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.

中文翻译：

---

臭氧化石榴籽油的理化特性及抗菌活性

摘要 本研究的目的是评估臭氧化石榴籽油 (OPSO) 的质量指标、官能团变化和抗菌活性。结果表明，过氧化物和酸度值随着臭氧化时间的增加而增加。油样的 FT-IR 和 1 H NMR 分析证实，在臭氧化过程中脂肪酸链的 C = C 键发生断链，并形成新的羰基化合物，如醛、1,2,4-三氧戊环。臭氧化反应提高了非臭氧化 PSO 的抗菌活性。这些结果为 OPSO 的新应用打开了大门。