Evaluation of the Antibacterial Efficiency of Ozonated Grape Seed Oil Against Staphylococcus aureus and Pseudomonas aeruginosa Isolated from Diabetic Foot Ulcers

This study investigates the antibacterial effectiveness of ozonated grape seed oil against Staphylococcus aureus Rosenbach and Pseudomonas aeruginosa Schroter, two key pathogens frequently associated with diabetic foot ulcers. Grape seed oil was extracted using a cold-pressing method, and its active chemical compounds were analyzed using gas chromatography-mass spectrometry (GC-MS). Among the 20 compounds identified, the major fatty acids were linoleic acid (60.96%), oleic acid (16.86%), palmitic acid (12.7%), and stearic acid (7.31%). The oil was then ozonated to enhance its antimicrobial properties. Antibacterial efficacy was assessed using the disk diffusion method by measuring the diameters of the inhibition zone (DIZ). Durability and persistence of bactericidal effects were evaluated through turbidity measurements in microplate assays. Ozonated grape seed oil demonstrated a statistically significant increase in the inhibition of bacterial growth compared to controls (p < 0.05), with sustained bactericidal effects over time. This work contributes to the literature by evaluating the synergistic antibacterial effects and durability of ozonated grape seed oil on both Gram-positive and Gram-negative bacteria. The findings of the study also suggest that ozonated grape seed oil is a potent natural antimicrobial agent, particularly effective against S. aureus.