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ABSTRACT
The use of ozonized vegetable oils as drugs or cosmetics requires having data on their stability over the time. In this study, ozonized sunflower oil was stored under different temperatures for up to 1 year. Peroxide index, acidity value, gas chromatography profile, infrared profile and antibacterial activity (against Streptococcus uberis) of this ozonized oil were followed. The results highlight the fact that the better way to preserve the initial composition of ozonized oil is to keep it at low temperature. However, the antibacterial activity is not diminished by the changes occurring to the composition.
Funding
The authors are grateful to the Midi-Pyrénées Region for funding by Grant No. 12050572.
Additional information
Funding
The authors are grateful to the Midi-Pyrénées Region for funding by Grant No. 12050572.