Determination of bactericidal efficacy of essential oil extracted from orange peel on the food contact surfaces

Lin, Chia-Min; Sheu, Shane-Rong; Hsu, Shu‐Chen; Tsai, Yung‐Hsiang

doi:10.1016/j.foodcont.2010.06.008

Cited by 54 publications

(36 citation statements)

References 22 publications

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“…Limonene was also Fig. 2 SEM micrograph of housefly larvae: a intersegmental region with C. sinensis application, b intersegmental region of control (no oil application), c anterior region with C. sinensis application, and d anterior region of control found to be major constituent of C. sinensis essential oil at 88% by Lin et al (2010) and Moufida and Marzouk (2003). Verzera et al (2004) investigated difference in limonene content of orange oil obtained by biological and traditional cultivation and reported higher limonene content in oil obtained by traditional (94.7%) than biological (93.7%) cultivation.…”

Section: Discussionmentioning

confidence: 94%

Insecticidal Evaluation of essential oils of Citrus sinensis L. (Myrtales: Myrtaceae) against housefly, Musca domestica L. (Diptera: Muscidae)

et al. 2011

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The housefly, Musca domestica L., is one of the most common insects, associated with vectoring of various etiological agents. In order to search for effective control agent, the essential oil of sweet orange [Citrus sinensis (L.) Osbeck] was evaluated for its insecticidal activity against the larvae and pupae of housefly using contact toxicity and fumigation bioassays. In the contact toxicity assay, lethal concentration, LC(50) of C. sinensis essential oil against housefly larvae, varied between 3.93 and 0.71 μl/cm(2) for different observation days, while lethal time, LT(50), varied between 5.8 to 2.3 days. Mortality of larvae were significant with different concentrations (F = 2.79, df = 4, P < 0.05) and time (F = 6.69, df = 3, P < 0.01). In fumigant assay for housefly larvae, LC(50) of 71.2 and 52.6 μl/l was obtained in 24 and 48 h, respectively. Scanning electron microscopy of oil treated larvae revealed extreme dehydration and surface distortion while control larvae were free from any of the above symptoms and presented smooth surface, conforming effect of essential oil on housefly larvae. Percentage inhibition rate of oil against housefly pupae was 27.3-72.7% for contact toxicity and 46.4-100% for fumigation assay. Compositional analysis of C. sinensis essential oil using gas chromatography/mass spectrometry (GC-MS) revealed D: -limonene (73.24%), α-pinene (5.86%) and myrcene (4.45%) as major components whereas its vapour profile (solid-phase micro extraction-GC/MS) was dominated by D: -limonene at 92.57%. Significant activity of C. sinensis essential oil against larvae and pupae of housefly, pave the way for its use as eco-friendly housefly control measure.

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Section: Discussionmentioning

confidence: 94%

Insecticidal Evaluation of essential oils of Citrus sinensis L. (Myrtales: Myrtaceae) against housefly, Musca domestica L. (Diptera: Muscidae)

et al. 2011

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“…A study carried out by Lin et al [55] have demonstrated the antibacterial efficacy of EOs extracted from peels of sweet orange fruits against Vibrio parahaemolyticus, S. typhimurium, E. coli, and S. aureus inoculated on the surfaces of samples of stainless steel and plastic cutting board pieces.…”

Section: According To the Food And Drug Administration Of Unitedmentioning

confidence: 99%

Current and Potential Use of Citrus Essential Oils

Palazzolo¹,

Laudicina²,

Germanà

2013

COC

157

102

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Abstract:Since the Middle Ages, citrus essential oils (EOs) have been widely used for their bactericidal, virucidal, fungicidal, antiparasitical, insecticidal, medicinal and cosmetic proprieties. Also nowadays, they find important applications in pharmaceutical, sanitary, cosmetic, agricultural and food industries. The best method to extract EOs from citrus plant tissue is steam distillation because of a variety of extracted volatile molecules such as terpenes and terpenoids, phenol-derived aromatic components and aliphatic components. In vitro physicochemical assays classify most of them as antioxidants.

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“…The fruit is a hesperidium, with carpels, or segments filled with juicy arils and seeds (DOIJODE, 2001). The peel includes the epidermis covering the exocarp consisting of irregular parenchymatous cells which completely enclose numerous glands or oil sacs (LIN et al, 2010). It is a rich source of essential oils, cellulose, pectin (galacturonic acid), hemicellulose and lignin, commonly used in diverse industries (VELÁZQUEZ-NUÑEZ et al, 2013;FENG & GOU, 2012;REZZADORI et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Thermodynamic properties of water adsorption from orange peels

et al. 2015

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Orange peels are a promising agroindustry-waste that can be implemented in the extraction and production of pectin, as dietary fiber in food formulations, and as a biopolymer for metal adsorption in water treatment. The present work, therefore, aims to study the adsorption isotherms and the thermodynamic properties of the water adsorbed from orange peels (C. sinensis cv. Brazilians) at six different temperatures (20, 30, 40, 50, 60 and 70 °C) in the water activity range of 0.020 to 0.853. The GAB model was applied in modeling the experimental adsorption isotherms of orange peels, obtaining statistical values of R 2 = 0.996. Differential and integral thermodynamic properties of water sorption for orange peels were determined by the analytical derivation of the water activity with respect to the temperature from GAB model. Results of the differential thermodynamic properties showed an energetic interaction zone of water molecules with the material. Furthermore, integral thermodynamic properties showed an equilibrium zone controlled by the orange peel enthalpy and entropy. Finally, the orange peel power adsorption information can be used as a point of reference for the controlled process in the different application areas. RESUMO -As cascas de laranja são resíduos importantes da agroindústria que podem ser empregados na extração e produção de pectina, produção de fibra, em formulações de alimentos e como um biopolímero em processos de adsorção de metais no tratamento de águas. Assim, o objetivo deste trabalho foi estudar as isotermas de adsorção de casca de laranja (Citrus sinensis cv. Brasileira) a seis diferentes temperaturas (20, 30, 40, 50, 60 e 70 ° C) na faixa de atividade de agua de 0.020 até 0.853. Para isto, o modelo teórico de GAB foi usado para modelar as isotermas experimentais de adsorção da casca de laranja, mostrando valores estadísticos de R 2 = 0.996. Propriedades termodinâmicas diferenciais e integrais de sorção da água na casca de laranja foram determinadas através da derivada analítica da atividade de água com respeito à temperatura proveniente do modelo de GAB. Os resultados das propriedades termodinâmicas diferenciais mostraram uma área de interação energética das moléculas de água com o material. Além disso, as propriedades termodinâmicas integrais mostraram uma área de equilíbrio controlado pela entalpia e entropia para a casca de laranja. Finalmente, a informação sobre o poder de adsorção de casca de laranja pode ser usada como ponto de referência no controle de processos para as diferentes áreas de aplicação.Palavras-chave: agroresíduos; derivação analítica; modelo de GAB; modelagem; conteúdo de água.

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Determination of bactericidal efficacy of essential oil extracted from orange peel on the food contact surfaces

Cited by 54 publications

References 22 publications

Insecticidal Evaluation of essential oils of Citrus sinensis L. (Myrtales: Myrtaceae) against housefly, Musca domestica L. (Diptera: Muscidae)

Insecticidal Evaluation of essential oils of Citrus sinensis L. (Myrtales: Myrtaceae) against housefly, Musca domestica L. (Diptera: Muscidae)

Current and Potential Use of Citrus Essential Oils

Thermodynamic properties of water adsorption from orange peels

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