Evaluation of chemical constituents, antioxidant and antimicrobial properties of the essential oils of two citrus peel varieties

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

HOJJATI M.; Omidi Mirzaei M.; Kiarsi Z.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:17 | Issue:100 Page(s): 127-138

Download Full-Text

Persian Verion

View:

823

Download:

Cites:

Information Journal Paper

Title

Evaluation of chemical constituents, antioxidant and antimicrobial properties of the essential oils of two citrus peel varieties

Author(s)

HOJJATI M. | Omidi Mirzaei M. | Kiarsi Z. | Issue Writer Certificate

Keywords

LimoneneQ2

GC/MSQ1

Pathogenic bacteriaQ1

Disc diffusion agarQ1

Abstract

The aim of this study was to extract and identify the volatile constituents of the essential oils of two species of citrus named Clementine and Mandarin and to investigate their antioxidant and antimicrobial potential. The compounds of the essential oils prepared by steam distillation were identified by gas chromatography-mass spectrometry (GC/MS). The antioxidant abilities of the essential oils were evaluated by DPPH and ABTS assays. The antimicrobial activities of the essential oils were investigated using the disc diffusion method against three Gram-positive (Staphylococcus aureus, Bacillus ceruse, and Bacillus subtilis) and two Gram-negative (Escherichia coli and Salmonella typhi) bacteria, a yeast (Candida albicans) and a fungus (Aspergillus niger) in comparison with the synthetic antibiotics. The both essential oils were rich in hydrogenated monoterpens and Limonene was the main compound in both essential oils. The highest percentage of DPPH and ABTS free radical scavenging was shown about 34. 38% and 48. 44%, respectively for Clementine essential oil and for Mandarin essential oil was 67. 53% and 96. 44%, respectively, at 900 ppm. The results showed that both essential oils inhibited the growth of the studied microorganisms and increasing the essential oil concentration, increased the zone of inhibition. The highest diameter of inhibition zone was observed in Candida albicans in both essential oils. The lowest inhibition zone for Clementine and Mandarin essential oils was also observed in Escherichia coli and Aspergillus niger, respectively. In general, the antifungal effect of both essential oils was more than their antibacterial effect. Based on these findings, citrus peel essential oil could be suggested as a natural preservative substance for use in food products.

Cites

No record.

References

No record.

Cite

APA: Copy

HOJJATI, M., Omidi Mirzaei, M., & Kiarsi, Z.. (2020). Evaluation of chemical constituents, antioxidant and antimicrobial properties of the essential oils of two citrus peel varieties. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(100 ), 127-138. SID. https://sid.ir/paper/72077/en

Vancouver: Copy

HOJJATI M., Omidi Mirzaei M., Kiarsi Z.. Evaluation of chemical constituents, antioxidant and antimicrobial properties of the essential oils of two citrus peel varieties. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(100 ):127-138. Available from: https://sid.ir/paper/72077/en

IEEE: Copy

M. HOJJATI, M. Omidi Mirzaei, and Z. Kiarsi, “Evaluation of chemical constituents, antioxidant and antimicrobial properties of the essential oils of two citrus peel varieties,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 100 , pp. 127–138, 2020, [Online]. Available: https://sid.ir/paper/72077/en

Related Journal Papers