Assessment of the essential oil extracted from Citrus aurantifolia leaves using solvent-free microwave extraction technique
Citrus aurantifolia is a widely cultivated species with various culinary and medicinal applications. Essential oil (EO) extracted from Bangladeshi C. aurantifolia leaves was evaluated for its potential to act as a bioactive, antioxidant, and antibacterial agent. EO was obtained from C. aurantifolia...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-03-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25000292 |
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| author | G.M. Masud Rana Md. Jasim Uddin Jaytirmoy Barmon Bijoy Chandra Ghos Tahmina Akter Chowdhury Amit Kumar Dey Bijoy Maitra Ismat Moin Tamanna AHM Mahbubur Rahman Barun Kanti Saha Mst. Sarmina Yeasmin |
| author_facet | G.M. Masud Rana Md. Jasim Uddin Jaytirmoy Barmon Bijoy Chandra Ghos Tahmina Akter Chowdhury Amit Kumar Dey Bijoy Maitra Ismat Moin Tamanna AHM Mahbubur Rahman Barun Kanti Saha Mst. Sarmina Yeasmin |
| author_sort | G.M. Masud Rana |
| collection | DOAJ |
| description | Citrus aurantifolia is a widely cultivated species with various culinary and medicinal applications. Essential oil (EO) extracted from Bangladeshi C. aurantifolia leaves was evaluated for its potential to act as a bioactive, antioxidant, and antibacterial agent. EO was obtained from C. aurantifolia leaves using solvent-free microwave extraction (SFME). Gas chromatography-mass spectrometry (GC–MS) profiling revealed multiple bioactive components in C. aurantifolia leaves EO, with neral (30.728 %), d-limonene (22.824 %), citral (19.430 %), lemonol (5.060 %), geraniol (3.447 %), geranial (3.079 %), and caryophyllene (3.959 %) being the major components. The IC50 value of the extracted EO was 8.05 ppm comparing with the value of 10.63 ppm for Butylated hydroxytoluene (BHT). Which revealed that C. aurantifolia leaves EO had better antioxidant properties than the standard BHT. The EO also exhibited antimicrobial action against gram-positive Listeria monocytogenes (ATCC 13,932) and gram-negative Escherichia coli, Pseudomonas aeruginosa and S. choleraesuis (ATCC 10,708). The zone of inhibition of EO varied from 6.52 to 18.1 mm. The potency of EO against S. choleraesuis, E. coli, L. monocytogenes, and P. aeruginosa was demonstrated by the reaction orders of 0.5588, 0.163, 0.2663, and 0.0871, respectively. These findings suggest possible applications of EO in both the pharmaceutical and food sectors, as an antioxidant and an antimicrobial. |
| format | Article |
| id | doaj-art-8f7d380d5d444d978ecec18a0ead7fa3 |
| institution | Kabale University |
| issn | 2772-753X |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-8f7d380d5d444d978ecec18a0ead7fa32025-02-10T04:35:31ZengElsevierFood Chemistry Advances2772-753X2025-03-016100913Assessment of the essential oil extracted from Citrus aurantifolia leaves using solvent-free microwave extraction techniqueG.M. Masud Rana0Md. Jasim Uddin1Jaytirmoy Barmon2Bijoy Chandra Ghos3Tahmina Akter Chowdhury4Amit Kumar Dey5Bijoy Maitra6Ismat Moin Tamanna7AHM Mahbubur Rahman8Barun Kanti Saha9Mst. Sarmina Yeasmin10Oils, Fats and Waxes Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR), Rajshahi Laboratories, Rajshahi-6206, BangladeshOils, Fats and Waxes Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR), Rajshahi Laboratories, Rajshahi-6206, BangladeshOils, Fats and Waxes Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR), Rajshahi Laboratories, Rajshahi-6206, BangladeshOils, Fats and Waxes Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR), Rajshahi Laboratories, Rajshahi-6206, BangladeshOils, Fats and Waxes Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR), Rajshahi Laboratories, Rajshahi-6206, BangladeshApplied Botany Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR), Rajshahi Laboratories, Rajshahi-6206, BangladeshFibre and Polymer Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka Laboratories, BangladeshDepartment of Genetic Engineering and Biotechnology, University of Rajshahi, Rajshahi-6205, BangladeshPlant Taxonomy Laboratory, Department of Botany, University of Rajshahi, Rajshahi-6205, BangladeshPharmacology Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR), Chattogram Laboratories, Chattogram, BangladeshOils, Fats and Waxes Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR), Rajshahi Laboratories, Rajshahi-6206, Bangladesh; Corresponding author.Citrus aurantifolia is a widely cultivated species with various culinary and medicinal applications. Essential oil (EO) extracted from Bangladeshi C. aurantifolia leaves was evaluated for its potential to act as a bioactive, antioxidant, and antibacterial agent. EO was obtained from C. aurantifolia leaves using solvent-free microwave extraction (SFME). Gas chromatography-mass spectrometry (GC–MS) profiling revealed multiple bioactive components in C. aurantifolia leaves EO, with neral (30.728 %), d-limonene (22.824 %), citral (19.430 %), lemonol (5.060 %), geraniol (3.447 %), geranial (3.079 %), and caryophyllene (3.959 %) being the major components. The IC50 value of the extracted EO was 8.05 ppm comparing with the value of 10.63 ppm for Butylated hydroxytoluene (BHT). Which revealed that C. aurantifolia leaves EO had better antioxidant properties than the standard BHT. The EO also exhibited antimicrobial action against gram-positive Listeria monocytogenes (ATCC 13,932) and gram-negative Escherichia coli, Pseudomonas aeruginosa and S. choleraesuis (ATCC 10,708). The zone of inhibition of EO varied from 6.52 to 18.1 mm. The potency of EO against S. choleraesuis, E. coli, L. monocytogenes, and P. aeruginosa was demonstrated by the reaction orders of 0.5588, 0.163, 0.2663, and 0.0871, respectively. These findings suggest possible applications of EO in both the pharmaceutical and food sectors, as an antioxidant and an antimicrobial.http://www.sciencedirect.com/science/article/pii/S2772753X25000292Citrus aurantifolia leavesEssential oilBioactive compoundsAntioxidant activityAntimicrobial activity |
| spellingShingle | G.M. Masud Rana Md. Jasim Uddin Jaytirmoy Barmon Bijoy Chandra Ghos Tahmina Akter Chowdhury Amit Kumar Dey Bijoy Maitra Ismat Moin Tamanna AHM Mahbubur Rahman Barun Kanti Saha Mst. Sarmina Yeasmin Assessment of the essential oil extracted from Citrus aurantifolia leaves using solvent-free microwave extraction technique Food Chemistry Advances Citrus aurantifolia leaves Essential oil Bioactive compounds Antioxidant activity Antimicrobial activity |
| title | Assessment of the essential oil extracted from Citrus aurantifolia leaves using solvent-free microwave extraction technique |
| title_full | Assessment of the essential oil extracted from Citrus aurantifolia leaves using solvent-free microwave extraction technique |
| title_fullStr | Assessment of the essential oil extracted from Citrus aurantifolia leaves using solvent-free microwave extraction technique |
| title_full_unstemmed | Assessment of the essential oil extracted from Citrus aurantifolia leaves using solvent-free microwave extraction technique |
| title_short | Assessment of the essential oil extracted from Citrus aurantifolia leaves using solvent-free microwave extraction technique |
| title_sort | assessment of the essential oil extracted from citrus aurantifolia leaves using solvent free microwave extraction technique |
| topic | Citrus aurantifolia leaves Essential oil Bioactive compounds Antioxidant activity Antimicrobial activity |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X25000292 |
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