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      The Chemical Compositions, and Antibacterial and Antioxidant Activities of Four Types of Citrus Essential Oils

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          Abstract

          Nanfeng mandarins ( Citrus reticulata Blanco cv. Kinokuni), Xunwu mandarins ( Citrus reticulata Blanco), Yangshuo kumquats ( Citrus japonica Thunb) and physiologically dropped navel oranges ( Citrus sinensis Osbeck cv. Newhall) were used as materials to extract peel essential oils (EOs) via hydrodistillation. The chemical composition, and antibacterial and antioxidant activities of the EOs were investigated. GC-MS analysis showed that monoterpene hydrocarbons were the major components and limonene was the predominate compound for all citrus EOs. The antibacterial testing of EOs against five different bacteria ( Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Salmonella typhi murium) was carried out using the filter paper method and the broth microdilution method. Kumquat EO had the best inhibitory effect on B . subtilis, E . coli and S . typhi murium with MIC (minimum inhibitory concentration) values of 1.56, 1.56 and 6.25 µL/mL, respectively. All citrus EOs showed the antioxidant activity of scavenging DPPH and ABTS free radicals in a dose-dependent manner. Nanfeng mandarin EO presented the best antioxidant activity, with IC 50 values of 15.20 mg/mL for the DPPH assay and 0.80 mg/mL for the ABTS assay. The results also showed that the antibacterial activities of EOs might not be related to their antioxidant activities.

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          Antioxidants and antioxidant methods: an updated overview

          Ilhami Gulcin (2020)
          Antioxidants had a growing interest owing to their protective roles in food and pharmaceutical products against oxidative deterioration and in the body and against oxidative stress-mediated pathological processes. Screening of antioxidant properties of plants and plant-derived compounds requires appropriate methods, which address the mechanism of antioxidant activity and focus on the kinetics of the reactions including the antioxidants. Many studies evaluating the antioxidant activity of various samples of research interest using different methods in food and human health have been conducted. These methods are classified, described, and discussed in this review. Methods based on inhibited autoxidation are the most suited for termination-enhancing antioxidants and for chain-breaking antioxidants, while different specific studies are needed for preventive antioxidants. For this purpose, the most common methods used in vitro determination of antioxidant capacity of food constituents were examined. Also, a selection of chemical testing methods was critically reviewed and highlighted. In addition, their advantages, disadvantages, limitations and usefulness were discussed and investigated for pure molecules and raw extracts. The effect and influence of the reaction medium on the performance of antioxidants are also addressed. Hence, this overview provides a basis and rationale for developing standardized antioxidant methods for the food, nutraceuticals, and dietary supplement industries. In addition, the most important advantages and shortcomings of each method were detected and highlighted. The chemical principles of these methods are outlined and critically discussed. The chemical principles of methods of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical (ABTS·+) scavenging, 1,1-diphenyl-2-picrylhydrazyl (DPPH·) radical scavenging, Fe3+-Fe2+ transformation assay, ferric reducing antioxidant power (FRAP) assay, cupric ions (Cu2+) reducing power assay (Cuprac), Folin-Ciocalteu reducing capacity (FCR assay), peroxyl radical (ROO·), superoxide radical anion (O2·-), hydrogen peroxide (H2O2) scavenging assay, hydroxyl radical (OH·) scavenging assay, singlet oxygen (1O2) quenching assay, nitric oxide radical (NO·) scavenging assay and chemiluminescence assay are outlined and critically discussed. Also, the general antioxidant aspects of main food components were discussed by a number of methods, which are currently used for the detection of antioxidant properties of food components. This review consists of two main sections. The first section is devoted to the main components in the food and pharmaceutical applications. The second general section comprises some definitions of the main antioxidant methods commonly used for the determination of the antioxidant activity of components. In addition, some chemical, mechanistic and kinetic basis, and technical details of the used methods are given.
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            A status review on the medicinal properties of essential oils

            Jayant Shankar Raut, Sankunny Karuppayil (2014)
            Article 0 comments Cited 268 times – based on 0 reviews     Review now
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              Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review

              Maria Graça Miguel (2010)
              Essential oils are complex mixtures isolated from aromatic plants which may possess antioxidant and anti-inflammatory activities of interest in thye food and cosmetic industries as well as in the human health field. In this work, a review was done on the most recent publications concerning their antioxidant and anti-inflammatory activities. At the same time a survey of the methods generally used for the evaluation of antioxidant activity and some of the mechanisms involved in the anti-inflammatory activities of essential oils are also reported.
              Article 0 comments Cited 194 times – based on 0 reviews     Review now
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                Author and article information

                Contributors
                Raffaele Capasso: Role: Academic Editor
                Lorenzo Di Cesare Mannelli: Role: Academic Editor
                Journal
                Journal ID (nlm-ta): Molecules
                Journal ID (iso-abbrev): Molecules
                Journal ID (publisher-id): molecules
                Title: Molecules
                Publisher: MDPI
                ISSN (Electronic): 1420-3049
                Publication date (Electronic): 04 June 2021
                Publication date Collection: June 2021
                Volume: 26
                Issue: 11
                Electronic Location Identifier: 3412
                Affiliations
                [1 ]National Navel Orange Engineering Research Center, College of Life Sciences, Gannan Normal University, Ganzhou 341000, China; GNNUlxc18879862383@ 123456163.com (X.L.); scoral29116@ 123456163.com (S.C.); SJYnj_1997@ 123456163.com (J.S.); bal.zh@ 123456163.com (B.Z.)
                [2 ]College of Chemistry, Gannan Normal University, Ganzhou 341000, China; ludl201306@ 123456163.com
                Author notes
                [* ]Correspondence: qczx99@ 123456163.com ; Tel.: +86-797-839-3608
                [†]

                These authors contributed equally to this work.

                Author information
                https://orcid.org/0000-0002-5118-2209
                Article
                Publisher ID: molecules-26-03412
                DOI: 10.3390/molecules26113412
                PMC ID: 8200181
                PubMed ID: 34199966
                SO-VID: f932404b-2c50-439f-baa3-7d2ee4ca06c8
                Copyright © © 2021 by the authors.
                License:

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( https://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 09 March 2021
                Date accepted : 30 May 2021
                Categories
                Subject: Article

                Keywords: citrus,essential oil,gc-ms,antibacterial,antioxidant
                Data availability:
                Keywords: citrus, essential oil, gc-ms, antibacterial, antioxidant

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