Abstract
Mandarin is a favorite fruit of the citrus family. Mandarin seeds are considered a source of nontraditional oil obtained from byproduct materials. This investigation aimed to assess the biomolecules of mandarin seeds and evaluated their antimycotic and antimycotoxigenic impact on fungi. Moreover, it evaluated the protective role of mandarin oil against aflatoxin toxicity in cell lines. The two types of extracted oil (fixed and volatile) were ecofriendly. The fatty acid composition, tocopherol, sterols, and carotenoids were determined in the fixed oil, whereas volatiles and phenolics were estimated in the essential oil. A mixture of the two oils was prepared and evaluated for its antimicrobial impact. The reduction effect of this mixture was also investigated to reduce mycotoxin secretion using a simulated experiment. The protective effect of the oil was evaluated using healthy strains of cell lines. Fixed oil was distinguished by the omega fatty acid content (76.24%), lutein was the major carotenoid (504.3 mg/100 g) and it had a high β-sitosterol content (294.6 mg/100 g). Essential oil contained limonene (66.05%), α-pinene (6.82%), β-pinene (4.32%), and γ-terpinene (12.31%) in significant amounts, while gallic acid and catechol were recorded as the dominant phenolics. Evaluation of the oil mix for antimicrobial potency reflected a considerable impact against pathogenic bacteria and toxigenic fungi. By its application to the fungal media, this oil mix possessed a capacity for reducing mycotoxin secretion. The oil mix was also shown to have a low cytotoxic effect against healthy strains of cell lines and had potency in reducing the mortality impact of aflatoxin B1 applied to cell lines. These results recommend further study to involve this oil in food safety applications.
Highlights
Mandarin (Citrus sinensis) belongs to the citrus fruit group, which is characterized as containing numerous vitamins or minerals and is preferrably consumed in winter [1]
We evaluated the inhibitory effect of the mandarin oil against pathogenic bacteria (Gram-positive and Gram-negative strains), and versus toxigenic fungi using agar diffusion techniques [25]
Like other fruits and vegetables have plant byproducts that are rich in biomolecules
Summary
Mandarin (Citrus sinensis) belongs to the citrus fruit group, which is characterized as containing numerous vitamins or minerals and is preferrably consumed in winter [1]. Mandarin is recognized as a fruit beloved by the greatest portion of society, where the acidic taste is not felt as much as for others, such as oranges and lemons [2]. Mandarin seeds contain a fixed oil besides the presence of an essential oil [4]. The fixed oil regularly consists of fatty acids, and sometimes it contains the oxidizing form of fatty acids. Oxylipins are components that occur due to the oxidation of polyunsaturated fatty acids [5]. These components are known to have antimicrobial effects, against fungi. Fatty acids such as palmitic acid have been recognized to have bioactivity against microorganisms [6]
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