Oikeh Ehigbai I, Ayevbuomwan Merit, Irabor Francis, Oikeh Aiemere O, Oviasogie Faith E, Omoregie Ehimwenma S
Department of Biochemistry, Faculty of Life Sciences, University of Benin, Benin City, Edo State 301110, Nigeria.
Department of Chemistry, College of Arts and Sciences, University of Kentucky, Lexington, KY 40506, USA.
Prev Nutr Food Sci. 2020 Sep 30;25(3):280-285. doi: 10.3746/pnf.2020.25.3.280.
The seeds of (L.) Osbeck (sweet orange) are waste products usually discarded. They may however contain phytochemicals that have potent bioactivities. In this study, the phenolic content, and antioxidant and antimicrobial activities of oil and non-oil (solid) extracts of seeds were evaluated using standard protocols. The seed oil contained significantly (>0.05) higher contents of total phenol and total flavonoid when compared to the solid extract. However, the non-oil extract contained significantly (<0.05) higher tannin contents than the seed oil. Ferric reducing antioxidant potential was not significantly different between both extracts. The antimicrobial activities of both extracts revealed that the seed oil possesses better antibacterial activities compared to the non-oil extract. The antifungal test revealed that the seed oil significantly inhibited the growth of (20 mm zone of inhibition at a concentration of 200 μg/mL), however, it did not inhibit the growth of and sp. The minimum inhibitory concentration values against the bacterial and fungal strains were similar for both extracts in the range of 50∼100 μg/mL. Minimum bactericidal concentration and minimum fungicidal concentration values ranged from 100∼200 μg/mL for both extracts. The results in this study indicate that seed oil and non-oil extracts possess antioxidant, and antibacterial and antifungal properties that may be differentially exploited in the development of antimicrobial agents.
甜橙（Citrus sinensis (L.) Osbeck）种子通常作为废弃物被丢弃。然而，它们可能含有具有强大生物活性的植物化学物质。在本研究中，采用标准方法评估了甜橙种子油提取物和非油（固体）提取物的酚类含量、抗氧化活性和抗菌活性。与固体提取物相比，种子油中的总酚和总黄酮含量显著更高（>0.05）。然而，非油提取物中的单宁含量比种子油显著更高（<0.05）。两种提取物的铁还原抗氧化能力没有显著差异。两种提取物的抗菌活性表明，与非油提取物相比，种子油具有更好的抗菌活性。抗真菌试验表明，种子油显著抑制了白色念珠菌的生长（在浓度为200μg/mL时抑菌圈为20mm），然而，它没有抑制热带念珠菌和近平滑念珠菌的生长。两种提取物对细菌和真菌菌株的最低抑菌浓度值在50∼100μg/mL范围内相似。两种提取物的最低杀菌浓度和最低杀真菌浓度值在100∼200μg/mL范围内。本研究结果表明，甜橙种子油提取物和非油提取物具有抗氧化、抗菌和抗真菌特性，这些特性在抗菌剂的开发中可能会得到不同程度的利用。
