Do Minh Long, L. Quoc, Trần Thị Hồng Nhung, Vuong Bao Thy, Nguyen Le Quynh Nhu
{"title":"Chemical profiles and biological activities of essential oil of\n Citrus hystrix DC. peels","authors":"Do Minh Long, L. Quoc, Trần Thị Hồng Nhung, Vuong Bao Thy, Nguyen Le Quynh Nhu","doi":"10.11002/kjfp.2023.30.3.395","DOIUrl":null,"url":null,"abstract":"\n \n Essential oil (EO) was extracted from the peel of Citrus hystrix\n DC. originating from Tinh Bien, An Giang province (Vietnam), using steam\n distillation. The study aimed to determine some physicochemical properties of\n Citrus hystrix peel EO (ChpEO), including the acid value\n (AV), saponification value (SV), ester value (EV), density, specific gravity,\n and freezing point. The chemical composition was also analyzed by gas\n chromatography-mass spectrometry (GC-MS). Compounds like\n β-pinene (30.19%), D-limonene\n (22.15%), and sabinene (21.37%), with antioxidant and\n antibacterial properties, had a relatively high content. The EO was also capable\n of inhibiting the growth of both Gram-positive and Gram-negative bacteria,\n including Pseudomonas aeruginosa (ATCC 27853),\n Staphylococcus aureus (ATCC 25923), Salmonella\n typhimurium (ATCC 13311), and Bacillus cereus\n (ATCC 11778) specifically.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2023.30.3.395","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
Essential oil (EO) was extracted from the peel of Citrus hystrix
DC. originating from Tinh Bien, An Giang province (Vietnam), using steam
distillation. The study aimed to determine some physicochemical properties of
Citrus hystrix peel EO (ChpEO), including the acid value
(AV), saponification value (SV), ester value (EV), density, specific gravity,
and freezing point. The chemical composition was also analyzed by gas
chromatography-mass spectrometry (GC-MS). Compounds like
β-pinene (30.19%), D-limonene
(22.15%), and sabinene (21.37%), with antioxidant and
antibacterial properties, had a relatively high content. The EO was also capable
of inhibiting the growth of both Gram-positive and Gram-negative bacteria,
including Pseudomonas aeruginosa (ATCC 27853),
Staphylococcus aureus (ATCC 25923), Salmonella
typhimurium (ATCC 13311), and Bacillus cereus
(ATCC 11778) specifically.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.