Antioxidant activity of the essential oil of citrus limon before and after its encapsulation in amorphous SiO2

Himed, Louiza; Merniz, Salah; Monteagudo‐Olivan, Rebeca; Barkat, Malika; Coronas, Joaquı́n

doi:10.1016/j.sciaf.2019.e00181

Cited by 44 publications

(35 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…They are made of a mixture of volatile compounds (between 20 and 100), even if they are, in most cases, characterized by two or three main compounds, representing the major part of the EO (20–70%). As an example, EO of Citrus limon is composed, in majority, of limonene and β-pinene [ 7 , 8 ]. Two kinds of molecules can enter in the composition of essential oils: terpenes and terpenoids (e.g., limonene, linalool); and aromatic and aliphatic molecules (e.g., cinnamaldehyde, safrole) [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Screening of Antifungal and Antibacterial Activity of 90 Commercial Essential Oils against 10 Pathogens of Agronomical Importance

Clerck

Maso

Parisi

et al. 2020

Foods

View full text Add to dashboard Cite

Nowadays, the demand for a reduction of chemical pesticides use is growing. In parallel, the development of alternative methods to protect crops from pathogens and pests is also increasing. Essential oil (EO) properties against plant pathogens are well known, and they are recognized as having an interesting potential as alternative plant protection products. In this study, 90 commercially available essential oils have been screened in vitro for antifungal and antibacterial activity against 10 plant pathogens of agronomical importance. EOs have been tested at 500 and 1000 ppm, and measures have been made at three time points for fungi (24, 72 and 120 h of contact) and every two hours for 12 h for bacteria, using Elisa microplates. Among the EOs tested, the ones from Allium sativum, Corydothymus capitatus, Cinnamomum cassia, Cinnamomum zeylanicum, Cymbopogon citratus, Cymbopogon flexuosus, Eugenia caryophyllus, and Litsea citrata were particularly efficient and showed activity on a large panel of pathogens. Among the pathogens tested, Botrytis cinerea, Fusarium culmorum, and Fusarium graminearum were the most sensitive, while Colletotrichum lindemuthianum and Phytophthora infestans were the less sensitive. Some EOs, such as the ones from A. sativum, C. capitatus, C. cassia, C. zeylanicum, C. citratus, C. flexuosus, E. caryophyllus, and L. citrata, have a generalist effect, and are active on several pathogens (7 to 10). These oils are rich in phenols, phenylpropanoids, organosulfur compounds, and/or aldehydes. Others, such as EOs from Citrus sinensis, Melaleucacajputii, and Vanilla fragrans, seem more specific, and are only active on one to three pathogens. These oils are rich in terpenes and aldehydes.

show abstract

Section: Introductionmentioning

confidence: 99%

Screening of Antifungal and Antibacterial Activity of 90 Commercial Essential Oils against 10 Pathogens of Agronomical Importance

Clerck

Maso

Parisi

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Its antioxidant activity counteracts neuronal suffering induced by some oligomers, preventing the hyperactivity of KV3.4 in Alzheimer’s disease context [ 40 ]. In addition, C. limon (L.) Osbeck essential oil characterized by a composition rich in limonene presented values of antiradical activity comparable to that of the standard [ 41 ]. In a similar way, essential oils with γ-terpinene as one of the main volatile components exhibited appreciable antioxidant and antiradical activity based on several assays including DPPH and ABTS tests [ 42 ].…”

Section: Discussionmentioning

confidence: 99%

A Comparative Study of the Chemical Composition by SPME-GC/MS and Antiradical Activity of Less Common Citrus Species

2021

View full text Add to dashboard Cite

Citrus secondary metabolites, such as terpene compounds, are very important for human health due to their bioactivity including anti-inflammatory, anti-cancer, and antioxidant effects. In this work, for the first time, the volatile chemical composition of peels and juices from four different Citrus species (C. junos, Citrus × aurantium, C. aurantium ‘Bizzarria’ and C. medica ‘Florentina’, commonly known as Yuzu jeune, Oni Yuzu, Bizzarria orange and Florence cedar, respectively) was investigated by Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS) technique and the antiradical activity was also examined. The results showed that limonene and γ-terpinene were the main volatile substances detected both in the juices and in the peels, followed by other minority compounds responsible for the phyto-complex of the unique aromas which characterize each individual analyzed Citrus species. Principal component analysis (PCA), performed on volatile compounds, showed both some correlation as well as a clear separation between the juice and the peel of each species. Among them, Oni Yuzu juice was found to be the richest in total polyphenols and flavonoids while its capacity to scavenge ABTS•+ and DPPH• radicals was similar to that of Yuzu Jeune and Bizzarria orange.

show abstract

“…The ⊎-CD/OEO showed an efficiency of 97.4 ± 1.4% (Table 1). Himed et al 30 encapsulated the citrus essential oil in amorphous SiO 2 and found an encapsulation efficiency of 93.98%. Despite the efficient adsorption of the citrus essential oil in the silicate, the higher entrapment observed in the present study (97.4%) can be attributed to structure of ⊎-cyclodextrin composed by hydrophilic exterior and a hydrophobic cavity, which favors the inclusion of apolar molecules, such as essential oils.…”

Section: Entrapment Efficiencymentioning

confidence: 99%

Impact of encapsulated orange essential oil with β‐cyclodextrin on technological, digestibility, sensory properties of wheat cakes as well as Aspergillus flavus spoilage

et al. 2021

View full text Add to dashboard Cite

BACKGROUND:The majority of studies with essential oils in foods focus mainly on improving the shelf life of products; however, the present study goes further and demonstrates not only the effect of essential oil on conservation properties, but also the effect of free and encapsulated orange essential oil (OEO) on the technological, sensorial and digestibility properties of bakery products. RESULTS: OEO was encapsulated into ⊎-cyclodextrin (⊎-CD) by inclusion complex formation (⊎-CD/OEO 97.4% of encapsulation efficiency). OEO demonstrated in vitro antifungal activity against Aspergillus flavus (inhibition zone of 11.33 mm on mycelial growth). In situ antifungal activity against A. flavus confirmed that free OEO can effectively delay the fungal growth, unlike encapsulated OEO. Regarding texture profile and starch digestibility: cake with ⊎-CD/OEO showed lower hardness (31.64 N) and lower starch digestibility (69.10%) than cake with free OEO (44.30 N; 82.10%, respectively) and the addition of OEO (both free and encapsulated) decreased the adhesiveness of the cakes. Cake with free OEO showed a higher intensity of orange aroma, being preferred by 60% of panelists, whereas cake with ⊎-CD/OEO presented a very slight orange taste and aroma. CONCLUSION:The encapsulation of OEO into ⊎-CD improved the crumb texture of cakes and promoted a lower starch digestibility in the cakes. On the other hand, the encapsulation process was not effective under the conditions tested (OEO concentration and baking temperatures), compromising the action of the OEO as a natural flavoring and preservative agent.

show abstract

Antioxidant activity of the essential oil of citrus limon before and after its encapsulation in amorphous SiO2

Cited by 44 publications

References 16 publications

Screening of Antifungal and Antibacterial Activity of 90 Commercial Essential Oils against 10 Pathogens of Agronomical Importance

Screening of Antifungal and Antibacterial Activity of 90 Commercial Essential Oils against 10 Pathogens of Agronomical Importance

A Comparative Study of the Chemical Composition by SPME-GC/MS and Antiradical Activity of Less Common Citrus Species

Impact of encapsulated orange essential oil with β‐cyclodextrin on technological, digestibility, sensory properties of wheat cakes as well as Aspergillus flavus spoilage

Contact Info

Product

Resources

About