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Chemical composition, antioxidant and antimicrobial activity of essential oils from tangerine (Citrus reticulata L.), grapefruit (Citrus paradisi L.), lemon (Citrus lemon L.) and cinnamon (Cinnamomum zeylanicum Blume).
Z Naturforsch C J Biosci. 2021 May 26; 76(5-6):175-185.ZN

Abstract

The phytochemical and biological properties of tangerine (Citrus reticulata L.), grapefruit (Citrus paradisi L.), lemon (Citrus lemon L.) and cinnamon (Cinnamomum zeylanicum Blume) essential oils were examined. The chemical composition of the essential oils determined using chromatography analysis revealed that D-limonene and cis-cinnamaldehyde were the main components. The antioxidant and antimicrobial activities of the essential oils have been studied by the DPPH radical-scavenging assay and the disc-diffusion method, respectively. All essential oils had antimicrobial activity against saprophytic (Bacillus subtilis, Penicillium chrysogenum, Fusarium moniliforme, Aspergillus niger, Aspergillus flavus, Saccharomyces cerevisiae) and pathogenic microorganisms (Escherichia coli, Salmonella abony, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans), with the highest inhibitory activity being observed in cinnamon oil, followed by grapefruit zest oil, tangerine zest oil and lemon zest oil; the MIC ranging from 6 to 60 ppm. In addition, they exhibited high antioxidant activity with the highest antioxidant activity being determined for the grapefruit zest essential oil, followed by the lemon zest essential oil, the tangerine zest essential oil and the cinnamon essential oil. The demonstrated promising results for the antioxidant and antimicrobial activity of the studied essential oils would give reason for their inclusion in the development of bio-preservation strategies for food emulsion preservation.

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Authors+Show Affiliations

Denkova-Kostova R
Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritza Blvd, Plovdiv, Bulgaria.
Teneva D
Laboratory of Biologically Active Substances - Plovdiv, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 135 Ruski, Blvd, Plovdiv, Bulgaria.
Tomova T
Department of Microbiology, University of Food Technologies, 26 Maritza Blvd, Plovdiv4000, Bulgaria.
Goranov B
Department of Microbiology, University of Food Technologies, 26 Maritza Blvd, Plovdiv4000, Bulgaria.
Denkova Z
Department of Microbiology, University of Food Technologies, 26 Maritza Blvd, Plovdiv4000, Bulgaria.
Shopska V
Department of Wine and Brewing, University of Food Technologies, 26 Maritza Blvd, Plovdiv4000, Bulgaria.
Slavchev A
Department of Microbiology, University of Food Technologies, 26 Maritza Blvd, Plovdiv4000, Bulgaria.
Hristova-Ivanova Y
Department of Food Technologies, Institute of Food Preservation and Quality-Plovdiv, Agricultural Academy of Bulgaria, 154 Vasil Aprilov Blvd, Plovdiv4000, Bulgaria.

MeSH

Anti-Infective AgentsAntioxidantsCinnamomum zeylanicumCitrusFungiGas Chromatography-Mass SpectrometryGram-Negative BacteriaGram-Positive BacteriaMicrobial Sensitivity TestsOils, VolatilePlant ExtractsReactive Nitrogen SpeciesReactive Oxygen Species

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33909955

Citation

Denkova-Kostova, Rositsa, et al. "Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils From Tangerine (Citrus Reticulata L.), Grapefruit (Citrus Paradisi L.), Lemon (Citrus Lemon L.) and Cinnamon (Cinnamomum Zeylanicum Blume)." Zeitschrift Fur Naturforschung. C, Journal of Biosciences, vol. 76, no. 5-6, 2021, pp. 175-185.
Denkova-Kostova R, Teneva D, Tomova T, et al. Chemical composition, antioxidant and antimicrobial activity of essential oils from tangerine (Citrus reticulata L.), grapefruit (Citrus paradisi L.), lemon (Citrus lemon L.) and cinnamon (Cinnamomum zeylanicum Blume). Z Naturforsch C J Biosci. 2021;76(5-6):175-185.
Denkova-Kostova, R., Teneva, D., Tomova, T., Goranov, B., Denkova, Z., Shopska, V., Slavchev, A., & Hristova-Ivanova, Y. (2021). Chemical composition, antioxidant and antimicrobial activity of essential oils from tangerine (Citrus reticulata L.), grapefruit (Citrus paradisi L.), lemon (Citrus lemon L.) and cinnamon (Cinnamomum zeylanicum Blume). Zeitschrift Fur Naturforschung. C, Journal of Biosciences, 76(5-6), 175-185. https://doi.org/10.1515/znc-2020-0126
Denkova-Kostova R, et al. Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils From Tangerine (Citrus Reticulata L.), Grapefruit (Citrus Paradisi L.), Lemon (Citrus Lemon L.) and Cinnamon (Cinnamomum Zeylanicum Blume). Z Naturforsch C J Biosci. 2021 May 26;76(5-6):175-185. PubMed PMID: 33909955.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical composition, antioxidant and antimicrobial activity of essential oils from tangerine (Citrus reticulata L.), grapefruit (Citrus paradisi L.), lemon (Citrus lemon L.) and cinnamon (Cinnamomum zeylanicum Blume). AU - Denkova-Kostova,Rositsa, AU - Teneva,Desislava, AU - Tomova,Teodora, AU - Goranov,Bogdan, AU - Denkova,Zapryana, AU - Shopska,Vesela, AU - Slavchev,Aleksandar, AU - Hristova-Ivanova,Yana, Y1 - 2020/11/23/ PY - 2020/06/10/received PY - 2020/10/31/accepted PY - 2021/4/28/entrez PY - 2021/4/29/pubmed PY - 2021/11/4/medline KW - antimicrobial activity KW - antioxidant activity KW - cinnamon KW - essential oil KW - lemon SP - 175 EP - 185 JF - Zeitschrift fur Naturforschung. C, Journal of biosciences JO - Z Naturforsch C J Biosci VL - 76 IS - 5-6 N2 - The phytochemical and biological properties of tangerine (Citrus reticulata L.), grapefruit (Citrus paradisi L.), lemon (Citrus lemon L.) and cinnamon (Cinnamomum zeylanicum Blume) essential oils were examined. The chemical composition of the essential oils determined using chromatography analysis revealed that D-limonene and cis-cinnamaldehyde were the main components. The antioxidant and antimicrobial activities of the essential oils have been studied by the DPPH radical-scavenging assay and the disc-diffusion method, respectively. All essential oils had antimicrobial activity against saprophytic (Bacillus subtilis, Penicillium chrysogenum, Fusarium moniliforme, Aspergillus niger, Aspergillus flavus, Saccharomyces cerevisiae) and pathogenic microorganisms (Escherichia coli, Salmonella abony, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans), with the highest inhibitory activity being observed in cinnamon oil, followed by grapefruit zest oil, tangerine zest oil and lemon zest oil; the MIC ranging from 6 to 60 ppm. In addition, they exhibited high antioxidant activity with the highest antioxidant activity being determined for the grapefruit zest essential oil, followed by the lemon zest essential oil, the tangerine zest essential oil and the cinnamon essential oil. The demonstrated promising results for the antioxidant and antimicrobial activity of the studied essential oils would give reason for their inclusion in the development of bio-preservation strategies for food emulsion preservation. SN - 1865-7125 UR - https://www.unboundmedicine.com/medline/citation/33909955/Chemical_composition_antioxidant_and_antimicrobial_activity_of_essential_oils_from_tangerine__Citrus_reticulata_L___grapefruit__Citrus_paradisi_L___lemon__Citrus_lemon_L___and_cinnamon__Cinnamomum_zeylanicum_Blume__ DB - PRIME DP - Unbound Medicine ER -