Dias A L B, Sousa W C, Batista H R F, Alves C C F, Souchie E L, Silva F G, Pereira P S, Sperandio E M, Cazal C M, Forim M R, Miranda M L D
Instituto Federal de Educação, Ciência e Tecnologia Goiano, Campus Rio Verde, Rod. Sul Goiana, Km 01, CEP 75901-970, Rio Verde, GO, Brasil.
Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas, Campus Barbacena, Rua Monsenhor José Augusto, 204, São José, CEP 36205-018, Barbacena, MG, Brasil.
Braz J Biol. 2020 Apr-Jun;80(2):460-464. doi: 10.1590/1519-6984.216848.
Essential oils (EO) from aromatic and medicinal plants generally perform a diverse range of biological activities because they have several active constituents that work in different mechanisms of action. EO from Citrus peel have an impressive range of food and medicinal uses, besides other applications. EO from Citrus reticulata, C. sinensis and C. deliciosa were extracted from fruit peel and analyzed by GC-MS. The major constituent of EO under evaluation was limonene, whose concentrations were 98.54%, 91.65% and 91.27% for C. sinensis, C. reticulata and C. deliciosa, respectively. The highest potential of inhibition of mycelial growth was observed when the oil dose was 300 μL. Citrus oils inhibited fungus growth in 82.91% (C. deliciosa), 65.82% (C. sinensis) and 63.46% (C. reticulata). Anti-Sclerotinia sclerotiorum activity of 90% pure limonene and at different doses (20, 50, 100, 200 and 300 μL) was also investigated. This monoterpene showed to be highly active by inhibiting 100% fungus growth even at 200 and 300 μL doses. This is the first report of the in vitro inhibitory effect of natural products from these three Citrus species and its results show that there is good prospect of using them experimentally to control S. sclerotiorum, in both greenhouse and field conditions.
来自芳香植物和药用植物的精油（EO）通常具有多种生物活性，因为它们含有多种活性成分，作用机制各不相同。除其他用途外，柑橘皮精油在食品和医药领域有着广泛的应用。从柑橘（Citrus reticulata）、甜橙（C. sinensis）和温州蜜柑（C. deliciosa）的果皮中提取了精油，并通过气相色谱 - 质谱联用仪（GC - MS）进行分析。所评估的精油的主要成分是柠檬烯，其在甜橙、柑橘和温州蜜柑中的含量分别为98.54%、91.65%和91.27%。当精油剂量为300μL时，观察到对菌丝体生长的抑制潜力最高。柑橘精油对真菌生长的抑制率分别为82.91%（温州蜜柑）、65.82%（甜橙）和63.46%（柑橘）。还研究了纯度为90%的柠檬烯在不同剂量（20、50、100、200和300μL）下对核盘菌（Sclerotinia sclerotiorum）的活性。这种单萜即使在200和300μL剂量下也能100%抑制真菌生长，表现出高活性。这是关于这三种柑橘属植物天然产物体外抑制作用的首次报道，其结果表明在温室和田间条件下，将它们用于实验控制核盘菌具有良好的前景。
