Antifungal activity of orange (Citrus sinensis var. Valencia) peel essential oil applied by direct addition or vapor contact

Velázquez-Nuñez, M J; Avila-Sosa, Raúl; Palou, Enrique; López‐Malo, Aurelio

doi:10.1016/j.foodcont.2012.09.029

Cited by 143 publications

(88 citation statements)

References 23 publications

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“…Essential oils (EOs) from aromatic and medicinal extracts obtained from a wide variety of plants have recently become popular and raised scientific interest as potential natural agents for food preservation because of their biological activity (Velázquez-Nuñez, Avila-Sosa, Palou, & López-Malo, 2013). Citrus EOs have been a part of the human diet for hundreds of years, and they belong to the group of substances generally recognized as safe (GRAS) by U.S. Food and Drug Administration (FDA) (Nannapaneni et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…Citrus EOs have been a part of the human diet for hundreds of years, and they belong to the group of substances generally recognized as safe (GRAS) by U.S. Food and Drug Administration (FDA) (Nannapaneni et al, 2009). It has been suggested that the use of such compounds as additives in foods may act as preservatives, preventing the growth of pathogens and spoiling microorganisms of the product concerned (Fisher & Phillips, 2006;Velázquez-Nuñez et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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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%

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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show abstract

“…By using pour plate method, it was mixed immediately by rotation motion to ensure the uniformity. After all the plates poured with sterile PDA dried, they were stacked for three plates and incubated at 25 First, iodine solution (0.005 mol/L) was prepared by weighing 2 g of potassium iodide and 1.3 g of iodine into a 100 mL beaker glass. A few milliliters of distilled water were added and the solution was swirled for a few minutes until iodine was completely dissolved.…”

Section: Microbial Analysismentioning

confidence: 99%

“…This may be due to its higher composition of 68%-98% of limonene [20]. Limonene is the most popular phenolic compound found in citrus essential oils and has been recognized for its antimicrobial activity [24,25]. Therefore, high composition of limonene leads to high antimicrobial activity.…”

Section: Determination Of Type and Concentration Of Citrus Essential Oilmentioning

confidence: 99%

Enhancement and Preservation of Fresh Orange Juice Using Citrus Essential Oils

Eveline¹,

Puteri²,

Yakhin³

et al. 2017

JAST-B

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Nowadays, consumers are demanding for minimally processed, additive-free, high quality, fresh-like and microbiologically safe foods. However, as food deterioration is the constant threat along the entire food chain, food preservation remains as necessary today as in the past. In this paper, several citrus essential oils, including sweet orange, lemon and lime essential oil applied directly in fresh orange juice as a natural preservative, were analyzed for their antimicrobial activity. The antimicrobial activity of each citrus essential oil was assessed against Saccharomyces cerevisiae, Lactobacillus plantarum and Aspergillus niger using broth macrodilution. Among all citrus essential oils tested, sweet orange essential oil with 0.10% concentration showed significant antimicrobial activity against microorganisms tested. Hence, it was chosen to be applied in the fresh orange juice. Then, shelf life analysis was conducted during 7 d of storage at 5 °C and during 2 d of storage at 25 °C using selected concentration of the selected citrus essential oil in the fresh orange juice. Based on the results obtained, the addition of sweet orange essential oil with 0.10% concentration was not able to prolong the shelf life of the fresh orange juice according to the Indonesian National Standard (SNI). However, the formulation of fresh orange juice itself was able to improve its shelf life when compared to the shelf life of the commercial orange juice.

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“…It was also observed that solvent played a vital role in the extraction of the plant constituents, specifically, methanol and ethanol were highly polar among the solvents used [16]. It is also found to have antifungal activity [27].…”

Section: Introductionmentioning

confidence: 99%

Comparative Study of Antimicrobial Effects of Lemon Oil and Peel Extract against Food-Spoilage Microbes

Gupta¹

2017

JNHFS

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The aim of the present investigation was to assess and compare the antimicrobial activities of the lemon (Citrus sinensis) peel extract and lemon oil against common food borne pathogens and to study their potential as food bio-preservatives. The antagonistic activity of lemon peel extract and lemon oil was studied against common food borne pathogens like Staphylococcus aureus, Staphylococcus epidermidis, Bacillus cereus, Bacillus subtilis, Bacillus sp. , Listeria monocytogenes, Micrococcus luteus, Escherichia coli, Klebsiella sp. and Pseudomonas aeruginosa by agar well diffusion assay. The fungal species were Rhizopus sp., Rhizomucor sp., Aspergillus fumigatus, Alternaria sp., Aspergillus niger, Aspergillus sp. and Penicillium sp. It was found that amongst bacteria, Staphylococcus aureus followed by S. epidermidis and Bacillus subtilis (with an inhibition zone diameter of 14mm, 12mm and 12mm respectively) was most sensitive towards lemon peel extract; amongst fungus, the lemon peel extract was most effective against Alternaria sp., and Rhizopus sp. (with an inhibition zone diameter of 25mm and 16mm respectively). In contrast, the lemon oil exhibited wide range of antimicrobial activity against both groups of bacteria (maximum zone of inhibition against Bacillus mycoides and other Bacillus cereus 33mm and 29mm respectively) and against fungi Rhizopus sp., and Aspergillus sp. (33mm and 27mm respectively).Thus the above study depicts that antimicrobial activity of lemon oil is much better than its lemon peel extract and has potential to be used as food bio preservative.

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Antifungal activity of orange (Citrus sinensis var. Valencia) peel essential oil applied by direct addition or vapor contact

Cited by 143 publications

References 23 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

Enhancement and Preservation of Fresh Orange Juice Using Citrus Essential Oils

Comparative Study of Antimicrobial Effects of Lemon Oil and Peel Extract against Food-Spoilage Microbes

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