Season's Variation Impact on Citrus aurantium Leaves Essential Oil: Chemical Composition and Biological Activities

Journal of Food Science - Tập 77 Số 9 - 2012
Inès Ellouze1,2, Manef Abderrabba2, Nasserdine Sabaou3, Florence Mathieu4, Ahmed Lebrihi4, Jalloul Bouajila1
1IMRCP - Interactions moléculaires et réactivité chimique et photochimique (Bat. 2R1 RECHERCHE DE CHIMIE 118 Route de Narbonne 31062 TOULOUSE CEDEX 4 - France)
2Université de Carthage - University of Carthage (Sidi Bou Said, Avenue de la République, Carthage 1054 - Tunisie)
3ENS Kouba-Alger - École normale supérieure - Kouba-Alger (BP 92 - 16308 Vieux-Kouba - Alger - France)
4LGC - Laboratoire de Génie Chimique (4 allee Emile Monso 31432 Toulouse - France)

Tóm tắt

Abstract:  Citrus aurantium leaves' essential oils (EOs) were evaluated for chemical composition and antioxidant and antibacterial activities. The vegetable material, taken 5 times during the year, has undergone the hydrodistillation to prepare EO. Chemical characterization by gas chromatography/mass spectrometry and GC/flame ionization detection allowed the identification of 46 compounds, and a notable quantitative and qualitative differences between the different Petitgrain samples according to the harvest time. Linalool (43.2% to 65.97%), linalyl acetate (0.77% to 24.77%), and α‐terpineol (9.29% to 12.12%) were the main components. The most important number of components was registered for summer EOs (July and September). The 5 EOs submitted biological activities screening, namely, antioxidant and antimicrobial activities. Weak antioxidant activities (IC50 values >10000 mg/L) were registered by both 1,1‐diphenyl‐2‐picrylhydrazyl and 2,2′‐azinobis‐3‐ethylbenzothiazoline‐6‐sulphonate assays, mostly because the weak amount of phenols in EOs. Antibacterial activities (12 microorganisms) were registered against Gram‐positive bacteria [Bacillus subtilis (MIC = 2.7 mg/mL), Staphylococcus aureus (4.8 mg/mL)], and moderated ones against yeasts [Saccharomyces cerevisiae (9.2 mg/mL)] and fungi [Mucor ramannianus (5 mg/mL)]. Positive correlations between the identified compounds and the antimicrobial activities were noted. Many compounds were correlated to antimicrobial activity mainly caryophyllene oxide against Escherichia coli (R2= 0.99), S. cerevisiae (R2= 0.99), and Fusarium culmorum (R2= 0.99).

Từ khóa


Tài liệu tham khảo

10.1016/j.jep.2004.10.019

10.1007/978-94-009-0753-9_7

10.1038/1811199a0

10.1016/S0367-326X(99)00093-3

10.1016/j.foodchem.2005.10.011

Davidson PM, 1989, Methods for testing the efficacy of antimicrobials, Food Technol, 52, 148

10.1016/j.scienta.2006.03.002

10.1016/S0168-1605(01)00734-6

10.1046/j.1469-8137.2000.00612.x

10.1046/j.1365-2672.2000.00969.x

Dugo G, 1996, Characterization of Italian Citrus Petitgrain Oils, Perfum Flavour, 21, 17

10.1002/ptr.2072

10.3390/molecules15085509

10.3168/jds.S0022-0302(89)79357-7

10.1211/0022357011775389

10.1016/0021-8502(96)00189-9

Hulin V, 1998, Antimicrobial properties of essential oils and flavor compounds, Sci Aliment, 18, 563

10.1016/j.foodchem.2007.12.010

Jeff MJ, 2002, Therapeutic research facility, natural medicines comprehensive database

10.3797/scipharm.2006.74.189

10.1016/j.phytochem.2008.07.018

Lawrence BM, 1986, Biogeneration of aromas. American Chemical Society

10.1016/j.phymed.2010.01.016

10.1046/j.1472-765x.2000.00712.x

10.1080/10412905.1996.9701026

NCCLS (National Committee for Clinical Laboratory Standards), 1997, Performance standards for antimicrobial disk susceptibility test: approved standard

Oki T, 1990, Paramidicins A,B and C: new antifungal antibiotics II. In vitro and In vivo biological activities, J Antibiot, 30, 334

10.1046/j.1469-8137.2002.00457.x

10.1016/j.foodchem.2008.10.007

10.1016/j.phytochem.2005.09.029

10.1016/S0891-5849(98)00315-3

10.1016/S1352-2310(01)00255-2

10.1016/j.foodchem.2005.01.051

10.1006/fmic.2001.0415

10.1016/j.foodcont.2003.10.005

10.1207/S15327914NC402_15

10.1128/AEM.68.4.1561-1568.2002

10.1016/j.cropro.2006.09.003

10.1016/j.indcrop.2011.09.011

WHO (World Health Organization), 2002, World health reports 2002: reducing risks, promoting health life (p.248)

10.1016/j.jep.2004.10.019

Thông tin
Thông tin xuất bản

Journal of Food Science

Tập 77 Số 9

Thông tin tác giả