Chemical composition, antioxidant and antibacterial activities of essential oil from Korean Citrus unshiu peel

Abstract

The chemical composition, antioxidant and antibacterial activities of essential oil from peel of Citrus unshiuwhich cultivated in South Korea were investigated. Eight compounds were identified as l-limonene (88.11%), γ-terpinene (4.66%), cyclohexane, 2,4-diisopropenyl-1-methyl-1-vinyl (1.82%), diethyl phthalate (1.02%), β-linalool (0.97%), β-myrcene (0.91%), α-farnesene (0.91%) and o-cymene (0.85%)
by GC-MS. The SC50values of this essential oil on DPPH and superoxide anion were 0.21 and 0.22% (v/v), respectively. The results of zone of inhibition, MIC, MBC and cell viability demonstrated the essential oil of-Citrus unshiupeel displayed antibacterial effect against B. cereus KCTC 14042, B. subtilis ATCC 6633 and S. aureusATCC 6538. The release of cell material and potassium ion from the B. subtilis ATCC 6633 cells treated with essential oil was further investigated. SEM observation also revealed the damaging effect of the essential oil on the morphology of B. subtilisATCC 6633 cells at minimum inhibitory concentration.


Share and Cite:

X. Yang and S. Kang, "Chemical composition, antioxidant and antibacterial activities of essential oil from Korean Citrus unshiu peel," Journal of Agricultural Chemistry and Environment, Vol. 2 No. 3, 2013, pp. 42-49. doi: 10.4236/jacen.2013.23007.

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1] Boyle, W. (1955) Spices and essential oils as presservatives. The American Perfumer and Essential Oil Review, 66, 25-28.
[2] Bishop, C.D. (1995) Antiviral activity of the essential oil of Melaleuca alternifolia (Maiden and Betche) Cheel (tea tree) against tobacco mosaic virus. Journal of Essential Oil Research, 7, 641-644. doi:10.1080/10412905.1995.9700519
[3] Azzouz, M.A. and Bullerman, L.B. (1982) Comparative antimycotic effects of selected herbs, spices, plant components and commercial antifungal agents. Journal of Food Protection, 45, 1298-1301.
[4] Ultee, A. and Smid, E.J. (2001) Influence of carvacrol on growth and toxin production by Bacillus cereus. International Journal of Food Microbiology, 64, 373-378. doi:10.1016/S0168-1605(00)00480-3
[5] Pandey, R., Kalra, A., Tandon, S., Mehrotra, N., Singh, H.N. and Kumar, S. (2000) Essential oil compounds as potent source of nematicidal compounds. Journal of Phytopathology, 148, 501-502. doi:10.1046/j.1439-0434.2000.00493.x
[6] Konstantopoulou, I., Vassilopoulou, L., Mavragani-Tsipidou, P. and Scouras, Z.G. (1992) Insecticidal effects of essential oils. A study of the effects of essential oils extracted from eleven Greek aromatic plants on Drosophila auraria. Cellular and Molecular Life Sciences, 48, 616-619. doi:10.1007/BF01920251
[7] Choi, H.S., Song, H.S. and Sawamura, M. (2000) Radical-scavenging activities of citrus essential oils and their components: Detection using 1,1-diphenyl-2-picrylhy-drazyl. Journal of Agricultural and Food Chemistry, 48, 4156- 4164. doi:10.1021/jf000227d
[8] Oosterhaven, K., Poolman, B. and Smid, E.J. (1995) S- carvone as a natural potato sprout inhibiting, fungistatic and bacteristatic compound. Industrial Crops and Products, 4, 23-31. doi:10.1016/0926-6690(95)00007-Y
[9] Nychas, G.J.E. (1995) Natural antimicrobials from plants. In: Gould, G.W., Ed., New Methods of Food Preservation, Blackie Academic and Professional, London, 58-89. doi:10.1007/978-1-4615-2105-1_4
[10] Anwar, F., Naseer, R., Bhanger, M.I., Ashraf, S., Talpr, F.N. and Aladedunye, F.A. (2008) Physico-chemical characteristics of citrus seeds and seed oils from Pakistan. Journal of the American Oil Chemical Society, 85, 321-330. doi:10.1007/s11746-008-1204-3
[11] Tirado, C.B., Stashenko, E.E., Combariza, M.Y. and Martinez, J.R. (1995) Comparative study of Colombian citrus oils by high-resolution gas chromatography and gas chromatography-mass spectrometry. Journal of Chromatography A, 697, 501-513. doi:10.1016/0021-9673(94)00955-9
[12] Ferhat, M.A., Meklati, B.Y., Smadja, J. and Chemat, F. (2006) An improved microwave Clevenger apparatus for distillation of essential oils from orange peel. Journal of Chromatography A, 1112, 121-126. doi:10.1016/j.chroma.2005.12.030
[13] Food and Drug Administration (2005) GRAS notifications. www.fda.gov
[14] Minh Tu, N. T., Thanh, L. X., Une, A., Ukeda, H. and Sawamura, M. (2002) Volatile constituents of Vietnamese pummelo, orange, tangerine and lime peel oils. Flavour and Fragrance Journal, 17, 169-174. doi:10.1002/ffj.1076
[15] Buettner, A., Mestres, M., Fischer, A., Guasch, J. and Schieberle, P. (2003) Evaluation of the most odour-active compounds in the peel oil of clementines (Citrus reticulata Blanco cv clementine). European Food Research and Technology, 216, 11-14.
[16] Caccioni, D. R. L., Guizzardi, M., Biondi, D. M., Renda, A. and Ruberto, G. (1998) Relationship between volatile components of citrus fruit essential oils and antimicrobial action on Penicillium digitatum and Penicillium italicum. International Journal of Food Microbiololgy, 43, 73-79. doi:10.1016/S0168-1605(98)00099-3
[17] Tepe, B., Daferera, D., Tepe, A.S., Polissiou, P. and Sokmen, A. (2007) Antioxidant activity of the essential oil and various extracts of Nepeta flavida Hub.-Mor. from Turkey. Food Chemistry, 103, 1358-1364. doi:10.1016/j.foodchem.2006.10.049
[18] Suh, H.J., Kim, S.R., Lee, K.S., Park, S. and Kang, S.C. (2010) Antioxidant activity of various solvent extracts from Allomyrina dichotoma (Arthropoda: Insecta) larvae. Journal of Photochemistry and Photobiology B: Biology, 99, 67-73. doi:10.1016/j.jphotobiol.2010.02.005
[19] Murray, P.P., Baron, E.J., Pfaller, M.A., Tenove, F.C. and Yolke, R.H. (1995) Manual of clinical microbiology, ASM, Washington DC.
[20] Chandrasekaran, M. and Venkatesalu, V. (2004) Antibacterial and antifungal activity of Syzygium jambolanum seeds. Journal of Ethnopharmacology, 91, 105-108. doi:10.1016/j.jep.2003.12.012
[21] Paul, S., Dubey, R.C., Maheswari, D.K. and Kang, S.C., (2011) Trachyspermum ammi (L.) fruit essential oil influencing on membrane permeability and surface characteristics in inhibiting food-borne pathogens. Food Control, 22, 725-731.
[22] Cox, S.D., Mann, C.M., Markham, J.L., Gustafson, J.E., Warmington, J.R. and Wyllie, S.G. (2001) Determining the antimicrobial actions of tea tree oil. Molecules, 6, 87- 91. doi:10.3390/60100087
[23] Kockro, R.A., Hampl, J.A., Jansen, B., Peters, G., Scheihing, M. and Giacomelli, R. (2000) Use of scanning elec- tron microscopy to investigate the prophylactic efficacy of rifampin-impregnated CSF shunt catheters. Journal of Medical Microbiology, 49, 441-450.
[24] Nogata, Y., Yoza, K., Kusumoto, K., Kohyama, N., Se- kiya, K. and Ohta, H. (1996) Screening for inhibitory activity of citrus fruit extracts against platelet cyclooxigenase and lipoxigenase. Journal of Agricultural and Food Chemistry, 44, 725-729. doi:10.1021/jf9505077
[25] Miyake, Y., Yamamoto, K. and Osawa, T. (1997) Isolation of eriocitrin (eriodictyol 7-rutinoside) from lemon fruit (Citrus limon BURM. f.) and its antioxidative activity. Food Science and Technology International, 3, 84-89.
[26] Sawamura, M., Song, H.S., Ozaki, K., Ishikawa, J. and Ukeda, H. (1999) Inhibitory effects of citrus essential oils and their components on the formation of N-nitrosodi-methylamine. Journal of Agricultural and Food Chemistry, 47, 4868-4872. doi:10.1021/jf9903206
[27] Smith, D.C., Forland, S., Bachanos, E., Matejka, M. and Barrett, V. (2001) Qualitative analysis of citrus fruits extracts by GC/MS: An undergraduate experiment. The Chemical Educator, 6, 28-31. doi:10.1007/s00897000450a
[28] Hosni, K., Zahed, N., Chrif, R., Abid, I., Medfei, W., Kallel, M., Brahim, N.B. and Sebei, H. (2010) Composition of peel essential oils from four selected Tunisian citrus species: Evidence for the genotypic influence. Food Chemistry, 123, 1098-1104. doi:10.1016/j.foodchem.2010.05.068
[29] Marotti, M., Piccaglia, R. and Giovanelli, E. (1996) Differences in essential oil composition of Basil (Ocimum basilicum L.) Italian cultivars related to morphological characteristics. Journal of Agricultural and Food Chemistry, 44, 3926-3929. doi:10.1021/jf9601067
[30] Song, H.S., Ukeda, H. and Sawamura, M. (2001) Antioxidative activities of citrus peel essential oils and their components against linoleic acid oxidation. Food Science and Technology Research, 7, 50-56. doi:10.3136/fstr.7.50
[31] Deans, S.G. and Ritchie, G. (1987) Antibacterial properties of plant essential oils. International Journal of Food Microbiology, 5, 165-180. doi:10.1016/0168-1605(87)90034-1
[32] Lin, C.M., Sheu, S.R., Hsu, S.C. and Tsai, Y.H. (2010) Determination of bactericidal efficacy of essential oil extracted from orange on the food contact surfaces. Food Control, 21, 1710-1715. doi:10.1016/j.foodcont.2010.06.008
[33] Bhimba, B.V., Meenupriya, J., Joel, E.L., Naveena, D.E., Kumar, S. and Thangaraj, M. (2010) Antibacterial activeity and characterization of secondary metabolites isolated from mangrove plant Avicennia officinalis. Asian Pacific Journal of Tropical Medicine, 3, 544-546. doi:10.1016/S1995-7645(10)60131-9
[34] Chiang, H.M., Chiu, H.H., Lai, Y.M., Chen, C.Y. and Chiang, H.L. (2010) Carbonyl species characteristics during the evaporation of essential oils. Atmospheric Environment, 44, 2240-2247. doi:10.1016/j.atmosenv.2010.02.017
[35] Vaara, M. (1992) Agents that increase the permeability of the outer membrane. Microbiology and Molecular Biology Reviews, 56, 395-441.
[36] Sikkema, J., De Bont, J.A.M. and Poolman, B. (1994) Interactions of cyclic hydrocarbons with biological membranes. Journal of Biological Chemistry, 269, 8022-8028.

Copyright © 2024 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.