Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 vol. 6 2016/17 2016-12-01 2016-12-01 ANTIBACTERIAL ACTIVITY OF OZONIZED OLIVE (OLEA EUROPAEA L.) AND VENADILLO (SWIETENIA HUMILIS ZUCC.) OILS AGAINST ESCHERICHIA COLI AND STAPHYLOCOCCUS AUREUS 947 949 EN Marcela Soto Beltran Marcela Soto Beltran Maribel Jiménez Maribel Jiménez Bianca A. Amézquita-López Bianca A. Amézquita-López Célida Martínez-Rodriguez Célida Martínez-Rodriguez Cristobal Chaidez Cristobal Chaidez Ozonized oils are antimicrobial agents obtained from the combination of ozone and unsaturated fatty acids of vegetables oils. The aim of the present study was to evaluate the antimicrobial effectiveness of ozonized olive oil (OOO) and ozonized venadillo oil (OVO) against Escherichia coli and Staphylococcus aureus. The antibacterial activity was conducted by the agar dilution method to determine the minimum inhibitory concentration (MIC) and the bacterial Log10 reduction. The lowest MIC (4.5 mg/mL) against E. coli was obtained when OOO and OVO were ozonized during 12 and 6 hours, with 2.5 Log10 of bacterial reduction, respectively; while, the lowest MIC against S. aureus (1.5 mg/mL) was obtained when OVO was ozonized during 6 hours, with 3.4 Log10 of bacterial reduction. The OOO reached peroxide values of 642.53 and 703.7 mmol-equiv/kg after 6 and 12 hours, respectively, while an 892.12 mmol-equiv/kg was obtained after 6 hours for OVO. Data reported here suggest that both ozonized oils are promising effective treatment for bacterial infections.
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