Chemical composition, antimicrobial and antioxidant activities of Algerian Citrus sinensis essential oil extracted by hydrodistillation assisted by electromagnetic induction heating.

Content Provider	Europe PMC
Author	Youcef-Ettoumi, Khadidja Zouambia, Yamina Moulai-Mostefa, Nadji
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 β-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.
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ISSN	00221155
Volume Number	58
DOI	10.1007/s13197-020-04808-5
PubMed Central reference number	PMC8249529
Issue Number	8
PubMed reference number	34294967
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2020-09-24
Publisher Place	New Delhi
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2020
Subject Keyword	Citrus sinensis essential oil Hydro-distillation Electromagnetic induction heating Chemical composition Antioxidant activity Antibacterial properties
Content Type	Text
Resource Type	Article
Subject	Food Science