Chemical composition, antimicrobial and antioxidant activities of Algerian Citrus sinensis essential oil extracted by hy
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ORIGINAL ARTICLE
Chemical composition, antimicrobial and antioxidant activities of Algerian Citrus sinensis essential oil extracted by hydrodistillation assisted by electromagnetic induction heating Khadidja Youcef-Ettoumi1 • Yamina Zouambia1 • Nadji Moulai-Mostefa1
Revised: 1 September 2020 / Accepted: 17 September 2020 Association of Food Scientists & Technologists (India) 2020
Abstract Hydro-distillation assisted by electromagnetic induction heating (H-EMIH) was employed to extract essential oil (EO) from Algerian fresh orange peels (Citrus sinensis). H-EMIH was compared with conventional hydro-distillation (C–H) in terms of hydro-distillation time, yield, chemical composition and, antibacterial and antioxidant activities. It was found that extraction of EO with H-EMIH gave a maximal yield of 3.77% in 35 min whereas C–H gave 2.72% in 41 min. The extracts obtained by both techniques were analyzed by Gas Chromatography-Mass Spectrometry. Their chemical compositions are relatively similar; limonene and b-myrcene were found as the principal compounds. The antioxidant activity results demonstrated that EO extracted by H-EMIH showed the highest capacity of radical scavenging than EO isolated by C–H process. Otherwise, it was found that EO extracted by H-EMIH exhibited an antimicrobial potential slightly higher than that extracted by C–H. Keywords Citrus sinensis essential oil Hydrodistillation Electromagnetic induction heating Chemical composition Antioxidant activity Antibacterial properties
& Khadidja Youcef-Ettoumi [email protected] 1
Materials and Environmental Laboratory, Faculty of Technology, University of Medea, 26001 Ain D’Heb, Medea, Algeria
Introduction The Citrus variety has approximately 16 species in Rutaceae family, largely cultivated in subtropical regions (Fisher and Phillips 2008). During 2015 and 2016, about 1289.9 and 1372.4 thousand of tons of citrus production were in Algeria which is the 5th production in the Mediterranean region (Statistical Bulletin 2017). The food and agro-food processing industries using citrus fruits yield considerable amounts of wastes or by-products in form of pulps, seeds and peels which represent 50% of raw fruits (Anwar et al. 2008). These by-products constituted an important source of different bioactive products like essential oils (EOs) (Senevirathne et al. 2009). EOs are important natural chemical derivatives that can be employed in the preparation of different products (food and pharmaceutical). In addition, substantial amounts of EOs are also employed in the formulation of cosmetic products (Sahraoui et al. 2011). The qualitative and quantitative contents of EOs determine the characteristics of oils; this can be due to several factors such as fruit quality, stage of growth when extracted, ecological conditions and extraction methods (Rivera and Vilarem 2007). In distilled oils, differences in quality are likely to arise from variations in distillation time, distillation rate, efficiency of steam condensation and separation methods (Babu and K
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