Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
권호 표지

Composition and Antimicrobial Activities of Essential Oils in the Peel of Citrus Fruits

  • Oh, Hyun-Jeong (Bio-Agr. Co., Jeju Bio-Industry Development Center) ;
  • Ahn, Hyo-Min (Bio-Agr. Co., Jeju Bio-Industry Development Center) ;
  • Kim, Sang-Suk (Skincure Cosmetic, Inc., Jeju Bio-Industry Development Center) ;
  • Yun, Pil-Yong (Jeju Hi-Tech Industry Development Institute) ;
  • Jeon, Gyeong-Lyong (Bio-Agr. Co., Jeju Bio-Industry Development Center) ;
  • Ko, Young-Hwan (Department of Food Science and Biotechnology, Cheju National University) ;
  • Riu, Key-Zung (Faculty of Biotechnology, Cheju National University)
  • Published : 2007.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

Volatile components of the essential oils of Satsuma mandarin (C. unshiu), Dangyuza (C. grandis), Yuza (C. junos), Byungkyul (C. playtymamma), Jinkyul (C. sunki), and Hakyul (C. natsudaidai) grown in Jeju Island were isolated from the fruit peels by hydro distillation and determined by GC-MS. GC-MS analysis identified 58 compounds, with main components being d-limonene $(64.01{\sim}79.34%),\;{\beta}-myrcene\;(3.01{\sim}26.53%),\;{\gamma}-terpinene\;(0.11{\sim}12.88%),\;{\beta}-pinene\;(0.78{\sim}4.74%),\;and\;{\alpha}-pinene\;(1.01{\sim}2.55%)$. Differences in compositions and contents of the essential oils were observed among citrus varieties. Effects of citrus oils on growth inhibitions of Escherchia coli, Staphyllococcus epidermidis, and Candida albicans were investigated using disc diffusion assay and minimal inhibitory concentration (MIC) assay. The essential oils inhibited growths of the test organisms, exhibiting higher levels of activity against Gram-positive S. epidermidis (MIC values $0.04{\sim}0.17mg/mL$), whereas Gram-negative E. coli was moderately resistant (MIC values $1.66{\sim}20.30mg/mL$). MIC of citrus essential oils ranged from $0.82{\sim}23.69mg/mL$ against C. albicans. The essential oils obtained from C. sunki, C. grandis, and C. playtymamma showed the highest antimicrobial activities against S. epidermidis and C. albicans, indicating their potential as natural antimicrobial agents.

Keywords

References

  1. Adams RP (1995) Identification of essential oil components by gas chromatography/mass spectroscopy. Allured Publishing: Carol Stream, IL
  2. Alliginnis N, Kalpoutzakis E, and Chinou IB (2001) Composition and antibacterial activity of the essential oils of five taxa of Sideritis from Greece. J Agric Food Chem 49, 811-815 https://doi.org/10.1021/jf001018w
  3. Belletti N, Ndagijin Guerzoni ME, lLanciotti R, and Gardini F (2004) Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae. J Agric Food Chem. 52, 6932-6938 https://doi.org/10.1021/jf049444v
  4. Caccioni DRL, Guizzardi M, Biondi DM, Renda A, and Ruberto G (1998) Relationship between volatile components of citrus fruit essential oils and antimicrobial action on Pencillium digitatum and Penicgillium italicum. Int J Food Microbial 43, 74-79
  5. Cavaleiro C, Pinto E, Goncalves MJ, and Salgueiro L (2006) Antifungal activity of Juniperus essential oils against dermatophyte, Aspergillus and Candida strains. J Applied Microbial 100, 1333-1338 https://doi.org/10.1111/j.1365-2672.2006.02862.x
  6. Cha JD, Jeong MR, Jeong SI, Moon SE, Kil BS, Yun SI, Lee KY, and Song YH (2007) Chemical composition and antimicrobial activity of the essential oil of Cryptomeria japonica. Phytother Res 21, 295-299 https://doi.org/10.1002/ptr.1864
  7. Chalchat JC, Chiro F, Garry R, Lacosete J, and Santos V (2000) Photochemical hydroperoxidation of terpenes. Antimicrobial activity of $\alpha$-pinene, $\beta$-pinene, and limonene hydroperoxides. J Essent Oil Res 12, 125-126 https://doi.org/10.1080/10412905.2000.9712059
  8. Choi HS, Song HS, Ukeda H, and Sawamura M (2000) Radical-scavenging activities of citrus essential oils and their components: detection using1,1-diphenyl-2-picrylhydrazyl. J Agric Food Chem 48, 4156-4161 https://doi.org/10.1021/jf000227d
  9. Choi HS (2006) Lipolytic effects of citrus peel oils and their components. J Agric Food Chem 54, 3254-3258 https://doi.org/10.1021/jf052409j
  10. Couladis M, Chinou IB, Tzakou O, and Petrakis PV (2003) Composition and antimicrobial activity of the essential oil of Hypericum rumeliacum subsp. apollinis (Boiss. & Heldr.). Phytother Res 17, 152-154 https://doi.org/10.1002/ptr.1093
  11. Couladis M, Chinou IB, Tzakou O, and Loukis A (2002) Composition and antimicrobial activity of the essential oil of Ballota pseudodictamnus L. Bentham. Phytother Res 16, 723-726 https://doi.org/10.1002/ptr.1043
  12. Cowan MM (1999) Plant products as antimicrobial agents. Clinical Microbiol Reviews 12, 564-582
  13. Craske JD, Suryadi N, and Wootton M (2005) A comparison of the peel oil components of Australian native lime (Microcitrus australe) and Mexican lime (Citrus aurantifolia Swingle). J Sci Food Agric 85, 522-525 https://doi.org/10.1002/jsfa.2038
  14. Dugo G (1993) On the genuineness of citrus essential oils. PartXLI. Italian bitter orange essential oils : composition and detection of contamination and addition of oils and terpenes of sweet orange and of lemon. Flav Fragr J 8, 25-33 https://doi.org/10.1002/ffj.2730080106
  15. Flamini G, Cioni PL, Puleio R, Morelli I, and Panizzi L (1999) Antimicrobial activity of the essential oil of Calamintha nepeta and its constituent Pulegone against bacteria and fungi. Phythother Res 13, 349-351 https://doi.org/10.1002/(SICI)1099-1573(199906)13:4<349::AID-PTR446>3.0.CO;2-Z
  16. Fisher K and Philips CA (2006) The effect of lemon, orange and bergamot essential oils and their components on the survival of Camphylobacter jejuni, Escherichia coli O157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems. J Appl Microbiol 101, 1232-1240 https://doi.org/10.1111/j.1365-2672.2006.03035.x
  17. Fisher K, Rowe C, and Phillips CA (2007) The survival of three strains of Arcobacter butzleri in the presence of lemon, orange and bergamot essential oils and their components in vitro and on food. J Appl Microbiol 44, 495-499 https://doi.org/10.1111/j.1472-765X.2006.02106.x
  18. Hao YY, Brackett RE, and Doyle MP (1998) Efficacy of plant extracts inhibiting Aeromonas hydrophila and Listeria monocytogenes in refrigerated cooked poultry. Food Microbiol 15, 367-378 https://doi.org/10.1006/fmic.1997.0193
  19. Janssen AM, Scheffer JJC, and Baerheim Svendsen A (1987) Antimicrobial activity of essential oils: A 1976- 1986 literature review. Aspects of the test methods. Planta Med 5, 395-397
  20. Jo CR, Park BJ, Chung SH, Kim CB, Cha BS, and Byun MW (2004) Antibacterial and antifungal activity of Citrus (Citrus unshiu) essential oil extracted from peel byproducts. Food Sci Bitotechnol 13, 384-386
  21. Kim YK, Hyun SW, and Ko YH (1999) Analysis of essential oils from the peel of Mandarine (Citrus unshiu Marc. Var. Okitsu). Korean J Food Sci Technol 31, 1178-1183
  22. Lota ML, de Rocca Serra D, Tomi F, and Casanova J (2001) Chemical variability of peel and leaf essential oils of 15 species of mandarins. Biochem Syst Ecol 29, 77-104 https://doi.org/10.1016/S0305-1978(00)00029-6
  23. Minh Tu NT, Thanh LX, Une A, and Sawamura M (2002) Volatile constituents of Vietnammese pumelo, orange, tangerine and lime peel oils. Flavour Fragr J 17, 169-174 https://doi.org/10.1002/ffj.1076
  24. Mizrahi B, Shapira L, Domb AJ, and Houri-Haddad Y (2006) Citrus oil and MgCl2 as antibacterial and antiinflammatory agents. J Periodontol 77, 963-968 https://doi.org/10.1902/jop.2006.050278
  25. Moufida S and Marzouk B (2003) Biochemical characterization of blood orange, sweet orange, lemon, bergamot and bitter orange. Phytochem 62, 1283-1289 https://doi.org/10.1016/S0031-9422(02)00631-3
  26. Nagy S and Shaw PE (1990) In Food Flavours, Part C. The Flavour of Fruits, Morton ID, MacLead AJ (eds). Elsevier: Amsterdam, 93
  27. Njoroge SM, Koaze H, Karanja, PN, and Sawamura M (2005) Essential oil constituents of three varieties of Kenyan sweet orange (Citrus sinensis). Flavour Fragr J 20, 80-85 https://doi.org/10.1002/ffj.1377
  28. Rehman ZU (2006) Citrus peel extract- A natural source of antioxidant. Food Chem 99, 450-454 https://doi.org/10.1016/j.foodchem.2005.07.054
  29. Ruberto G and Rapissarda P (2002) Essential oils of new pigmented citrus hybrid: Citrus sinensis L. Osbeck $\times$ C. clementina Hort. ex Tanaka. J Food Sci 67, 2778-2780 https://doi.org/10.1111/j.1365-2621.2002.tb08815.x
  30. Sawamura M (2000) Volatile components of essential oils of the Citrus genus. In Recent Research and Development in Agricultural and Food Chemistry, Pandalai SG (ed.) Research Signpost: Trivandrum, 4, 131-164
  31. Sawamura M, Shichiri K, Ootani Y, and Zheng XH (1991) Volatile constituents of several varieties of pummelos and characteristics among citrus species. Agric Biol Chem 55, 2571-2578 https://doi.org/10.1271/bbb1961.55.2571
  32. Shaw PE (1979) Composition of essence oil from overripe oranges. J Agric Food Chem 27, 1337-1339 https://doi.org/10.1021/jf60226a050
  33. Song HS, Sawamura M, Ito T, and Ukeda H (1999) Chemical compositions of the volatile part of yuzu (Citrus junos Tanaka) peel cold-pressed oil from Japan and Korea. Flavour Fragr J 14, 383-389 https://doi.org/10.1002/(SICI)1099-1026(199911/12)14:6<383::AID-FFJ848>3.0.CO;2-9
  34. Takahashi Y, Inaba N, Kusahara S, and Kuki W (2003) Antioxidative effect of citrus essential oil components on human low-density lipoprotein in vitro. Biosci Biotechnol Biochem 67, 195-197 https://doi.org/10.1271/bbb.67.195
  35. Ulubelen A, Toqcu G, and Eris C (1994) Terpenoids from Salva sclarea. Phytochem 36, 971-974 https://doi.org/10.1016/S0031-9422(00)90474-6