Table of Contents Author Guidelines Submit a Manuscript
Evidence-Based Complementary and Alternative Medicine
Volume 2015, Article ID 804091, 9 pages
http://dx.doi.org/10.1155/2015/804091
Research Article

The Composition, Antioxidant and Antibacterial Activities of Cold-Pressed and Distilled Essential Oils of Citrus paradisi and Citrus grandis (L.) Osbeck

1Department of Applied Cosmetology, Hungkuang University, No. 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung 43302, Taiwan
2Taiwan Seed Improvement and Propagation Station, COA, Taichung 42642, Taiwan

Received 10 August 2015; Revised 31 October 2015; Accepted 3 November 2015

Academic Editor: Jenny M. Wilkinson

Copyright © 2015 Ming-Chiu Ou et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. H. A. E. Shaaban, A. H. El-Ghorab, and T. Shibamoto, “Bioactivity of essential oils and their volatile aroma components: review,” Journal of Essential Oil Research, vol. 24, no. 2, pp. 203–212, 2012. View at Publisher · View at Google Scholar · View at Scopus
  2. G. Bagetta, L. A. Morrone, L. Rombolà et al., “Neuropharmacology of the essential oil of bergamot,” Fitoterapia, vol. 81, no. 6, pp. 453–461, 2010. View at Publisher · View at Google Scholar · View at Scopus
  3. A. M. Aloisi, I. Ceccarelli, F. Masi, and A. Scaramuzzino, “Effects of the essential oil from citrus lemon in male and female rats exposed to a persistent painful stimulation,” Behavioural Brain Research, vol. 136, no. 1, pp. 127–135, 2002. View at Publisher · View at Google Scholar · View at Scopus
  4. L. M. Lopes Campělo, F. C. M. Gonçcalves, C. M. Feitosa, and R. M. de Freitas, “Antioxidant activity of Citrus limon essential oil in mouse hippocampus,” Pharmaceutical Biology, vol. 49, no. 7, pp. 709–715, 2011. View at Publisher · View at Google Scholar · View at Scopus
  5. L. Jing, Z. Lei, L. Li et al., “Antifungal activity of citrus essential oils,” Journal of Agricultural and Food Chemistry, vol. 62, no. 14, pp. 3011–3033, 2014. View at Publisher · View at Google Scholar · View at Scopus
  6. K. Hayat, X. Zhang, U. Farooq et al., “Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace,” Food Chemistry, vol. 123, no. 2, pp. 423–429, 2010. View at Publisher · View at Google Scholar · View at Scopus
  7. R. Oprean, M. Tamas, R. Sandulescu, and L. Roman, “Essential oils analysis. I. Evaluation of essential oils composition using both GC and MS fingerprints,” Journal of Pharmaceutical and Biomedical Analysis, vol. 18, no. 4-5, pp. 651–657, 1998. View at Publisher · View at Google Scholar · View at Scopus
  8. N. Bousbia, M. A. Vian, M. A. Ferhat, B. Y. Meklati, and F. Chemat, “A new process for extraction of essential oil from Citrus peels: microwave hydrodiffusion and gravity,” Journal of Food Engineering, vol. 90, no. 3, pp. 409–413, 2009. View at Publisher · View at Google Scholar · View at Scopus
  9. K. Hosni, N. Zahed, R. Chrif et al., “Composition of peel essential oils from four selected Tunisian Citrus species: evidence for the genotypic influence,” Food Chemistry, vol. 123, no. 4, pp. 1098–1104, 2010. View at Publisher · View at Google Scholar · View at Scopus
  10. W. C. Liao, Y.-C. Lai, M.-C. Yuan, Y.-L. Hsu, and C.-F. Chan, “Antioxidative activity of water extract of sweet potato leaves in Taiwan,” Food Chemistry, vol. 127, no. 3, pp. 1224–1228, 2011. View at Publisher · View at Google Scholar · View at Scopus
  11. D. Huang, O. U. Boxin, and R. L. Prior, “The chemistry behind antioxidant capacity assays,” Journal of Agricultural and Food Chemistry, vol. 53, no. 6, pp. 1841–1856, 2005. View at Publisher · View at Google Scholar · View at Scopus
  12. A. Karadag, B. Ozcelik, and S. Saner, “Review of methods to determine antioxidant capacities,” Food Analytical Methods, vol. 2, no. 1, pp. 41–60, 2009. View at Publisher · View at Google Scholar · View at Scopus
  13. A. R. Ndhlala, M. Moyo, and J. Van Staden, “Natural antioxidants: fascinating or mythical biomolecules?” Molecules, vol. 15, no. 10, pp. 6905–6930, 2010. View at Publisher · View at Google Scholar · View at Scopus
  14. P. C. Wootton-Beard, A. Moran, and L. Ryan, “Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin-Ciocalteu methods,” Food Research International, vol. 44, no. 1, pp. 217–224, 2011. View at Publisher · View at Google Scholar
  15. T. C. P. Dinis, V. M. C. Madeira, and L. M. Almeida, “Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers,” Archives of Biochemistry and Biophysics, vol. 315, no. 1, pp. 161–169, 1994. View at Publisher · View at Google Scholar · View at Scopus
  16. P. Singh, R. Shukla, B. Prakash et al., “Chemical profile, antifungal, antiaflatoxigenic and antioxidant activity of Citrus maxima Burm. and Citrus sinensis (L.) Osbeck essential oils and their cyclic monoterpene, DL-limonene,” Food and Chemical Toxicology, vol. 48, no. 6, pp. 1734–1740, 2010. View at Publisher · View at Google Scholar · View at Scopus
  17. Y.-C. Huang, Y.-H. Chang, and Y.-Y. Shao, “Effects of genotype and treatment on the antioxidant activity of sweet potato in Taiwan,” Food Chemistry, vol. 98, no. 3, pp. 529–538, 2006. View at Publisher · View at Google Scholar · View at Scopus
  18. B. Mahesh and S. Satish, “Antimicrobial activity of some important medicinal plant against plant and human pathogens,” World Journal of Agricultural Sciences, vol. 4, supplement 1, pp. 839–843, 2008. View at Google Scholar
  19. N. Kiraz, I. Dag, Y. Oz, M. Yamac, A. Kiremitci, and N. Kasifoglu, “Correlation between broth microdilution and disk diffusion methods for antifungal susceptibility testing of caspofungin, voriconazole, amphotericin B, itraconazole and fluconazole against Candida glabrata,” Journal of Microbiological Methods, vol. 82, no. 2, pp. 136–140, 2010. View at Publisher · View at Google Scholar · View at Scopus
  20. L. C. Obame, P. N. Edou, I. H. N. Bassolé et al., “Chemical composition, antioxidant and antimicrobial properties of the essential oil of Dacryodes edulis (G. Don) H. J. Lam from Gabon,” African Journal of Microbiology Research, vol. 2, pp. 148–152, 2008. View at Google Scholar
  21. S. A. Liasi, T. I. Azmi, M. D. Hassan, M. Shuhaimi, M. Rosfarizan, and A. B. Ariff, “Antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, Budu,” Malaysian Journal of Microbiology, vol. 5, no. 1, pp. 33–37, 2009. View at Google Scholar
  22. H. S. Song, M. Sawamura, T. Ito, and H. Ukeda, “Chemical compositions of the volatile part of yuzu (Citrus junos Tanaka) peel cold-pressed oils from Japan and Korea,” Flavour and Fragrance Journal, vol. 14, no. 6, pp. 383–389, 1999. View at Publisher · View at Google Scholar · View at Scopus
  23. C. Blanco Tirado, E. E. Stashenko, M. Y. Combariza, and J. R. Martinez, “Comparative study of Colombian citrus oils by high-resolution gas chromatography and gas chromatography-mass spectrometry,” Journal of Chromatography A, vol. 697, no. 1-2, pp. 501–513, 1995. View at Publisher · View at Google Scholar · View at Scopus
  24. M.-L. Lota, D. de Rocca Serra, F. Tomi, and J. Casanova, “Chemical variability of peel and leaf essential oils of 15 species of mandarins,” Biochemical Systematics and Ecology, vol. 29, no. 1, pp. 77–104, 2001. View at Publisher · View at Google Scholar · View at Scopus
  25. H.-S. Choi, H. S. Song, H. Ukeda, and M. Sawamura, “Radical-scavenging activities of citrus essential oils and their components: detection using 1,1-diphenyl-2-picrylhydrazyl,” Journal of Agricultural and Food Chemistry, vol. 48, no. 9, pp. 4156–4161, 2000. View at Publisher · View at Google Scholar · View at Scopus
  26. A.-L. Fanciullino, F. Tomi, F. Luro, J. M. Desjobert, and J. Casanova, “Chemical variability of peel and leaf oils of mandarins,” Flavour and Fragrance Journal, vol. 21, no. 2, pp. 359–367, 2006. View at Publisher · View at Google Scholar · View at Scopus
  27. S. R. Jiao, L. Wang, Y. P. Li, and X. R. Tang, “Physicochemical properties and fatty acid composition of citrus seeds oil,” China Oils and Fats, vol. 32, pp. 75–77, 2007. View at Google Scholar
  28. J. K. Chan, V. M. Bruce, and B. E. McDonald, “Dietary α-linolenic acid is as effective as oleic acid and linoleic acid in lowering blood cholesterol in normolipidemic men,” The American Journal of Clinical Nutrition, vol. 53, no. 5, pp. 1230–1234, 1991. View at Google Scholar · View at Scopus
  29. I. Fedorova, A. Hashimoto, R. A. Fecik et al., “Behavioral evidence for the interaction of oleamide with multiple neurotransmitter systems,” The Journal of Pharmacology and Experimental Therapeutics, vol. 299, no. 1, pp. 332–342, 2001. View at Google Scholar · View at Scopus
  30. J. S. Baik, S.-S. Kim, J.-A. Lee et al., “Chemical composition and biological activities of essential oils extracted from Korean endemic citrus species,” The Journal of Microbiology and Biotechnology, vol. 18, no. 1, pp. 74–79, 2008. View at Google Scholar · View at Scopus
  31. H. H. El Kamali, B. O. Burham, and A. A. El-Egami, “Essential oil composition of internal fruit peel of Citrus paradisi from Sudan,” American Research Thoughts, vol. 1, pp. 2079–2085, 2015. View at Google Scholar
  32. E. Sarrou, P. Chatzopoulou, K. Dimassi-Theriou, and I. Therios, “Volatile constituents and antioxidant activity of peel, flowers and leaf oils of Citrus aurantium L. growing in Greece,” Molecules, vol. 18, no. 9, pp. 10639–10647, 2013. View at Publisher · View at Google Scholar · View at Scopus
  33. M. Soković, J. Glamočlija, P. D. Marin, D. Brkić, and L. J. L. D. van Griensven, “Antibacterial effects of the essential oils of commonly consumed medicinal herbs using an in vitro model,” Molecules, vol. 15, no. 11, pp. 7532–7546, 2010. View at Publisher · View at Google Scholar · View at Scopus
  34. L. Espina, T. K. Gelaw, S. de Lamo-Castellví, R. Pagán, and D. García-Gonzalo, “Mechanism of bacterial inactivation by (+)-limonene and its potential use in food preservation combined processes,” PLoS ONE, vol. 8, no. 2, Article ID e56769, 2013. View at Publisher · View at Google Scholar · View at Scopus
  35. S. Inouye, T. Takizawa, and H. Yamaguchi, “Antibacterial activity of essential oils and their major constituents against respiratory tract pathogens by gaseous contact,” The Journal of Antimicrobial Chemotherapy, vol. 47, no. 5, pp. 565–573, 2001. View at Publisher · View at Google Scholar · View at Scopus