Antimicrobial efficacy of commercially available ozonated olive oil and sodium hypochlorite with and without ultrasonic activation in primary endodontic infections: A randomized clinical trial

Abstract

Aim: This study compared the antimicrobial efficacy of commercially available ozonated olive oil and sodium hypochlorite (NaOCl) with and without ultrasonic activation in primary endodontic infections. Materials and Methods: Fifty-six patients fulfilling the inclusion criteria were selected and randomly assigned to four groups (n = 14) according to the irrigant and irrigation technique employed during biomechanical preparation. Group 1: NaOCl, Group 2: NaOCl with passive ultrasonic irrigation (PUI), Group 3-Ozonated olive oil, and Group 4-Ozonated olive oil with PUI. Bacteriological samples were taken from the canals before (S1) and after (S2) preparation using sterile paper points. Microbiological samples (S1, S2) were incubated and plated on Brain Heart Infusion agar. Colonies were counted after 24 h using the classic bacterial counting method. Collected data were statistically analyzed. Results: Statistically significant reduction (P < 0.05) of bacterial counts was found from S1 to S2 in all four experimental groups. The mean percentage reduction of bacterial counts of Group 1 and Group 3 was found to be lower than that of Group 2 and Group 4. The highest mean percentage bacterial reduction was seen in Group 2 (P < 0.05). Conclusion: PUI significantly enhanced the antimicrobial activity of the experimental groups and ozonated olive oil can be used as an adjunctive irrigant in primary endodontic infections. The antibacterial activity of ozonated olive oil with PUI was found to be comparable with that of NaOCl with PUI.

Keywords

• antibacterial activity
• ozonated olive oil
• passive ultrasonic irrigation
• sodium hypochlorite