Effect of Ozonation on Physicochemical Properties of Olive Oil Based Sunscreen Product

Ozone serves as a potent oxidizing agent and a universal antiseptic, extensively employed in industries such as food, pharmaceuticals, and cosmetics due to its ability to dissolve in water and decompose into oxygen. This study aimed to treat virgin olive oil (VOO) with the ozonation process prior to its incorporation into a sunscreen product, and to discover any new potentially useful properties by comparing it with a sunscreen containing non-ozonated olive oil. The comparison was based on physicochemical properties, physical appearance, and sun protection factor (SPF) value. VOO treated with 0.017 mole/L ozone was tested for various physicochemical properties such as color, viscosity, refractive index, acid value, iodine value, peroxide value, saponification value, and oxidative stability. The composition was analyzed using gas chromatography (GC) and gas chromatography - mass spectrometry (GC-MS). The properties of ozonated olive oil (OOO) differed from VOO in terms of viscosity and flow behavior. An increase in shear rate significantly reduced the viscosity of OOO, while VOO maintained a constant viscosity and exhibited Newtonian flow behavior. When OOO was incorporated into sunscreen products, it enhanced the spreadability of the product on the skin, resulting in a significantly higher SPF value. The ability of a sunscreen to spread evenly on the skin and form a continuous thin film is crucial for effective protection against the sun's rays. These findings highlight the potential of OOO in enhancing the photoprotection efficacy of sunscreen products by providing valuable data for its incorporation into formulations aiming to improve sun protection. Future research could focus on long-term stability and potential side effects of OOO in cosmetic formulations.