Chemical composition, antimicrobial, and antioxidant activities of orange essential oil and its concentrated oils

Abstract

In this study, the chemical composition, antimicrobial, and antioxidant activities of orange essential oil (AN), its folded orange oils (5×, 10×, 20×) and d-limonene (LN) were investigated. The results observed in the chemical composition showed a decrease in the major component LN, in contrast to other minor components, which increased their concentration, such as decanal, linalool, and α-terpineol. The antimicrobial activity was determined for foodborne pathogens using the disk diffusion method followed by the minimum inhibitory concentration and minimum bactericidal concentration. Results showed that folded orange oils (5×, 10×, 20×) had better antimicrobial activity than AN and LN. The antioxidant activity was carried out by 2,2ʹ-azinobis-3-ethylbenzthiazoline-6-sulphonate and 1,1-diphenyl-2-picrylhydrazyl methods; folded orange oil 20× presented significantly better results (p ≤ 0.05) than other oils studied. Using folded oils from AN could be a natural alternative in food processing as ingredients with antimicrobial and antioxidant effect.Perfil químico, actividad antimicrobiana y antioxidante del aceite esencial de naranja y sus aceites concentrados RESUMEN En este estudio, se investigó la composición química, actividad antimicrobiana y antioxidante del aceite esencial de naranja (AN), sus concentrados (5×, 10×, 20×) y d-limoneno (LN). Los resultados en la composición química mostraron una disminución del componente mayoritario d-limoneno, contrario a otros componentes minoritarios que aumentaron su concentración como es el decanal, linalol y α-terpinol. La actividad antimicrobiana fue determinada para bacterias de importancia en alimentos por el método de difusión en disco seguido de la concentración mínima inhibitoria (CMI) y concentración mínima bactericida (CMB). Los resultados mostraron que los aceites concentrados (5×, 10×, 20×) presentaron significativamente mayor actividad antimicrobiana que el AN y LN. La actividad antioxidante se realizó por los métodos de ABTS y DPPH obteniendo que la fracción 20×, presentó actividad antioxidante significativamente mayor (p ≤ 0,05) que los demás aceites estudiados. Los aceites concentrados del aceite esencial de naranja podrían ser una alternativa en la aplicación en alimentos como ingredientes con efecto antimicrobiano y antioxidante ARTICLE HISTORY

Polystyrene bioactive nanofibers using orange oil as an ecofriendly solvent

“…The bacteriostatic and bactericidal effect of orange oil against S. aureus and E. coli can be observed below. Other studies reported an effective action of orange oil against Gram‐positive and Gram‐negative bacteria, but at slightly lower concentrations …”

“…While PS nanofibrous mats spun from toluene did not show any microbial inhibition, mats spun from orange oil had an antimicrobial activity when in direct contact with the culture medium due to the presence of d ‐limonene and other minor compounds . According to O'Bryan et al, the differences found in inhibition results are due to the structure of the bacterial cell, variability of orange oil compounds and their synergistic effect.…”

Chemical Composition, Antimicrobial, Antioxidant, and Antiproliferative Properties of Grapefruit Essential Oil Prepared by Molecular Distillation

“…LPEO had better antioxidant activity than cold-pressed grapefruit EO in the DPPH assay (EC 50 > 40 mg/mL) and hydrodistilled grapefruit EO in the ABTS assay (EC 50 = 27.5 mg/mL) [35]. Compared with cold-pressed orange oil, LPEO had much lower antioxidant activity in the DPPH assay (IC 50 = 3.01 ± 0.20 mg/mL) and better activity in the ABTS assay (IC 50 = 23.25 ± 0.84 mg/mL) [41].…”

Dietary essential oil from navel orange alleviates depression in reserpine‐treated mice by monoamine neurotransmitters

“…Antioxidant activities of citrus essential oils have been studied. [, ] The GC analysis indicated that d‐Limonene was the most abundant compounds in OEO, accounting for 91% of the total volatile compounds, followed by carveol, limonene oxide, limonene‐1,2‐diol, cis‐p‐Menth‐2,8‐diene‐1‐ol, α‐pinene. It implied that these constituents might be responsible for the antioxidative effects of OEO.…”

“…3 Essential oils, a part of the human diet, are obtained from aromatic and medicinal extracts from a wide variety of plants. 4 They have raised scientific interest as potential natural agents because they can improve the quality of sleep, attenuate symptoms of dementia and Alzheimer's disease. 5 And they also have positive effects on mood, stress, anxiety and depression.…”