| Title: | "Chemical composition, antioxidant activity and antimicrobial activity of essential oil from Citrus aurantium L zest against some pathogenic microorganisms" |
| Author(s): | Teneva D; Denkova-Kostova R; Goranov B; Hristova-Ivanova Y; Slavchev A; Denkova Z; Kostov G; |
| Address: | "Laboratory 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. Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritza Blvd, Plovdiv 4000, Bulgaria. Department of Microbiology, University of Food Technologies, 26 Maritza Blvd, Plovdiv 4000, Bulgaria. Department of Food Technologies, Food Research and Development Institute, Plovdiv, Bulgaria. Department of Wine and Brewing, University of Food Technologies, 26 Maritza Blvd, Plovdiv 4000, Bulgaria" |
| ISSN/ISBN: | 1865-7125 (Electronic) 0341-0382 (Linking) |
| 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%), beta-myrcene (4.3%), and alpha-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" |
| Keywords: | "Anti-Infective Agents/*chemistry/pharmacology Antioxidants/*chemistry/pharmacology Bacillus subtilis/drug effects Citrus/*chemistry Escherichia coli/drug effects Inhibitory Concentration 50 Oils, Volatile/*chemistry/pharmacology Plant Extracts/*chemistry/;" |
| Notes: | "MedlineTeneva, Desislava Denkova-Kostova, Rositsa Goranov, Bogdan Hristova-Ivanova, Yana Slavchev, Aleksandar Denkova, Zapryana Kostov, Georgi eng Germany 2019/01/28 Z Naturforsch C J Biosci. 2019 May 27; 74(5-6):105-111. doi: 10.1515/znc-2018-0062" |
