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Olive Oil with Ozone-Modified Properties and Its Application
Marta Radzimierska-Kaźmierczak1, Krzysztof Śmigielski1, Magdalena Sikora1
1Institute of Natural Products and Cosmetics, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland.
Ozonated olive oil offers enhanced stability and unique properties for cosmetic applications. This study shows ozonated oil improves cosmetic emulsion stability and shelf-life, with potential antimicrobial benefits.
Area of Science:
- Cosmetic Science
- Organic Chemistry
- Microbiology
Background:
- Olive oil is a common cosmetic ingredient, but its stability can be a limitation.
- Ozonation is a process that can modify oil properties.
- Investigating ozonated olive oil for cosmetic applications could lead to improved formulations.
Purpose of the Study:
- To evaluate the chemical and biological properties of ozonated olive oil.
- To assess the performance of cosmetic emulsions formulated with ozonated olive oil.
- To determine the potential of ozonated olive oil as a raw material in cosmetics and pharmaceuticals.
Main Methods:
- Olive oil was ozonated at two different concentrations (0.04 and 0.10 mole O3/100 g oil).
- Chemical composition was analyzed using gas chromatography-mass spectrometry (GC-MS) and headspace solid-phase microextraction (HS-SPME) GC-MS.
- Antimicrobial activity and cytotoxicity were assessed using agar diffusion and MTT assays, respectively.
- Cosmetic emulsions were prepared and evaluated for organoleptic properties, preservative efficacy, and stability over six months.
Main Results:
- Ozonation decreased unsaturated fatty acids but introduced new compounds enhancing physicochemical and sensory properties.
- Emulsions based on ozonated olive oil showed improved stability and longer shelf-life compared to those with refined olive oil.
- The 0.10 mole O3/100 g oil formulation extended the shelf-life of non-preserved emulsions to six months.
- Ozonated oil emulsions exhibited weak antimicrobial effects against Candida albicans and Aspergillus brasiliensis.
- Ozonated olive oil demonstrated enhanced antimicrobial activity against E. coli, S. aureus, C. albicans, and A. brasiliensis, with no cytotoxicity.
Conclusions:
- Ozonated olive oil possesses unique properties that enhance the stability and functionality of cosmetic emulsions.
- The improved shelf-life and antimicrobial activity make ozonated olive oil a promising ingredient for the cosmetics and pharmaceutical industries.
- Further research into specific applications and optimal ozonation parameters is warranted.
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