Essential oil components of orange peels and antimicrobial activity

Abstract

In this study, the orange peel of 12 cultivars of Citrus sinensis from central-eastern Sicily was employed to obtain essential oils and extracts. The ones were extracted through steam distillation, the others through extraction in hexane. Chemical constituents were evaluated in terms of qualitative and quantitative analyses by gas chromatography/mass spectrometry. Fifty-four components were identified in the steam essential oils and 44 in the extracts. In all the cultivars, the main component is d-limonene (73.9-97%); discrete percentages of linalool, geraniol and nerol were also found. Cluster analysis based on essential oils composition showed a certain degree of affinity between cultivars of the same type. The antimicrobial activity was investigated against three micro-organisms (Staphylococcus aureus, Listeria monocytogens and Pseudomonas aeruginosa). 'Sanguinello' and 'Solarino Moro' essential oils are significantly active against L. monocytogenes, while 'Valencia' hexanic extract against all the tested micro-organisms.

Changes in chemical composition and biological activity of essential oil from Thomson navel orange (Citrus sinensis L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methods

“…Therefore, orange peels as the primary waste have been either discarded which may cause environmental pollutions or used as molasses for animal feed (Gavahian, Chu, & Mousavi Khaneghah, 2019). Over the past few years, the biological activities (e.g., antioxidant, anti-inflammatory, antiaging, antibacterial, antifungal, and anti-aflatoxigenic activities) of orange peel EOs have been specified (Barreca et al, 2017;Celano et al, 2019;Hasija, Ibrahim, & Wadia, 2015;Kamal, Ashraf, Hussain, Shahzadi, & Chughtai, 2013) which are strongly related to various constituents of these volatile oils including hydrocarbons, alcohols, esters and aldehydes (Geraci, Di Stefano, Di Martino, Schillaci, & Schicchi, 2017). Over the past few years, the biological activities (e.g., antioxidant, anti-inflammatory, antiaging, antibacterial, antifungal, and anti-aflatoxigenic activities) of orange peel EOs have been specified (Barreca et al, 2017;Celano et al, 2019;Hasija, Ibrahim, & Wadia, 2015;Kamal, Ashraf, Hussain, Shahzadi, & Chughtai, 2013) which are strongly related to various constituents of these volatile oils including hydrocarbons, alcohols, esters and aldehydes (Geraci, Di Stefano, Di Martino, Schillaci, & Schicchi, 2017).…”

Antimicrobial activity of leaf and bark cinnamon essential oils against Listeria monocytogenes and Salmonella typhimurium in broth system and on celery

“…Essential oils have been shown to possess several biological properties, such as antioxidative, antibacterial, and antifungal properties (Dhakad, Pandey, Beg, Rawat, & Singh, 2018;Diao, Hu, Zhang, & Xu, 2014;Teixeira et al, 2013). Many investigations were carried out to evaluate the antimicrobial activity of essential oils extracted from different plants, such as clove, rosemary, orange peel, and cinnamon (Clemente, Aznar, Silva, & Nerín, 2016;Hilbig, Ma, Davidson, Weiss, & Zhong, 2016;Geraci, Di Stefano, Di Martino, Schillaci, & Schicchi, 2017;Mulla et al, 2017;Sirocchi et al, 2017).…”

Orange peel waste from juicing as raw material for plastic composites intended for use in food packaging

“…This could be attributed to the zest's components having lower thermal stability compared to those of the white spongy portion of the orange peel left behind after zest removal (albedo). For example, the orange zest possesses oil sacs that contain oils like trans‐caryophillene and α‐pinene with boiling points close to 140°C . Furthermore, the removal of the zest resulted in an OP with less water content.…”