Authors: Zahra Amri, Sarra Ben Hamida, Amal Dbeibia, Asma Ghorbel, Abdelkarim Mahdhi, Mansour Znati
Pages 531-538 | Received 04 Sep 2019, Accepted 14 Feb 2020, Published online: 11 Mar 2020
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.