Season's Variation Impact on Citrus aurantium Leaves Essential Oil: Chemical Composition and Biological Activities.
In: Journal of Food Science (John Wiley & Sons, Inc.), Jg. 77 (2012-09-01), Heft 9, S. T173- (8S.)
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Zugriff:
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 ( IC 50 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 ( R 2 = 0.99), S. cerevisiae ( R 2 = 0.99), and Fusarium culmorum ( R 2 = 0.99). [ABSTRACT FROM AUTHOR]
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Season's Variation Impact on Citrus aurantium Leaves Essential Oil: Chemical Composition and Biological Activities.
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Autor/in / Beteiligte Person: | Ellouze, Inès ; Abderrabba, Manef ; Sabaou, Nassereddine ; Mathieu, Florence ; Lebrihi, Ahmed ; Bouajila, Jalloul |
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Zeitschrift: | Journal of Food Science (John Wiley & Sons, Inc.), Jg. 77 (2012-09-01), Heft 9, S. T173- (8S.) |
Veröffentlichung: | 2012 |
Medientyp: | academicJournal |
ISSN: | 0022-1147 (print) |
DOI: | 10.1111/j.1750-3841.2012.02846.x |
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