Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritza Blvd, Plovdiv, Bulgaria.
Laboratory of Biologically Active Substances - Plovdiv, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 135 Ruski, Blvd, Plovdiv, Bulgaria.
Z Naturforsch C J Biosci. 2020 Nov 23;76(5-6):175-185. doi: 10.1515/znc-2020-0126. Print 2021 May 26.
The phytochemical and biological properties of tangerine ( L.), grapefruit ( L.), lemon ( L.) and cinnamon ( Blume) essential oils were examined. The chemical composition of the essential oils determined using chromatography analysis revealed that D-limonene and -cinnamaldehyde were the main components. The antioxidant and antimicrobial activities of the essential oils have been studied by the DPPH radical-scavenging assay and the disc-diffusion method, respectively. All essential oils had antimicrobial activity against saprophytic (, , , , , ) and pathogenic microorganisms (, , , ), with the highest inhibitory activity being observed in cinnamon oil, followed by grapefruit zest oil, tangerine zest oil and lemon zest oil; the MIC ranging from 6 to 60 ppm. In addition, they exhibited high antioxidant activity with the highest antioxidant activity being determined for the grapefruit zest essential oil, followed by the lemon zest essential oil, the tangerine zest essential oil and the cinnamon essential oil. The demonstrated promising results for the antioxidant and antimicrobial activity of the studied essential oils would give reason for their inclusion in the development of bio-preservation strategies for food emulsion preservation.
对橘（L.）、葡萄柚（L.）、柠檬（L.）和肉桂（Blume）精油的植物化学成分和生物特性进行了研究。使用色谱分析确定了精油的化学成分，结果表明，柠檬烯和肉桂醛是主要成分。通过 DPPH 自由基清除试验和圆盘扩散法分别研究了精油的抗氧化和抗菌活性。所有精油对腐生菌（、、、、、）和致病菌（、、、）均具有抗菌活性，肉桂油的抑制活性最高，其次是葡萄柚皮油、橘油和柠檬油；最低抑菌浓度（MIC）范围为 6 至 60ppm。此外，它们还表现出较高的抗氧化活性，其中葡萄柚皮精油的抗氧化活性最高，其次是柠檬皮精油、橘皮精油和肉桂精油。研究表明，所研究的精油具有良好的抗氧化和抗菌活性，这为将其纳入食品乳液保鲜的生物保鲜策略的开发提供了依据。
