Physico-chemical Characterization and Antibacterial Activity of Ozonated Pomegranate Seeds Oil

Amri, Zahra; Hamida, Sarra Ben; Dbeibia, Amal; Ghorbel, Asma; Mahdhi, Abdelkarim; Znati, Mansour; Ambat, Indu; Haapaniemi, Esa; Sillanpää, Mika; Hammami, Mohamed

doi:10.1080/01919512.2020.1735993

Cited by 11 publications

(6 citation statements)

References 26 publications

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“…Our study did not observe any evidence that Gram-positive or Gram-negative bacteria were more sensitive to ozonated oils compared to each other. Our results did not fully agree with other studies by different authors, which reported that Gram-positive bacteria are more sensitive to ozonated oils [31,45]. Although there are frequent references to the fact that Gram-positive bacteria are more sensitive to ozonated oils than Gram-negative bacteria, there is still a lack of comprehensive articles on this topic based on a larger number of representatives of both groups and providing stronger statistical support.…”

Section: Discussioncontrasting

confidence: 99%

“…Diaz et al observed that the oil with the lowest iodine index (highest oleic acid content) reacted faster with ozone, consuming 94 percent of the moles of double bonds, while other oils consumed 50-60% at the same time [31]. Our study supports this observation, with olive oil having the lowest iodine index before ozonation and the highest consumption of double bonds (93%) compared to other oils (45-60%).…”

Section: Discussionsupporting

confidence: 87%

“…Gram-positive Staphylococcus aureus ATCC 25923 was the least resistant of the tested microorganisms (Table 7), which corresponds to other authors' results [31,33]. OOO had the highest MIC between 190.5 and 300 mg/mL for all the microorganisms tested and was the least effective.…”

Section: Minimal Inhibitory Concentrationssupporting

confidence: 89%

“…In order to effectively use ozonated oils for the treatment of animal skin infections, it is necessary to study the parameters that could potentially influence their therapeutic effectiveness. Chemical tests of peroxide, iodine and acidity, viscosity, and spectroscopy (FT-IR, 1H NMR, and 13C NMR) [29], together with antimicrobial tests, have been performed to characterise the prepared ozonated oils [30,31]. It is observed that ozonated oil with a higher peroxide value has better antimicrobial activity [16,30,32].…”

Section: Animal Speciesmentioning

confidence: 99%

“…Two studies showed an increase in antimicrobial activity with ozonation times up to 5 h, after which antibacterial activity did not improve [32,33]. Different ozonation techniques, chemical parameters before and after ozonation, and their correlation with antimicrobial activity within single oil have been analysed in several studies with interesting observations [29,31,32,34,35].…”

Section: Animal Speciesmentioning

confidence: 99%

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A Comparative Study of the Chemical Properties and Antibacterial Activity of Four Different Ozonated Oils for Veterinary Purposes

Slavinskienė,

Grigonis,

Ivaškienė

et al. 2024

Veterinary Sciences

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Infectious skin diseases are quite common in veterinary medicine. These diseases can be caused by both bacteria and pathogenic fungi. Antimicrobial drugs are usually used for treatment. An alternative to these drugs could be ozonated oils with antibacterial and antifungal properties. Four different ozonated oils (linseed, hemp seed, sunflower, and olive) were tested in order to develop an optimal pharmaceutical form for the treatment of skin infections in animals. Chemical parameters such as acid and acidity value, iodine and peroxide value, viscosity, and infrared spectres were analysed. The ozonation of oils resulted in changes in their chemical composition. The antimicrobial activity of the tested oils was evaluated by determining the minimum inhibitory concentrations and zones of inhibition in agar. After ozonation, the acid content increased in all the tested oils. The highest acidity was found in linseed oil (13.00 ± 0.11 mg KOH/g; 6.1%). Hemp oil, whose acidity was also significant (second only to linseed oil), was the least acidified by ozonation (11.45 ± 0.09 mg KOH/g; 5.75%). After ozonation, the iodine value in oils was significantly reduced (45–93%), and the highest amounts of iodine value remained in linseed (47.50 ± 11.94 g Iodine/100 g oil) and hemp (44.77 ± 1.41 Iodine/100 g oil) oils. The highest number of peroxides after the ozonation of oils was found in sunflower oil (382 ± 9.8 meqO2/kg). It was found that ozonated hemp and linseed oils do not solidify and remain in liquid form when the temperature drops. The results showed a tendency for the reference strains of S. aureus, E. faecalis, and E. coli to have broader zones of inhibition (p < 0.001) than clinical strains. Overall, ozonated linseed oil had the highest antibacterial activity, and ozonated olive oil had the lowest, as determined by both methods. It was found that ozonated linseed oil was the most effective on bacteria, while the most sensitive were S. aureus ATCC 25923, MRSA, and S. pseudointermedius (MIC 13.5 mg/mL, 4.6 mg/mL, and 13.5 mg/mL, respectively, and sterile zones 20.67 ± 0.98 mm, 20.25 ± 0.45 mm, and 18.25 ± 0.45 mm, respectively). The aim and new aspect of this work is the characterisation of selected ozonated vegetable oils, especially hemp oil, according to chemical and antibacterial parameters, in order to select suitable candidates for preclinical and clinical animal studies in the treatment of bacterial or fungal skin infections in terms of safety and efficacy.

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Section: Discussioncontrasting

confidence: 99%

Section: Discussionsupporting

confidence: 87%

Section: Minimal Inhibitory Concentrationssupporting

confidence: 89%