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Background  Lemon ( Citrus limon ) is a flowing plant belonging to the  Rutaceae  family.  Citrus  plants constitute one of the main valuable sources of essential oil used in foods and medicinal purposes.    Methods  In this study, we assessed chemical composition, antioxidant and antimicrobial activities of  C. limon  essential oil ( Cl EO) with its preservative effect against  Listeria monocytogenes  inoculated in minced beef meat. Gas chromatography/mass spectrometry (GC-MS) was used to identify the major components of the obtained  Cl EO. The antioxidant activities of this  Cl EO were determined according to the β-carotene bleaching assay, as well as by 2.2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. For antimicrobial activity, agar well diffusion method was used and the minimum inhibitory concentrations (MICs) as well as the minimum fungicidal concentrations (MFCs) were determined. The in situ effect of the  Cl EO was evaluated through physicochemical parameters (pH and thiobarbituric acid reactive substances (TBARS), as well as against  L. monocytogenes  in minced beef meat model.    Results  Twenty one components were identified in the  Cl EO and the two dominant compounds were limonene (39.74%) and β-Pinene (25.44%). This  Cl EO displayed an excellent DPPH scavenging ability with an extract concentration providing 50% inhibition (IC 50 ) of 15.056 μg/ml and a strong β-carotene bleaching inhibition after 120 min of incubation with an IC 50  of 40.147 μg/ml. The MICs varied from 0.039 to 1.25 mg/ml for Gram positive bacteria and from 0.25 to 2.5 mg/ml for Gram-negative bacteria. The meat preserving potential of  Cl EO was investigated against  L. monocytogenes .  Cl EO successfully inhibited development of  L. monocytogenes  in minced beef meat. The application of  Cl EO at a 0.06 and 0.312 mg/g, may open new promising opportunities for the prevention of contamination from and growth of pathogenic bacteria, particularly  L. monocytogenes , during minced beef meat storage at 4 °C. Additionally, during storage period, physicochemical values (pH and TBARS) were higher in control meat than treated meat with  Cl EO suggesting an efficient antioxidant activity of  Cl EO.    Conclusion  It was suggested that the  Cl EO may be a new potential source as natural antimicrobial and antioxidant agents applied in food systems and pharmaceutical industry.

lipids in health and disease

Citrus lemon essential oil: chemical composition, antioxidant and antimicrobial activities with its preservative effect against Listeria monocytogenes inoculated in minced beef meat