红曲霉精油的化学成分和生物活性。果皮

Q4 Agricultural and Biological Sciences

Korean Journal of Food Preservation Pub Date : 2023-06-01 DOI:10.11002/kjfp.2023.30.3.395

Do Minh Long, L. Quoc, Trần Thị Hồng Nhung, Vuong Bao Thy, Nguyen Le Quynh Nhu

{"title":"红曲霉精油的化学成分和生物活性。果皮","authors":"Do Minh Long, L. Quoc, Trần Thị Hồng Nhung, Vuong Bao Thy, Nguyen Le Quynh Nhu","doi":"10.11002/kjfp.2023.30.3.395","DOIUrl":null,"url":null,"abstract":"\n \n Essential oil (EO) was extracted from the peel of Citrus hystrix\n DC. originating from Tinh Bien, An Giang province (Vietnam), using steam\n distillation. The study aimed to determine some physicochemical properties of\n Citrus hystrix peel EO (ChpEO), including the acid value\n (AV), saponification value (SV), ester value (EV), density, specific gravity,\n and freezing point. The chemical composition was also analyzed by gas\n chromatography-mass spectrometry (GC-MS). Compounds like\n β-pinene (30.19%), D-limonene\n (22.15%), and sabinene (21.37%), with antioxidant and\n antibacterial properties, had a relatively high content. The EO was also capable\n of inhibiting the growth of both Gram-positive and Gram-negative bacteria,\n including Pseudomonas aeruginosa (ATCC 27853),\n Staphylococcus aureus (ATCC 25923), Salmonella\n typhimurium (ATCC 13311), and Bacillus cereus\n (ATCC 11778) specifically.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Chemical profiles and biological activities of essential oil of\\n Citrus hystrix DC. peels\",\"authors\":\"Do Minh Long, L. Quoc, Trần Thị Hồng Nhung, Vuong Bao Thy, Nguyen Le Quynh Nhu\",\"doi\":\"10.11002/kjfp.2023.30.3.395\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\n \\n Essential oil (EO) was extracted from the peel of Citrus hystrix\\n DC. originating from Tinh Bien, An Giang province (Vietnam), using steam\\n distillation. The study aimed to determine some physicochemical properties of\\n Citrus hystrix peel EO (ChpEO), including the acid value\\n (AV), saponification value (SV), ester value (EV), density, specific gravity,\\n and freezing point. The chemical composition was also analyzed by gas\\n chromatography-mass spectrometry (GC-MS). Compounds like\\n β-pinene (30.19%), D-limonene\\n (22.15%), and sabinene (21.37%), with antioxidant and\\n antibacterial properties, had a relatively high content. The EO was also capable\\n of inhibiting the growth of both Gram-positive and Gram-negative bacteria,\\n including Pseudomonas aeruginosa (ATCC 27853),\\n Staphylococcus aureus (ATCC 25923), Salmonella\\n typhimurium (ATCC 13311), and Bacillus cereus\\n (ATCC 11778) specifically.\\n\",\"PeriodicalId\":17875,\"journal\":{\"name\":\"Korean Journal of Food Preservation\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food Preservation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.11002/kjfp.2023.30.3.395\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2023.30.3.395","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}

引用次数: 0

摘要

从红橘皮中提取精油。原产于越南安江省的丁边，使用蒸汽蒸馏。本研究旨在测定红橘皮EO（ChpEO）的一些物理化学性质，包括酸值（AV）、皂化值（SV）、酯值（EV）、密度、比重和冰点。化学成分也通过气相色谱-质谱（GC-MS）进行分析。β-蒎烯（30.19%）、D-柠檬烯（22.15%）和月桂烯（21.37%）等具有抗氧化和抗菌性能的化合物含量相对较高。EO还能够特异性抑制革兰氏阳性菌和革兰氏阴性菌的生长，包括铜绿假单胞菌（ATCC 27853）、金黄色葡萄球菌（ATCC 25923）、鼠伤寒沙门氏菌（ATCC13311）和蜡样芽孢杆菌（ATCC 11778）。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Chemical profiles and biological activities of essential oil of Citrus hystrix DC. peels

Essential oil (EO) was extracted from the peel of Citrus hystrix DC. originating from Tinh Bien, An Giang province (Vietnam), using steam distillation. The study aimed to determine some physicochemical properties of Citrus hystrix peel EO (ChpEO), including the acid value (AV), saponification value (SV), ester value (EV), density, specific gravity, and freezing point. The chemical composition was also analyzed by gas chromatography-mass spectrometry (GC-MS). Compounds like β-pinene (30.19%), D-limonene (22.15%), and sabinene (21.37%), with antioxidant and antibacterial properties, had a relatively high content. The EO was also capable of inhibiting the growth of both Gram-positive and Gram-negative bacteria, including Pseudomonas aeruginosa (ATCC 27853), Staphylococcus aureus (ATCC 25923), Salmonella typhimurium (ATCC 13311), and Bacillus cereus (ATCC 11778) specifically.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Korean Journal of Food Preservation Agricultural and Biological Sciences-Food Science

自引率

0.00%

发文量

期刊介绍： This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.