Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes

Espina, Laura; Somolinos, María; Lorán, Susana; Conchello, Pilar; García, D.; Pagán, Rafael

doi:10.1016/j.foodcont.2010.11.021

Cited by 325 publications

(262 citation statements)

References 37 publications

(54 reference statements)

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“…These results agree with results of previous studies (Espina et al, 2011;Ruiz & Flotats, 2014;Singh et al, 2010) in which differences in the chromatographic profile of AN were found depending on the type of extraction, retaining its major components, such as the LN. This finding is consistent with our results, which showed LN as majority compound.…”

Section: Chemical Composition Of the Citrus Eossupporting

confidence: 92%

“…It is important to note the variation about the quantity of oxygenated monoterpenes between the oils because some compounds from this group are recognized with biological and antimicrobial activity (Espina et al, 2011). According to some reports (Espina et al, 2011;Njoroge, Koaze, Karanja, & Sawamura, 2005;Singh et al, 2010), LN is found at around 90%, recognized as the major component of AN, coinciding with our results, in which AN presented 91.12% of LN; however in the folded oils, a decrease of this compound was observed, resulting in 72.08% and 73.77% of LN in 5× and 10×, respectively, while in the 20×, a lower amount was observed (23.24%).…”

Section: Chemical Composition Of the Citrus Eosmentioning

confidence: 99%

“…Recently, natural products, such as essential oils or compounds obtained from plants have gained scientific interest and acceptance by these industries, since they have shown little or no harm to human health (Char, Cisternas, Pérez, & Guerrero, 2016;Liu et al, 2012). Biological activities of citrus EOs as antifungal, antioxidant, and antimicrobial among others, have been studied (Espina et al, 2011;Jing et al, 2014;Liu et al, 2012;Singh et al, 2010). However, there are few reports on the antioxidant and antimicrobial activity of the individual components and/or folded oil obtained from the AN.…”

Section: Introductionmentioning

confidence: 99%

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

Torres-Alvarez

González

Rodríguez

et al. 2016

CyTA - Journal of Food

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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

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Section: Chemical Composition Of the Citrus Eossupporting

confidence: 92%

Section: Chemical Composition Of the Citrus Eosmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Torres-Alvarez

González

Rodríguez

et al. 2016

CyTA - Journal of Food

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“…The content of flavonoids (mg/g), in quercetin equivalents (Qu E), varied from 5.02 ± 0.03 to 66.45 ± 0.01. Of the two extracts of each vegetable, the extracts of seeds had the highest flavonoid contents, with that of methanolic extract being the highest (66.45 ± 0.01).The total content of flavonoids and phenolics are influenced by the interaction between parts of plants (Ghasemzadeh et al, 2010). …”

Section: Total Flavonoids Contentsmentioning

confidence: 96%

“…Microbial inhibition was determined by measuring the diameter of the clear zone of inhibition of growth around each disc and recorded as diameter of inhibition zone in millimeter. The scale of measurement was the following (disc diameter included): ≥ 20 mm: zone of inhibition is strongly inhibitory; < 20-12 mm: zone of inhibition is moderately/mildly inhibitory; and < 12 mm is no inhibitory (Espina et al, 2011).…”

Section: Disc Diffusion Assaymentioning

confidence: 99%

Phytochemical screening and evaluation of antioxidant and antibacterial activities of seeds and pods extracts of Calycotome villosa subsp. Intermedia

Elkhamlichi¹,

Hajaji²,

Faraj³

et al. 2017

J App Pharma Sci

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In the present study, antioxidant potential of the methanol and the ethyl acetate extracts of the seeds and pods of Calycotome villosa subsp. intermedia were evaluated by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging assay, reducing power and total antioxidant capacity. In DPPH scavenging assay, the IC50 value of the methanolic extract of seeds was found to be 0.20 mg/mL, the standard reference value for butylatedhydroxytoluene (BHT) is 0.19 mg/mL. Total antioxidant activity was also found to increase in a dose dependent manner. Moreover, Calycotome villosa extract showed strong reducing power. The total phenolic content in the extracts was determined using Folin-Ciocalteu reagent and their amounts ranged between 173.37 ± 0.02 to 332.23 ± 0.01 mg GA (Gallic Acid)/g of dry extract. The concentrations of flavonoids in the extracts varied from 5.02 ± 0.03 to 66.45 ± 0.01 Qu (Quercetin)/g of dry extract. Ethyl acetate extract of seeds of Calycotome villosa showed the highest phenolic, flavonoids concentration and the strongest antioxidant activity. The high contents of phenolic compounds indicated that these compounds contribute to the antioxidant activity. Furthermore, all extracts showed good antibacterial activity against Escherichia coli. Calycotome villosa subsp. intermedia can be regarded as promising candidate for natural plant sources of antioxidants with high value.

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Classical Techniques for Extracting Essential Oils from Plants

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Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes

Cited by 325 publications

References 37 publications

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

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

Phytochemical screening and evaluation of antioxidant and antibacterial activities of seeds and pods extracts of Calycotome villosa subsp. Intermedia

Classical Techniques for Extracting Essential Oils from Plants

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