Isolation and Biological Activities of Decanal, Linalool, Valencene, and Octanal from Sweet Orange Oil

Authors

  • Kehai Liu,

    1. Authors Liu, Zhou, and Wang are with College of Food Science and Technology, Shanghai Ocean Univ., Shanghai 201306, PR China. Author Chen is with Shanghai Apple Flavor & Fragrance Co., Ltd., Shanghai 201809, PR China. Author Liu is with Key Laboratory of Modern Preparation of TCM, Jiangxi Univ. of Traditional Chinese Medicine, Ministry of Education, Nanchang 330004, PR China. Direct inquiries to author Wang (E-mail: khliu@shou.edu.cn).
    Search for more papers by this author
  • Qiulin Chen,

    1. Authors Liu, Zhou, and Wang are with College of Food Science and Technology, Shanghai Ocean Univ., Shanghai 201306, PR China. Author Chen is with Shanghai Apple Flavor & Fragrance Co., Ltd., Shanghai 201809, PR China. Author Liu is with Key Laboratory of Modern Preparation of TCM, Jiangxi Univ. of Traditional Chinese Medicine, Ministry of Education, Nanchang 330004, PR China. Direct inquiries to author Wang (E-mail: khliu@shou.edu.cn).
    Search for more papers by this author
  • Yanjun Liu,

    1. Authors Liu, Zhou, and Wang are with College of Food Science and Technology, Shanghai Ocean Univ., Shanghai 201306, PR China. Author Chen is with Shanghai Apple Flavor & Fragrance Co., Ltd., Shanghai 201809, PR China. Author Liu is with Key Laboratory of Modern Preparation of TCM, Jiangxi Univ. of Traditional Chinese Medicine, Ministry of Education, Nanchang 330004, PR China. Direct inquiries to author Wang (E-mail: khliu@shou.edu.cn).
    Search for more papers by this author
  • Xiaoyan Zhou,

    1. Authors Liu, Zhou, and Wang are with College of Food Science and Technology, Shanghai Ocean Univ., Shanghai 201306, PR China. Author Chen is with Shanghai Apple Flavor & Fragrance Co., Ltd., Shanghai 201809, PR China. Author Liu is with Key Laboratory of Modern Preparation of TCM, Jiangxi Univ. of Traditional Chinese Medicine, Ministry of Education, Nanchang 330004, PR China. Direct inquiries to author Wang (E-mail: khliu@shou.edu.cn).
    Search for more papers by this author
  • Xichang Wang

    1. Authors Liu, Zhou, and Wang are with College of Food Science and Technology, Shanghai Ocean Univ., Shanghai 201306, PR China. Author Chen is with Shanghai Apple Flavor & Fragrance Co., Ltd., Shanghai 201809, PR China. Author Liu is with Key Laboratory of Modern Preparation of TCM, Jiangxi Univ. of Traditional Chinese Medicine, Ministry of Education, Nanchang 330004, PR China. Direct inquiries to author Wang (E-mail: khliu@shou.edu.cn).
    Search for more papers by this author

Abstract

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.

Ancillary