Antioxidant and antimicrobial activities of citrus essential oils from Argentina and the United States

Raspo, Matías A.; Vignola, María Belén; Andreatta, Alfonsina E.; Juliani, H. Rodolfo

doi:10.1016/j.fbio.2020.100651

Cited by 64 publications

(48 citation statements)

References 36 publications

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“…As Figure 3 B shows, the antioxidant capacity of pitanga (seeds and pulp) and uva-da-serra replicate the trends observed for the phenolic content, being these extracts that present the highest values for the DPPH and ABTS assays. The data obtained is supported by previous reports for the different fruits studied, namely tomato [ 31 ], uva-da-serra [ 14 ], pitanga [ 22 ] and lemon [ 32 , 33 ]. Detailed data is listed in Table S2 .…”

Section: Resultssupporting

confidence: 90%

Evaluation of the Health-Promoting Properties of Selected Fruits

et al. 2021

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In this study, the health-promoting benefits of different fruits grown in Madeira Island, namely lemon (Citrus limon var. eureka), tangerine (Citrus reticulata var. setubalense), pitanga (Eugenia uniflora var. red), tomato (Solanum lycopersicum var. gordal) and uva-da-serra, an endemic blueberry (Vaccinium padifolium Sm.), were investigated. The phenolic composition (total phenolics and total flavonoids content) and antioxidant capacity (assessed through ABTS and DPPH assays) were measured revealing a high phenolic potential for all fruits, except tomato, while uva-da-serra is particularly rich in flavonoids. In relation to the antioxidant capacity, the highest values were obtained for pitanga and uva-da-serra extracts. The bioactive potential was also assessed through the ability of the extracts to inhibit digestive enzymes linked to diabetes (α-amylase, α- and β-glucosidases) and hypertension (angiotensin-converting enzyme, ACE). The results obtained point to a very high bioactive potential with the selected samples exhibiting very important ACE anti-enzymatic capacities. A statistical analysis of the obtained data reveals a very strong correlation between ABTS and TPC, and a strong contribution of the fruit polyphenols for enzyme inhibition, and thus, presenting high antihypertensive and antidiabetic capacities. Overall, the results obtained clearly show a high bioactive potential of the selected fruits that should be further studied, in terms of specific phenolic composition. Moreover, these results strongly support the valorisation of pitanga seeds usually discarded as a waste, and uva-da-serra, an endemic and wild bush, as potential bioresources of bioactive compounds with impact in human diet.

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Section: Resultssupporting

confidence: 90%

Evaluation of the Health-Promoting Properties of Selected Fruits

et al. 2021

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“…The radical scavenging potential on DPPH radical revealed that the highest percentage of inhibition was found in the grapefruit (87.5%), followed by lemon and tangeretine with values of 86.1% and 78.0%, respectively. The antioxidant potential of grapefruit, lemon, mandarin, and orange essential oils was also investigated by Raspo et al (2020).…”

Section: Antibacterial Potentialmentioning

confidence: 99%

Citrus species: Modern functional food and nutraceutical-based product ingredient

2021

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Citrus is the most cultivated fruit crop in the world and occupies a place of considerable importance in the country’s economy. Almost 33% of the citrus fruits are processed for juice production; however, a great amount of wastes, including peels, segment membranes, and seeds are also produced. Indeed, citrus fruits consist of 45% juice, 26% pulp, 27% peels, and 2% seeds. Pruning, a cultural practice involving the removal of tree branches and limbs, was applied to improve fruit’s quality. A large amount of leaves are produced through pruning. These agri-food matrices contain a wide range of bioactive phytochemicals compared to fruits. The present review covers the past 5 years of research carried out in chemistry, health properties, and applications in food and nutraceutical industries of all portions of citrus fruit and its major bioactive compounds. Additionally, patents are also included.

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“…However, in another work, D-limonene, p -cymene, β -pinene were found in percentages of 52.85%, 14.36% and 13.69%, respectively [ 9 ]. According to the general results, limonene was also the dominant compound in Argentina, United States and Spain LEOs; however, the second main compound was γ -terpinene (8.8, 10.5% and 9.66%) and β -pinene the following important compound [ 11 , 24 ]. Nevertheless, Iran’s LEO D-limonene (46.93%) was followed by γ -terpinene (16.89%), tri-cyclen (6.67%), 1- β -pinene (4.69) and 2- β -pinene (3.86%) [ 12 ].…”

Section: Discussionmentioning

confidence: 99%

Lemon Oils Attenuate the Pathogenicity of Pseudomonas aeruginosa by Quorum Sensing Inhibition

et al. 2021

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The chemical composition of three Citrus limon oils: lemon essential oil (LEO), lemon terpenes (LT) and lemon essence (LE), and their influence in the virulence factors production and motility (swarming and swimming) of two Pseudomonas aeruginosa strains (ATCC 27853 and a multidrug-resistant HT5) were investigated. The main compound, limonene, was also tested in biological assays. Eighty-four compounds, accounting for a relative peak area of 99.23%, 98.58% and 99.64%, were identified by GC/MS. Limonene (59–60%), γ-terpinene (10–11%) and β-pinene (7–15%) were the main compounds. All lemon oils inhibited specific biofilm production and bacterial metabolic activities into biofilm in a dose-dependent manner (20–65%, in the range of 0.1–4 mg mL−1) of both strains. Besides, all samples inhibited about 50% of the elastase activity at 0.1 mg mL−1. Pyocyanin biosynthesis decreases until 64% (0.1–4 mg mL−1) for both strains. Swarming motility of P. aeruginosa ATCC 27853 was completely inhibited by 2 mg mL−1 of lemon oils. Furthermore, a decrease (29–55%, 0.1–4 mg mL−1) in the synthesis of Quorum sensing (QS) signals was observed. The oils showed higher biological activities than limonene. Hence, their ability to control the biofilm of P. aeruginosa and reduce the production of virulence factors regulated by QS makes lemon oils good candidates to be applied as preservatives in the food processing industry.

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Antioxidant and antimicrobial activities of citrus essential oils from Argentina and the United States

Cited by 64 publications

References 36 publications

Evaluation of the Health-Promoting Properties of Selected Fruits

Evaluation of the Health-Promoting Properties of Selected Fruits

Citrus species: Modern functional food and nutraceutical-based product ingredient

Lemon Oils Attenuate the Pathogenicity of Pseudomonas aeruginosa by Quorum Sensing Inhibition

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