Seasonal variations of antimicrobial activity and chemical composition of essential oils extracted from threeCitrus limonL. Burm. cultivars

Abstract

In order to investigate the seasonal variations of antimicrobial properties and chemical composition of essential oils (EOs), three different cultivars of Citrus limon L. Burm. spp. (Femminello Santa Teresa, Monachello and Femminello Continella) were collected at 6-week intervals, from December 2012 to April 2013, for a total of four harvests. The EOs were extracted from lemon peel by hydro-distillation. The antimicrobial activity, tested by paper disc diffusion method, was evaluated against common food-related pathogenic bacteria (Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica and Enterobacter spp.). EOs were more effective against Gram-positive than Gram-negative bacteria at each collection time, but a strong strain dependence was evidenced. Monachello EOs showed the highest inhibition power. The chemical characterisation of the EOs performed by gas chromatography/mass spectrometry identified from 36 to 42 molecules. The chemical difference registered among samples and seasons may explain the different antimicrobial efficacies recorded.

Antibacterial Effects of Uvilla (Physalis peruviana L.) extracts against Listeria spp. Isolated from Meat in Ecuador

“…Most of the extracts resulted statistically different (P≤0.001 and P≤0.01) in inhibiting the strains studied, with a range of 2-8 mm. According to Settani et al (2014), the sensitivity to natural agents depends on the type of isolate, this explains the existing variability.…”

Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792)

“…Many factors affect the chemical composition of EOs and their antimicrobial properties (Burt, 2004;Settanni et al, 2014). The biological activity of EOs is due to the occurrence of synergistic and/ or antagonistic effects amongst its various components.…”

“…For food applications, the effectiveness of a specific EO as natural antimicrobial additive is studied considering the EO itself as a whole ingredient, rather than a mixture of components (Militello et al, 2011). Recent reports (Randazzo et al, 2016;Settanni et al, 2012Settanni et al, , 2014 demonstrated that EOs extracted from Citrus limon (cv. Femminello) cultivated in Sicily (south Italy) are highly effective against food spoilage and/or pathogenic microorganisms both in vitro and in vivo using edible film formulations.…”

Properties and limits of some essential oils: chemical characterisation, antimicrobial activity, interaction with antibiotics and cytotoxicity

“…It must be observed that in other extracts of M. suaveolens, EOs piperitenone oxide was about 90% (Angiolella et al 2010). This fact can be attributed to the different plant cultivation zone in agreement with Khaoukha et al (2014) and to the seasonal variations of the active constituents (Settanni et al 2014). In the tested extract, other components are limonene 9.1%, linalool 7.8%, and other minor chemical constituents.…”