Abstract
Abstract: For the first time, the composition of Essential Oils (EOs) from Syrian Citrus aurantium L. peel and their antioxidant and antimicrobial activity was studied over five different stages of ripening; (R1: Sep 2021, green; R2: Oct, Yellowish-green; R3: Nov, Greenish-yellow; R4: Dec, Yellow; R5: Jan 2022, orange). EOs were extracted by a hydro-distillation method using the Clevenger apparatus, and their components were identified by Gas Chromatography-Mass Spectroscopy (GC-MS). The antioxidant and antibacterial activities of EOs were determined using 2,2-diphenyl-1-picrylhydrazyl and the dilution method, respectively. The results showed that the highest EO yield (1.68 ± 0.05 mL/100 g peel) was achieved during the fruit ripe stage R5. However, the maturation stage has no significant effect on the limonene proportion (98.5%), which is the most abundant compound in Syrian C. aurantium peels EO. Moreover, 2,2-diphenyl-1-picrylhydrazyl inhibition efficacy for EOs was the highest in the R1 stage and had an IC50 value of 83.48 ± 0.01 mg/mL. EO from the R1 stage showed the best values of minimum inhibitory concentration MIC (0.0035 ± 0.0011 and 0.0900 ± 0.0023 nL/mL) against Staphylococcus aureus and Escherichia coli, respectively, suggesting the importance of using these EOs as natural preservatives in food products.
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