Efecto antimicrobiano del aceite de girasol (Helianthus annuus) ozonizado en cepas bacterianas Gram Positivas y Gram Negativas

Abstract

The main objective in this work was to evaluate the antimicrobial effect of sunflower oil (Helianthus annuus) ozonized in Gram Positive and Gram Negative bacterial strains: Staphylococcus aureus, Streptococcus agalactiae, Salmonella choleraesuis and Escherichia coli. Obtaining the ozonated sunflower oil was done by submitting commercial sunflower oil to an ozonation process by bubbling in the ozone generating machine, calculating the exposure time in the machine of 90, 120 and 150 minutes, respectively. Taking into account that the longer exposure time in said machine, there is greater formation of oxidative compounds, such as peroxides, being these to which the antimicrobial effect is attributed. The sensitivity of the bacteria to the different treatments was carried out using the agar diffusion disc technique, the bacterial strains were seeded in the Mueller Hinton agar, placing the sensitivity discs with the respective treatments, incubating at 37ºC for 24 hours and subsequently The diameter of the growth halo was evaluated with a millimeter Hiantibotic ZoneScale. The design was completely randomized, with four treatments and 16 repetitions. Likewise, the analysis of variance was carried out according to the proposed design and the Tukey test 5% to compare the treatments. As a result of the diffusion disc method, it was obtained that the strain of Salmonella choleraesuis was the one that showed the highest degree of sensitivity, especially before the sunflower oil exposed 150 minutes in the ozone generating machine, giving haloes inhibition of between 30 and 32 mm However, all the strains were sensitive. The treatment that showed the best results was sunflower oil exposed 150 minutes in the ozone generating machine, in all the bacterial strains, this indicated that the longer exposure time sunflower oil has in the ozone machine had a greater effect antimicrobial.