D005]]></kwd>
<kwd lng="en"><![CDATA[stability]]></kwd>
<kwd lng="en"><![CDATA[stress]]></kwd>
<kwd lng="en"><![CDATA[accelerated]]></kwd>
<kwd lng="en"><![CDATA[long term]]></kwd>
</kwd-group>
</article-meta>
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