The phytochemical and biological properties of tangerine (Citrus reticulata L.), grapefruit (Citrus paradisi L.), lemon (Citrus lemon L.) and cinnamon (Cinnamomum zeylanicum Blume) essential oils were examined. The chemical composition of the essential oils determined using chromatography analysis revealed that D-limonene and cis-cinnamaldehyde were the main components. The antioxidant and antimicrobial activities of the essential oils have been studied by the DPPH radical-scavenging assay and the disc-diffusion method, respectively. All essential oils had antimicrobial activity against saprophytic (Bacillus subtilis, Penicillium chrysogenum, Fusarium moniliforme, Aspergillus niger, Aspergillus flavus, Saccharomyces cerevisiae) and pathogenic microorganisms (Escherichia coli, Salmonella abony, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans), with the highest inhibitory activity being observed in cinnamon oil, followed by grapefruit zest oil, tangerine zest oil and lemon zest oil; the MIC ranging from 6 to 60 ppm. In addition, they exhibited high antioxidant activity with the highest antioxidant activity being determined for the grapefruit zest essential oil, followed by the lemon zest essential oil, the tangerine zest essential oil and the cinnamon essential oil. The demonstrated promising results for the antioxidant and antimicrobial activity of the studied essential oils would give reason for their inclusion in the development of bio-preservation strategies for food emulsion preservation.

This study aims to investigate the chemical composition, antioxidant, and antimicrobial activity of Citrus aurantium L zest essential oil. The identification of the chemical compounds was done using chromatography analysis. The antioxidant activity was studied by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. Results showed that the main components of the essential oil were limonene (85.22%), β-myrcene (4.3%), and α-pinene (1.29%). Regarding the DPPH radical scavenging ability, the zest essential oil showed higher activity than limonene. The antimicrobial activity of the essential oil against pathogenic [Staphylococcus aureus NBIMCC 3703, Salmonella sp. (clinical isolate), Pseudomonas aeruginosa NBIMCC 1390, Bacillus subtilis NBIMCC 1208, Escherichia coli NBIMCC 3702] microorganisms by disc-diffusion method was examined. Gram-positive bacteria were more sensitive to the oil (inhibition zones being between 9 and 12.5 mm) and the minimum inhibitory concentration was more than 600 ppm; Gram-negative bacteria were less sensitive. The obtained essential oil displayed promising results for its application as a biopreservative agent.

Four popular spices black pepper (Piper nigrum L.), cumin (Cuminum cyminum L.), coriander (Coriandrum sativum L.) and cardamom (Elettaria cardamomum) were analyzed for their oil composition by GC-MS. Thirty compounds were identified in the black pepper oil and the main components were β-caryophyllene (20.225 %), sabinene (18.054 %), limonene (16.924 %), α-pinene (9.171 %) and α-phellandrene (5.968 %). Twenty five compounds were identified in the cumin oil – cuminaldehyde (30.834 %), 3-caren-10-al (17.223 %), β-pinene (14.837 %), γ–terpinene (11.928 %), 2-caren-10-al (8.228 %) and pcymene (6.429 %). Twenty nine compounds were identified in the coriander oil – β-linalool (58.141 %), α-pinene (8.731 %), γ-terpinene (6.347 %) and p-cymene (5.227 %). Twenty nine compounds were identified in the cardamom oil – α-terpinyl acetate (39.032 %), eucalyptol (31.534 %), β-linalool (4.829 %), sabinene (4.308 %) and α-terpineol (4.127 %). The antimicrobial activity of essential oils against pathogenic (Escherichia coli ATCC 25922, Escherichia coli ATCC 8739, Salmonella sp. (clinical isolate), Staphylococcus aureus ATCC 6538P, Proteus vulgaris G) microorganisms by disc-diffusion method was examined. Gram-positive bacteria were more sensitive to the oils (inhibition zones being between 8 and 12.5 mm) and the minimum inhibitory concentration was more than 600 ppm; Gram-negative bacteria were less sensitive. The obtained essential oils are suitable for use as biopreservative agents.

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Keywords:Probiotic Lactobacillus Pathogen Antimicrobial Co-culturing Salmonella