ASSESSING THE QUANTITY AND QUALITY OF OZONATED OLIVE OIL AND STUDYING ITS SHELF-LIFE STABILITY

Document Type : Original Article

Authors

1 Department of Pharmaceutical Chemistry and Quality control, Faculty of Pharmacy, University of Aleppo, Aleppo, Syria

2 Orthopedic Surgery, Faculty of Medicine, University of Damascus, Aleppo, Syria

Abstract

Ozonated oils have received an increasing interest lately due to the importance of their  products in medicine. Therefore, Quantitative and qualitative analysis of ozonated olive oil was applied, and its shelf-life stability study was also performed to ascertain its effectiveness. For qualitative determination, physical tests (density and viscosity), as well as 1H-NMR spectroscopy were applied. For quantitative determination, Ozone Efficiency method was used, after it was validated, throughout peroxide value. Ozone Efficiency method was basically used as a new method for monitoring the stability of the ozonated olive oil, and it was supported by Acidity Value method. Ozone Efficiency method was evaluated for linearity, accuracy, and precision according to ICH guidelines. Validation results showed that Ozone Efficiency method gave accepted linearity (R2= 0.9984), with excellent mean recovery values (98-102%), and precision with RSD% < 2%. Shelf-life stability study was conducted for six months, with storage temperature control. For stability study results, it was noticed that Ozone Efficiency and Peroxide values decreased while Acidity values increased. These changes were faster at higher temperature. Therefore, the temperature of storage should be lower, and appropriate excipients should be studied to be added to the ozonated olive oil. In addition, the results showed that Ozone Efficiency method is better and more effective than Acidity Value method in monitoring the stability of the ozonated oil.

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