Thành phần hóa học và hoạt tính kháng vi sinh vật gây bệnh của tinh dầu vỏ bưởi Năm Roi (Citrus grandis (L.) Osbeck)
,
,
,
,
,
,
,
và
*
Article Sidebar
Full Text: 
PDF
Abstract
The aims of this study were to analyze the chemical composition and to investigate the antimicrobial activity of pomelo peel oil (Citrus grandis (L.) Osbeck) extracted by steam distillation method. The antibacterial ability of essential oils was evaluated at different concentrations (50%, 25%, 10% and 5%) by agar well diffusion method with Staphylococcus aureus, Bacillus cereus, and Escherichia coli. The anti-mould acitivity of essential oils was also tested with Aspergillus flavus by agar well diffusion method. An average yield of 1.78% essential oil was achieved from pomelo peel and 25 main components in essential oil were analyzed, including terpenes, alcohols, aldehydes. The ability to inhibit 3 strains S. aureus, B. cereus and E. coli at the essential oil concentrations of 50% of the antibacterial diameter were 15.67 ± 0.76 mm, 14.0 ± 0.92 mm and 12.33 ± 0.57 mm, respectively; at 25% concentrations were 13.33 ± 0.58 mm, 11.0 ± 0.87 mm and 9.33 ± 0.58 mm. Results of resistance to A. flavus fungus by agar well diffusion method with antifungal performance at essential oil concentrations (50%, 25%, 10% and 5%) were 81.24 ± 2.25%, 62.58± 2.04%, 26.19 ± 2.02%, and 8.35 ± 2.24%, respectively.
Tóm tắt
Nghiên cứu này thực hiện nhằm xác định thành phần hóa học và khảo sát được các hoạt tính kháng vi sinh vật gây bệnh của tinh dầu vỏ bưởi Năm Roi (Citrus grandis (L.) Osbeck) được ly trích bằng phương pháp chưng cất lôi cuốn hơi nước. Khảo sát khả năng kháng khuẩn của tinh dầu với vi khuẩn Staphylococcus aureus, Bacillus cereus và Escherichia coli bằng phương pháp khuếch tán giếng thạch với nồng độ tinh dầu (50%, 25%, 10% và 5%). Đánh giá khả năng kháng nấm mốc được thực hiện với Aspergillus flavus bằng phương pháp khuếch tán giếng thạch. Kết quả cho thấy hiệu suất tinh dầu thu được 1,78%, xác định được 25 thành phần chính trong tinh dầu vỏ bưởi Năm Roi như các hợp chất terpen, rượu và aldehyde. Khả năng kháng 3 chủng vi khuẩn S. aureus, B. cereus và E. coli ở nồng độ tinh dầu 50% đường kính vòng kháng vô khuẩn lần lượt là 15,67 ± 0,76 mm, 14,00 ± 0,92 mm và 12,33 ± 0,57 mm; ở nồng độ 25% là 13,33 ± 0,58 mm, 11,00 ± 0,87 mm và 9,33 ± 0,58 mm. Kết quả kháng nấm mốc A. flavus với hiệu suất kháng nấm ở nồng độ tinh dầu 50%, 25%, 10% và 5% lần lượt là 81,24 ± 2,25%, 62,58± 2,04%, 26,19 ± 2,02% và 8,35 ± 2,24%.
Article Details
Tài liệu tham khảo
Aburowais, A., Afreen, B., & Mehru, N. (2017). Activity of orange (Citrus sinensis) and lemon (Citrus limon) juice and oil on different bacteria that cause wound infection. European Journal of Biotechnology and Bioscience, 5(1), 26-31.
Adams, R. P. (1995). Identification of Essential Oil Components by Gas Chromatography/ Mass Spectrometry. Carol Stream: Allured Publishing Corporation.
Ashraf, S. A., Al-Shammari, E., Hussain, T., Tajuddin, S., & Panda, B. P., 2017. In vitro antimicrobial activity and identification of bioactive components using GC–MS of commercially available essential oils in Saudi Arabia. Journal of Food Science and Technology, 54(12), 3948-3958.
Bourgou, S., Rahali, F. Z., Ourghemmi, I., & Tounsi, M. S. (2012). Changes of peel essential oil composition of four Tunisian citrus during fruit maturation. The Scientific World Journal, 2012, 528593.
Burt, S. (2004). Essential oils: Their antibacterial properties and potential applications in foods - A review. International Journal of Food Microbiology, 94(3), 223-253.
Deba F., Xuan, T. D., Yasuda, M., & Tawata, S. (2007). Chemical composition and antioxidant, antibacterial and antifungal activities of the essential oils from Bidens pilosa Linn. var. Radiata. Food Control, 19(4), 346-352.
Edogbanya, S., Olorunmola, J. B., & Oijagbe, I. J. (2019). Comparative study on the antimicrobial effects of essential oils from peels of three citrus fruits. MOJ Biology and Medicine, 4(2), 49-54.
Fukuta, M., Xuan, D. T., Deba, F., Tawata, S., Khanh, D. T., & Chung, M. I. (2007). Comparative efficacies in vitro of antibacterial, fungicidal, antioxidant, and herbicidal activities of momilatones A and B. Journal of Plant Interactions, 2(4): 245-251.
Gamarra, F. M. C., Sakanaka L. S., Tambourgi, E. B., & Cabral, F. A. 2006. Influence on the quality of essential lemon (Citrus aurantifolia) oil by distillation process. Brazilian Journal of Chemical Engineering, 23(1):147-151.
Gill, A. O. & Holley, A. R. (2006). Discruption of E. coli, Listeria monocytogenes and Lactobacillus sakei cellular membranes by plant oil aromatics. Journal of Food Microbiology, 108(1), 1-9.
Gliozzi, M., Carresi, C., Musolino, V., Palma, E., Muscoli, C., Vitale, C., Gratteri, S., Muscianisi, G., Janda, E., & Muscoli, S. (2014). The effect of bergamot-derived polyphenolic fraction on LDL small dense particles and nonalcoholic fatty liver disease in patients with metabolic syndrome. Advances in Biological Chemistry, 4(2), 129-137.
Hardin, A., Crandall, P. G., & Stankus, T. (2010). Essential oils and antioxidants derived from citrus by-products in food protection and medicine: An introduction and review of recent literature. Journal of Agricultural and Food Information, 11(2), 99-122.
Inouye S., Takizawa T., & Yamaguchi H. (2001). Antibacterial activity of essential oils and their major constituents against respiratory tract pathogens by gaseous contact. Journal of Antimicrobial Chemotherapy, 47(5), 565-573.
Juven, B. J., Kanner, J., Schved, F., & Weisslowicz, H. (1994). Factors that interact with the antibacterial action of thyme essential oil and its active constituents. Journal Application of Bacterial, 76(6), 626-631.
Mekonnen, A., Yitayew, B., Tesema, A., & Taddese, S. (2016). In vitro antimicrobial activity of essential oil of Thymus schimperi, Matricaria chamomilla, Eucalyptus globulus, and Rosmarinus officinalis. International Journal of Microbiology, 2016, 9545693.
Nguyễn Đắc Phát. 2011. Nghiên cứu chiết xuất tinh dầu từ vỏ bưởi Năm Roi (Citrus grandis (L.) Osbeck var. grandis) bằng phương pháp chưng cất lôi cuốn hơi nước. Luận văn tốt nghiệp đại học. Trường Đại học Nha Trang.
Okunowo, W. O., Oyedeji, O., Afolabi, L. O., & Matanmi, E. (2013). Essential oil of grapefruit (Citrus paradisi) peels and its antimicrobial activities. American Journal of Plant Sciences, 4(4), 1-9.
Ragusa, S. (2015). Physiology, taxonomy, and morphology of aromatic plants: A botanical perspective. In: Bagetta G, Cosentino M, Sakurada T, editors. Aromatherapy: Basic Mechanisms and Evidence Based Clinical Use. Hoepli. CRC Press.
Reeves, D. S. (1989). Antibiotic assays. In: Hawkey PM, Lewis DA, editors. Medical Bacteriology, a Practical Approach. Oxford: IRL Press.
Salehi S. U., Ilkay, E. O., Arun, K. J., Sumali, L. D., Jayaweera, Daniel, A. D., Farukh, S., Yasaman, T., Natalia, M., Navid, B., & William, C.C. (2019). Therapeutic potential of α- and β-pinene: A miracle gift of nature. Biomolecules, 9(11), 738.
Senevirathne, M., Jeon, Y. J., Ha, J., & Kim, S. H. (2009). Effective drying of citrus by-product by high speed drying: A novel drying technique and their antioxidant activity. Journal of Food Engineering, 92(2), 157-163.
Shaaban, H. A. H., EI-Ghorab, A. H., & Takayuki, S. (2012). Bioactivity of essential oils and their volatile aroma components: Review. Journal of Essential Oil Research, 24(2), 203-212.
Sharma, N. & Tripathi, A. (2008). Effects of Citrus sinensis (L.) Osbeck epicarp essential oil on growth and morphogenesis of Aspergillus niger (L.) Van Tieghem. Microbiological Research, 163(3), 337-344.
Singh, P., Shukla, R., Prakash, B., Kumar, A., Singh, S., Mishra, P. K., & Dubey, N. K. (2010). Chemical profile, antifungal, antiaflatoxigenic and antioxidant activity of Citrus maxima Burm and Citrus sinensis (L.) Osbeck essential oils and their cyclic monoterpene, DL-limonene. Food and Chemical Toxicology, 48(6), 1734-1740.
Tadtong S., Kamkaen, N., Watthanachaiyingcharoen, R., & Ruangrungsi, N. (2015). Chemical components of four essential oils in aromatherapy recipe. Natural Product Communications, 10(6), 1091-1092.
Teixeira, B., Marques, A., Ramos, C., Neng, N. R., Nogueira, J. M. F., Saraiva, J. A., & Nunesa, M. L. (2013). Chemical composition and antibacterial and antioxidant properties of commercial essential oils. Industrial Crops and Products, 43(1), 587-595.
Thavanapong, N. (2006). The Essential oil from peel and flower of Citrus maxima. M.Sc. thesis. Pharmacy of Silpakorn University, Thailand.
Tripoli, E., Guardia, M. L., Giammanco, S., Majo, D. D., & Giammanco, M. (2007). Citrus flavonoids: molecular structure, biological activity and nutritional properties. Food Chemistry, 104(2), 466-479.
Velázquez-Nuñez, M. J., Avila-Sosa, R., Palou, E., & López-Malo, A. (2013). Antifungal activity of orange (Citrus sinensis var. Valencia) peel essential oil applied by direct addition or vapor contact. Food Control, 31(1), 1-4.
Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., & Perez-Álvarez, J. (2008). Antibacterial activity of lemon (Citrus limon L.), mandarin (Citrus reticulata L.), grapefruit (Citrus paradisi L.) and orange (Citrus sinensis L.) essential oils. Journal of Food Safety, 28(4), 567-576.
Wang, L., Hu, W., Deng, J., Liu, X., Zhou, J., & Li, X., 2019. Antibacterial activity of Litsea cubeba essential oil and its mechanism against Botrytis cinerea. RSC Advances, 9, 28987-28995.