Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractions

Descripción del Articulo

ABSTRACT Essential oils (EOs) from Citrus are the main by-product of Citrus-processing industries. In addition to food/beverage and cosmetic applications, citrus EOs could also potentially be used as an alternative to antibiotics in food-producing animals. A commercial citrus EO—Brazilian Orange Ter...

Descripción completa

Detalles Bibliográficos
Autores: Ambrosio, Carmen M.S., Diaz-Arenas, Gloria L., Agudelo, Leidy P.A., Stashenko, Elena, Contreras Castillo, Carmen J., Da Gloria, Eduardo M.
Formato: artículo
Fecha de Publicación:2021
Institución:Universidad Privada del Norte
Repositorio:UPN-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.upn.edu.pe:11537/26613
Enlace del recurso:https://hdl.handle.net/11537/26613
https://doi.org/10.3390/molecules26102888
Nivel de acceso:acceso abierto
Materia:Aceites vegetales
Composición química
Agentes antibacterianos
Industria alimentaria
https://purl.org/pe-repo/ocde/ford#2.11.00
id UUPN_71610dea0e90121e9e9c80dfce525c18
oai_identifier_str oai:repositorio.upn.edu.pe:11537/26613
network_acronym_str UUPN
network_name_str UPN-Institucional
repository_id_str 1873
dc.title.es_PE.fl_str_mv Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractions
title Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractions
spellingShingle Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractions
Ambrosio, Carmen M.S.
Aceites vegetales
Composición química
Agentes antibacterianos
Industria alimentaria
https://purl.org/pe-repo/ocde/ford#2.11.00
title_short Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractions
title_full Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractions
title_fullStr Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractions
title_full_unstemmed Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractions
title_sort Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractions
author Ambrosio, Carmen M.S.
author_facet Ambrosio, Carmen M.S.
Diaz-Arenas, Gloria L.
Agudelo, Leidy P.A.
Stashenko, Elena
Contreras Castillo, Carmen J.
Da Gloria, Eduardo M.
author_role author
author2 Diaz-Arenas, Gloria L.
Agudelo, Leidy P.A.
Stashenko, Elena
Contreras Castillo, Carmen J.
Da Gloria, Eduardo M.
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Ambrosio, Carmen M.S.
Diaz-Arenas, Gloria L.
Agudelo, Leidy P.A.
Stashenko, Elena
Contreras Castillo, Carmen J.
Da Gloria, Eduardo M.
dc.subject.es_PE.fl_str_mv Aceites vegetales
Composición química
Agentes antibacterianos
Industria alimentaria
topic Aceites vegetales
Composición química
Agentes antibacterianos
Industria alimentaria
https://purl.org/pe-repo/ocde/ford#2.11.00
dc.subject.ocde.es_PE.fl_str_mv https://purl.org/pe-repo/ocde/ford#2.11.00
description ABSTRACT Essential oils (EOs) from Citrus are the main by-product of Citrus-processing industries. In addition to food/beverage and cosmetic applications, citrus EOs could also potentially be used as an alternative to antibiotics in food-producing animals. A commercial citrus EO—Brazilian Orange Terpenes (BOT)—was fractionated by vacuum fractional distillation to separate BOT into various fractions: F1, F2, F3, and F4. Next, the chemical composition and biological activities of BOT and its fractions were characterized. Results showed the three first fractions had a high relative amount of limonene (≥10.86), even higher than the whole BOT. Conversely, F4 presented a larger relative amount of BOT’s minor compounds (carvone, cis-carveol, trans-carveol, cis-p-Mentha-2,8-dien-1-ol, and trans-p-Mentha-2,8-dien-1-ol) and a very low relative amount of limonene (0.08–0.13). Antibacterial activity results showed F4 was the only fraction exhibiting this activity, which was selective and higher activity on a pathogenic bacterium (E. coli) than on a beneficial bacterium (Lactobacillus sp.). However, F4 activity was lower than BOT. Similarly, F4 displayed the highest antioxidant activity among fractions (equivalent to BOT). These results indicated that probably those minor compounds that detected in F4 would be more involved in conferring the biological activities for this fraction and consequently for the whole BOT, instead of the major compound, limonene, playing this role exclusively.
publishDate 2021
dc.date.accessioned.none.fl_str_mv 2021-05-26T18:24:10Z
dc.date.available.none.fl_str_mv 2021-05-26T18:24:10Z
dc.date.issued.fl_str_mv 2021-05-13
dc.type.es_PE.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.citation.es_PE.fl_str_mv Ambrosio, C. ...[et al]. (2021). Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractions. Molecules, 26(10). https://doi.org/10.3390/molecules26102888
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/11537/26613
dc.identifier.journal.es_PE.fl_str_mv Molecules
dc.identifier.doi.none.fl_str_mv https://doi.org/10.3390/molecules26102888
identifier_str_mv Ambrosio, C. ...[et al]. (2021). Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractions. Molecules, 26(10). https://doi.org/10.3390/molecules26102888
Molecules
url https://hdl.handle.net/11537/26613
https://doi.org/10.3390/molecules26102888
dc.language.iso.es_PE.fl_str_mv eng
language eng
dc.rights.es_PE.fl_str_mv info:eu-repo/semantics/openAccess
dc.rights.*.fl_str_mv Atribución-NoComercial-CompartirIgual 3.0 Estados Unidos de América
dc.rights.uri.*.fl_str_mv https://creativecommons.org/licenses/by-nc-sa/3.0/us/
eu_rights_str_mv openAccess
rights_invalid_str_mv Atribución-NoComercial-CompartirIgual 3.0 Estados Unidos de América
https://creativecommons.org/licenses/by-nc-sa/3.0/us/
dc.format.es_PE.fl_str_mv application/pdf
dc.publisher.es_PE.fl_str_mv Marcello Iriti and Md. Moshfekus Saleh-E-In
dc.publisher.country.es_PE.fl_str_mv BR
dc.source.es_PE.fl_str_mv Universidad Privada del Norte
Repositorio Institucional - UPN
dc.source.none.fl_str_mv reponame:UPN-Institucional
instname:Universidad Privada del Norte
instacron:UPN
instname_str Universidad Privada del Norte
instacron_str UPN
institution UPN
reponame_str UPN-Institucional
collection UPN-Institucional
bitstream.url.fl_str_mv https://repositorio.upn.edu.pe/bitstream/11537/26613/4/Chemical%20Composition%20and%20Antibacterial%20and%20Antioxidant%20.pdf.txt
https://repositorio.upn.edu.pe/bitstream/11537/26613/5/Chemical%20Composition%20and%20Antibacterial%20and%20Antioxidant%20.pdf.jpg
https://repositorio.upn.edu.pe/bitstream/11537/26613/1/Chemical%20Composition%20and%20Antibacterial%20and%20Antioxidant%20.pdf
https://repositorio.upn.edu.pe/bitstream/11537/26613/2/license_rdf
https://repositorio.upn.edu.pe/bitstream/11537/26613/3/license.txt
bitstream.checksum.fl_str_mv ba6b37356158e8fe905c197a4e8c3db1
edf8337d66af973a0379a6bea2fc048e
2755dd661a17c34e45e5921a3c47f750
80294ba9ff4c5b4f07812ee200fbc42f
8a4605be74aa9ea9d79846c1fba20a33
bitstream.checksumAlgorithm.fl_str_mv MD5
MD5
MD5
MD5
MD5
repository.name.fl_str_mv Repositorio Institucional UPN
repository.mail.fl_str_mv jordan.rivero@upn.edu.pe
_version_ 1752944097416445952
spelling Ambrosio, Carmen M.S.Diaz-Arenas, Gloria L.Agudelo, Leidy P.A.Stashenko, ElenaContreras Castillo, Carmen J.Da Gloria, Eduardo M.2021-05-26T18:24:10Z2021-05-26T18:24:10Z2021-05-13Ambrosio, C. ...[et al]. (2021). Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractions. Molecules, 26(10). https://doi.org/10.3390/molecules26102888https://hdl.handle.net/11537/26613Moleculeshttps://doi.org/10.3390/molecules26102888ABSTRACT Essential oils (EOs) from Citrus are the main by-product of Citrus-processing industries. In addition to food/beverage and cosmetic applications, citrus EOs could also potentially be used as an alternative to antibiotics in food-producing animals. A commercial citrus EO—Brazilian Orange Terpenes (BOT)—was fractionated by vacuum fractional distillation to separate BOT into various fractions: F1, F2, F3, and F4. Next, the chemical composition and biological activities of BOT and its fractions were characterized. Results showed the three first fractions had a high relative amount of limonene (≥10.86), even higher than the whole BOT. Conversely, F4 presented a larger relative amount of BOT’s minor compounds (carvone, cis-carveol, trans-carveol, cis-p-Mentha-2,8-dien-1-ol, and trans-p-Mentha-2,8-dien-1-ol) and a very low relative amount of limonene (0.08–0.13). Antibacterial activity results showed F4 was the only fraction exhibiting this activity, which was selective and higher activity on a pathogenic bacterium (E. coli) than on a beneficial bacterium (Lactobacillus sp.). However, F4 activity was lower than BOT. Similarly, F4 displayed the highest antioxidant activity among fractions (equivalent to BOT). These results indicated that probably those minor compounds that detected in F4 would be more involved in conferring the biological activities for this fraction and consequently for the whole BOT, instead of the major compound, limonene, playing this role exclusively.Trujillo San Isidroapplication/pdfengMarcello Iriti and Md. Moshfekus Saleh-E-InBRinfo:eu-repo/semantics/openAccessAtribución-NoComercial-CompartirIgual 3.0 Estados Unidos de Américahttps://creativecommons.org/licenses/by-nc-sa/3.0/us/Universidad Privada del NorteRepositorio Institucional - UPNreponame:UPN-Institucionalinstname:Universidad Privada del Norteinstacron:UPNAceites vegetalesComposición químicaAgentes antibacterianosIndustria alimentariahttps://purl.org/pe-repo/ocde/ford#2.11.00Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractionsinfo:eu-repo/semantics/articleTEXTChemical Composition and Antibacterial and Antioxidant .pdf.txtChemical Composition and Antibacterial and Antioxidant .pdf.txtExtracted texttext/plain61772https://repositorio.upn.edu.pe/bitstream/11537/26613/4/Chemical%20Composition%20and%20Antibacterial%20and%20Antioxidant%20.pdf.txtba6b37356158e8fe905c197a4e8c3db1MD54THUMBNAILChemical Composition and Antibacterial and Antioxidant .pdf.jpgChemical Composition and Antibacterial and Antioxidant .pdf.jpgGenerated Thumbnailimage/jpeg4564https://repositorio.upn.edu.pe/bitstream/11537/26613/5/Chemical%20Composition%20and%20Antibacterial%20and%20Antioxidant%20.pdf.jpgedf8337d66af973a0379a6bea2fc048eMD55ORIGINALChemical Composition and Antibacterial and Antioxidant .pdfChemical Composition and Antibacterial and Antioxidant .pdfapplication/pdf1229354https://repositorio.upn.edu.pe/bitstream/11537/26613/1/Chemical%20Composition%20and%20Antibacterial%20and%20Antioxidant%20.pdf2755dd661a17c34e45e5921a3c47f750MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-81037https://repositorio.upn.edu.pe/bitstream/11537/26613/2/license_rdf80294ba9ff4c5b4f07812ee200fbc42fMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.upn.edu.pe/bitstream/11537/26613/3/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5311537/26613oai:repositorio.upn.edu.pe:11537/266132021-07-02 12:55:02.015Repositorio Institucional UPNjordan.rivero@upn.edu.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
score 13.960013
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).