Grapefruit Essential Oils Research Articles

Inhibition effect of non-contact biocontrol bacteria and plant essential oil mixture on the generation of N-nitrosamines in deli meat during storage

To reduce the risk of N-nitrosamines in deli meat products, this study formulated a novel non-contact N-nitrosamines inhibiting preservative IV (NIP-IV) consisting of biocontrol bacteria and plant essential oils (EOs) (Stenotrophomonas rhizophila SR-1 + Paenibacillus provencensis PP-2 + Bacillus subtilis CF-3+ cinnamon EO + grapefruit EO). Luncheon pork, spiced beef, and red sausage were taken as representatives of typical deli meat products and used to validate the effectiveness of NIP-IV in inhibiting N-nitroso dimethylamine (NDMA) production. The results showed that NIP-IV restrain protein degradation and lipid oxidation in deli meat products and effectively control microbial activity. Biogenic amines, such as phenethylamine, spermidine, cadaverine, and tyramine, were reduced. The conversion of nitrite to NDMA in deli meats was effectively inhibited by NIP-IV. Volatile organic compounds were the key to excellent NIP-IV non-contact preservation. Butyric acid, 3-methylbutanoic acid, benzaldehyde, d-limonene, and (E)-cinnamaldehyde were significantly negatively correlated with NDMA in deli meat products.

Antimicrobial activity of chitosan and combination with antibiotics against mastitis-causing pathogens

Bovine mastitis (BM), primarily caused by bacterial pathogens infecting mammary glands, stands as the most prevalent disease in dairy cattle. Traditionally, antibiotics have been the primary choice of treatment, yet their overuse has led to widespread resistance and the presence of antibiotic residues in dairy products. Today, chitosan has emerged as a promising alternative in dairy farming. In this study, we systematically screened and assessed the antibacterial efficacy of five chitosan preparations of different viscosities and components. Additionally, we explored the synergistic antimicrobial potential of the most potent chitosan sample in combination with commonly employed antibiotics, including ampicillin, amoxicillin, oxacillin, and levofloxacin against four prevalent BM-causing pathogens: Staphylococcus epidermidis, Streptococcus agalactiae, Streptococcus uberis and Pseudomonas sp. Agar well diffusion, micro-dilution, and checkerboard techniques were applied to assess the antimicrobial activity and interaction effect. Results indicated that, at a concentration of 1%, low and medium viscosity samples (samples 1, 2, 3) exhibited relatively low activity, compared to very low viscosity ones (samples 4, 5). Notably, sample 5, a combination of chitosan sample 1 with orange and grapefruit essential oils, demonstrated the most potent antibacterial activity with a minimal inhibitory concentration (MIC) of 19.53 mg/L against S. agalactiae, S. uberis and S. epidermidis and 78.13 mg/L against Pseudomonas sp.. Furthermore, the combination of this chitosan sample and antibiotics exhibited some synergistic interactions against BM-causing pathogens, as indicated by the fractional inhibitory concentration (FIC) values ranging from ≥ 0.5 to ≤ 1. While these effects were notable, they did not reach the threshold for strong synergism (FIC < 0.5). In summary, our study highlighted the high antibacterial activity of low viscosity chitosan, particularly in combination with essential oils. Although there were observed synergistic effects with antibiotics against BM-causing pathogens, the strength of these interactions was not robust enough to conclusively categorize them as strongly synergistic. Chitosan, however, emerges as a promising agent in the ongoing exploration of alternatives to antibiotics in the management of BM in dairy farming.

EFFECT OF PRE-EXPOSURE ON THE INSECTICIDAL AND REPELLENCY PROPERTIES OF Citrus paradisi PEEL ESSENTIAL OIL AGAINST Tribolium castaneum

Although the use of essential oils (EOs) for pest control has gained popularity due to their biodegradability and ecological safety, a major concern regarding their use is stability. Therefore, this aspect deserves empirical studies to enable potential end users to adopt research findings on the pesticidal potential of EOs. This research investigated the insecticidal and repellence impacts of Soxhlet-extracted grapefruit peel (Citrus paradisi Macfad. (Rutaceae) Lane) EO pre-exposed to air for 0, 0.5, 1 and 2 h (before introducing insects) on Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae). The ethanol diluents were initially allowed to evaporate for 15 min in all treatments. Contact toxicity was tested on larval and adult stages at 5 and 15% concentrations of the EO, while repellency was tested at a 5% concentration. The impacts of EO on adult behavioural activity were also observed 24 h after exposure. Grapefruit EO was effective in controlling T. castaneum adults and larvae at higher doses. Exposure periods had an immediate significant effect on larvae and adult mortalities 1 and 6 h after the insects were introduced. At a 15% concentration, EO with a 0 h pre-exposure period had significantly higher adult and larva mortalities after 6 h than those of 0.5, 1 and 2 h pre-exposure. Regardless of oil pre-exposure, insects were repelled, especially in test periods between 12 and 30 min. Therefore, grapefruit EO could be formulated for increased stability when an immediate impact is needed.

Grapefruit essential oil combined with UV-C treatment: A technology to improve the microbial safety of fresh produce

This study investigated the use of grapefruit essential oil (GEO) in combination with ultraviolet-C (UV-C) to improve the microbial safety of fresh produce. The potent components of GEO, including d-Limonene, tramadol, Ocimene, 1-(benzyloxy) urea, and linalyl propionate, were identified. The combined treatment of 0.8% (w/v) GEO followed by UV-C at 100 mJ/cm2 resulted in reduced levels of E. coli O157:H7 and HuNoV surrogates (MNV-1 and TV) on cherry tomatoes, lettuce, and blueberries, with observed reductions of 1.92–3.96 log10 CFU or PFU/g, exceeding the reductions achieved with either treatment alone. This approach also reduced the time to complete inactivation of the microbial population from 10 to 8 min. TEM showed that GEO induced denaturation of bacterial membranes and viral capsid proteins, which enhanced the UV-C antimicrobial effect. Furthermore, the microbial reductions achieved by this approach remained effective during 7-day storage at 4 °C, and subsequent sensory evaluations indicated no adverse effects on the quality of the fresh produce. This approach effectively improves the safety of fresh produce while maintaining quality. Industrial relevanceThis study shows that the combination of grapefruit essential oil (GEO) with UV-C significantly reduced E. coli O157:H7 and Norovirus surrogates on cherry tomatoes, lettuce and blueberries, shortened the time to complete inactivation of the microbial population and maintained efficacy during storage without compromising produce quality. This method demonstrated the potential to control foodborne pathogens while maintaining the quality of fresh produce.

Enhancing Tensile Strength, Thermal Stability, and Antioxidant Characteristics of Transparent Kappa Carrageenan Films Using Grapefruit Essential Oil for Food Packaging Applications.

The trends in food packaging technologies are shifting toward utilizing natural and environmentally friendly materials prepared from biopolymers such as kappa carrageenan to replace synthetic polymers. In the current study, varying amounts (0.1, 0.2, and 0.3%) of grapefruit essential oil (GFO) were incorporated in kappa carrageenan-based edible films to improve their physicochemical properties. The developed film samples were characterized for their barrier, mechanical, morphological, optical, thermal, antioxidant, and biodegradable properties. The results obtained showed that the tensile strength of the carrageenan films enhanced significantly from 65.20 ± 4.71 to 98.21 ± 6.35 MPa with the incorporation of GFO in a concentration-dependent manner. FTIR and SEM analysis confirmed the intermolecular bonding between carrageenan and GFO, resulting in the formation of compact films. Incorporating GFO significantly enhanced the thermal resistance of oil-loaded films, as confirmed by TGA, DSC, and DTG analysis. The addition of GFO led to a substantial increase in the radical scavenging activity of the films, as evidenced by the DPPH and ABTS assays. Furthermore, the developed films were biodegradable in soil and seawater environments, indicating their potential as a sustainable alternative to traditional plastics. Findings demonstrated that GFO can be used as a natural antioxidant agent in kappa carrageenan-based films for potential applications in food packaging.

Revitalizing the hair ends: Formulation and evaluation of the elderflower (Sambucus nigra) hair mask for enhanced hair health

Background: Elderflower (Sambucus nigra) is esteemed for its historical use in traditional medicine and culinary applications, attributed to its rich content of bioactive compounds, including flavonoids, phenolic compounds, and essential oils. Recognizing its potential benefits for skin and hair health, elderflower has found its place in the cosmetic industry. This study ventured into developing and evaluating the elderflower hair mask, an innovative product tailored to nourish and rejuvenate hair ends. Materials and Methods: The formulation of the elderflower hair mask incorporates a blend of lemon and cedar hydrosols, BTMS (behentrimonium methosulfate, cetearyl alcohol), broccoli oil, elderflower powder, grapefruit essential oil, and laurel essential oil. The research encompasses the detailed preparation process and emphasizes the significance of equipment cleansing and disinfection protocols. A notable aspect is the use of freshly milled elderflower powder, ensuring the preservation of its potency. Comprehensive traceability worksheets are employed to meticulously record ingredients, batch numbers, and due dates, thereby ensuring product quality and traceability. The pH of the elderflower hair mask is at 6, harmonizing with the natural pH of healthy hair, thus facilitating effective conditioning without disrupting the structural integrity of the hair. Results: This study illuminated the distinctive attributes of each ingredient within the formulation. Lemon hydrosol contributes cleansing and clarifying properties, while cedar hydrosol offers soothing effects. BTMS demonstrates its prowess in hair conditioning, while broccoli oil aids in moisture retention. Grapefruit essential oil contributes an invigorating aroma, and laurel essential oil is recognized for its potential to promote hair strength and scalp health. Discussion: The elderflower hair mask embodies a holistic approach to hair care by carefully selecting and formulating these ingredients. The pH alignment with the hair’s natural pH underscores its effectiveness in conditioning. This innovative product has the potential to revitalize and nourish hair ends, offering a fusion of traditional wisdom and modern cosmetic science. Further research may delve into the mask’s specific benefits, supporting its role in enhancing hair health and overall well-being. Key words: Elderflower, Cosmetics, Natural ingredients, Hair mask

이너뷰티 소재로서 자몽, 레몬 에센셜 오일의 미용관련 생리활성 평가 및 가치성 고찰 연구

This study attempted to assess the physiological activities of grapefruit and lemon essential oils as inner beauty materials and review their values, and the results found the followings. According to the measurement of antioxidant substances, grapefruit essential oil and lemon essential oil were 56.89 mg TAE/g and 38.50 mg TAE/g respectively in terms of total polyphenol content and 83.53 mg QE/g and 97.79 mg QE/g each in terms of total flavonoid content. In antioxidant activities, grapefruit essential oil and lemon essential oil were 99.10% and 91.33% respectively in terms of DPPH radical scavenging activities and 53.11% and 47.33% each in terms of ABTS radical scavenging activities. In enzyme activities, grapefruit essential oil and lemon essential oil were 206.75% and 310.18% respectively in terms of tyrosinase inhibitory activities and 125.57% and 97.09% each in terms of elastase inhibitory activities. The above results have confirmed that grapefruit and lemon essential oils are valuable as inner beauty materials.

Free radical scavenging effects of grapefruit essential oil nanoemulsion stabilized with carrageenan and its cytotoxicity assay on HeLa cell line

Grapefruit peel essential oil exhibited antioxidant and antibacterial activities attributed to their phenolic and flavonoid compounds. In this study, nanoemulsion of grapefruit peel essential oil and carrageenan was investigated for their antioxidant properties. The oil in water (o/w) emulsion was formulated with 0.5% and 1.0% (w/v) grapefruit peel essential oil and carrageenan. Carrageenan was utilised as an encapsulating agent to decrease volatility of essential oil and increase its stability. The resulting nanoemulsion was characterised using transmission electron microscopes (TEM), ultraviolet–visible (UV–vis) spectrophotometry and Fourier-transform infrared spectroscopy (FTIR). Nanoemulsion formulated with 0.5% grapefruit peel essential oil exhibited strong radical scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) effects showing the highest half maximal effective concentration value (EC50) at 83.4 ± 1.4 mg l−1 and revealed the highest total phenolic content (80.1 ± 11.8 mg GAE/g) in comparison with 1.0% grapefruit peel essential oil-nanoemulsion and free grapefruit peel essential oil (2.0% w/v). The cytotoxicity of nanoemulsion prepared from grapefruit peel essential oil against HeLa cells also exhibited higher than 90% of cell viability, which was not affected by the formulation of nanoemulsion. The incorporation of grapefruit peel essential oil into nanoemulsion improved its stability while retaining its bioactivity and non-toxicity.

Effect of Commonly Used Cosmetic Preservatives on Healthy Human Skin Cells

Cosmetic products contain preservatives to prevent microbial growth. The various types of preservatives present in skincare products applied on the skin induce many side effects. We tested several types of preservatives such as phenoxyethanol, methyl paraben, propyl paraben, imidazolidinyl urea (IU), the composition of gluconolactone and sodium benzoate (GSB), diazolidinyl urea (DU), and two grapefruit essential oils, one of which was industrially produced and a second which was freshly distilled from fresh grapefruit peels. This study aimed to find the relationship between preservative concentration, cell growth, collagen secretion, and cell viability. We hypothesized that these products induced a decrease in collagen secretion from human dermal fibroblasts. Our research, for the first time, addressed the overall effect of other preservatives on skin extracellular matrix (ECM) by studying their effect on metalloproteinase-2 (MMP-2) activity. Except for cytotoxicity and contact sensitivity tests, there are no studies of their effect on skin ECM in the available literature. These studies show potential antimicrobial activity, especially from the compounds IU and DU towards reference bacteria and the compounds methyl paraben and propyl paraben against reference fungi. The MTS test showed that fibroblasts are more sensitive to the tested group of preservatives than keratinocytes, which could be caused by the differences between the cells' structures. The grapefruit oils exhibited the most cytotoxicity to both tested cell lines compared to all considered preservatives. The most destructive influence of preservatives on collagen synthesis was observed in the case of IU and DU. In this case, the homemade grapefruit oil turned out to be the mildest one. The results from a diverse group of preservatives show that whether they are natural or synthesized compounds, they require controlled use. Appropriate dosages and evaluation of preservative efficacy should not be the only aspects considered. The complex effect of preservatives on skin processes and cytotoxicity is an important topic for modern people.

Comparative Evaluation of the Protection Performance of Admixed Tea Tree and Grapefruit Essential Oil Extracts on Mild Steel and Alloy Steel 3310

Analysis and description of inhibition efficiency results for tea tree and grapefruit essential oil extracts (TTGP) on mild steel (MS) and alloy steel 3310 (AS3310) in 0.5 M H2SO4 solution was done. The results show TTGP performed effectively on MS at 2% to 3.5% TTGP concentration with final inhibition values of 71.70%, 79.25%, 83.58% and 92.45% at 240 h of exposure. Inhibition efficiency generally increased with TTGP concentration and exposure time, although inhibition efficiency at 2.5% 3% TTGP concentration decreased with exposure time. Effective TTGP inhibition performance on AS3310 occurred at 3% and 3.5% TTGP concentration only with final values of 72.50% and 73.25%. Inhibition efficiency of TTGP on AS3310 varied non-proportionately with its concentration. With respect to exposure time, inhibition efficiency of TTGP on AS3310 at all concentrations decreased. Results from ANOVA analysis shows TTGP concentration significantly influenced the performance output of TTGP extract with statistically significant factor of 85.73% and 84.78% (MS and AS3310). The corresponding values for exposure time, though determined to be statistically relevant is overwhelmingly far below the influence of exposure time at values of 4.63 and 14.27. Standard deviation data shows inhibition efficiency of TTGP on MS varied minimally from mean values at all concentrations (excluding 1.5% and 2% TTGP concentration). The corresponding values for TTGP on AS3310 were also generally low at all concentrations signifying stable inhibition performance. Data showed 48% and 18% of MS and AS3310 inhibition efficiency results are greater than 80% effective inhibition performance threshold at margins of error of 12.64% and 10%

Anti-inflammatory properties of an aldehydes-enriched fraction of grapefruit essential oil.

Chronic inflammation is linked to the development of numerous diseases and is accompanied by increased cytokine secretion. Macrophages provide a first line of defense against pathogens that under inflammatory stimuli release pro-inflammatory cytokines. The essential oil (EO) fractions obtained from Citrus spp. rich in different compounds have gained the attention of both researchers and users during the last decades. In particular, grapefruit (Citrus paradisi) peel is rich in phenolics and flavonoids with several health benefits, including anti-inflammatory actions. Additionally, its EO consists of a large number of compounds such as monoterpenes, sesquiterpenes, alcohols, aldehydes, esters, and oxides. Among the methods for encapsulating EOs, spray-drying is the main one. In the present study, we aimed to determine the in vitro anti-inflammatory activity of EO from C. paradisi (grapefruit essential oil [GEO]) (whole and fractions) in a lipopolysaccharide (LPS)-induced inflammation model. Results indicate that Fr-GEO and Fr-GEO_SD exert protective effects against LPS-induced inflammation by decreasing gene expression and levels of pro-inflammatory cytokines as IL-6 and TNF-α. Monoterpenes as the most common components, as well as aldehydes and sesquiterpenes, might be responsible for such effects, although a synergistic action is not excluded. Furthermore, a higher percent of aldehydes is linked to improved olfactory properties. Our findings support the anti-inflammatory effects of selected Fr-GEO with a great potential for the development of new nutraceuticals and/or functional food for the treatment of inflammatory-associated diseases. PRACTICAL APPLICATION: The findings of this study support the anti-inflammatory effects of selected Fr-GEO with a great potential for the development of new nutraceuticals and/or functional food for the treatment of inflammatory-associated diseases.

Effects of citrus essential oils on the oxidative stability of microencapsulated fish oil by spray-drying.

The effects of citrus essential oils (orange, lemon, mandarin, and grapefruit) on the oxidative stability of microencapsulated fish oil by spray-drying were evaluated. The encapsulation efficiency of microcapsules was in the range of 42.25 and 62.43%. Twelve active substances were determined as major volatile components of citrus essential oils. The highest phenolic content was obtained from grapefruit essential oil (44.32 mg GAE/g). Lower values of thiobarbituric acid reactive substances (TBARs) were obtained for microencapsulated fish oils with essential oils compared to control. At the end of storage, the highest peroxide value (PV) was observed in the control group (25.30 meq O2/kg oil) while the lowest value was in the lemon (13.40 meq O2/kg oil) and orange group (13.91 meq O2/kg oil). The results of this study showed that citrus essential oils can be used to improve the oxidative stability of fish oil microcapsules.

Data analysis of the corrosion protection behavior of ginger, tea tree and grapefruit essential oil extracts on low carbon steel in H2SO4 solution

Application of corrosion inhibitors are the most versatile corrosion prevention methods of carbon steels in corrosive environments. Research on non-toxic chemical compounds are ongoing and results from previous study have proven the effectiveness of the compounds. Data on corrosion inhibition of ginger (GG), tea tree (TR) and grapefruit (GF) oil extracts on low carbon steel in 0.5 M H2SO4 are presented. The extracts performed effectively with optimal values of 99.56 %, 98.17 % and 98.32 % at 2.5 % GG, 3.5 % TR and 3 % GF concentrations. Corresponding corrosion rate values are 0.28 mm/y, 1.16 mm/y and 1.49 mm/y. Corrosion rate at 0 % extract concentration is 63.33 mm/y. Performance of TR extract significantly varies with time and concentration with statistical value of 48.21 % and 23.02 %. GG and GF concentration where the only statistically relevant factors for GG and GF performance with statistical values of 68.42 % and 73.20 %. Standard deviation data for GG extracts varied minimally from mean values compared to TR and GF extracts. Results shows 92 %, 18 % and 63 % of GG, TR and GF extracts inhibition data are above 95 % inhibition value at margin of error of 6.99 %, 10 % and 12.19 %.

Effect of lemon essential oil on the microbial control, physicochemical properties, and aroma profiles of peeled shrimp

To extend the shelf-life of peeled shrimp, the risk of microbial contamination should be minimized. The aim of this study was to determine how the antimicrobial activity of citrus-based essential oils (EOs) benefits the shelf-life of peeled shrimp. Eight essential oils were screened for their inhibitory effects on shrimp spoilage bacteria in solid and vapor phase diffusion assays. The results indicated that folded lemon EO and grapefruit EO had relatively extensive and strong inhibitory effects on cell growth compared with the other EOs. Lemon EO was selected as a treatment for peeled shrimp in accelerated shelf-life testing at 30 °C. The final log CFU/g of total aerobic bacteria and lactic acid bacteria of the EO-treated groups was reduced by 20.7% and 21.6%, respectively, as compared with the control group. The TVB-N value in the EO-treated group was 9.03 mg/100 g at 72 h, whereas the one in the control group increased to 32.95 mg/100 g. The analysis of the physical characteristics and volatile compounds revealed that lemon oil retarded the deterioration of peeled shrimp during storage. Overall, this study supports the potential use of citrus EOs for the microbial control of peeled shrimp to help extend shelf-life.

Application of ginger and grapefruit essential oil extracts on the corrosion inhibition of mild steel in dilute 0.5 M H2SO4 electrolyte

Admixture of ginger and grapefruit essential oils (GPP) were studied for their corrosion inhibition properties on mild steel (MS) in 0.5 M H2SO4 solution by potentiodynamic polarization, open circuit potential measurement, electrochemical impedance spectroscopy, weight loss analysis and ATF-FTIR spectroscopy. Results from potentiodynamic polarization shows GPP significantly reduced the corrosion of MS from 8.430 mm/y at 0% GPP concentration to values between 1.979 mm/y and 0.565 mm/y. The corresponding inhibition efficiency values ranged from 76.52% to 93.5% and corrosion current density from 1.88 × 10−4 A/cm2 to 5.36 × 10−5 A/cm2. GPP displayed mixed-type inhibition at all GPP concentrations studied. The OCP plot at 0% GPP initiated at -0.495V compared to -0.443V and -0.451V at 1% and 3.5% GPP. At 9000s, the corresponding OCP values are -0.442V, -0.410V and -0.424V due to electropositive plot shift and passivation of MS surface at 1% and 3.5% GPP, though significant potential transients were present on the OCP plot at 1% GPP. The electrochemical impedance results indicate that the corrosion resistance of MS increased from 4.402 Ω cm2 to 99.318 Ω cm2 upon the addition of 3.5% GPP resulting in inhibition efficiency of 96%. Data from weight loss analysis shows decrease in corrosion rate from 184.48 mm/y to values between 8.94 mm/y and 6.25 mm/y. The corresponding inhibition efficiency values varies from 95.16% at 1% GPP to 96.61% at 3.5% GPP concentration. The ATF-FTIR results confirm the adsorption of GPP molecules on the surface of the carbon steel electrode.

The Chemical Composition and Antibacterial and Antioxidant Activities of Five Citrus Essential Oils.

Increasing concerns over the use of antimicrobial growth promoters in animal production has prompted the need to explore the use of natural alternatives such as phytogenic compounds and probiotics. Citrus EOs have the potential to be used as an alternative to antibiotics in animals. The purpose of this research was to study the antibacterial and antioxidant activities of five citrus EOs, grapefruit essential oil (GEO), sweet orange EO (SEO), bergamot EO (BEO), lemon EO (LEO) and their active component d-limonene EO (DLEO). The chemical composition of EOs was analyzed by gas chromatography–mass spectrometry (GC-MS). The antibacterial activities of the EOs on three bacteria (Escherichia coli, Salmonella and Lactobacillus acidophilus) were tested by measuring the minimum inhibitory concentration (MIC), minimal bactericidal concentration (MBC) and inhibition zone diameter (IZD). The antioxidant activities of EOs were evaluated by measuring the free radical scavenging activities of DPPH and ABTS. We found that the active components of the five citrus EOs were mainly terpenes, and the content of d-limonene was the highest. The antibacterial test showed that citrus EOs had selective antibacterial activity, and the LEO had the best selective antibacterial activity. Similarly, the LEO had the best scavenging ability for DPPH radicals, and DLEO had the best scavenging ability for ABTS. Although the main compound of the five citrus EOs was d-limonene, the selective antibacterial and antioxidant activity of them might not be primarily attributed to the d-limonene, but some other compounds’ combined action.

Hair growth promoting effect of essential oil from grapefruit peel (citrus grandis) combine dried gleditsia sinensis's extract powder on a shaved white mice model

Background: Many people are experiencing hair loss problems such as excessive hair loss, thinning hair and especially baldness. There are many ways to overcome this, one of which is to use hair care products that help stimulate hair growth, reduce hair loss and make hair stronger.
 Objectives: To evaluate the hair growth promoting effect of Grapefruit essential oil product containing Citrus grandis peel essential oil combined with dried Gleditsia sinensis’s extract powder on a shaved white mice model. Materials and methods: 07-week-old male white mice were marked with dorsal skin and hair removed with a specialized hair removal tool. Grapefruit peel is extracted by steam distillation and is used to prepare grapefruit peel essential oil product. Minoxidil 5% and physiological saline were used as controls. Grapefruit essential oil product, minoxidil and physiological saline are applied daily on the shaved back skin after bathing with clean water.
 Results: Research show that the hair growth in mice using Grapefruit essential oil product is faster than that in mice without using, p<0.05. Hair length was also significantly improved in mice after using Grapefruit essential oil product (25% of the batch). With a significance level of 91%, it was found that using Grapefruit essential oil product or minoxidil increased the number of hairs significantly. Conclusions: The use of Grapefruit essential oil product on mice shows that Grapefruit essential oil product has the ability to improve hair condition, helping hair grow faster, more and longer.

Chitosan films with tunable droplet size of Pickering emulsions stabilized by amphiphilic konjac glucomannan network

In this work, chitosan (CS) emulsion films were prepared with grapefruit essential oil (GEO) Pickering emulsions (OGEOs) stabilized by amphiphilic octenyl succinic anhydride (OSA) konjac glucomannan (OSA-KGM) network. The droplet size of emulsion was regulated by altering oil content in OGEOs (10 %, 20 %, 30 % and 40 %, w/w). The structural and physicochemical properties of CS films with tunable emulsion droplets (OGEOs) were investigated. The droplet size of OGEOs increased with the increasing content of GEO. FT-IR revealed that the formation of CS-OGEOs films was attributed to hydrogen bonding. CS-OGEOs films with large droplets presented smoother surface, enhanced water resistance, UV-shielding property, mechanical properties, but increased water vapor permeability (WVP) compared with CS-OGEOs films with small droplets. In addition, CS-OGEOs films with large droplets also presented compact film structure, controlled release of GEO, high efficiency of DPPH free radical scavenging and antibacterial activity. To sum up, incorporation of emulsion droplets was a good strategy for improving the structural and physicochemical properties of CS films.

Efektivitas Essential Oil Lemon dan Grapefruit (Lemon Paradisi) Terhadap Penurunan Mual pada Ibu Hamil Trimester Pertama di Wilayah Kerja Puskesmas Kayangan

Background: Orange essential oil is well known for its flavor and fragrance properties, as well as many aromatherapeutic and medicinal applications. The lemon essential oil can be used to treat emesis of gravidarum. Purpose: To determine the difference in the effect of inhalation of lemon and grapefruit essential oils on reducing the frequency of emesis gravidarum in first-trimester pregnant women. Methods: This study used a quasi-experimental design with a pretest-posttest control group design method. The sampling technique was consecutive sampling with a sample size of 30 first trimester primigravida mothers. The study was conducted in Kayangan, North Lombok Regency. Measurement of the frequency of nausea and vomiting using the Pregnancy Unique Quantification of Emesis Scale (PUQE), statistical analysis using the Independent T-Test. Results: There was a significant effect between lemon essential oil and emesis of gravidarum with a p-value of 0.01. There is no difference between the results of the pre-test and post-test with a p-value > 0.05. There was no significant effect between grapefruit essential oil on the decrease in emesis gravidarum with a p-value of 0.3. There is a significant difference with a p-value of 0.009 between the results of the pre-test and post-test. Conclusion: Lemon essential oil affects reducing nausea and vomiting in pregnant women, while grapefruit essential oil does not affect reducing nausea and vomiting in pregnant women.

Investigation of the protection effect of ginger, tea tree and grapefruit essential oil extracts on mild steel in 0.5M H2SO4 solution

Utilization of plant extracts for the corrosion protection of metallic alloys has increased significantly in the last few years. Ginger (GII), tea tree (TT) and grapefruit (GP) essential oil extracts were evaluated for their corrosion protection effect on mild steel in 0.5 M H2SO4 media by potentiodynamic polarization, weight loss analysis, open circuit potential measurement, optical microscopy and ATF-FTIR spectroscopy. Corrosion rate from weight loss and polarization at 0% extract concentration decreased from 63.33 mm y−1 and 18.01 mm y−1 to values between 0.31 mm y−1 and 1.96 mm/y for weight loss, and 0.604 mm y−1 and 0.161 mm/y for polarization at optimal extract concentration. Generally, the extracts performed effectively with inhibition efficiency above 95%. The extracts displayed mixed-type inhibition properties though with significant effect on the cathodic plot while the anodic plots indicate activation control mechanism. Corrosion inhibition of GII extract obeyed the Langmuir and Frumkin isotherm model while TT extract inhibition adhered to Langmuir, Frumkin, Frundlich and Temkin isotherms. GP extract inhibition obeyed the Langmuir isotherm only. Correlation coefficient of the isotherms were generally above 0.9. Adsorption of the extracts aligned with chemisorption adsorption from thermodynamic calculations. Open circuit potential plots in the presence of the extracts/acid solution generally depict significant electropositive shift compared to the plot in the absence of the extracts which was relatively electronegative. Potential variations were observed on the plots of the extracts due to miniature active passive transit characteristics at the extract-metal interphase. ATF-FTIR spectroscopic data shows the functional groups in TT extract molecules adsorbed onto the steel exterior compared to GII and GP extract molecules which depict surface coverage from analysis of the wavelength and transmittance data. Optical image of mild steel after corrosion depicts significantly degraded exterior with corrosion pits. However, in the presence of the extracts the steel morphology was well protected.