Investigation of extraction yield, chemical composition, bioactive compounds, antioxidant and antimicrobial characteristics of citron (Citrus medica L.) peel essential oils produced by hydrodistillation and supercritical carbon dioxide
Citron peel is a valuable by-product gained from the fruit processing industry, which can be utilized as a potential feedstock to extract important commercial compounds such as essential oils. This conversion process can play a main role in reducing pollution and saving the environment by reusing wa...
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| Veröffentlicht in: | Journal of food measurement & characterization 2023-10, Vol.17 (5), p.4332-4344 |
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| creator | Gilani, Forough Raftani Amiri, Zeynab Esmaeilzadeh Kenari, Reza Ghaffari Khaligh, Nader |
| description | Citron peel is a valuable by-product gained from the fruit processing industry, which can be utilized as a potential feedstock to extract important commercial compounds such as essential oils. This conversion process can play a main role in reducing pollution and saving the environment by reusing waste, in addition to producing added-value products. In the present study, to extract the essential oil from citron peel were applied various methods of hydrodistillation and supercritical CO
2
, and the different essential oils produced were evaluated and compared in terms of extraction yield, physical attributes, bioactive compounds, chemical compositions, antioxidant and antimicrobial activity. The results showed that higher amount of extraction yield (7.6%), total phenol (112.84 mg GAE/g), flavonoid compounds (33.38 mg QE/g) and limonene (the major volatile component of citron peel essential oil) (60.69%) belonged to the supercritical CO
2
sample. The DPPH scavenging activity and reducing power of all the essential oils increased in a concentration-dependent manner (50–2000 µg/mL). The treatments of hydrodistillation and supercritical CO
2
in the order recorded less and more IC
50
values in both DPPH and FRAP tests. The obtained data from assay of MIC, MBC and inhibition zone diameter represented that citron peel essential oils possessed the best antimicrobial activity against
Staphylococcus aureus
compared to
Escherichia coli
and
Pseudomonas aeruginosa
, respectively. Therefore, citron peel essential oil considering the high levels of volatile and bioactive compounds viz limonene, phenol and flavonoid and desirable characteristics of antioxidant and antimicrobial can be used as a natural functional additive in the food industry. |
| doi_str_mv | 10.1007/s11694-023-01956-y |
| format | Article |
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2
, and the different essential oils produced were evaluated and compared in terms of extraction yield, physical attributes, bioactive compounds, chemical compositions, antioxidant and antimicrobial activity. The results showed that higher amount of extraction yield (7.6%), total phenol (112.84 mg GAE/g), flavonoid compounds (33.38 mg QE/g) and limonene (the major volatile component of citron peel essential oil) (60.69%) belonged to the supercritical CO
2
sample. The DPPH scavenging activity and reducing power of all the essential oils increased in a concentration-dependent manner (50–2000 µg/mL). The treatments of hydrodistillation and supercritical CO
2
in the order recorded less and more IC
50
values in both DPPH and FRAP tests. The obtained data from assay of MIC, MBC and inhibition zone diameter represented that citron peel essential oils possessed the best antimicrobial activity against
Staphylococcus aureus
compared to
Escherichia coli
and
Pseudomonas aeruginosa
, respectively. Therefore, citron peel essential oil considering the high levels of volatile and bioactive compounds viz limonene, phenol and flavonoid and desirable characteristics of antioxidant and antimicrobial can be used as a natural functional additive in the food industry.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-023-01956-y</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Antimicrobial activity ; Antimicrobial agents ; Antioxidants ; Bioactive compounds ; Biochemistry ; Biological activity ; Carbon dioxide ; Chemical composition ; Chemical compounds ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; E coli ; Engineering ; Essential oils ; Flavonoids ; Food additives ; Food industry ; Food Science ; Limonene ; Oils & fats ; Original Paper ; Phenols ; Pollution control ; Processing industry ; Scavenging</subject><ispartof>Journal of food measurement & characterization, 2023-10, Vol.17 (5), p.4332-4344</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-285f876c95879fed7b7783625c3a2d06ab0e1b83c0ce6b3577a1f51c30db237c3</citedby><cites>FETCH-LOGICAL-c319t-285f876c95879fed7b7783625c3a2d06ab0e1b83c0ce6b3577a1f51c30db237c3</cites><orcidid>0000-0001-5525-2764</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-023-01956-y$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-023-01956-y$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>315,781,785,27929,27930,41493,42562,51324</link.rule.ids></links><search><creatorcontrib>Gilani, Forough</creatorcontrib><creatorcontrib>Raftani Amiri, Zeynab</creatorcontrib><creatorcontrib>Esmaeilzadeh Kenari, Reza</creatorcontrib><creatorcontrib>Ghaffari Khaligh, Nader</creatorcontrib><title>Investigation of extraction yield, chemical composition, bioactive compounds, antioxidant and antimicrobial characteristics of citron (Citrus medica L.) peel essential oils produced by hydrodistillation and supercritical carbon dioxide</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>Citron peel is a valuable by-product gained from the fruit processing industry, which can be utilized as a potential feedstock to extract important commercial compounds such as essential oils. This conversion process can play a main role in reducing pollution and saving the environment by reusing waste, in addition to producing added-value products. In the present study, to extract the essential oil from citron peel were applied various methods of hydrodistillation and supercritical CO
2
, and the different essential oils produced were evaluated and compared in terms of extraction yield, physical attributes, bioactive compounds, chemical compositions, antioxidant and antimicrobial activity. The results showed that higher amount of extraction yield (7.6%), total phenol (112.84 mg GAE/g), flavonoid compounds (33.38 mg QE/g) and limonene (the major volatile component of citron peel essential oil) (60.69%) belonged to the supercritical CO
2
sample. The DPPH scavenging activity and reducing power of all the essential oils increased in a concentration-dependent manner (50–2000 µg/mL). The treatments of hydrodistillation and supercritical CO
2
in the order recorded less and more IC
50
values in both DPPH and FRAP tests. The obtained data from assay of MIC, MBC and inhibition zone diameter represented that citron peel essential oils possessed the best antimicrobial activity against
Staphylococcus aureus
compared to
Escherichia coli
and
Pseudomonas aeruginosa
, respectively. Therefore, citron peel essential oil considering the high levels of volatile and bioactive compounds viz limonene, phenol and flavonoid and desirable characteristics of antioxidant and antimicrobial can be used as a natural functional additive in the food industry.</description><subject>Antimicrobial activity</subject><subject>Antimicrobial agents</subject><subject>Antioxidants</subject><subject>Bioactive compounds</subject><subject>Biochemistry</subject><subject>Biological activity</subject><subject>Carbon dioxide</subject><subject>Chemical composition</subject><subject>Chemical compounds</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>E coli</subject><subject>Engineering</subject><subject>Essential oils</subject><subject>Flavonoids</subject><subject>Food additives</subject><subject>Food industry</subject><subject>Food Science</subject><subject>Limonene</subject><subject>Oils & fats</subject><subject>Original Paper</subject><subject>Phenols</subject><subject>Pollution control</subject><subject>Processing industry</subject><subject>Scavenging</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9Uctu1TAQjRBIVKU_wMoSG5Buih-JnSzRFYVKV2IDa8uPSa-r3DjYSdV8Mz_BJEGwYzUznjkP-RTFW0ZvGaXqY2ZMtlVJuSgpa2tZLi-KK85aUVZMVC__9ly-Lm5yfqSUMqaqSoqr4tf98AR5Cg9mCnEgsSPwPCXjtmkJ0PsDcWe4BGd64uJljDmsuwOxIa5nT7A_z4PPB2IGXD4HjxV7v82ITdGGFX82KzWkgIour2ouTAmV3h-xzplcwKMSOd1-ICNATyBnQArExtBnMqboZwee2IWcF4_TytT3u_lVMM8jJJfQ42bYJIsLv3mCN8WrzvQZbv7U6-LH3efvx6_l6duX--OnU-kEa6eSN3XXKOnaulFtB15ZpRohee2E4Z5KYykw2whHHUgraqUM62rmBPWWC-XEdfFu50W7P2f8Xf0Y5zSgpOaNrCjjlDd4xfcr_J2cE3R6TOFi0qIZ1Wuues9VY656y1UvCBI7KOPx8ADpH_V_UL8B53GtqA</recordid><startdate>20231001</startdate><enddate>20231001</enddate><creator>Gilani, Forough</creator><creator>Raftani Amiri, Zeynab</creator><creator>Esmaeilzadeh Kenari, Reza</creator><creator>Ghaffari Khaligh, Nader</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0001-5525-2764</orcidid></search><sort><creationdate>20231001</creationdate><title>Investigation of extraction yield, chemical composition, bioactive compounds, antioxidant and antimicrobial characteristics of citron (Citrus medica L.) peel essential oils produced by hydrodistillation and supercritical carbon dioxide</title><author>Gilani, Forough ; Raftani Amiri, Zeynab ; Esmaeilzadeh Kenari, Reza ; Ghaffari Khaligh, Nader</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-285f876c95879fed7b7783625c3a2d06ab0e1b83c0ce6b3577a1f51c30db237c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Antimicrobial activity</topic><topic>Antimicrobial agents</topic><topic>Antioxidants</topic><topic>Bioactive compounds</topic><topic>Biochemistry</topic><topic>Biological activity</topic><topic>Carbon dioxide</topic><topic>Chemical composition</topic><topic>Chemical compounds</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>E coli</topic><topic>Engineering</topic><topic>Essential oils</topic><topic>Flavonoids</topic><topic>Food additives</topic><topic>Food industry</topic><topic>Food Science</topic><topic>Limonene</topic><topic>Oils & fats</topic><topic>Original Paper</topic><topic>Phenols</topic><topic>Pollution control</topic><topic>Processing industry</topic><topic>Scavenging</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gilani, Forough</creatorcontrib><creatorcontrib>Raftani Amiri, Zeynab</creatorcontrib><creatorcontrib>Esmaeilzadeh Kenari, Reza</creatorcontrib><creatorcontrib>Ghaffari Khaligh, Nader</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Agriculture & Environmental Science Database</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>SciTech Premium Collection (Proquest) (PQ_SDU_P3)</collection><collection>ProQuest Engineering Collection</collection><collection>Agriculture Science Database</collection><collection>ProQuest Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gilani, Forough</au><au>Raftani Amiri, Zeynab</au><au>Esmaeilzadeh Kenari, Reza</au><au>Ghaffari Khaligh, Nader</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Investigation of extraction yield, chemical composition, bioactive compounds, antioxidant and antimicrobial characteristics of citron (Citrus medica L.) peel essential oils produced by hydrodistillation and supercritical carbon dioxide</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2023-10-01</date><risdate>2023</risdate><volume>17</volume><issue>5</issue><spage>4332</spage><epage>4344</epage><pages>4332-4344</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>Citron peel is a valuable by-product gained from the fruit processing industry, which can be utilized as a potential feedstock to extract important commercial compounds such as essential oils. This conversion process can play a main role in reducing pollution and saving the environment by reusing waste, in addition to producing added-value products. In the present study, to extract the essential oil from citron peel were applied various methods of hydrodistillation and supercritical CO
2
, and the different essential oils produced were evaluated and compared in terms of extraction yield, physical attributes, bioactive compounds, chemical compositions, antioxidant and antimicrobial activity. The results showed that higher amount of extraction yield (7.6%), total phenol (112.84 mg GAE/g), flavonoid compounds (33.38 mg QE/g) and limonene (the major volatile component of citron peel essential oil) (60.69%) belonged to the supercritical CO
2
sample. The DPPH scavenging activity and reducing power of all the essential oils increased in a concentration-dependent manner (50–2000 µg/mL). The treatments of hydrodistillation and supercritical CO
2
in the order recorded less and more IC
50
values in both DPPH and FRAP tests. The obtained data from assay of MIC, MBC and inhibition zone diameter represented that citron peel essential oils possessed the best antimicrobial activity against
Staphylococcus aureus
compared to
Escherichia coli
and
Pseudomonas aeruginosa
, respectively. Therefore, citron peel essential oil considering the high levels of volatile and bioactive compounds viz limonene, phenol and flavonoid and desirable characteristics of antioxidant and antimicrobial can be used as a natural functional additive in the food industry.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-023-01956-y</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0001-5525-2764</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Antimicrobial activity Antimicrobial agents Antioxidants Bioactive compounds Biochemistry Biological activity Carbon dioxide Chemical composition Chemical compounds Chemistry Chemistry and Materials Science Chemistry/Food Science E coli Engineering Essential oils Flavonoids Food additives Food industry Food Science Limonene Oils & fats Original Paper Phenols Pollution control Processing industry Scavenging |
| title | Investigation of extraction yield, chemical composition, bioactive compounds, antioxidant and antimicrobial characteristics of citron (Citrus medica L.) peel essential oils produced by hydrodistillation and supercritical carbon dioxide |
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