Chemical profile and antioxidant potency of Citrus aurantium L. flower extracts with antibacterial effect against foodborne pathogens in rice pudding

Essential Oil of Citrus aurantium L. Leaves: Composition, Antioxidant Activity, Elastase and Collagenase Inhibition

“…The chromatogram is provided in Figure S1. The hydrodistillation of the ground leaves of C. aurantium resulted in a pale yellowish oil where the EO yield was 0.57%, which was quite similar to the results already reported for this species in Algeria [23]. This yield value was higher than those observed in Tunisian sour orange leaves (0.31-0.56%) collected from different regions and during different seasons [21,22].…”

“…In addition, a large number of studies on C. aurantium were performed in Tunisia and Greece. To our knowledge, two studies were released in Algeria concerning C. aurantium peels and leaves and their antibacterial activities for foods applications [11] and antifungal properties [23]. Recently, Lin et al [24] have explored the antioxidant and antibacterial activities of essential oils of several Citrus species.…”

Promising Natural Products in Crop Protection and Food Preservation: Basis, Advances, and Future Prospects

“…International Journal of Agronomy Second, several extracts have been proven as potent against the activity of S. aureus isolates and their resistant strains (MRSA), P. aeruginosa, E. coli, Listeria monocytogenes, Salmonella typhimurium, Bacillus subtilis, Proteus mirabilis, Klebsiella sp, Salmonella typhi, Enterobacteriaceae, A. niger, A. flavus, Candida albicans, Penicillium notatum, and Rhizopus microspores. Examples of such botanical extracts include extracts from Cymbopogon citratus leaves [178], Garcinia brasiliensis leaves [179], Lepechinia meyenii leaves [180], cranberry pomace [181], Persea americana seeds [182], Siegesbeckia orientalis L. whole plant part [183], Chrysophyllum albidum seeds [184], Ferula caspica aerial parts [185], Azadirachta indica leaves [116,186], red prickly pear fruit [187], and Citrus aurantium L. flower [188]. Also, essential oil from leaves, stem, fruit peels, cloves, flowers, rhizomes, and seeds of several plants such as Hymenaea cangaceira leaves [189], Vitex gardneriana leaves [190], Dalbergia pinnata stem [191], Citrus sp.…”

“…Studies by Choi et al established the efficacy of aqueous extract from Camellia sinensis (L.) seed as a natural preservative in soy sauce and inhibited the growth of C. albicans and Zygosaccharomyces rouxii [198]. Another good example is rice puddings, a type of dairy product that was preserved using the methanolic extract of Citrus aurantium L. flower [188]. Fruit and vegetable smoothies are enriched with nutrients and vitamins but have a short life span.…”

“…e foregoing extracts exhibited both antimicrobial/ antioxidant properties due to the presence of certain alkaloids and carpaine in C. papaya [200]; eugenol, sarbiene, benzoic acid, and camphor in X. aethiopica [201]; assamsaponin A, assamsaponin B, and heasaponin E1 in C. sinensis [198]; quinic acid, linoleic acid methyl ester, and pentadecanoic acid in C. aurantium [188]; and vitexin-2-O-rhamnoside and vitexin-2-O-xyloside in B. vulgaris [199]. Also, salmon fish was preserved using aminoethyl-phloretin (AEP), a phloretin derivative from a flavonoid (phloretin) extracted from apples and 2-bromine ethylamine [202].…”