Changes of Peel Essential Oil Composition of Four Tunisian Citrus during Fruit Maturation
The present work investigates the effect of ripening stage on the chemical composition of essential oil extracted from peel of four citrus: bitter orange (Citrus aurantium), lemon (Citrus limon), orange maltaise (Citrus sinensis), and mandarin (Citrus reticulate) and on their antibacterial activity....
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| Format: | Article |
| Language: | English |
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Wiley
2012-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1100/2012/528593 |
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| author | Soumaya Bourgou Fatma Zohra Rahali Iness Ourghemmi Moufida Saïdani Tounsi |
| author_facet | Soumaya Bourgou Fatma Zohra Rahali Iness Ourghemmi Moufida Saïdani Tounsi |
| author_sort | Soumaya Bourgou |
| collection | DOAJ |
| description | The present work investigates the effect of ripening stage on the chemical composition of essential oil extracted from peel of four citrus: bitter orange (Citrus aurantium), lemon (Citrus limon), orange maltaise (Citrus sinensis), and mandarin (Citrus reticulate) and on their antibacterial activity. Essential oils yields varied during ripening from 0.46 to 2.70%, where mandarin was found to be the richest. Forty volatile compounds were identified. Limonene (67.90–90.95%) and 1,8-cineole (tr-14.72%) were the most represented compounds in bitter orange oil while limonene (37.63–69.71%), β-pinene (0.63–31.49%), γ-terpinene (0.04–9.96%), and p-cymene (0.23–9.84%) were the highest ones in lemon. In the case of mandarin, the predominant compounds were limonene (51.81–69.00%), 1,8-cineole (0.01–26.43%), and γ-terpinene (2.53–14.06%). However, results showed that orange peel oil was dominated mainly by limonene (81.52–86.43%) during ripening. The results showed that ripening stage influenced significantly the antibacterial activity of the oils against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. This knowledge could help establish the optimum harvest date ensuring the maximum essential oil, limonene, as well as antibacterial compounds yields of citrus. |
| format | Article |
| id | doaj-art-a272e8cdec0c44eaa5955bf64c29ab36 |
| institution | Kabale University |
| issn | 1537-744X |
| language | English |
| publishDate | 2012-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-a272e8cdec0c44eaa5955bf64c29ab362025-02-03T05:53:02ZengWileyThe Scientific World Journal1537-744X2012-01-01201210.1100/2012/528593528593Changes of Peel Essential Oil Composition of Four Tunisian Citrus during Fruit MaturationSoumaya Bourgou0Fatma Zohra Rahali1Iness Ourghemmi2Moufida Saïdani Tounsi3Laboratoire des Substances Bioactives, Centre de Biotechnologie à la Technopole de Borj-Cédria Hammam Lif 2050, TunisiaLaboratoire des Substances Bioactives, Centre de Biotechnologie à la Technopole de Borj-Cédria Hammam Lif 2050, TunisiaLaboratoire des Substances Bioactives, Centre de Biotechnologie à la Technopole de Borj-Cédria Hammam Lif 2050, TunisiaLaboratoire des Substances Bioactives, Centre de Biotechnologie à la Technopole de Borj-Cédria Hammam Lif 2050, TunisiaThe present work investigates the effect of ripening stage on the chemical composition of essential oil extracted from peel of four citrus: bitter orange (Citrus aurantium), lemon (Citrus limon), orange maltaise (Citrus sinensis), and mandarin (Citrus reticulate) and on their antibacterial activity. Essential oils yields varied during ripening from 0.46 to 2.70%, where mandarin was found to be the richest. Forty volatile compounds were identified. Limonene (67.90–90.95%) and 1,8-cineole (tr-14.72%) were the most represented compounds in bitter orange oil while limonene (37.63–69.71%), β-pinene (0.63–31.49%), γ-terpinene (0.04–9.96%), and p-cymene (0.23–9.84%) were the highest ones in lemon. In the case of mandarin, the predominant compounds were limonene (51.81–69.00%), 1,8-cineole (0.01–26.43%), and γ-terpinene (2.53–14.06%). However, results showed that orange peel oil was dominated mainly by limonene (81.52–86.43%) during ripening. The results showed that ripening stage influenced significantly the antibacterial activity of the oils against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. This knowledge could help establish the optimum harvest date ensuring the maximum essential oil, limonene, as well as antibacterial compounds yields of citrus.http://dx.doi.org/10.1100/2012/528593 |
| spellingShingle | Soumaya Bourgou Fatma Zohra Rahali Iness Ourghemmi Moufida Saïdani Tounsi Changes of Peel Essential Oil Composition of Four Tunisian Citrus during Fruit Maturation The Scientific World Journal |
| title | Changes of Peel Essential Oil Composition of Four Tunisian Citrus during Fruit Maturation |
| title_full | Changes of Peel Essential Oil Composition of Four Tunisian Citrus during Fruit Maturation |
| title_fullStr | Changes of Peel Essential Oil Composition of Four Tunisian Citrus during Fruit Maturation |
| title_full_unstemmed | Changes of Peel Essential Oil Composition of Four Tunisian Citrus during Fruit Maturation |
| title_short | Changes of Peel Essential Oil Composition of Four Tunisian Citrus during Fruit Maturation |
| title_sort | changes of peel essential oil composition of four tunisian citrus during fruit maturation |
| url | http://dx.doi.org/10.1100/2012/528593 |
| work_keys_str_mv | AT soumayabourgou changesofpeelessentialoilcompositionoffourtunisiancitrusduringfruitmaturation AT fatmazohrarahali changesofpeelessentialoilcompositionoffourtunisiancitrusduringfruitmaturation AT inessourghemmi changesofpeelessentialoilcompositionoffourtunisiancitrusduringfruitmaturation AT moufidasaidanitounsi changesofpeelessentialoilcompositionoffourtunisiancitrusduringfruitmaturation |