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Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil | ||
| Journal of Food and Bioprocess Engineering | ||
| مقاله 11، دوره 2، شماره 1، شهریور 2019، صفحه 71-76 اصل مقاله (422.1 K) | ||
| نوع مقاله: Original research | ||
| نویسندگان | ||
| Roghayeh Vahidi* 1؛ Rezvan Pourahmad2؛ Razzagh Mahmoudi3 | ||
| 1Health Productions Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran | ||
| 2Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran | ||
| 3Associated Professor, Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, Iran | ||
| چکیده | ||
| In this research, essential oil of citron peel was extracted through water distillation by clevenger apparatus and then its chemical composition and antibacterial and antioxidant properties were evaluated. GC-MS analysis showed the major identified components of the essential oil included limonene (33.60%), myristicin (24.36%), carvacrol (8.1%), apiol (5.34%), β-bisabolene (4.40%) and α-bergamotene (2.67%). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for Staphylococcus aureus and Escherichia coli were respectively determined as 62.5, 250, 125 and 500 µg/ml, respectively. The total phenol content of the essential oil was 6.0 ± 0.03 mg gallic acid/g sample. The scavenging activity of DPPH radicals based on IC50 was 19.587 ± 0.011 µg/ml. This result indicated less performance in comparison with BHT, gallic acid and ascorbic acid. Also, although the total flavonoids content of citron fruit extract was 3.4 mg quercetin/g sample, no flavonoid compound was detected in the essential oil. | ||
| کلیدواژهها | ||
| Citron؛ Essential oil؛ Chemical composition؛ Antibacterial؛ Antioxidant | ||
| مراجع | ||
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