Physico-chemical Characterization and Antibacterial Activity of Ozonated Pomegranate Seeds Oil

The aim of this study is to evaluate the quality index, functional groups changes, and antimicrobial activity of ozonized pomegranate seeds oil (OPSO). Results have shown that peroxide and acidity values were increased with ozonation times. The FT-IR and 1  H NMR analyses of oil samples have confirm...

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Published in:Ozone: science & engineering Vol. 42; no. 6; pp. 531 - 538
Main Authors: Amri, Zahra, Ben Hamida, Sarra, Dbeibia, Amal, Ghorbel, Asma, Mahdhi, Abdelkarim, Znati, Mansour, Ambat, Indu, Haapaniemi, Esa, Sillanpää, Mika, Hammami, Mohamed
Format: Journal Article
Language:English
Published: Abingdon Taylor & Francis 01.11.2020
Taylor & Francis Ltd
Subjects:
Acidity
Aldehydes
Antibacterial activity
Antimicrobial activity
Carbonyl compounds
Carbonyls
Chain scission
Fatty acids
Functional groups
NMR
NMR analysis
Nuclear magnetic resonance
Oilseeds
ozonated compounds
Ozonation
Ozone
Peroxide
pomegranate seeds oil
Seeds
ISSN:0191-9512, 1547-6545
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Abstract The aim of this study is to evaluate the quality index, functional groups changes, and antimicrobial activity of ozonized pomegranate seeds oil (OPSO). Results have shown that peroxide and acidity values were increased with ozonation times. The FT-IR and 1  H NMR analyses of oil samples have confirmed chain scission at C = C bonds of the fatty acid chains during ozonation and the formation of new carbonyl compounds such as aldehyde, 1,2,4-trioxolane. The ozonation reaction improves the antibacterial activity of non-ozonized PSO. These results make an open door to new applications of OPSO.
AbstractList The aim of this study is to evaluate the quality index, functional groups changes, and antimicrobial activity of ozonized pomegranate seeds oil (OPSO). Results have shown that peroxide and acidity values were increased with ozonation times. The FT-IR and 1  H NMR analyses of oil samples have confirmed chain scission at C = C bonds of the fatty acid chains during ozonation and the formation of new carbonyl compounds such as aldehyde, 1,2,4-trioxolane. The ozonation reaction improves the antibacterial activity of non-ozonized PSO. These results make an open door to new applications of OPSO.
The aim of this study is to evaluate the quality index, functional groups changes, and antimicrobial activity of ozonized pomegranate seeds oil (OPSO). Results have shown that peroxide and acidity values were increased with ozonation times. The FT-IR and 1 H NMR analyses of oil samples have confirmed chain scission at C = C bonds of the fatty acid chains during ozonation and the formation of new carbonyl compounds such as aldehyde, 1,2,4-trioxolane. The ozonation reaction improves the antibacterial activity of non-ozonized PSO. These results make an open door to new applications of OPSO.
Author Hammami, Mohamed
Amri, Zahra
Ben Hamida, Sarra
Sillanpää, Mika
Znati, Mansour
Mahdhi, Abdelkarim
Dbeibia, Amal
Haapaniemi, Esa
Ambat, Indu
Ghorbel, Asma
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  givenname: Mohamed
  surname: Hammami
  fullname: Hammami, Mohamed
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SubjectTerms Acidity
Aldehydes
Antibacterial activity
Antimicrobial activity
Carbonyl compounds
Carbonyls
Chain scission
Fatty acids
Functional groups
NMR
NMR analysis
Nuclear magnetic resonance
Oilseeds
ozonated compounds
Ozonation
Ozone
Peroxide
pomegranate seeds oil
Seeds
Title Physico-chemical Characterization and Antibacterial Activity of Ozonated Pomegranate Seeds Oil
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