Antioxidant Capacity and Food Pathogenic Bacteria Inhibition of Citrus limetta and Citrus reticulata

Abstract

In this study, phenolic compounds in the juice, seed and bagasse of C. limetta and C. reticulata cultivated in Mexico at two ripening stages were determined, and their antioxidant capacities were evaluated using 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 2,2′-azin-bis-(3-etilbenzotiazolin-6-sulfonic acid) (ABTS) and oxygen radical absorption capacity test (ORAC) methods, as well as their antibacterial growth inhibition. We found that bagasse had the highest total phenol content and the highest total flavonoid content. The dominant flavonoid, hesperidin, was observed to be the highest in bagasse. Ascorbic acid was analyzed and C. limetta juice and C. reticulata bagasse had the highest contents. Antioxidant capacity showed variations in both, C. limetta and C. reticulata, juices which had the highest ABTS value; C. limetta juice and C. reticulata bagasse had the highest DPPH value; C. limetta juice and C. reticulata bagasse had the highest ORAC value. C. limetta and C. reticulata extracts showed the bactericidal effect at the range of 4-40 mg/mL, assayed against Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella enterica and Staphylococcus aureus. Overall, ripeness increased total phenol content (TPC), total flavonoid content (TFC), hesperidin content, antioxidant capacity and bactericidal effect. These results may provide useful information for future utilization of C. limetta and C. reticulata.

Structural Characterization, Antioxidant, Antidiabetic and Antimicrobial Activities of Citrus Limettarisso, Citrus Nobilis X Citrus Deliciosa and Citrus Maxima

“…Damián-Reyna's 2018 study, which highlights the antioxidant and antibacterial properties of C. limetta and C. reticulata, offers a broader perspective. While the current study did not specifically investigate C. reticulata, the mention of C. limetta's potent effects parallels the findings on Citrus limettarisso (25). This comparison further cements the role of citrus peels as reservoirs of natural compounds with significant therapeutic potential.…”

Citrus Peel Extracts for Industrial-Scale Production of Bio-Based Active Food Packaging

“…In this framework, natural extracts represent a valuable source of bioactive compounds, such as polyphenols, characterized by well documented in vitro and in vivo antioxidant and antimicrobial properties [ 3 , 4 ] and they can be incorporated in or coated on food packaging materials to prevent microbial development, reduce lipid oxidation, and thereby extend the shelf-life of packaged foods [ 4 , 5 , 6 ]. Natural extracts can be obtained from different natural sources, such as fruits (e.g., grape and pomegranate), herbs and spices (e.g., tea, rosemary, oregano, and cinnamon), or, in a more sustainable view, from plant by-products, such as grapefruit seeds, grape pomace, orange peels, green tea and olive leaves, which are valued for their high functionality and/or bioactivity [ 1 , 7 , 8 ]. The latter is strictly dependent on the type of plant matrix, the extraction method, and the incorporation processes into the polymer [ 9 , 10 ].…”