Genetic relationships between some Tunisian Citrus species based on their leaf volatile oil constituents

Hosni, Karim; Hassen, Imed E.; M’Rabet, Yassine; Sebeï, Houcine; Casabianca, Hervé

doi:10.1016/j.bse.2013.03.035

Cited by 22 publications

(13 citation statements)

References 26 publications

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“…In conclusion, factors that might possibly explain such significant qualitative and/or quantitative differences among the published analytical data of the leaf oil of navel orange are cultivar, type of stock, genetic background, and type of soil. In addition, other factors that might contribute are season variation, climate, ripening stage, extraction, and analytical methods .…”

Section: Resultsmentioning

confidence: 99%

Comparison of the Composition and Antimicrobial Activities of the Essential Oils of Green Branches and Leaves of Egyptian Navel Orange (Citrus sinensis (L.) Osbeck var. malesy)

Eldahshan

Halim

2016

Chemistry & Biodiversity

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The essential oils isolated from the leaves and green branches of the Egyptian navel orange trees were analyzed by GC and GC/MS. A total of 33 and 24 compounds were identified from the oils of the leaves and branches accounting for 96.0% and 97.9%, respectively, of the total detected constituents. The major ones were sabinene (36.5; 33.0%), terpinen-4-ol (8.2; 6.2%), δ-3-carene (7.0; 9.4%), limonene (6.8; 18.7%), trans-ocimene (6.7; 6.1%), and β-myrcene (4.5; 4.4%). The antimicrobial activities of both oils were evaluated using the agar-well diffusion method toward three representatives for each of Gram-positive bacteria, Gram-negative bacteria, and fungi. The oil of leaves was more effective as antimicrobial agent than that of the branches. Streptococcus pyogenes, Staphylococcus aureus, Salmonella typhimurium, and Aspergillus fumigatus were the most sensitive bacteria and fungi by the leaves oil.

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Section: Resultsmentioning

confidence: 99%

Comparison of the Composition and Antimicrobial Activities of the Essential Oils of Green Branches and Leaves of Egyptian Navel Orange (Citrus sinensis (L.) Osbeck var. malesy)

Eldahshan

Halim

2016

Chemistry & Biodiversity

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“…Microwave heating promotes an instantaneous heating of all individual elements of a given material. Heating time using microwave technology can be significantly reduced as compared to conventional-heating methods (Hayat et al, 2010). The microwave heating has advantages over conventional pasteurization methods such as heating uniformity, low energy consumption, and low degradation of bioactive compounds (Khan et al, 2018).…”

Section: Practical Applicationsmentioning

confidence: 99%

“…For pomelo juice (Kumar et al, 2017), the microwave heating showed better results for phenolic compounds compared to the traditional pasteurization method. The use of the microwaves in the heating of citrus mandarin pomace increased the concentration of phenolic compounds and the antioxidant activity of extracts (Hayat et al, 2010 avoiding the binding of polyphenols to the plant matrix (Hayat et al, 2010).…”

Section: Antioxidant Activity (Dpph) and Phenolic Compoundsmentioning

confidence: 99%

Microwave processing of camu‐camu juices: Physicochemical and microbiological parameters

Comapa

Carvalho

Lamarão

et al. 2019

J Food Process Preserv

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The objective of this work was to evaluate microwave heating (MW) in the processing of camu‐camu juices. A factorial design (22) with repetition at the central point was performed. We evaluated the effect of microwave power (310‐940 W) and processing time (15‐45 s) on physicochemical characteristics, reduction of enzyme activity (POD and PPO), microbiological quality and bioactive compounds content (DPPH, phenolic compound, ascorbic acid, and anthocyanins). Generally, the juices treated by MW presented better results in comparison to the conventional method. There were no significant changes in pH, titratable acidity, total soluble solids, and color parameter in camu‐camu juices in comparison with untreated samples. The ascorbic acid content in the juices increased after the treatment by MW. A significant reduction of degrading microorganisms was observed for the treated juice in relation to the control juice. Microwave heating can be a good alternative for the treatment of Amazonian fruit juices. Practical applications The global consumer market requires that foods be high in bioactive compounds to improve human health. The Amazon Rainforest is known worldwide for its rich biodiversity, mainly for its wide variety of foods rich in bioactive compounds. The lack of transportation infrastructure and basic sanitation in the region causes the food to present high microbial contamination that can accelerate food degradation, especially its bioactive compounds. The use of microwave heating may be an opportunity to offer a fast, efficient, and low‐cost process for the reduction of microorganisms in fruit juices and pulps. This study is a pioneer in the use of emerging technologies in the conservation of Amazonian fruit juices, allowing a new opportunity for the food industry to offer products with high nutritional value.

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“…b-Pinene (r = À0.85) and c-terpinene (r = À0.87) have pine-like smell (Buettner, Mestres, Fischer, Guasch, & Schieberle, 2003;Darjazi, 2013;Hosni, Hassen, M'Rabet, Sebei, & Casabianca, 2013;Minh Tu, Thanh, Une, Ukeda, & Sawamura, 2002). It is suggested that the high levels of the four components mainly contributed to the pungent smell of tangerine peels in immature stage.…”

Section: Study Of Correlations Between Volatiles and Tangerine Aroma/mentioning

confidence: 99%

Chemical features of Pericarpium Citri Reticulatae and Pericarpium Citri Reticulatae Viride revealed by GC–MS metabolomics analysis

Dong

Shao

et al. 2015

Food Chemistry

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Genetic relationships between some Tunisian Citrus species based on their leaf volatile oil constituents

Cited by 22 publications

References 26 publications

Comparison of the Composition and Antimicrobial Activities of the Essential Oils of Green Branches and Leaves of Egyptian Navel Orange (Citrus sinensis (L.) Osbeck var. malesy)

Comparison of the Composition and Antimicrobial Activities of the Essential Oils of Green Branches and Leaves of Egyptian Navel Orange (Citrus sinensis (L.) Osbeck var. malesy)

Microwave processing of camu‐camu juices: Physicochemical and microbiological parameters

Chemical features of Pericarpium Citri Reticulatae and Pericarpium Citri Reticulatae Viride revealed by GC–MS metabolomics analysis

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