Phenolic Compounds, Fatty Acid Contents, and Antibacterial Properties of Ozonated and Non-Ozonated Tobacco Seed Oils

In this study, the fatty acid content, phenolic compounds, and antimicrobial activity of seed oils from Ege & Ouml;zba & scedil; (EO), Sar & imath;ba & gbreve;lar 407 (S407) and Akhisar 98 (A98) tobacco plants grown in the Aegean region were investigated. The ozonation process altered fatty acid and phenolic compound compositions and affected antimicrobial activities against Gram-positive and Gram-negative bacteria in the oils. Tobacco seed oils (TSOs) were extracted via cold pressing (CP) and Soxhlet extraction (SE). Fatty acids and phenolic compounds were analyzed using GC-FID and LC-MS/MS, respectively. Non-ozonated oils averaged 73% linoleic acid, 13% oleic acid, 9% palmitic acid, and 3% stearic acid, while ozonated oils contained 41% linoleic acid, 18% oleic acid, 22% palmitic acid, and 11% stearic acid. The presence of 33 phenolic compounds was investigated and 22 common phenolic compounds were detected in both ozonated and non-ozonated TSOs, including gallic acid, protocatechuic acid, chlorogenic acid, 3-hydroxybenzoic acid, (-)-epicatechin, 2,5-dihydroxybenzoic acid, caffeic acid, verbascoside, luteolin-7-glucoside, hesperidin, and rosmarinic acid. The increased antimicrobial activity of fatty acids and phenolic compounds following ozonation suggests the potential for developing creams to treat skin diseases and wounds caused by antibiotic-resistant pathogens, and to reduce the effects of aging skin wrinkles.