Ozonation of vegetable oils and determination of antimicrobial activity

In this study in used; rice bran oil (RBO) containing 37% oleic asid (C18:1) and 42% lineoic asid (C18:2) and hazelnut oil (HO) containing 79% oleic asid (C18:1) and 13% lineoic asid (C18:2) are quiately great vegetable oils owing to the unsaturated fatty asid.Antimicrobial activities has been examined by modifying to ozonize the structure of these oils. Any appreciable variation has not been observed, considering to ozonize the hazelnut oil (OHO). Also peroxide value of ozonized rice bran oil (ORBO) has increased from 10,21 mmol-equiv.kg-1 to 972,71 mmol-equiv.kg-1, considering to the conclusion of ozonation of the rice bran oil. It has observed that minimum inhibition concentration (MIC) values of ORBO has changed by test microorganism whose value is between 0.73 and 1.88 mg/ml, so optimum MIC value has been observed on Enterobacter aerogenes (0.73 mg/ml).