ArticleInternational journal of molecular sciences2025
Ozonized Sunflower Oil: Standardization and Mechanisms of the Antimicrobial Effect.
Article in International journal of molecular sciences, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Kinetic and Thermodynamic Analysis of Algal Lipid Extraction and Physicochemical Characterization for Biodiesel Production.ACS omega · 2026Article
- Exploring Ozonated Vegetable Oils as Antimicrobial and Functional Agents in Food Systems: A Systematic Narrative Review.Foods (Basel, Switzerland) · 2026Review
- Identification of Bioactive Medium Chain Fatty Acids (CAntioxidants (Basel, Switzerland) · 2026Article
- Evaluation of a Commercial Ozonated Olive Oil Product (800 mEq OPathogens (Basel, Switzerland) · 2026Article
- Endometrial gland remodeling and preserved luminal ultrastructure in postpartum cows infused with ozonated sunflower oil.Animal reproduction · 2026Article
- Antibiofilm action of ozonated sunflower oil against bacteria isolated from the uterus of mares susceptible to endometritis.Animal reproduction · 2026Article
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Authors and funding
8 authors.
Funding
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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
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