Chemical composition, antioxidant and antimicrobial activity of essential oils from tangerine (Citrus reticulata L.), grapefruit (Citrus paradisi L.), lemon (Citrus lemon L.) and cinnamon (Cinnamomum zeylanicum Blume)

Denkova-Kostova, Rositsa; Teneva, Desislava; Tomova, Teodora; Goranov, Bogdan; Denkova, Zapryana; Shopska, Vesela; Slavchev, Aleksandar; Hristova-Ivanova, Yana

doi:10.1515/znc-2020-0126

Cited by 62 publications

(55 citation statements)

References 52 publications

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“…Results revealed that all the NL and PO EO analyzed showed antioxidant activity (Figure 4). This result is in accordance with other antioxidant studies of several Citrus EO, such as C. aurantium [40,41], C. aurantifolia [41], C. reticulata [8,40], C. sinensis [40], C. limon [40], C. lumia [42], and other Citrus species [43][44][45]. In our study, the values of antioxidant activity ranged from 5.03% ± 3.76 to 39.43% ± 5.39 for NL, and from 12.10% ± 4.99 to 31.54% ± 3.04 for PO, including all dates of the two seasons.…”

Section: Antioxidant Activity Of Nl and Po Eosupporting

confidence: 92%

Untargeted Metabolomics of Rind Essential Oils Allowed to Differentiate Two Closely Related Clementine Varieties

González‐Mas

Rambla

Gómez-Cádenas

et al. 2021

Plants

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Chemical characterization of clementine varieties (Citrus clementina Hort. ex Tan.) essential oils (EO) can lead to variety identification and valorization of their potential use in food and aroma industries. The goal of this study was the chemometric discrimination between two very closely related and morphologically identical clementine varieties, Clemenules (NL) and Clemenpons (PO), based on their rind EO, to identify the differential volatile organic compounds (VOCs) and to determine their antioxidant capacity. EO rind volatile profile was determined by gas chromatography coupled to mass spectrometry in Citrus fruit at different ripening stages grown two independent years in two different locations. Untargeted metabolomics and multivariate data analysis showed an evolution of EO volatile profiles markedly parallel in both varieties. Although EO qualitative composition was identical in both varieties, PLS-DA allowed the identification of characteristic VOCs, quantitatively discriminating them along all the ripening process. PO showed higher accumulation of several mono- and sesquiterpene compounds such as trans-carveol, while NL showed higher levels of aldehyde and alcohol non-terpenoids like dodecanal. Both varieties evinced identical EO antioxidant activities, indicating a similar value for food preservation. Hence, untargeted metabolomics approach based on rind EO volatiles was revealed as a powerful technique able to differentiate between morphologically undistinguishable Citrus varieties.

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Section: Antioxidant Activity Of Nl and Po Eosupporting

confidence: 92%

Untargeted Metabolomics of Rind Essential Oils Allowed to Differentiate Two Closely Related Clementine Varieties

González‐Mas

Rambla

Gómez-Cádenas

et al. 2021

Plants

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“…Recently, the antioxidant activities of Citrus reticulata, Citrus paradise, and Citrus lemon peels' essential oils were reported (Denkova-Kostova et al, 2020). The radical scavenging potential on DPPH radical revealed that the highest percentage of inhibition was found in the grapefruit (87.5%), followed by lemon and tangeretine with values of 86.1% and 78.0%, respectively.…”

Section: Antibacterial Potentialmentioning

confidence: 99%

Citrus species: Modern functional food and nutraceutical-based product ingredient

2021

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Citrus is the most cultivated fruit crop in the world and occupies a place of considerable importance in the country’s economy. Almost 33% of the citrus fruits are processed for juice production; however, a great amount of wastes, including peels, segment membranes, and seeds are also produced. Indeed, citrus fruits consist of 45% juice, 26% pulp, 27% peels, and 2% seeds. Pruning, a cultural practice involving the removal of tree branches and limbs, was applied to improve fruit’s quality. A large amount of leaves are produced through pruning. These agri-food matrices contain a wide range of bioactive phytochemicals compared to fruits. The present review covers the past 5 years of research carried out in chemistry, health properties, and applications in food and nutraceutical industries of all portions of citrus fruit and its major bioactive compounds. Additionally, patents are also included.

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“…The minimum inhibitory concentration of grapefruit essential oil was determined to be 100 mg/l after a 2-day incubation of Aspergillus fumigatus [43]. Tangerine essential oil exhibited a wide anti-fungal spectrum inhibiting the growth of Aspergillus fumigatus, Aspergillus terreus, Alternaria alternata, Fusarium oxysporum, Penicillum italicum and Trichoderma viride at 750 ppm of oil in PDA medium [44]. After 14 days of incubation, Aspergillus flavus growth was inhibited to 18.70% in response to lemon essential oil, and 5.92% to orange essential oil.…”

Section: Discussionmentioning

confidence: 99%

Additivity interactions between fluconazole and citrus essential oils to Aspergillus fumigatus

Wróblewska-Łuczka¹,

Łuszczki²

2021

J Pre Clin Clin Res.

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Introduction. Aspergillus fumigatus is the most common pathogen causing allergic bronchopulmonary mycosis. The pathogenic capacity of Aspergillus fumigatus is related to its thermal tolerance and the small size of the spores which enables transfer to the respiratory tract. In the case of fungal diseases, their treatment is based on fungicidal antibiotics, such as fluconazole. Due to the growing problem of drug resistance, new therapeutic solutions are sought, especially of natural origin. Essential oils, due to their anti-bacterial, anti-fungal, anti-inflammatory and immunostimulatory properties, constitute interesting research material in the fight against mould. Objective. The aim of the study was to assess the type of pharmacodynamic interactions between fluconazole and selected essential oils: lemon, orange, tangerine, and grapefruit in an in vitro study against Aspergillus fumigatus. Isobolographic analysis of the results allowed determining the type of interactions between fluconazole and the tested essential oils. Results. According to the research results, a IC 50 dose of fluconazole versus Aspergillus fumigatus IC 50 = 1.87±0.88 mg/ml. The most active essential oil was lemon oil, which at the concentration of 4% in medium completely inhibited the growth of Aspergillus fumigatus. Tangerine essential oil is the least active against A. fumigatus. Isobolographic analysis of the interactions between fluconazole and essential oils showed additive interactions for the combination of fluconazole with lemon, orange and grapefruit ols, and an additive interaction with a tendency to synergism for the combination of fluconazole with tangerine oil. Conclusions. Isobographic analysis can contribute to the introduction of natural substances into the therapy of many diseases.

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Chemical composition, antioxidant and antimicrobial activity of essential oils from tangerine (Citrus reticulata L.), grapefruit (Citrus paradisi L.), lemon (Citrus lemon L.) and cinnamon (Cinnamomum zeylanicum Blume)

Cited by 62 publications

References 52 publications

Untargeted Metabolomics of Rind Essential Oils Allowed to Differentiate Two Closely Related Clementine Varieties

Untargeted Metabolomics of Rind Essential Oils Allowed to Differentiate Two Closely Related Clementine Varieties

Citrus species: Modern functional food and nutraceutical-based product ingredient

Additivity interactions between fluconazole and citrus essential oils to<i> Aspergillus fumigatus</i>

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