Analysis of <i>Citrus</i> essential oils: state of the art and future perspectives. A review.

Tranchida, Peter Q.; Bonaccorsi, Ivana; Dugo, Paola; Mondello, Luigi; Dugo, Giovanni

doi:10.1002/ffj.2089

Cited by 108 publications

(76 citation statements)

References 86 publications

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“…D-Limonene (LN), (1-methyl-4-(1-methylethenyl) cyclohexane) is one of the main component of citrus EOs (25-98%), and its content varies significantly between species and/or varieties of the same (Fisher & Phillips, 2008;Jing et al, 2014). The nonvolatile residue may contain hydrocarbons, sterols, fatty acids, waxes, carotenoids, coumarins, psoralens, and flavonoids; this latter group of compounds is useful for differentiating between species (Jing et al, 2014;Tranchida, Bonaccorsi, Dugo, Mondello, & Dugo, 2012).…”

Section: Introductionmentioning

confidence: 99%

Chemical composition, antimicrobial, and antioxidant activities of orange essential oil and its concentrated oils

Torres-Alvarez

González

Rodríguez

et al. 2016

CyTA - Journal of Food

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In this study, the chemical composition, antimicrobial, and antioxidant activities of orange essential oil (AN), its folded orange oils (5×, 10×, 20×) and d-limonene (LN) were investigated. The results observed in the chemical composition showed a decrease in the major component LN, in contrast to other minor components, which increased their concentration, such as decanal, linalool, and α-terpineol. The antimicrobial activity was determined for foodborne pathogens using the disk diffusion method followed by the minimum inhibitory concentration and minimum bactericidal concentration. Results showed that folded orange oils (5×, 10×, 20×) had better antimicrobial activity than AN and LN. The antioxidant activity was carried out by 2,2ʹ-azinobis-3-ethylbenzthiazoline-6-sulphonate and 1,1-diphenyl-2-picrylhydrazyl methods; folded orange oil 20× presented significantly better results (p ≤ 0.05) than other oils studied. Using folded oils from AN could be a natural alternative in food processing as ingredients with antimicrobial and antioxidant effect.Perfil químico, actividad antimicrobiana y antioxidante del aceite esencial de naranja y sus aceites concentrados RESUMEN En este estudio, se investigó la composición química, actividad antimicrobiana y antioxidante del aceite esencial de naranja (AN), sus concentrados (5×, 10×, 20×) y d-limoneno (LN). Los resultados en la composición química mostraron una disminución del componente mayoritario d-limoneno, contrario a otros componentes minoritarios que aumentaron su concentración como es el decanal, linalol y α-terpinol. La actividad antimicrobiana fue determinada para bacterias de importancia en alimentos por el método de difusión en disco seguido de la concentración mínima inhibitoria (CMI) y concentración mínima bactericida (CMB). Los resultados mostraron que los aceites concentrados (5×, 10×, 20×) presentaron significativamente mayor actividad antimicrobiana que el AN y LN. La actividad antioxidante se realizó por los métodos de ABTS y DPPH obteniendo que la fracción 20×, presentó actividad antioxidante significativamente mayor (p ≤ 0,05) que los demás aceites estudiados. Los aceites concentrados del aceite esencial de naranja podrían ser una alternativa en la aplicación en alimentos como ingredientes con efecto antimicrobiano y antioxidante ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Chemical composition, antimicrobial, and antioxidant activities of orange essential oil and its concentrated oils

Torres-Alvarez

González

Rodríguez

et al. 2016

CyTA - Journal of Food

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“…Products from Citrus species (Rutaceae) have been used not only for food and drinks but also in perfumes, soaps, and many other commodities (Crupi et al, 2007;Ladaniya, 2008;Tranchida et al, 2012). In addition, plants from this genus have been extensively studied for their antimicrobial, antioxidant, anti-infl ammatory, antiedemic, cardiovascular, antihyperglycaemic, and antitumour properties (Johann et al, 2007;Benavente-Garcia and Castillo, 2008;Fisher and Phillips, 2008;Shen et al, 2012;Mencherini et al, 2013;Wesołowska et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition of the Essential Oils of Variegated Pink-Fleshed Lemon (Citrus x limon L. Burm. f.) and their Anti-Inflammatory and Antimicrobial Activities

Hamdan

Ashour

Mulyaningsih

et al. 2013

Zeitschrift Für Naturforschung C

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The volatile secondary metabolites of essential oils from fruit peel and leaves of variegated pink-fl eshed lemon (Citrus x limon) were investigated using GLC and GLC-MS (gas-liquid chromatography-mass spectroscopy). Altogether 141 compounds were identifi ed and quantifi ed, accounting for 99.59% and 96.33% of the total hydrodistilled peel and leaf oil, respectively. Limonene occurred in higher amounts in fruit peel (52.73%) than in leaf oil (29.13%). Neral (12.72%), neryl acetate (8.53%), ρ-menth-1-en-7-al (4.63%), β-pinene (6.35%), and nerol (4.42%) were the most abundant constituents in leaf oil, whereas γ-terpinene (9.88%), β-pinene (7.67%), geranial (4.44%), and neral (3.64%) dominated in the fruit peel oil. The antioxidant, anti-infl ammatory, antitrypanosomal, and antimicrobial activities of the fruit peel essential oil were evaluated. The oil had a low antioxidant activity with an IC 50 value of (26.66 ± 2.07) mg/ml as compared to the effi cient antioxidant ascorbic acid [IC 50 (16.32 ± 0.16) μg/ml]. The oil moderately inhibited soybean 5-lipoxygenase (5-LOX) with an IC 50 value of (32.05 ± 3.91) μg/ml and had moderate antitrypanosomal activity [IC 50 (60.90 ± 0.91) μg/ml]. In addition, moderate antimicrobial activities were detected against Gram-positive bacteria (Bacillus subtilis, Staphylococcus capitis, Micrococcus luteus), one Gram-negative bacterium (Pseudomonas fl uorescens), and yeasts (Saccharomyces cerevisiae, Candida parapsilosis).

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“…The volatile components contain a mixture of monoterpene, sesquiterpene and their oxygenated derivatives and the non-volatile compounds include hydrocarbons, flavonoids, sterols, fatty acids, coumarins, waxes, carotenoids and psoralens (6,7).…”

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confidence: 99%

Chemical Composition and Biological Activities of Lemon (Citrus limon) Leaf Essential Oil

Hojjati

Barakat

2017

Nutr Food Sci Res

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A B S T R A C TBackground and Objectives: Essential oils and their compounds are getting increasing interest due to their multipurpose functionals as alternatives to the artificial preservatives. The aim of this study was to extract and identify the volatile constituents of essential oil of Citrus lemon leaf and to evaluate its antioxidant and antibacterial abilities. Materials and Methods:The essential oil was extracted using Clevenger apparatus and characterized by means of gas chromatography mass spectrometry (GC-MS). Folin-Ciocalteu method was used to determine the total phenolic equivalent (TPC). The antioxidant properties of the essential oil were evaluated by 2,2-diphenylpicrylhydrazyl (DPPH) assay and the detection of inhibitory effect of the essential oil at various concentrations (0.025-10 mg/mL) on Staphylococcus aureus, Bacillus cereus, Streptococcus faecium, Escherichia coli, Salmonella typhi and Shigella dysentery was carried out by agar disc-diffusion method and then Minimum Inhibitory Concentration (MIC) assay was evaluated.Results: GC-MS analysis allowed the identification of twenty-seven compounds and linalool (30.62%), geraniol (15.91%), α-terpineol (14.52%), and linalyl acetate (13.76%) were the main constituents. TPC of essential oil was 14.73 mg gallic acid equivalent/g dry plant material and its IC 50 value was found to be 0.98 mg/mL in DPPH test, so lemon leaf essential oil showed good free radical scavenging capacity at all studied concentrations. However the antioxidant capacity increased with increasing concentration of the essential oil. The results showed that increasing the essential oil concentration, increases the zone of inhibition, so that the highest antibacterial activity was observed at 10 mg/mL of essential oil. The results of antimicrobial activity by disc diffusion method showed that essential oil exhibited maximum zone inhibition against Gram-positive bacteria including B. cereus, S. aureus and S. faecium, whereas the minimum zone inhibition was shown by S. typhi and S. dysentery as Gram-negative pathogens at the same concentrations. The highest MIC showed by S. aureus and S. dysentery, whereas the least MIC value was observed with B. cereus and S. typhi. Conclusions:The results obtained in this study have shown the moderate biological potential of essential oil of C. limon leaf is probably due to its particular chemical composition, mainly the high amounts of linalool. Therefore, this essential oil could be used to raise the shelf life of foods as a natural preservative ingredient.

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Analysis of Citrus essential oils: state of the art and future perspectives. A review.

Cited by 108 publications

References 86 publications

Chemical composition, antimicrobial, and antioxidant activities of orange essential oil and its concentrated oils

Chemical composition, antimicrobial, and antioxidant activities of orange essential oil and its concentrated oils

Chemical Composition of the Essential Oils of Variegated Pink-Fleshed Lemon (Citrus x limon L. Burm. f.) and their Anti-Inflammatory and Antimicrobial Activities

Chemical Composition and Biological Activities of Lemon (Citrus limon) Leaf Essential Oil

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