Ozonized Sunflower Oil: Standardization and Mechanisms of the Antimicrobial Effect

Abstract

Ozonized vegetable oils are gaining attention for their antimicrobial and therapeutic potential, yet the lack of standardized ozonation protocols and incomplete characterization of their chemical profiles hinder clinical translation. In this study, we standardized the ozonation process of sunflower oil and investigated the chemical evolution and antimicrobial efficacy of the resulting products. Ozonation proceeded through a classical three-step mechanism involving the formation of primary ozonides, their decomposition into carbonyl compounds and carbonyl oxides, and subsequent recombination into stable secondary ozonides capable of sustained ozone release with reduced toxicity. Time-course analysis at 100, 240, and 480 min revealed key reaction products, including the appearance of azelaic acid after 240 min, progressive depletion of linoleic acid, and the emergence of 2,5-furandione exclusively after 480 min-indicative of advanced oxidative processes. The formation of hydroperoxides and their secondary degradation into ketones, acids, and epoxides was also observed, with implications for both biological activity and sensory properties. Importantly, the ozonized oil demonstrated potent antimicrobial activity against <i>Staphylococcus aureus</i>, <i>Escherichia coli</i>, <i>Salmonella choleraesuis</i>, <i>Pseudomonas aeruginosa</i>, <i>Candida albicans</i>, and <i>Aspergillus brasiliensis</i>. These findings provide a comprehensive chemical and functional characterization of ozonized sunflower oil and support its development as a standardized antimicrobial agent for therapeutic use.