Screening and Quantification of Bioactive Compounds and Antimicrobial Activities of Fresh Juice, Methanolic Peel and Pulp Extract of Citrus sinensis L. (Sweet Orange).

Mostafa, Reham M.; Essawy, Heba S.

doi:10.21608/eajbsg.2021.189671

Cited by 6 publications

(2 citation statements)

References 24 publications

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“…With regard to antifungal activity, the presence of orange extract at 10 or 20% (powders 90/0/10 and 80/0/20) seemed to lessen the inhibitory effects (Figure 1), most likely due to the lower content of phenols and flavonoids in that extract. This is in agreement with the previous reports on the limited antifungal effects of orange pulp extracts, in contrast to the presence of some antibacterial activity of orange pulp methanol extracts in vitro [26]. In general, fungi and especially molds were more resistant to all tested extracts, compared to bacteria, and the measurement of mycelium growth (Figure 2) revealed that little inhibition should be expected for some molds (such as P. expansum and F. oxysporum) with any of the tested extracts.…”

Section: In Vitro Antimicrobial Activitysupporting

confidence: 94%

Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

2021

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Several novel antimicrobials with different concentrations of olive, pomegranate, and orange fruit pulp extracts were produced from agricultural byproducts and, after lyophilization, their antimicrobial activity and potential synergistic effects were evaluated in vitro and in food samples against foodborne pathogenic and spoilage bacteria and fungi. The Minimum Inhibitory of the tested bacteria was 7.5% or 10%, while fungi were inhibited at a concentration of 10% or above. The optical density of bacterial and yeast cultures was reduced to a different extent with all tested antimicrobial powders, compared to a control without antimicrobials, and mycelium growth of fungi was also restricted with extracts containing at least 90% olive extract. In food samples with inoculated pathogens and spoilage bacteria and fungi, the 100% olive extract was most inhibitory against E. coli, S. typhimurium, and L. monocytogenes in fresh burger and cheese spread samples (by 0.6 to 1.8 log cfu/g), except that S. typhimurium was better inhibited by a 90% olive and 10% pomegranate extract in burgers. The latter extract was also the most effective in controlling the growth of inoculated fungi (Aspergillus niger, Penicillium italicum, Rhodotorula mucilaginosa) in both yogurt and tomato juice samples, where it reduced fungal growth by 1–2.2 log cfu/g at the end of storage period. The results demonstrate that these novel encapsulated extracts could serve as natural antimicrobials of wide spectrum, in order to replace synthetic preservatives in foods and cosmetics.

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Section: In Vitro Antimicrobial Activitysupporting

confidence: 94%

Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

2021

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“…As no single can reliably extract all of the phytochemical and antioxidant compounds present in plant material, diverse phytochemicals are extracted in solvents of varying polarity (Nawaz et al, 2020). The orange peel antimicrobial activity is associated with the manifestation of various phytochemicals like tannins, saponins, essential oils, flavonoids, and phenolic compounds (Mostafa & Essawy, 2021). Phytochemicals of various classes were found in extracts of different solvents (Table 4).…”

Section: Figure 1 the Percentage Yield Of Citrus Reticulata Peel Extractmentioning

confidence: 99%

Antimicrobial Activity and Phytochemical Analysis of Solvent Extraction of Citrus reticulata Peels

Kunder,

Gurusiddappa,

Hanumanthappa

et al. 2022

World Journal of Environmental Biosciences

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Oranges account for a majority of the citrus fruit and it is used widely in the juice manufacturing industry. These industries produce a large amount of waste which majorly includes orange peels. As these peels contain a wide diversity of bioactive compounds, they can be utilized in the synthesis of various value-added products which aid in reducing environmental pollution and also address the economic issues. This paper focuses on finding the antimicrobial activity and phytochemical analysis of solvent extraction of peels of Citrus reticulata. The Citrus reticulata peels were dried, ground, and extracted using various solvents like acetone, ethanol, ethyl acetate, and petroleum ether, and their antimicrobial activity was determined against Gram-positive bacteria like Enterococcus faecalis and Staphylococcus aureus and Gram-negative bacteria like Salmonella typhi. Phytochemical analysis was also carried out to know the presence or absence of various bioactive compounds in solvent extraction. Antimicrobial analysis like agar well diffusion assay, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) was conducted and the outcomes acquired revealed that ethanol extract of Citrus reticulata peel was more efficient when compared to peel extracts using other solvents. The phytochemical analysis also showed that ethanol extract showed the presence of more secondary metabolites which can be the reason for the increased antimicrobial activity of the ethanol extract.

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Fleshy fruit waste and the green chemistry of its conversion to valuable products for humans and animals

Ariwaodo,

Olaniyan

2024

Food Chemistry Advances

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Screening and Quantification of Bioactive Compounds and Antimicrobial Activities of Fresh Juice, Methanolic Peel and Pulp Extract of Citrus sinensis L. (Sweet Orange).

Cited by 6 publications

References 24 publications

Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

Antimicrobial Activity and Phytochemical Analysis of Solvent Extraction of Citrus reticulata Peels

Fleshy fruit waste and the green chemistry of its conversion to valuable products for humans and animals

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