Compositional characteristics and antibacterial activity of essential oils in citrus hybrid peels

Shin, Seon-Dae; Kim, Cheong-Song; Lee, Je-Hyuk

doi:10.1590/fst.95921

Cited by 7 publications

(4 citation statements)

References 20 publications

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“…D-Limonene, linalool B, and D-carvone were the main VOCs of WT and MT pulp. This result is consistent with the main citrus VOCs that have been previously reported [35][36][37]. In the present study, the total content of VOCs in the MT pulp was significantly higher than that in the WT pulp.…”

Section: Correlation Analysissupporting

confidence: 94%

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Natural Variation Confers ‘Aiyuan 38’ Citrus Mutant a New Color and Unique Flavor

Wang

Zheng

Yao

et al. 2023

IJMS

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Citrus exhibits unique nutritional values. Most citrus cultivars are derived from mutations. However, the effect of these mutations on fruit quality is unclear. We have previously found a yellowish bud mutant in the citrus cultivar ‘Aiyuan 38’. Therefore, this study aimed to determine the effect of the mutation on fruit quality. ‘Aiyuan 38’ (WT) and a bud mutant variant (MT) were used to analyze variations in fruit color variation and flavor substances using colorimetric instruments, high-performance liquid chromatography (HPLC), headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS), and odor activity values (OAVs). The mutation in MT conferred yellowish characteristics to its peel. Although the differences in total sugar and acid content of the pulp were not statistically significant between WT and MT, the MT glucose content was significantly lower and the malic acid level was significantly higher. HS-SPME-GC–MS analysis revealed that the MT pulp released more types and contents of volatile organic compounds (VOCs) than the WT, whereas the opposite trend was observed for the peel. Analysis of the OAV revealed that the MT pulp contains 6 unique VOCs, whereas the peel contains only 1. This study provides a useful reference for the study of flavor substances associated with citrus bud mutations.

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Section: Correlation Analysissupporting

confidence: 94%

“…D-Limonene, linalool B, and D-carvone were the main VOCs of WT and MT pulp. This result is consistent with the main citrus VOCs that have been previously reported [35][36][37]. 2).…”

Section: Correlation Analysissupporting

confidence: 93%

Natural Variation Confers ‘Aiyuan 38’ Citrus Mutant a New Color and Unique Flavor

Wang

Zheng

Yao

et al. 2023

IJMS

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“…In conclusion, the above-mentioned authors stated that the use of garlic powder and Lactobacillus casei could improve the nutrient digestibility and intestinal health, and as a result, the performance of broiler chickens. Many researchers [ 44 , 64 , 65 ] have claimed that essential oils and plant extracts, which are volatile and aromatic chemicals with good antibacterial activity, are among these components. However, the researchers have related the reason for this to differences in sex, species, place of plant growth, time of plant collection, soil type, and climatic conditions.…”

Section: Discussionmentioning

confidence: 99%

Effect of Feed Additives Supplementation on the Growth Performance, Gastrointestinal Tract Characteristics, and Carcass Composition in Turkey Hens

Janocha

Milczarek

Kosmalski

et al. 2022

Animals

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In order to increase growth performance and carcass composition, including meat quality, as demanded by modern customers, alternative feed additives are sought after as a result of the withdrawal of antibiotics employed as growth promoters in poultry feeding. Therefore, we conducted a study to see how effective three feed additives added to the diets and water of turkey hens were. The experiment consisted of 200 Big 6 turkey hens divided into two equinumerous groups (C and E), with five subgroups in each. The 14-week-long growth performance study comprised five feeding periods. Both groups of birds were fed complete feed rations with mineral and vitamin supplements. The factor differentiating the groups were effective microorganisms and Humokarbowit added to the birds’ diets and garlic extract added to the drinking water in the experimental group (E) only. It was demonstrated that the included feed additives in the diets and water of turkey hens significantly increased (by 10%) the FBW and decreased (by 14%) the FCR throughout the rearing period. Birds from the E group scored significantly higher (by 3.6%) on the dressing percentage, and their muscularity and fattening grade were improved. Turkey fed rations containing the evaluated feed additives had a smaller share of the gastrointestinal tract in the body weight and a shorter duodenum and caecum (p ≤ 0.05). The muscles of turkey hens from group E featured a lower pH24 and were of lighter colour (p ≤ 0.05). To sum up, the use of effective microorganisms and Humokarbowit in the diets and garlic extract in the drinking water of turkey hens should be recommended in view of improved growth performance and carcass composition.

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“…EOs are a combination of nonvolatile and volatile natural compounds which have antimicrobial and antioxidant properties (Bakkali et al, 2008). Many investigations have been made by many researchers on the chemical contents (Shin et al, 2022), antimicrobial (Chikhoune et al, 2013) and antifungal properties (Almeida et al, 2022) of different Eos. The EOs are approved as antimicrobial agents against several pathogenic and spoilage microorganisms involved in foodborne diseases (Aydogdu et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effects of some postharvest essential oil applications on the fruit quality of tomato (Solanum lycopersicum) during cold storage

CEYLAN

Ünlü

2023

Food Sci. Technol

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The effects of post-harvest rosemary and sage essential oils (EO) (0, 300, 600, 900 ppm) on the storage period and fruit quality of 'Sentino F 1 ' tomatoes were investigated. Tomato fruits were stored at 5 °C and 90-95% relative humidity (RH)) and at +20 °C and 60-65% RH for 30 days. Physical and biochemical analyzes were performed every 5 days during cold storage and at the end of the 2-day shelf life of the samples removed from the cold storage. In conclusion, it was determined that all application groups of sage and rosemary EOs were more effective in maintaining the quality of tomato fruits compared to the control application. The most effective application of sage EO was determined as 600 ppm and 900 ppm doses.

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Compositional characteristics and antibacterial activity of essential oils in citrus hybrid peels

Cited by 7 publications

References 20 publications

Natural Variation Confers ‘Aiyuan 38’ Citrus Mutant a New Color and Unique Flavor

Natural Variation Confers ‘Aiyuan 38’ Citrus Mutant a New Color and Unique Flavor

Effect of Feed Additives Supplementation on the Growth Performance, Gastrointestinal Tract Characteristics, and Carcass Composition in Turkey Hens

Effects of some postharvest essential oil applications on the fruit quality of tomato (Solanum lycopersicum) during cold storage

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