Essential Oils and Antioxidants Derived From Citrus By-Products in Food Protection and Medicine: An Introduction and Review of Recent Literature

2010 ◽  
Vol 11 (2) ◽  
pp. 99-122 ◽  
Author(s):  
Amy Hardin ◽  
Philip G. Crandall ◽  
Tony Stankus
Keyword(s):  
Essential Oils ◽  
Recent Literature ◽  
Food Protection ◽  
By Products

scholarly journals Novel Method for The Valorization of Essential Oils From Orange By-Product

2021 ◽  
Author(s):  
Roudaina Abdel Samad ◽  
Karim Raafat ◽  
Alissar Al Khatib ◽  
Hadi Abou Chacra ◽  
nada EL DARRA
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Biofilm Formation ◽  
Bacterial Load ◽  
Minimum Energy ◽  
Bacterial Biofilm ◽  
Diffusion Method ◽  
Oil Composition ◽  
By Products ◽  
Orange Essential Oil

Abstract Background: A huge amount of citrus by-products are being wasted every year; these by-products can be used in the extraction of essential oils which can be used in different fields. Many methods have been used in the extraction of orange essential oil (E.O). This study focuses on the extraction of essential oil from orange by-product, using a newly developed extraction technique. This technique is a prototype combining a conventional method, namely, the hydrodistillation with the ultrasound-assisted extraction. Indeed, the traditional extraction methods of essential oils are time-consuming and expensive, moreover many organic compounds may decompose at high retained temperatures.Methods: a combination of traditional method with sonication improves efficiency and quality of the extraction, since ultrasonic extraction with precise and controlled operating parameters leads to higher extraction yields with minimum energy consumption. Therefore, the orange essential oil obtained using the prototype was compared to two commercial oils (CO1 and CO2) to create a valid comparison. Quality and safety tests have been performed, as well as bacterial load, antibacterial activities using the disc diffusion method, minimum inhibitory concentration (MIC), and prevention of bacterial biofilm formation.Results: As a result of extraction, the prototype method has shorten the extraction time, gave a higher quantity, and improved the extraction of essential oil from citrus peels without affecting oil composition when comparing it to hydrodistillation method. Conclusion: Orange E.O can be used as natural antibacterial agents to minimize bacterial growth, and inhibit biofilm formation by Staphylococcus aureus, Listeria monocytogenes and E.coli.

scholarly journals Chemical Compositions and Biological Activities of Scutellaria Genus Essential Oils (Lamiaceae)

2020 ◽  
Vol 15 (3) ◽  
Author(s):  
Jamal Kasaian ◽  
Peiman Alesheikh ◽  
Ameneh Mohammadi
Keyword(s):  
Essential Oils ◽  
Recent Literature ◽  
Biological Activities ◽  
Chemical Compounds ◽  
Chemical Components ◽  
Chemical Compositions ◽  
Hexadecanoic Acid ◽  
Current Review ◽  
Germacrene D ◽  
Medicinal Properties

Context: Essential oils are secondary metabolites with versatile organic structures that, due to their compounds, have useful medicinal properties. There are about 250 species of the genus of Scutellaria perennial flowering plants from the Lamiaceae family. Its application for the treatment of allergy, inflammatory, hyperlipidemia, arteriosclerosis, hypertension, and hepatitis has a long history. Evidence Acquisition: Various studies on the chemical compounds of the Scutellaria genus have identified several ‎compounds, especially essentials oils. The current review is based on the evidence found in Chemical Abstract, Science Direct, Scopus, PubMed, Web of Knowledge, and Google Scholar databases. Results: Many studies on the chemical components of essential oils from the Scutellaria genus have identified several compounds. We summarized the chemical compositions and biological activities of Scutellaria essential oils. Hexadecanoic acid, germacrene D, β-caryophyllene, linalool, β-farnesene, and eugenol are the main compounds in essential oils of this genus. Despite many reports about essential oils of Scutellaria species (more than 38), a large number of species have not been studied yet. Therefore, several studies should be conducted on the chemical compounds and biological activities of unstudied Scutellaria essential oils. Conclusions: This review has summarized reports on the chemistry and biological activities of Scutellaria essential oils,‎ such as antioxidant, antimicrobial, antifeedant, phytotoxic, and acaricidal toxicities, based on the recent literature.

scholarly journals The Effect of Plant Oils for Reducing Contamination of Stored Packaged-Foodstuffs

2011 ◽  
Vol 51 (1) ◽  
pp. 82-86 ◽  
Author(s):  
Somaye Allahvaisi ◽  
Mostafa Maroufpoor ◽  
Arman Abdolmaleki ◽  
Saied-Ali Hoseini ◽  
Somaye Ghasemzadeh
Keyword(s):  
Essential Oils ◽  
Plant Oils ◽  
Syzygium Aromaticum ◽  
Stored Grain ◽  
Food Protection ◽  
Plant Essential Oils ◽  
Stored Product Pests ◽  
The Mean ◽  
Product Protection ◽  
Stored Grain Insects

The Effect of Plant Oils for Reducing Contamination of Stored Packaged-FoodstuffsA study to determine the effect of essential oils, used together with mixed packaging, on controlling stored-grain insects, was conducted in the laboratory. Plant essential oils are one of the materials that act like a contact-fumigant, offering the prospect for use in stored product protection. Plant essential oils must have the ability to repel the insects in order to prevent penetration to foodstuffs. The objective of the present study was to test the properties ofCinnamomum camphoraandSyzygium aromaticumfor preventing the penetration of pest insects, including:Sitotroga cerealellaandEphestia kuehniella5th instar larvae to packaged cereals. Ten grams of wheat and flour as foodstuffs were placed inside Cellophane packages and hung vertically in the top of a container. The repellent essential oils were used in the interior surface of containers. Each container had punctures at different parts and the insects were released around the container to determine insect penetration and the effect of the repellents. The experiments were conducted at 26±1°C, 60±5% RH in dark conditions. The highest concentration was 1.5 μl of essential oil per 0.5 ml acetone. Four days after the initiation of the experiment the results showedS. aromaticumhad more of a repellency effect thanC. camphoraon both pests that caused contamination deduction inside the packaged foodstuffs compared with the control. However, both the essential oils were effective as protectants of cereals butS. aromaticumwas more effective.S. aromaticumcaused the most repellency onE. kuehniella.The mean of repellency of all the concentrations was 81.4%. The results demonstrated the efficacy of these essential oils for use in organic food protection.C. camphoraandS. aromaticumcan prevent warehouse infestation of stored-product pests.

Aktywność biologiczna wybranych składników olejków eterycznych. Cz. 2

2020 ◽  
Vol 21 (1) ◽  
Author(s):  
Katarzyna Antoniak ◽  
Wiesława Bylka
Keyword(s):  
Biological Activity ◽  
Essential Oils ◽  
Recent Literature ◽  
Chemical Compounds ◽  
Common Components

Essential oils are mixtures of numerous chemical compounds, especially terpenes also phenylpropane derivatives. Essential oils components are characterized by different biological activity. The paper presents the most recent literature data concerning the activity of the compounds, which are common components oils: linalool, pulegone, santalol, spathulenol, α-terpineol and β-jonone.

Chemical Composition and Antioxidant Capacities of Four Mediterranean Industrial Essential Oils and Their Resultant Distilled Solid By-Products

2017 ◽  
Vol 119 (12) ◽  
pp. 1700242 ◽  
Author(s):  
Gonzalo Ortiz-de Elguea-Culebras ◽  
María I. Berruga ◽  
Omar Santana-Méridas ◽  
David Herraiz-Peñalver ◽  
Raúl Sánchez-Vioque
Keyword(s):  
Chemical Composition ◽  
Essential Oils ◽  
Antioxidant Capacities ◽  
By Products

scholarly journals Essential Oils and Their Application on Active Packaging Systems: A Review

Resources ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 7
Author(s):  
Maria Carpena ◽  
Bernabe Nuñez-Estevez ◽  
Anton Soria-Lopez ◽  
Paula Garcia-Oliveira ◽  
Miguel A. Prieto
Keyword(s):  
Essential Oils ◽  
Food Industry ◽  
Current Trend ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Active Packaging ◽  
Sustainable Food ◽  
Lipophilic Compounds ◽  
Packaging Industry ◽  
By Products

The food industry is continuously evolving through the application of innovative tools and ingredients towards more effective, safe, natural and ecofriendly solutions to satisfy the demands of the costumers. In this context, natural sources (i.e., leaves, seeds, peels or unused pulp) can entail a valuable source of compounds, such as essential oils (EOs), with recognized antioxidant and antimicrobial properties that can be used as natural additives in packaging applications. The current trend is the incorporation of EOs into diverse kinds of biodegradable materials, such as edible films, thus developing active packaging systems with improved preservation properties that can offer benefits to both the food and packaging industry by reducing food waste and improving the management of packaging waste. EOs may be added into the packaging material as free or encapsulated molecules, where, especially this last option, has been revealed as very promising. The addition of these lipophilic compounds provides to the end-product various bioactivities of interest, which can eventually extend the shelf-life of the product by preventing food spoilage. Pairing biodegradable packaging with EOs extracted from natural agro-industrial by-products can lead to a more sustainable food industry. Recent knowledge and advances on this issue will be reviewed in the present work.

scholarly journals Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 4031
Author(s):  
Banu Bayram ◽  
Gulay Ozkan ◽  
Tina Kostka ◽  
Esra Capanoglu ◽  
Tuba Esatbeyoglu
Keyword(s):  
Food Waste ◽  
Food Packaging ◽  
Edible Films ◽  
Communication Tool ◽  
Fruit And Vegetable ◽  
Suitable Alternative ◽  
Food Protection ◽  
Vegetable Wastes ◽  
Degradable Plastics ◽  
By Products

The important roles of food packaging are food protection and preservation during processing, transportation, and storage. Food can be altered biologically, chemically, and physically if the packaging is unsuitable or mechanically damaged. Furthermore, packaging is an important marketing and communication tool to consumers. Due to the worldwide problem of environmental pollution by microplastics and the large amounts of unused food wastes and by-products from the food industry, it is important to find more environmentally friendly alternatives. Edible and functional food packaging may be a suitable alternative to reduce food waste and avoid the use of non-degradable plastics. In the present review, the production and assessment of edible food packaging from food waste as well as fruit and vegetable by-products and their applications are demonstrated. Innovative food packaging made of biopolymers and biocomposites, as well as active packaging, intelligent packaging, edible films, and coatings are covered.

scholarly journals Product diversification from pomelo peel. Essential oil, Pectin and semi-dried pomelo peel

2021 ◽  
Vol 23 (4) ◽  
pp. 17-25
Author(s):  
Le T. N. Huyen ◽  
T. N. H. On ◽  
Tran T. Y. Nhi ◽  
Dao T. Phat ◽  
Mai H. Cang
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Product Diversification ◽  
Solvent Ratio ◽  
Drying Time ◽  
Drying Temperature ◽  
Pomelo Peel ◽  
Pectin Content ◽  
Wind Rate ◽  
By Products

Abstract Currently, agriculture has shifted to green production, in which the recycling of post-production by-products is a key issue. In the present work, by-products such as pomelos were studied to promote consumption and enhance the value of pomelo. From pomelo material, essential oils extracted from pomelo peels, pectin, and drying pomelo products have been diversified. In the extraction process of essential oils, the hydrodistillation method was applied in conjunction with the response surface method to obtain the optimal conditions of influence factors. These essential oils were quantified as well as determined for components by GC-MS. The pectin recognition process was done by immersion method in HCl acid (pH 2) and the drying process was made with a heat pump dryer under the effects of drying temperature, drying time and wind rate. The results of the essential oil products reached the highest (0.88 ±0.006 g) at the material size of 3 mm, the distillation time of 27 min, and the ratio of raw materials/solvents of 1/12 g/mL. The main components found in pomelo peeling essential oils included limonene (71.768%), γ-terponene (12,847%), α-Phellandrene (2.979%), β-myrcene (2.668%), 1R-α-pinene (2,656%), and β-pinene (1,191%). The pectin content was the highest under the temperature of 90 °C, extraction time of 60 min and ratio/solvent ratio of 1:32 g/mL. Under these extraction conditions, 48% of concentrated pectin content was obtained. Surveying conditions for drying white pomelo peels are capable of reversing: refunded drying pomelos are drying heat pumps in the following conditions: 50 °C drying temperature, the drying time of 90 min, and wind rate of 12 m/s. Product with hardness 309.862 N.

scholarly journals Chemical Composition and Assessment of Antimicrobial Activity of Lavender Essential Oil and Some By-Products

Plants ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1829
Author(s):  
Alexandru Ciocarlan ◽  
Lucian Lupascu ◽  
Aculina Aricu ◽  
Ion Dragalin ◽  
Violeta Popescu ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Xanthomonas Campestris ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Residual Water ◽  
By Products

The producers of essential oils from the Republic of Moldova care about the quality of their products and at the same time, try to capitalize on the waste from processing. The purpose of the present study was to analyze the chemical composition of lavender (Lavanda angustifolia L.) essential oil and some by-products derived from its production (residual water, residual herbs), as well as to assess their “in vitro” antimicrobial activity. The gas chromatography-mass spectrometry analysis of essential oils produced by seven industrial manufacturers led to the identification of 41 constituents that meant 96.80–99.79% of the total. The main constituents are monoterpenes (84.08–92.55%), followed by sesquiterpenes (3.30–13.45%), and some aliphatic compounds (1.42–3.90%). The high-performance liquid chromatography analysis allowed the quantification of known triterpenes, ursolic, and oleanolic acids, in freshly dried lavender plants and in the residual by-products after hydrodistillation of the essential oil. The lavender essential oil showed good antibacterial activity against Bacillus subtilis, Pseudomonas fluorescens, Xanthomonas campestris, Erwinia carotovora at 300 μg/mL concentration, and Erwinia amylovora, Candida utilis at 150 μg/mL concentration, respectively. Lavender plant material but also the residual water and ethanolic extracts from the solid waste residue showed high antimicrobial activity against Aspergillus niger, Alternaria alternata, Penicillium chrysogenum, Bacillus sp., and Pseudomonas aeroginosa strains, at 0.75–6.0 μg/mL, 0.08–0.125 μg/mL, and 0.05–4.0 μg/mL, respectively.

scholarly journals Characterization and Chemical Composition Analysis of Tea Tree (Meleuca alternifolia) Leaf Hydrosols Growing on Lombok Island

2022 ◽  
Vol 8 (1) ◽  
pp. 119-123
Author(s):  
Baiq Riyankati ◽  
Surya Hadi ◽  
Sri Seno Handayani
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Composition Analysis ◽  
Distilled Water ◽  
Tree Leaves ◽  
Tea Tree ◽  
Chemical Composition Analysis ◽  
By Products ◽  
Lombok Island

Tea tree is an essential oil-producing plant from Australia which is also found growing in several parts of Indonesia, including the island of Lombok. So far, tea tree essential oil producers on the island of Lombok do not utilize by-products in the form of hydrosol (distilled water) produced in the process of making essential oils. In this study, the characterization and analysis of the chemical composition of the hydrosol of tea tree leaves growing on the island of Lombok was carried out. The characteristic aroma of hydrosol is similar to that of tea tree essential oil. The results of the GC-MS analysis also showed that the hydrosol of tea tree leaves also had similarities with the essential oil, composed of major compounds in the form of trans-caryophyllene (28.58%), limonene (13.98%) and terpinen-4-ol (16.27%). Other compounds detected were -pinene (4.14%), -pinene (6.50%), -myrcene (8.09%), -terpineol (10.10%) and -terpinene (5.77%).

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