Effects of ozonation on the physicochemical properties and antimicrobial activity of virgin and pomace olive oils

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dc.contributor.authorDomínguez-Lacueva, Paula
dc.contributor.authorCorella Guillamón, Paula
dc.contributor.authorCantalejo Díez, María Jesús
dc.contributor.departmentAgronomía, Biotecnología y Alimentaciónes_ES
dc.contributor.departmentAgronomia, Bioteknologia eta Elikaduraeu
dc.contributor.departmentInstitute on Innovation and Sustainable Development in Food Chain - ISFOODen
dc.contributor.funderUniversidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
dc.contributor.funderGobierno de Navarra / Nafarroako Gobernua
dc.date.accessioned2025-05-26T09:17:56Z
dc.date.available2025-05-26T09:17:56Z
dc.date.issued2025-05-22
dc.date.updated2025-05-26T09:09:33Z
dc.description.abstractOzonated olive oils are recognized for their remarkable antimicrobial properties. The reaction between ozone (O3) and unsaturated fatty acids leads to the formation of bactericidal compounds (ozonides, aldehydes, and peroxides) with valuable applications. This study represents the first comprehensive investigation into the effects of a wide range of ozone exposure durations (from 0 to 48 h) on the physicochemical properties and antimicrobial activity of both virgin olive oil (VOO) and pomace olive oil (POO), along with a thorough statistical analysis of the correlation between ozone dose and these parameters. The physicochemical indicators, including fatty acid methyl ester (FAME) composition, peroxide index, acidity index, iodine value, and viscosity, were measured at ozonation doses ranging from 0 to 1 mol O3. Significant changes were observed with increasing ozonation time, including a 69% and 46% reduction in oleic acid content, as well as increased peroxide values of 1255.2 mEq O₂/kg and 1878.8 mEq O₂/kg for VOO and POO, respectively. Antimicrobial activity was evaluated against Escherichia coli (STCC 45), Pseudomonas aeruginosa (STCC 109), and Staphylococcus aureus (STCC 239), with the highest inhibition observed against S. aureus (22.68 mm with POO at 48 h and 1 mol O3). PCA analysis identified three groups: low ozone doses (0–0.08 mol O₃) associated with higher iodine values; intermediate doses (0.16–0.5 mol O₃) linked to increased peroxide, acidity, viscosity, and antimicrobial activity; while high doses (1 mol O₃) provided no further benefits, suggesting that moderate doses are sufficient for effective antimicrobial activity. These findings highlight the potential of ozonated olive oils for novel applications in the food industry.en
dc.description.sponsorshipThis research work was financially supported by the Government of Navarre (Spain) in the framework of the PROMETEA project (0011-1411-2022-000024) We would like to thank Biosasun Ltd. for providing the olive oils used in this study, and also the open access funding provided by the Public University of Navarre (UPNA).
dc.format.mimetypeapplication/pdfen
dc.format.mimetypeapplication/msworden
dc.identifier.citationDominguez Lacueva, P., Corella Guillamón, P., Cantalejo-Díez, M. J. (2025). Effects of ozonation on the physicochemical properties and antimicrobial activity of virgin and pomace olive oils. Journal of Food Science, 90(5), 1-11. https://doi.org/10.1111/1750-3841.70279.
dc.identifier.doi10.1111/1750-3841.70279
dc.identifier.issn0022-1147
dc.identifier.urihttps://academica-e.unavarra.es/handle/2454/54142
dc.language.isoeng
dc.publisherWiley
dc.relation.ispartofJournal of Food Science (2025), vol. 90, núm. 5, e70279
dc.relation.projectIDinfo:eu-repo/grantAgreement/Gobierno de Navarra//0011-1411-2022-000024/
dc.relation.publisherversionhttps://doi.org/10.1111/1750-3841.70279
dc.rights© 2025 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists. This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original workis properly cited, the use is non-commercial and no modifications or adaptations are made.
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectAntimicrobial activityen
dc.subjectFood industry applicationsen
dc.subjectOzonated olive oilen
dc.subjectPomace olive oilen
dc.titleEffects of ozonation on the physicochemical properties and antimicrobial activity of virgin and pomace olive oilsen
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dspace.entity.typePublication
relation.isAuthorOfPublication74b072b3-e115-4ff2-b7e8-c04380395468
relation.isAuthorOfPublication7a511e8b-9efe-48c3-a605-3b2f4ee5d2b0
relation.isAuthorOfPublication.latestForDiscovery7a511e8b-9efe-48c3-a605-3b2f4ee5d2b0

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