6533b85efe1ef96bd12c06df

RESEARCH PRODUCT

Essential oil components of orange peels and antimicrobial activity

Domenico SchillaciAnna GeraciVita Di StefanoRosario SchicchiEnrica Di Martino

subject

Settore CHIM/10 - Chimica Degli AlimentiCitrus sinensis cultivarPlant ScienceOrange (colour)Microbial Sensitivity TestsGram-Positive BacteriaSettore BIO/19 - Microbiologia Generale01 natural sciencesBiochemistryAnalytical Chemistrylaw.inventionSteam distillationSettore BIO/01 - Botanica Generalechemistry.chemical_compound0404 agricultural biotechnologyLinaloolAnti-Infective AgentslawGram-Negative BacteriaNerolOils VolatileFood sciencegas chromatography–mass spectrometryvolatile compoundSicilyessential oilsEssential oilChromatographyBacteriaPlant Extracts010401 analytical chemistryOrganic Chemistryfood and beverages04 agricultural and veterinary sciencesAntimicrobial040401 food science0104 chemical scienceschemistryFruitGeraniolCitrus × sinensisCitrus sinensis

description

In this study, the orange peel of 12 cultivars of Citrus sinensis from central-eastern Sicily was employed to obtain essential oils and extracts. The ones were extracted through steam distillation, the others through extraction in hexane. Chemical constituents were evaluated in terms of qualitative and quantitative analyses by gas chromatography/mass spectrometry. Fifty-four components were identified in the steam essential oils and 44 in the extracts. In all the cultivars, the main component is d-limonene (73.9–97%); discrete percentages of linalool, geraniol and nerol were also found. Cluster analysis based on essential oils composition showed a certain degree of affinity between cultivars of the same type. The antimicrobial activity was investigated against three micro-organisms (Staphylococcus aureus, Listeria monocytogens and Pseudomonas aeruginosa). ‘Sanguinello’ and ‘Solarino Moro’ essential oils are significantly active against L. monocytogenes, while ‘Valencia’ hexanic extract against all the tested micro-organisms.

yearjournalcountryeditionlanguage
2016-01-01
10.1080/14786419.2016.1219860http://hdl.handle.net/10447/213259