Volume 16, Issue 87 (2019)                   FSCT 2019, 16(87): 291-304 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

tabatabaei yazdi F, falah F, alizadeh behbahani B, Vasiee A, Mortazavi A. Antimicrobial effect of Citrus aurantium essential oil on some food-borne pathogens and its determination of chemical compounds, total phenol content, total flavonoids content and antioxidant potential. FSCT 2019; 16 (87) :291-304
URL: http://fsct.modares.ac.ir/article-7-30462-en.html
1- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran , tabatabai@um.ac.ir
2- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
3- Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
Abstract:   (4709 Views)

In this study, the antimicrobial effect of Citrus aurantium essential oil on Bacillus cereus, Listeria innocua, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella typhi and Candida albicans was evaluated. The chemical compounds, total phenol content, total flavonoids content and antioxidant potential of Citrus aurantium essential oil were determined. The results of phytochemical analysis (Ferric chloride and Shinoda) showed that, phenol, flavonoids and flavone demonstrated the presence in Citrus aurantium essential oil. Based on gas chromatography–mass spectrometry results 19 compounds identified in Citrus aurantium essential oil. Linalool (21.29 %) was the major compound in Citrus aurantium essential oil. The total phenolic content and total flavonoids content of Citrus aurantium essential oil were equal to 41.35 ± 0.46 mg GAE/g DM and 2.98 ±0.50 mg QE/g DM, respectively. The antioxidant potential based on radical Scavenging and β-carotene linoleic acid of Citrus aurantium essential oil were equal to 102.85 ± 0.60 μg/ml and 65.60% respectively. The longest and the shortest diameters of the inhibition zone at the concentration of 45 mg/ml pertained to, Listeria innocua (16.50 ±0.66 mm) and Salmonella typhi (9.80 ±0.43 mm), respectively. The minimum inhibitory concentration of the Citrus aurantium essential oil ranged from 3.125 mg/ml to 100 mg/ml, while its minimum bactericidal/fungicidal concentration ranged from 3.125 mg/ml to 200. Based on the present research, the essential oil Citrus aurantium antioxidant potential and antimicrobial activity on several food-borne pathogens tested and thus can be a good source of food industrial.

 

Full-Text [PDF 425 kb]   (1485 Downloads)    
Article Type: Original Research | Subject: Machine Analysis (HPLC, GC, ...)
Received: 2019/02/14 | Accepted: 2019/04/7 | Published: 2019/05/15

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.