scholarly journals Effect of citrus fruit (Citrus sinensis, Citrus limon and Citrus aurantifolia) rind essential oils on preservation of chicken meat artificially infected with bacteria

2021 ◽  
Vol 21 (105) ◽  
pp. 18950-18964
Author(s):  
EO Irokanulo ◽  
◽  
BW Oluyomi ◽  
CO Nwonuma
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Citrus Sinensis ◽  
Sweet Orange ◽  
Citrus Fruit ◽  
Viable Count ◽  
Chicken Meat ◽  
Citrus Limon ◽  
Citrus Aurantifolia ◽  
Physical Attributes

Essential oils (EOs) obtained from a wide variety of plants have become popular with increased scientific interest as potential natural agents for food preservation. Two concentrations of rind EOs (400 mg/ml and 200 mg/ml) from three species of citrus fruit; Citrus sinensis (Sweet orange), Citrus limon (Lemon), and Citrus aurantifolia (Lime) were used to treat fresh chicken meat inoculated with Escherichia coli ATCC 25922, Salmonella typhi ATCC 20971 and Salmonella enterica ATCC 14028 to evaluate their protective abilities on bacteria-contaminated meat The EOs were extracted from the ground rinds by hydro-distillation. Alongside the EOs, sodium nitrate (NaNO3) was used as a positive control preservative. A viable count was carried out to determine the bacteria load reduction on the inoculated fresh chicken meat. After 24 hours of treatment, the results showed that the EOs had no adverse effect on the physical attributes of the meat: the color and smell of the chicken meat were unaltered compared with the negative control (None EO and NaNO3 treated meat) that showed evidence of putrefaction through color change and foul smell. The two- lime rind EOs concentrations used to treat the Escherichia coli ATCC 25922 inoculated meat reduced the viable count of the organism by 7.9 log compared to the Escherichia coli ATCC 25922-inoculated meat which received no rind EOs or NaNO3 treatment. Other results showed that sweet orange (SO) rind EOs (400 mg/ml and 200 mg/ml) treatment of meat inoculated with Salmonella enterica ATCC 14028 had similar but mild preservative effects as both treatments reduced the log of the bacteria by 1.1 and 0.8, respectively. In comparison with NaNO3, the EOs treatment had a significant (p<0.05) preservative effect on the bacteria-inoculated meats. Findings from this study, therefore, suggest that Citrus spp. rind EOs have good potential as natural preservative for chicken meat. However, notwithstanding the relative positive organoleptic results observed in this study, further investigations on the prolonged preservation effect of the EOs on the physical attributes of fresh chicken meat need to be undertaken.

scholarly journals Efeito de Óleos Essenciais Sobre Bactérias Gram-Negativas Isoladas de Alimentos

2019 ◽  
Vol 23 (3) ◽  
pp. 180
Author(s):  
Bruno Antunes Contrucci ◽  
Rosimeire Silva ◽  
Roberto Andreani Junior ◽  
Dora Inés Kozusny-Andreani
Keyword(s):  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Citrus Limon ◽  
Cymbopogon Citratus ◽  
Prunus Amygdalus ◽  
Cinnamomum Zeylanicum ◽  
Minimum Concentration ◽  
E Coli

Os óleos essenciais são produtos do metabolismo secundário de plantas e são conhecidos por possuir diferentes propriedades biológicas, incluindo atividades antimicrobianas, podendo agir como antibacteriano, antifúngico e antiviral. Objetivou-se nesta pesquisa avaliar a atividade antibacteriana de óleos essenciais sobre cepas de Escherichia coli e Pseudomonas aeruginosa isoladas de alimentos. Foram utilizados os óleos de Eucalyptus globolus (eucalipto comum), Prunus amygdalus (amêndoa), Cymbopongon nardus (citronela), Rosmarinus officinalis (alecrim), Cinnamomum zeylanicum (caneleira), Cymbopogon citratus (capim limão), Citrus limon (limão), Caryophyllus aromaticus (cravo). Foram utilizadas dez linhagens de E. coli e dez de P. aeuriginosa. Para determinação da Concentração Inibitória Mínima (CIM) dos óleos essenciais foi utilizado o método de microdiluição em placas de 96 poços. As concentrações bactericidas mínimas (CBM) foram determinadas a partir dos resultados da CIM. Designou-se como CBM a concentração mínima em que não ocorreu crescimento bacteriano. Verificou-se  que todos os óleos essenciais apresentaram atividade antibacteriana, no entanto os óleos de E. gobulus e R. officinalis foram mais ativos frente a E. coli (CBM=3,13%), e menos eficazes frente a P. aeruginosa (CBM=25%), enquanto que o de C. nardus apresentou atividade biológica frente a P. aeruginosa na concentração de 6,25%. A atividade antimicrobiana dos óleos essenciais testados aponta a possibilidade de desenvolver agentes antimicrobianos eficientes e de baixo custo no controle de E. coli e P. aeruginosa.  Palavras-chave: Escherichia coli.  Pseudomonas aeruginosa. Plantas Medicinais. Controle.AbstractEssential oils are secondary plant metabolism produtcts and are known to have different biological properties, including antimicrobial activities,which may act as antibacterial, antifungal and antiviral. The objective of this research was to evaluate the essential oils antibacterial activityon strains of Escherichia coli and Pseudomonas aeruginosa isolated from food. Essential oils Eucalyptus globolus, Prunus amygdalus, Cymbopongon nardus, Rosmarinus officinalis, Cinnamomum zeylanicum, Cymbopogon citratus, Citrus limon, Caryophyllus aromaticus wereused. Ten strains of E. coli and ten of P. aeuriginosa were used. To determine the Minimum Inhibitory Concentration (MIC) of the essentialoils, the 96-well plate microdilution method was used. Minimum bactericidal concentrations (MBC) were determined from MIC results. CBM was the minimum concentration at which no bacterial growth occurred. It was verified that all the essential oils presented antibacterial activity, however the oils of Eucaliptus gobulus and Rosmarinus officinalis were more active against E. coli (MBC = 3.13%), and less effective against P. aeruginosa (CBM = 25 %), while that of Cymbopongon nardus showed biological activity against P. aeruginosa at 6.25% concentration. The antimicrobial activity of the tested essential oils indicates the possibility of developing efficient and low cost antimicrobial agents in the control of E. coli and P. aeruginosa.Keywords: Escherichia coli. Pseudomonas aeruginosa. Medicinal Plants. Control.

Hoạt tính kháng nấm của tinh dầu Citrus trên vi nấm Achlya sp. gây bệnh trên cá lóc

2021 ◽  
Vol 57 (CĐ Thủy Sản) ◽  
pp. 153-159
Author(s):  
Đặng Thụy Mai Thy ◽  
Trần Thị Tuyết Hoa ◽  
Nguyễn Trọng Tuân
Keyword(s):  
Citrus Sinensis ◽  
Citrus Limon ◽  
Citrus Aurantifolia

Nghiên cứu nhằm khảo sát hoạt tính kháng nấm của tinh dầu Citrus trên vi nấm Achlya sp. Tinh dầu từ vỏ của chanh giấy (Citrus aurantifolia), chanh núm (Citrus limon (L.) Burn.f.1768), bưởi da xanh (Citrus grandis var. Da xanh), bưởi năm roi (Citrus grandis var. Nam roi), cam sành (Citrus nonbillis) và cam mật (Citrus sinensis) được trích ly bằng phương pháp chưng cất lôi cuốn hơi nước. Hoạt tính kháng nấm, nồng độ ức chế tối thiểu (MIC), nồng độ kháng nấm tối thiểu (MFC) của tinh dầu được thực hiện với vi nấm Achlya sp. A.1910 và Achlya sp. A1924 gây bệnh trên cá lóc. Tinh dầu vỏ chanh giấy và vỏ cam mật có hiệu quả kháng nấm Achlya sp. tốt nhất ở nồng độ 0,78 mg/mL sau 24 giờ. Nồng độ MIC của tinh dầu vỏ bưởi năm roi và vỏ chanh núm từ 1,56 – 6,3 mg/mL. Khả năng kháng nấm của các chiết xuất tinh dầu lần lượt là vỏ chanh giấy, vỏ cam mật, vỏ bưởi năm roi và vỏ chanh núm. Sợi nấm Achlya sp. không phát triển khi ngâm trong tinh dầu Citrus ở các nồng độ 100, 50, 25 và 12,5 mg/mL.

On the Genuineness of Citrus Essential Oils. Part XLIII. The Composition of the Volatile Fraction of Italian Sweet Orange Oils (Citrus sinensis(L.) Osbeck)

1994 ◽  
Vol 6 (2) ◽  
pp. 101-137 ◽  
Author(s):  
Giovanni Dugo ◽  
Antonella Verzera ◽  
Ildefonsa Stagno d'Alcontres ◽  
Antonella Cotroneo ◽  
Alessandra Trozzi ◽  
...  
Keyword(s):  
Essential Oils ◽  
Citrus Sinensis ◽  
Sweet Orange ◽  
Volatile Fraction ◽  
Citrus Essential Oils

scholarly journals Genetic diversity and population structure of sweet orange [Citrus sinensis (L.) Osbeck] germplasm of India revealed by SSR and InDel markers

2022 ◽  
Author(s):  
Prasanth Tej Kumar Jagannadham ◽  
Thirugnanavel Anbalagan ◽  
Devendra Y Upadhyay ◽  
Snehal A. Kamde ◽  
Prafulla R. Jalamkar ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Population Structure ◽  
Citrus Sinensis ◽  
Sweet Orange ◽  
Polymorphic Information Content ◽  
Citrus Fruit ◽  
Molecular Data ◽  
Expected Heterozygosity ◽  
Indel Markers ◽  
Population Structure Analysis

Sweet orange (Citrus sinensis (L.) Osbeck) is an important commercial citrus fruit crop, cultivated in India and across the world. In India most of the cultivated sweet orange species were introduced varieties. In this study, we used two molecular markers, SSR and InDels, to understand the genetic diversity and population structure of seventy-two sweet orange genotypes. Genetic parameters consisted of a total number of alleles, a number of polymorphic alleles (effective alleles); genetic diversity (G.D.), expected heterozygosity (He), and the polymorphic information content (PIC) were calculated based on molecular data. Two dendrograms were constructed based on the InDels and SSR. In both the cases, they formed three major clusters showing various degrees of variations with respect to members of the clusters. Population structure analysis revealed the presence of two distinct subpopulations. Therefore, in order to address various challenges and develop sweet orange varieties with desirable traits, there is a need to broaden the genetic base of sweet orange through the intensive collection in the northeastern region. These results of intraspecific genetic variability of the collections will dictate the path for the sweet orange breeding and conservation programs in India.

scholarly journals First report of Xanthomonas citri Subsp. Citri causing citrus canker on grape fruit (Citrus paradisi), washington naval (Citrus sinensis), kaghzi limon (Citrus aurantifolia Swingle), lemon (Citrus lim

2021 ◽  
Vol 58 (04) ◽  
pp. 1373-1377
Author(s):  
Muhammad Shah Nawaz ul Rehman
Keyword(s):  
Citrus Sinensis ◽  
Sequence Similarity ◽  
Citrus Canker ◽  
Citrus Limon ◽  
Evolutionary Analysis ◽  
Citrus Paradisi ◽  
Xanthomonas Citri ◽  
Citrus Aurantifolia ◽  
Grape Fruit ◽  
Citrus Maxima

Citrus fruit production is largely affected by different bacterial and fungal pathogens. In Pakistan bacterial diseases like citrus bacterial canker (CBC) pose severe risk to citrus economy. Diagnoses of such diseases could be helpful to avoid the epidemics in nurseries or orchids. In 2011-12, citrus canker symptoms i.e., callus-like outgrowths on leaves and fruits of grape fruit (Citrus paradisi), Washington naval (Citrus sinensis), Kaghzi Limon (Citrus aurantifolia swingle), lemon (Citrus Limon) and pomelo (Citrus maxima) were noticed in Sargodha district of Punjab, Pakistan. Bacteria i.e., yellow mucoid, Xanthomonas- like isolates, were isolated from these lesions. Bacteria isolated from these lesions were cultured and total DNA was isolated. A diagnostic fragment of 581 bp based on rpf genes of Xanthomonas citri pv. citri was amplified, cloned and completely sequenced. BLAST and evolutionary analysis revealed that these isolates show 100% sequence similarity and group with Xanthomonas citri subsp. citri from Argentina (CP023285) and Reunion (CP018858), (CP018854). To our knowledge, this is the first formal report of X. campestris pv. citri pathotypes A on Citrus paradise, Citrus sinensis, Citrus maxima, Citrus Limon and Citrus aurantifolia swingle in Pakistan

Essential Oils and Anxiolytic Aromatherapy

2009 ◽  
Vol 4 (9) ◽  
pp. 1934578X0900400 ◽  
Author(s):  
William N. Setzer
Keyword(s):  
Essential Oils ◽  
Citrus Sinensis ◽  
Chemical Constituents ◽  
Citrus Limon ◽  
Rosa Damascena ◽  
Santalum Album ◽  
Citrus Aurantium ◽  
Lavandula Angustifolia ◽  
Salvia Sclarea ◽  
Cns Effects

A number of essential oils are currently in use as aromatherapy agents to relieve anxiety, stress, and depression. Popular anxiolytic oils include lavender (Lavandula angustifolia), rose (Rosa damascena), orange (Citrus sinensis), bergamot (Citrus aurantium), lemon (Citrus limon), sandalwood (Santalum album), clary sage (Salvia sclarea), Roman chamomile (Anthemis nobilis), and rose-scented geranium (Pelargonium spp.). This review discusses the chemical constituents and CNS effects of these aromatherapeutic essential oils, as well as recent studies on additional essential oils with anxiolytic activities.

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