Season's Variation Impact on Citrus aurantium Leaves Essential Oil: Chemical Composition and Biological Activities
Article first published online: 16 AUG 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 9, pages T173–T180, September 2012
How to Cite
Ellouze, I., Abderrabba, M., Sabaou, N., Mathieu, F., Lebrihi, A. and Bouajila, J. (2012), Season's Variation Impact on Citrus aurantium Leaves Essential Oil: Chemical Composition and Biological Activities. Journal of Food Science, 77: T173–T180. doi: 10.1111/j.1750-3841.2012.02846.x
- Issue published online: 7 SEP 2012
- Article first published online: 16 AUG 2012
- MS 20120499 Submitted 4/3/2012, Accepted 5/30/2012..
- biological activity;
- chemical composition;
- Citrus aurantium;
- essential oil;
Abstract: Citrus aurantium leaves' essential oils (EOs) were evaluated for chemical composition and antioxidant and antibacterial activities. The vegetable material, taken 5 times during the year, has undergone the hydrodistillation to prepare EO. Chemical characterization by gas chromatography/mass spectrometry and GC/flame ionization detection allowed the identification of 46 compounds, and a notable quantitative and qualitative differences between the different Petitgrain samples according to the harvest time. Linalool (43.2% to 65.97%), linalyl acetate (0.77% to 24.77%), and α-terpineol (9.29% to 12.12%) were the main components. The most important number of components was registered for summer EOs (July and September). The 5 EOs submitted biological activities screening, namely, antioxidant and antimicrobial activities. Weak antioxidant activities (IC50 values >10000 mg/L) were registered by both 1,1-diphenyl-2-picrylhydrazyl and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulphonate assays, mostly because the weak amount of phenols in EOs. Antibacterial activities (12 microorganisms) were registered against Gram-positive bacteria [Bacillus subtilis (MIC = 2.7 mg/mL), Staphylococcus aureus (4.8 mg/mL)], and moderated ones against yeasts [Saccharomyces cerevisiae (9.2 mg/mL)] and fungi [Mucor ramannianus (5 mg/mL)]. Positive correlations between the identified compounds and the antimicrobial activities were noted. Many compounds were correlated to antimicrobial activity mainly caryophyllene oxide against Escherichia coli (R2= 0.99), S. cerevisiae (R2= 0.99), and Fusarium culmorum (R2= 0.99).