Chemical compounds and antimicrobial activity of petitgrain (Citrus aurantium L. var. amara) essential oil

• Autorzy: Gniewosz M. , Krasniewska K. , Kosakowska O. , Pobiega K. , Wolska I.

Warianty tytułu

PL

Skład chemiczny i aktywność przeciwdrobnoustrojowa olejku eterycznego petitgrain (Citrus aurantium L. var. amara)

• Języki publikacji: EN

Abstrakty

EN

Introduction: Due to its low cost and easy availability on the market, the petitgrain oil is commonly used in food, cosmetics, and aromatherapy. Objective: The examination of chemical composition and antibacterial activity of commercial petitgrain oil. Methods: Identification of chemical components of the petitgrain oil was performed by gas chromatography (GC). The minimum inhibitory concentrations (MIC) and minimum bactericidal/fungicidal concentrations (MBC/MFC) were determined using macrodilution method for the reference strains of bacteria and fungi. Results: Twenty components were identified. The petitgrain oil contained mostly oxygenated monoterpene hydrocarbons (98.01%), and the main components included linalyl acetate (48.06%) and linalool (26.88%). The MIC/MBC of the petitgrain oil for bacteria was in the range of 0.63–5.0/1.25–5.0 mg/ml and for fungi in the range of 1.25–40/5.0–80 mg/ml. Conclusion: The petitgrain oil had higher antibacterial activity than antifungal activity. Bacillus subtilis among the tested bacteria and Aspergillus niger and Penicillium expansum among the fungi were found to be highly inhibited by the petitgrain oil.

PL

Wstęp: Olejek eteryczny petitgrain ze względu na niewielki koszt i dostępność na rynku jest często stosowany w produkcji żywności, kosmetyków i aromaterapii. Cel: Zbadano skład chemiczny i aktywność przeciwdrobnoustrojową handlowego olejku petitgrain. Metodyka: Identyfikację chemicznych składników olejku petitgrain wykonano przy użyciu chromatografii gazowej (GC). Minimalne stężenia hamujące (mic) oraz minimalne stężenia bakteriobójcze/grzybobójcze (MBC/MFC) zostały oznaczone metodą makrorozcieńczeń wobec referencyjnych szczepów bakterii i grzybów. Wyniki: Zidentyfikowano dwadzieścia kompotentów. Olejek petitgrain zawierał najwięcej utlenionych węglowodorów monoterpenowych (98.01%), a głównymi składnikami były: octan linalilu (48,06%) i linalool (26,88%). MIC/MBC olejku petitgrain wobec bakterii były w granicach 0,63–5,0/1,25−5,0 mg/ml, a wobec grzybów były w zakresie 1,25–40/5,0–80 mg/ml. Wnioski: Olejek petitgrain miał większą aktywność przeciwbakteryjną niż przeciwgrzybiczną. Spośród badanych bakterii Bacillus subtilis, a spośród grzybów Aspergillus niger i Penicillium expansum były najsilniej hamowane przez olejek petitgrain.

Słowa kluczowe

EN

chemical compound; antimicrobial activity; petitgrain; Citrus aurantium ssp.amara; essential oil; chemical composition

• Wydawca: -
• Czasopismo: Herba Polonica
• Rocznik: 2017
• Tom: 63
• Numer: 4
• Opis fizyczny: p.18-25,ref.

Twórcy

autor

Gniewosz M.

• Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Krasniewska K.

• Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Kosakowska O.

• Department of Vegetable and Medicinal Plants, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Pobiega K.

• Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Wolska I.

• Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland

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Identyfikatory

DOI

10.1515/hepo-2017-0021