Chemical composition, antioxidant activity and antimicrobial activity of essential oil from Citrus aurantium L zest against some pathogenic microorganisms

Zeitschrift fur Naturforschung - Section C Journal of Biosciences - Tập 74 Số 5-6 - Trang 105-111 - 2019
Desislava Teneva1, Rositsa Denkova-Kostova2, Bogdan Goranov3, Yana Hristova-Ivanova4, Aleksandar Slavchev3, Zapryana Denkova3, Georgi Kostov5
1Laboratory of Biologically Active Substances – Plovdiv, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 135 Ruski Blvd , Plovdiv , Bulgaria , Phone: +359 32 642 759, Fax: +359 32 642 759
2Department of Biochemistry and Molecular Biology , University of Food Technologies , 26 Maritza Blvd , Plovdiv 4000 , Bulgaria
3Department of Microbiology , University of Food Technologies , 26 Maritza Blvd , Plovdiv 4000 , Bulgaria
4Department of Food Technologies , Food Research and Development Institute , Plovdiv , Bulgaria
5Department of Wine and Brewing , University of Food Technologies , 26 Maritza Blvd , Plovdiv 4000 , Bulgaria

Tóm tắt

Abstract This study aims to investigate the chemical composition, antioxidant, and antimicrobial activity of Citrus aurantium L zest essential oil. The identification of the chemical compounds was done using chromatography analysis. The antioxidant activity was studied by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. Results showed that the main components of the essential oil were limonene (85.22%), β-myrcene (4.3%), and α-pinene (1.29%). Regarding the DPPH radical scavenging ability, the zest essential oil showed higher activity than limonene. The antimicrobial activity of the essential oil against pathogenic [Staphylococcus aureus NBIMCC 3703, Salmonella sp. (clinical isolate), Pseudomonas aeruginosa NBIMCC 1390, Bacillus subtilis NBIMCC 1208, Escherichia coli NBIMCC 3702] microorganisms by disc-diffusion method was examined. Gram-positive bacteria were more sensitive to the oil (inhibition zones being between 9 and 12.5 mm) and the minimum inhibitory concentration was more than 600 ppm; Gram-negative bacteria were less sensitive. The obtained essential oil displayed promising results for its application as a biopreservative agent.

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Zeitschrift fur Naturforschung - Section C Journal of Biosciences

Tập 74 Số 5-6

105-111

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