Changes in biological activities after olive oil, pomegranate seed oil, and grape seed oil were formulated into self-nanoemulsifying systems

Abstract

Activity changes after olive oil (OO), pomegranate seed oil (PSO), and grape seed oil (GSO) were formulated into self-nanoemulsifying systems (SNES), were examined in this study. Only GSO SNES dramatically enhanced antioxidant activity of GSO. SNES from OO and PSO did not exert obvious impact on radical quenching ability of the oils. Though PSO exhibited significantly stronger strength over OO in suppressing E. coli (p < 0.05), the inhibitory effect of OO SNES against E. coli became slightly higher than that of PSO SNES. Similar phenomenon happened in GSO, OO, and their SNES for preventing Yeast growth. The study indicated that SNES sometimes reversed the strength order of the original oils in inhibiting bacteria.