Journal
CYTA-JOURNAL OF FOOD
Volume 15, Issue 1, Pages 129-135Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/19476337.2016.1220021
Keywords
Fold oil; orange essential oil; composition; antimicrobial; antioxidant
Categories
Funding
- Consejo Nacional de Ciencia y Tecnologia de Mexico (CONACyT) [269983/275113]
Ask authors/readers for more resources
In this study, the chemical composition, antimicrobial, and antioxidant activities of orange essential oil (AN), its folded orange oils (5x, 10x, 20x) and d-limonene (LN) were investigated. The results observed in the chemical composition showed a decrease in the major component LN, in contrast to other minor components, which increased their concentration, such as decanal, linalool, and -terpineol. The antimicrobial activity was determined for foodborne pathogens using the disk diffusion method followed by the minimum inhibitory concentration and minimum bactericidal concentration. Results showed that folded orange oils (5x, 10x, 20x) had better antimicrobial activity than AN and LN. The antioxidant activity was carried out by 2,2'-azinobis-3-ethylbenzthiazoline-6-sulphonate and 1,1-diphenyl-2-picrylhydrazyl methods; folded orange oil 20x presented significantly better results (p0.05) than other oils studied. Using folded oils from AN could be a natural alternative in food processing as ingredients with antimicrobial and antioxidant effect.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available