Evaluation of antimicrobial activity and phenolic compounds of ethanolic extract of inner layer of citron peel in lemon carbonated drinks

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Filban zadeh M.; SHARIFI A.

Title

Evaluation of antimicrobial activity and phenolic compounds of ethanolic extract of inner layer of citron peel in lemon carbonated drinks

Author(s)

Filban zadeh M. | SHARIFI A. | Issue Writer Certificate

Keywords

Antimicrobial Activity

Citron Peel

Fruit Extract

Lemon Soft Drink

Phenolic Compounds

Abstract

Introduction: Citron (Citrus medica L. ), belonging to citrus genus and native to southeast Asia (Dalia, 2014). Citrus fruits are rich sources of different vitamins, minerals, and fibers. In recent years, more attention has been paid to the antibacterial properties of non-edible parts of fruits (Tavasoli et al., 2009). Essential oil of the fruit peel (located in the inner layer of Citron Peel) have repetitively demonstrated antibacterial bioactivities. The citron juice along with honey is also known as an effective antidote to poisons. Citron Peel contains citronellal, terpenes, aldehydes, ketones, esters, alcohols, and organic acids. Limonene, most abundant cyclic monoterpene of the fruit, has demonstrated considerable Antimicrobial Activity in many studies. Moreover, geraniol and other monoterpenes found in the extract of Citron Peel have exhibited anti-cancer properties (Mina et al., 2011). In recent decades, many are studying the ways of converting low-value products (byproducts) to value-added products. Carbonated beverages are products made of water, sugar, carbon dioxide, additives, and, other sweeteners (Elhami Rad & Mohammadi, 2006). The harmful effect of consuming industrial soft drinks can be examined from different perspectives (Bawa, 2005). There are some reports that show benzene forms by a reaction between benzoate in soft drinks and ascorbic acid, which is a cancer-causing compound. Due to the health risks attributed to consumption of industrial soft drinks, many researchers are looking for ways to optimize the consumption of natural drinks, as synthetic materials make up most of the compounds used in industrial soft drinks (hunter, 2003). In this study, given the beneficial effects of citron, we used the ethanolic extract of Citron Peel as a natural preservative in the formulation of Lemon Soft Drinks. Furthermore, we studied the Antimicrobial Activity of extract against soft drink contaminating microorganisms in a culture medium and lemon carbonated beverages. Materials and methods: In this study, we added ethanolic extract of Citron Peel with increasing concentrations of 0, 0. 8, 1, 1. 5, and 2 mg/ml to the formulation of Lemon Soft Drinks, as a natural preservative. Furthermore, Antimicrobial Activity of the additive was investigated against a series of soft drink contaminating microorganisms (Lactobacillus delbrueckii, Leuconostoc mesenteroides, Saccharomyces cerevisiae, and Candida krusei). The total phenolics of the Lemon Soft Drink was measured based on the Folin-Ciocalteu method (Lin & Tang, 2007). The characteristics of color, taste, and flavor as well as the overall acceptability of final products were evaluated by ten evaluators using the hedonic method and an assessment questionnaire (Karami et al., 2012). Data were analyzed based on a completely randomized design, one-way ANOVA, using SPSS (version 19). The charts were plotted using Excel software. The statistical comparison of results was conducted at a 95% confidence level. Results and discussion: Ethanolic extract of Citron Peel exhibited an inhibitory effect on the growth of our test microorganisms. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the extract against Lactobacillus delbrueckii were 0. 6 mg/ml and 0. 8 mg/ml, respectively. Moreover, the extract had inhibitory and bactericidal effect against Leuconostoc mesenteroides at the concentration of 1 mg/ml. Per our results, saccharomyces cerevisiae and candida krusei were killed and inhibited at the concentration of 0. 8 mg/mL. Overall, the ethanolic extract of Citron Peel exhibited significant inhibitory activity against Lactobacillus delbrueckii, Leuconostoc mesenteroides, saccharomyces cerevisiae, and candida krusei. The results of the total count of mesophilic aerobic bacteria (colony forming unit per mL (CFU/mL)) indicated the Antimicrobial Activity of Citron Peel extract in Lemon Soft Drinks. The Citron Peel extract, with its antibacterial properties, was able to reduce the microbial load of samples. Comparable results were obtained by sodium benzoate. The count of acid-resistant microorganisms showed the Antimicrobial Activity of Citron Peel extract in the Lemon Soft Drink. The count of acid-resistant bacteria dropped to zero over the time of storage in the control and T4(2 mg/ ml) treatment samples. Our results indicated the Antimicrobial Activity of Citron Peel extract in the Lemon Soft Drink (based on yeast and molds count (CFU/ml). There was no significant difference between the treatments and the control at day 0 (P>0. 05). Treatments 𝑇 1, 𝑇 2, and 𝑇 3 were significantly different from other samples at day 30, 60, and 90 of the experiment. Furthermore, 𝑇 1, 𝑇 2, and 𝑇 3 treatments had higher colony counts than the control and 𝑇 4(2 𝑚 𝑔 /𝑚 𝑙 ) group (P<0. 05). The antimicrobial effect of extract was concentration and time dependent. There was an increasing trend in the amount of yeast and molds in 𝑇 1, 𝑇 2, and 𝑇 3 treatments yet growth of the microorganisms in T4 and control group was completely inhibited over the storage time. At day 90, yeast and mold count reached the standard set by Institute of Standards and Industrial Research of Iran (negative). As expected, increasing concentrations of the extract lead to higher total phenolics in the produced soft drink. Considering the acidic pH, total phenolics in the produced Lemon Soft Drinks containing Citron Peel extract significantly increased after 30 days, and then remained constant throughout the storage period was. There was a significant difference between the total phenolics of treatments and the control at day 0 and other time points. Phenolics were significantly higher in all the treatments containing the Citron Peel extract compared with the control (P<0. 05). The results of sensory evaluation showed that there was no significant difference between all the treatments containing the Citron Peel extract and the control sample in terms of taste, flavor, and color (P>0. 05). By increasing the amount of Citron Peel extract, the rates of taste, flavor, and overall acceptability decreased compared with the control. However, rate was not evaluated as significant by the evaluators (P>0. 05). No significant difference was detected between treatments and the control in terms of color by the evaluators(P>0. 05). Conclusion: The results of current study indicated that phenolics-rich Citron Peel extract has notable Antimicrobial Activity against soft drink contaminating microorganisms. The results showed that we can produce a quality product, in terms of microbial quality and chemical properties, by adding 2 mg Citron Peel extract per mL of soft drink. In terms of sensory properties, the final product could compete with sodium benzoate containing Lemon Soft Drinks.

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APA: Copy

Filban zadeh, M., & SHARIFI, A.. (2021). Evaluation of antimicrobial activity and phenolic compounds of ethanolic extract of inner layer of citron peel in lemon carbonated drinks. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 31(1 ), 1-15. SID. https://sid.ir/paper/952999/en

Vancouver: Copy

Filban zadeh M., SHARIFI A.. Evaluation of antimicrobial activity and phenolic compounds of ethanolic extract of inner layer of citron peel in lemon carbonated drinks. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2021;31(1 ):1-15. Available from: https://sid.ir/paper/952999/en

IEEE: Copy

M. Filban zadeh, and A. SHARIFI, “Evaluation of antimicrobial activity and phenolic compounds of ethanolic extract of inner layer of citron peel in lemon carbonated drinks,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 31, no. 1 , pp. 1–15, 2021, [Online]. Available: https://sid.ir/paper/952999/en

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Scientific Information Database

ISSN: 2588-4824

Journal Paper

Evaluation of antimicrobial activity and phenolic compounds of ethanolic extract of inner layer of citron peel in lemon carbonated drinks