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Influence of Storage Temperature on the Composition and the Antibacterial Activity of Ozonized Sunflower Oil

Moureu, Sophie and Violleau, Frédéric and Ali Haimoud-Lekhal, Djamila and Décriaud-Calmon, Anne Influence of Storage Temperature on the Composition and the Antibacterial Activity of Ozonized Sunflower Oil. (2016) Ozone: Science & Engineering, 38 (2). 143-149. ISSN 0191-9512

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Official URL: https://doi.org/10.1080/01919512.2015.1128319

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.

Item Type:Article
HAL Id:hal-02439929
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:Université de Toulouse > Ecole d'Ingénieurs de Purpan - EIP (FRANCE)
Université de Toulouse > Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE)
French research institutions > Institut National de la Recherche Agronomique - INRA (FRANCE)
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Deposited On:14 Jan 2020 18:01

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