Open AccessChemical composition and antimicrobial activity of Gannan navel orange ( Citrus sinensis Osbeck cv. Newhall) peel essential oils
Author(s) -
Guo Qingyun,
Liu Ke,
Deng Weihui,
Zhong Balian,
Yang Wenxia,
Chun Jiong
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.688
Subject(s) - antimicrobial , citrus × sinensis , essential oil , limonene , chemistry , food science , orange (colour) , navel orange , chemical composition , botany , horticulture , biology , organic chemistry
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.