Isolation and Biological Activities of Decanal, Linalool, Valencene, and Octanal from Sweet Orange Oil
Article first published online: 26 OCT 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 11, pages C1156–C1161, November 2012
How to Cite
Liu, K., Chen, Q., Liu, Y., Zhou, X. and Wang, X. (2012), Isolation and Biological Activities of Decanal, Linalool, Valencene, and Octanal from Sweet Orange Oil. Journal of Food Science, 77: C1156–C1161. doi: 10.1111/j.1750-3841.2012.02924.x
- Issue published online: 19 NOV 2012
- Article first published online: 26 OCT 2012
- MS 20120195 Submitted 2/9/2012, Accepted 7/23/2012.
- aroma compounds;
- antioxidant activity;
- antimicrobial activity;
- sweet orange oil
Abstract: Product 1 (82.25% valencene), product 2 (73.36% decanal), product 3 (78.12% octanal), and product 4 (90.61% linalool) were isolated from sweet orange oil by combined usage of molecular distillation and column chromatography. The antioxidant activity of sweet orange oil and these products was investigated using 2,2-diphenyl-1-picrylhydrazyl and reducing power assays. In this test, product 1 (82.25% valencene), product 2 (73.36% decanal), and product 4 (90.61% linalool) had antioxidant activity, but lower than sweet orange oil. The antimicrobial activity was investigated in order to evaluate their efficacy against 5 microorganisms. The results showed that sweet orange oil, product 2 (73.36% decanal), product 3 (78.12% octanal), and product 4 (90.61% linalool) had inhibitory and bactericidal effect on the test microorganisms (except Penicillium citrinum). Valencene did not show any inhibitory effect. Saccharomyces cerivisiae was more susceptible, especially to the crude sweet orange oil (minimal inhibitory concentration 6.25 μL/mL). The cytotoxicity was evaluated on Hela cells using the 3-(4,5-dimethyl-thiazol-2-yl)-2,5-diphenyl tetrazolium bromide assay. All test samples showed significant cytotoxicity on the cell lines with IC50 values much less than 20 μg/mL.