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Chemical composition, antioxidant and antimicrobial activity of essential oils from tangerine ( Citrus reticulata L.), grapefruit ( Citrus paradisi L.), lemon ( Citrus lemon L.) and cinnamon ( Cinnamomum zeylanicum Blume) by Rositsa Denkova-Kostova; Desislava Teneva; Teodora Tomova; Bogdan Goranov; Zapryana Denkova; Vesela Shopska; Aleksandar Slavchev; Yana Hristova-Ivanova is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.

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## Abstract The phytochemical and biological properties of tangerine (Citrus reticulata L.), grapefruit (Citrus paradisi L.), lemon (Citrus lemon L.) and cinnamon (Cinnamomum zeylanicum Blume) essential oils were examined. The chemical composition of the essential oils determined using chromatography analysis revealed that D-limonene and cis-cinnamaldehyde were the main components. The antioxidant and antimicrobial activities of the essential oils have been studied by the DPPH radical-scavenging assay and the disc-diffusion method, respectively. All essential oils had antimicrobial activity against saprophytic (Bacillus subtilis, Penicillium chrysogenum, Fusarium moniliforme, Aspergillus niger, Aspergillus flavus, Saccharomyces cerevisiae) and pathogenic microorganisms (Escherichia coli, Salmonella abony, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans), with the highest inhibitory activity being observed in cinnamon oil, followed by grapefruit zest oil, tangerine zest oil and lemon zest oil; the MIC ranging from 6 to 60 ppm. In addition, they exhibited high antioxidant activity with the highest antioxidant activity being determined for the grapefruit zest essential

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Author

Rositsa Denkova-Kostova; Desislava Teneva; Teodora Tomova; Bogdan Goranov; Zapryana Denkova; Vesela Shopska; Aleksandar Slavchev; Yana Hristova-Ivanova

Publisher

Walter de Gruyter GmbH

Published

2020

Language

EN

Field

Biochemistry, Genetics and Molecular Biology (Life Sciences)