Chemical Composition and Antimicrobial Activity of Leaf, Ripe and Unripe Peel of Bitter Orange (Citrus aurantium) Essential Oils
Background and Objectives: The chemical composition and antimicrobial activity of bitter orange (Citrus aurantium) leaf, ripe and unripe peel essential oils, cultivated in southwest of Iran, were investigated. Materials and Methods: The analysis of chemical composition of hydro-distilled essential...
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| Format: | Article |
| Language: | English |
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Shahid Beheshti University of Medical Sciences
2016-02-01
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| Series: | Nutrition and Food Sciences Research |
| Subjects: | |
| Online Access: | http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-442-1&slc_lang=en&sid=1 |
| _version_ | 1811305513745383424 |
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| author | Fatemeh Azhdarzadeh Mohammad Hojjati |
| author_facet | Fatemeh Azhdarzadeh Mohammad Hojjati |
| author_sort | Fatemeh Azhdarzadeh |
| collection | DOAJ |
| description | Background and Objectives: The chemical composition and antimicrobial activity of bitter orange (Citrus aurantium) leaf, ripe and unripe peel essential oils, cultivated in southwest of Iran, were investigated.
Materials and Methods: The analysis of chemical composition of hydro-distilled essential oils was carried out by GC-MS. The disc diffusion and broth micro-dilution were used to assay the antimicrobial effect of achieved essential oils.
Results: According to the GC-MS analysis, 34, 39 and 21 components were determined in the leaf, ripe and unripe peel, respectively. The results revealed that the main components of all essential oils were linalool and limonene. The oxygenated monoterpene and hydrocarbonated monoterpene were the main chemical groups of leaf and peel essential oils, respectively. Although all of the examined essential oils had antimicrobial potential, the leaf and unripe peel essential oils with MIC of 4.67 mg/ml were the most effective against the bacteria and yeast species, respectively, and the ripe peel essential oil was the weakest one. The growth of Saccharomyces cerevisiae was controlled in the treated orange juices. The antifungal activity of essential oils was increased by rising up in their concentration and decreased by passing time. Unripe and ripe essential oils showed the strongest and weakest anti yeast potential, respectively.
Conclusions: The essential oils of leaves and ripe and unripe peels of bitter orange could be used as natural preservatives in food industry. |
| first_indexed | 2024-04-13T08:26:42Z |
| format | Article |
| id | doaj.art-41f44364c557475ea96ec1f195637e90 |
| institution | Directory Open Access Journal |
| issn | 2283-0441 2383-3009 |
| language | English |
| last_indexed | 2024-04-13T08:26:42Z |
| publishDate | 2016-02-01 |
| publisher | Shahid Beheshti University of Medical Sciences |
| record_format | Article |
| series | Nutrition and Food Sciences Research |
| spelling | doaj.art-41f44364c557475ea96ec1f195637e902022-12-22T02:54:24ZengShahid Beheshti University of Medical SciencesNutrition and Food Sciences Research2283-04412383-30092016-02-01314350Chemical Composition and Antimicrobial Activity of Leaf, Ripe and Unripe Peel of Bitter Orange (Citrus aurantium) Essential OilsFatemeh Azhdarzadeh0Mohammad Hojjati1 Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khouzestan, Iran Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khouzestan, Iran Background and Objectives: The chemical composition and antimicrobial activity of bitter orange (Citrus aurantium) leaf, ripe and unripe peel essential oils, cultivated in southwest of Iran, were investigated. Materials and Methods: The analysis of chemical composition of hydro-distilled essential oils was carried out by GC-MS. The disc diffusion and broth micro-dilution were used to assay the antimicrobial effect of achieved essential oils. Results: According to the GC-MS analysis, 34, 39 and 21 components were determined in the leaf, ripe and unripe peel, respectively. The results revealed that the main components of all essential oils were linalool and limonene. The oxygenated monoterpene and hydrocarbonated monoterpene were the main chemical groups of leaf and peel essential oils, respectively. Although all of the examined essential oils had antimicrobial potential, the leaf and unripe peel essential oils with MIC of 4.67 mg/ml were the most effective against the bacteria and yeast species, respectively, and the ripe peel essential oil was the weakest one. The growth of Saccharomyces cerevisiae was controlled in the treated orange juices. The antifungal activity of essential oils was increased by rising up in their concentration and decreased by passing time. Unripe and ripe essential oils showed the strongest and weakest anti yeast potential, respectively. Conclusions: The essential oils of leaves and ripe and unripe peels of bitter orange could be used as natural preservatives in food industry.http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-442-1&slc_lang=en&sid=1Citrus aurantium Antimicrobial Antioxidant Essential oil GC-MS |
| spellingShingle | Fatemeh Azhdarzadeh Mohammad Hojjati Chemical Composition and Antimicrobial Activity of Leaf, Ripe and Unripe Peel of Bitter Orange (Citrus aurantium) Essential Oils Nutrition and Food Sciences Research Citrus aurantium Antimicrobial Antioxidant Essential oil GC-MS |
| title | Chemical Composition and Antimicrobial Activity of Leaf, Ripe and Unripe Peel of Bitter Orange (Citrus aurantium) Essential Oils |
| title_full | Chemical Composition and Antimicrobial Activity of Leaf, Ripe and Unripe Peel of Bitter Orange (Citrus aurantium) Essential Oils |
| title_fullStr | Chemical Composition and Antimicrobial Activity of Leaf, Ripe and Unripe Peel of Bitter Orange (Citrus aurantium) Essential Oils |
| title_full_unstemmed | Chemical Composition and Antimicrobial Activity of Leaf, Ripe and Unripe Peel of Bitter Orange (Citrus aurantium) Essential Oils |
| title_short | Chemical Composition and Antimicrobial Activity of Leaf, Ripe and Unripe Peel of Bitter Orange (Citrus aurantium) Essential Oils |
| title_sort | chemical composition and antimicrobial activity of leaf ripe and unripe peel of bitter orange citrus aurantium essential oils |
| topic | Citrus aurantium Antimicrobial Antioxidant Essential oil GC-MS |
| url | http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-442-1&slc_lang=en&sid=1 |
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