Abstract
The present investigation reported the chemical composition of cold pressed Gannan navel orange peel essential oil (EO) and its molecular distillation fraction (light phase EO), and examined their antimicrobial activity against spoiling and pathogenic microorganisms. Gas chromatography‐mass spectrometry analysis identified 27 and 20 different chemical constituents in cold pressed EO and light phase EO, respectively. Limonene was the major constituent, accounting for 85.32% of cold pressed EO and 60.44% of light phase EO. Both EOs and some of their constituents showed good antimicrobial activity. Compared to cold pressed EO, light phase EO exhibited the better antimicrobial activity under weak acidic and neutral conditions. The light phase EO presented a higher antimicrobial activity after thermo‐treatment at 60–100°C for 20 min than cold pressed EO. These results demonstrated that light phase EO had a potential to be used as a novel antimicrobial agent for food preservation and food processing.
Highlights
Citrus is one of the most important fruit tree crops in the world, and Brazil, China, and the United States are the world’s leading producers of citrus (USDA, 2017)
Citrus essential oil (EO) has a wide spectrum of antimicrobial activity against different groups of pathogenic organisms; it has been widely used in fields from food chemistry to pharmacology and pharmaceutics (Bakkali, Averbeck, Averbeck, & Idaomar, 2008; Sharma, Mahato, Cho, & Lee, 2017)
20 different chemical constituents, accounting for 93.17%, were identified in light phase EO which was obtained by molecular distillation from cold pressed EO
Summary
Citrus is one of the most important fruit tree crops in the world, and Brazil, China, and the United States are the world’s leading producers of citrus (USDA, 2017). The composition of Citrus EO varies markedly according to variety, seasonality, geographic origin, ripeness of the fruit, extraction method, and an interaction of various factors (Fisher & Phillips, 2008; Sharma et al, 2017). It is made up of a complex mixture of volatile (85%–99%) components (Moufida & Marzouk, 2003), including monoterpenes, sesquiterpenes, and their oxygenated derivatives (Raut & Karuppayil, 2014; Verzera, Trozzi, Gazea, Cicciarello, & Cotroneo, 2003). We investigated the chemical composition of light phase EO and cold pressed EO and examined their effectiveness in vitro on four selected spoiling and pathogenic microorganisms
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