Antimicrobial effect of Citrus aurantium essential oil on some foodborne pathogens and determination of its chemical compounds, total phenolcontent, total flavonoids content and antioxidant potential

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ALIZADEH BEHBAHANI B.; FALAH F.; Vasiee A.; TABATABAEI YAZDI F.; MORTAZAVI S.A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:87 Page(s): 275-288

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Title

Antimicrobial effect of Citrus aurantium essential oil on some foodborne pathogens and determination of its chemical compounds, total phenolcontent, total flavonoids content and antioxidant potential

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Keywords

Citrus aurantiumQ1

Pathogenic microorganismsQ1

Microdilution brothQ1

Phytochemical analysisQ1

Abstract

In this study, the antimicrobial effect of Citrus aurantiumessential oil was evaluated on Bacillus cereus, Listeria innocua, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella typhi and Candida albicans. The chemical compounds, total phenolcontent, total flavonoids content and antioxidant potential of the essential oil were determined. The results of the phytochemical analyses (Ferric chloride and Shinoda) showed that phenol, flavonoids and flavone existed in the essential oil. Based on gas chromatography– mass spectrometry results, 19 compounds were identified in Citrus aurantium essential oil and Linalool (21. 29 %) was the major one. The total phenolic content and total flavonoids content of the essential oil were equal to 41. 35 ± 0. 46 mg GAE/g DM and 2. 98 ± 0. 50 mg QE/g DM respectively. Based on radical Scavenging and β-carotene linoleic acid, the antioxidant potential of theessential oil was equal to 102. 85 ± 0. 60 μ g/ml and 65. 60% respectively. The longest and shortest diameters of the inhibition zone at a concentration of 45 mg/ml pertained toListeria innocua (16. 50 ± 0. 66 mm) and Salmonella typhi (9. 80 ± 0. 43 mm) respectively. The minimum inhibitory concentration of the essential oil ranged from 3. 125 mg/ml to 100 mg/ml, while its minimum bactericidal/fungicidal concentration ranged from 3. 125 mg/ml to 200 mg/ml. Based on the present research, the antioxidant potential and antimicrobial activity of Citrus aurantium essential oil were tested on several food-borne pathogens; thus, it can be used in food products.

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APA: Copy

ALIZADEH BEHBAHANI, B., FALAH, F., Vasiee, A., TABATABAEI YAZDI, F., & MORTAZAVI, S.A.. (2019). Antimicrobial effect of Citrus aurantium essential oil on some foodborne pathogens and determination of its chemical compounds, total phenolcontent, total flavonoids content and antioxidant potential. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(87 ), 275-288. SID. https://sid.ir/paper/72582/en

Vancouver: Copy

ALIZADEH BEHBAHANI B., FALAH F., Vasiee A., TABATABAEI YAZDI F., MORTAZAVI S.A.. Antimicrobial effect of Citrus aurantium essential oil on some foodborne pathogens and determination of its chemical compounds, total phenolcontent, total flavonoids content and antioxidant potential. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(87 ):275-288. Available from: https://sid.ir/paper/72582/en

IEEE: Copy

B. ALIZADEH BEHBAHANI, F. FALAH, A. Vasiee, F. TABATABAEI YAZDI, and S.A. MORTAZAVI, “Antimicrobial effect of Citrus aurantium essential oil on some foodborne pathogens and determination of its chemical compounds, total phenolcontent, total flavonoids content and antioxidant potential,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 87 , pp. 275–288, 2019, [Online]. Available: https://sid.ir/paper/72582/en

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