Isolation and Biological Activities of Decanal, Linalool, Valencene, and Octanal from Sweet Orange Oil
Identifieur interne : 001487 ( Main/Exploration ); précédent : 001486; suivant : 001488Isolation and Biological Activities of Decanal, Linalool, Valencene, and Octanal from Sweet Orange Oil
Auteurs : Kehai Liu [République populaire de Chine] ; Qiulin Chen [République populaire de Chine] ; Yanjun Liu [République populaire de Chine] ; Xiaoyan Zhou [République populaire de Chine] ; Xichang Wang [République populaire de Chine]Source :
- Journal of Food Science [ 0022-1147 ] ; 2012-11.
English descriptors
- KwdEn :
- Aldehydes (analysis), Anti-Infective Agents (analysis), Anti-Infective Agents (pharmacology), Antioxidants (analysis), Antioxidants (pharmacology), Aspergillus niger (drug effects), Aspergillus niger (growth & development), Chromatography, Thin Layer, Citrus sinensis (chemistry), Escherichia coli (drug effects), Escherichia coli (growth & development), HeLa Cells, Humans, Microbial Sensitivity Tests, Monoterpenes (analysis), Odors (analysis), Penicillium (drug effects), Penicillium (growth & development), Plant Oils (chemistry), Saccharomyces cerevisiae (drug effects), Saccharomyces cerevisiae (growth & development), Sesquiterpenes (analysis), Staphylococcus aureus (drug effects), Staphylococcus aureus (growth & development), Taste, antimicrobial activity, antioxidant activity, aroma compounds, cytotoxicity, sweet orange oil.
- MESH :
- chemical , analysis : Aldehydes, Anti-Infective Agents, Antioxidants, Monoterpenes, Sesquiterpenes.
- chemical , chemistry : Plant Oils.
- chemical , pharmacology : Anti-Infective Agents, Antioxidants.
- analysis : Odors.
- chemistry : Citrus sinensis.
- drug effects : Aspergillus niger, Escherichia coli, Penicillium, Saccharomyces cerevisiae, Staphylococcus aureus.
- growth & development : Aspergillus niger, Escherichia coli, Penicillium, Saccharomyces cerevisiae, Staphylococcus aureus.
- Chromatography, Thin Layer, HeLa Cells, Humans, Microbial Sensitivity Tests, Taste.
Abstract
Abstract: Product 1 (82.25% valencene), product 2 (73.36% decanal), product 3 (78.12% octanal), and product 4 (90.61% linalool) were isolated from sweet orange oil by combined usage of molecular distillation and column chromatography. The antioxidant activity of sweet orange oil and these products was investigated using 2,2‐diphenyl‐1‐picrylhydrazyl and reducing power assays. In this test, product 1 (82.25% valencene), product 2 (73.36% decanal), and product 4 (90.61% linalool) had antioxidant activity, but lower than sweet orange oil. The antimicrobial activity was investigated in order to evaluate their efficacy against 5 microorganisms. The results showed that sweet orange oil, product 2 (73.36% decanal), product 3 (78.12% octanal), and product 4 (90.61% linalool) had inhibitory and bactericidal effect on the test microorganisms (except Penicillium citrinum). Valencene did not show any inhibitory effect. Saccharomyces cerivisiae was more susceptible, especially to the crude sweet orange oil (minimal inhibitory concentration 6.25 μL/mL). The cytotoxicity was evaluated on Hela cells using the 3‐(4,5‐dimethyl‐thiazol‐2‐yl)‐2,5‐diphenyl tetrazolium bromide assay. All test samples showed significant cytotoxicity on the cell lines with IC50 values much less than 20 μg/mL.
Url:
DOI: 10.1111/j.1750-3841.2012.02924.x
Affiliations:
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Le document en format XML
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Author Liu is with Key Laboratory of Modern Preparation of TCM, Jiangxi Univ. of Traditional Chinese Medicine, Ministry of Education, Nanchang 330004</wicri:regionArea><placeName><settlement type="city">Nanchang</settlement><region type="province">Jiangxi</region></placeName></affiliation></author><author><name sortKey="Liu, Yanjun" sort="Liu, Yanjun" uniqKey="Liu Y" first="Yanjun" last="Liu">Yanjun Liu</name><affiliation wicri:level="1"><country wicri:rule="url">République populaire de Chine</country><wicri:regionArea>Authors Liu, Zhou, and Wang are with College of Food Science and Technology, Shanghai Ocean Univ., Shanghai 201306, PR China. Author Chen is with Shanghai Apple Flavor & Fragrance Co., Ltd., Shanghai 201809, PR China. Author Liu is with Key Laboratory of Modern Preparation of TCM, Jiangxi Univ. of Traditional Chinese Medicine, Ministry of Education, Nanchang 330004</wicri:regionArea><placeName><settlement type="city">Nanchang</settlement><region type="province">Jiangxi</region></placeName></affiliation></author><author><name sortKey="Zhou, Xiaoyan" sort="Zhou, Xiaoyan" uniqKey="Zhou X" first="Xiaoyan" last="Zhou">Xiaoyan Zhou</name><affiliation wicri:level="1"><country wicri:rule="url">République populaire de Chine</country><wicri:regionArea>Authors Liu, Zhou, and Wang are with College of Food Science and Technology, Shanghai Ocean Univ., Shanghai 201306, PR China. Author Chen is with Shanghai Apple Flavor & Fragrance Co., Ltd., Shanghai 201809, PR China. Author Liu is with Key Laboratory of Modern Preparation of TCM, Jiangxi Univ. of Traditional Chinese Medicine, Ministry of Education, Nanchang 330004</wicri:regionArea><placeName><settlement type="city">Nanchang</settlement><region type="province">Jiangxi</region></placeName></affiliation></author><author><name sortKey="Wang, Xichang" sort="Wang, Xichang" uniqKey="Wang X" first="Xichang" last="Wang">Xichang Wang</name><affiliation wicri:level="1"><country wicri:rule="url">République populaire de Chine</country><wicri:regionArea>Authors Liu, Zhou, and Wang are with College of Food Science and Technology, Shanghai Ocean Univ., Shanghai 201306, PR China. Author Chen is with Shanghai Apple Flavor & Fragrance Co., Ltd., Shanghai 201809, PR China. Author Liu is with Key Laboratory of Modern Preparation of TCM, Jiangxi Univ. of Traditional Chinese Medicine, Ministry of Education, Nanchang 330004</wicri:regionArea><placeName><settlement type="city">Nanchang</settlement><region type="province">Jiangxi</region></placeName></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of Food Science</title><idno type="ISSN">0022-1147</idno><idno type="eISSN">1750-3841</idno><imprint><publisher>Blackwell Publishing Inc</publisher><pubPlace>Malden, USA</pubPlace><date type="published" when="2012-11">2012-11</date><biblScope unit="volume">77</biblScope><biblScope unit="issue">11</biblScope><biblScope unit="page" from="C1156">C1156</biblScope><biblScope unit="page" to="C1161">C1161</biblScope></imprint><idno type="ISSN">0022-1147</idno></series><idno type="istex">4BEC564365E7774B0F75297467400CB4B9171EAC</idno><idno type="DOI">10.1111/j.1750-3841.2012.02924.x</idno><idno type="ArticleID">JFDS2924</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-1147</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Aldehydes (analysis)</term><term>Anti-Infective Agents (analysis)</term><term>Anti-Infective Agents (pharmacology)</term><term>Antioxidants (analysis)</term><term>Antioxidants (pharmacology)</term><term>Aspergillus niger (drug effects)</term><term>Aspergillus niger (growth & development)</term><term>Chromatography, Thin Layer</term><term>Citrus sinensis (chemistry)</term><term>Escherichia coli (drug effects)</term><term>Escherichia coli (growth & development)</term><term>HeLa Cells</term><term>Humans</term><term>Microbial Sensitivity Tests</term><term>Monoterpenes (analysis)</term><term>Odors (analysis)</term><term>Penicillium (drug effects)</term><term>Penicillium (growth & development)</term><term>Plant Oils (chemistry)</term><term>Saccharomyces cerevisiae (drug effects)</term><term>Saccharomyces cerevisiae (growth & development)</term><term>Sesquiterpenes (analysis)</term><term>Staphylococcus aureus (drug effects)</term><term>Staphylococcus aureus (growth & development)</term><term>Taste</term><term>antimicrobial activity</term><term>antioxidant activity</term><term>aroma compounds</term><term>cytotoxicity</term><term>sweet orange oil</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Aldehydes</term><term>Anti-Infective Agents</term><term>Antioxidants</term><term>Monoterpenes</term><term>Sesquiterpenes</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Plant Oils</term></keywords><keywords scheme="MESH" type="chemical" qualifier="pharmacology" xml:lang="en"><term>Anti-Infective Agents</term><term>Antioxidants</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Odors</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term></keywords><keywords scheme="MESH" qualifier="drug effects" xml:lang="en"><term>Aspergillus niger</term><term>Escherichia coli</term><term>Penicillium</term><term>Saccharomyces cerevisiae</term><term>Staphylococcus aureus</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Aspergillus niger</term><term>Escherichia coli</term><term>Penicillium</term><term>Saccharomyces cerevisiae</term><term>Staphylococcus aureus</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Chromatography, Thin Layer</term><term>HeLa Cells</term><term>Humans</term><term>Microbial Sensitivity Tests</term><term>Taste</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract">Abstract: Product 1 (82.25% valencene), product 2 (73.36% decanal), product 3 (78.12% octanal), and product 4 (90.61% linalool) were isolated from sweet orange oil by combined usage of molecular distillation and column chromatography. The antioxidant activity of sweet orange oil and these products was investigated using 2,2‐diphenyl‐1‐picrylhydrazyl and reducing power assays. In this test, product 1 (82.25% valencene), product 2 (73.36% decanal), and product 4 (90.61% linalool) had antioxidant activity, but lower than sweet orange oil. The antimicrobial activity was investigated in order to evaluate their efficacy against 5 microorganisms. The results showed that sweet orange oil, product 2 (73.36% decanal), product 3 (78.12% octanal), and product 4 (90.61% linalool) had inhibitory and bactericidal effect on the test microorganisms (except Penicillium citrinum). Valencene did not show any inhibitory effect. Saccharomyces cerivisiae was more susceptible, especially to the crude sweet orange oil (minimal inhibitory concentration 6.25 μL/mL). The cytotoxicity was evaluated on Hela cells using the 3‐(4,5‐dimethyl‐thiazol‐2‐yl)‐2,5‐diphenyl tetrazolium bromide assay. All test samples showed significant cytotoxicity on the cell lines with IC50 values much less than 20 μg/mL.</div></front></TEI><affiliations><list><country><li>République populaire de Chine</li></country><region><li>Jiangxi</li></region><settlement><li>Nanchang</li></settlement></list><tree><country name="République populaire de Chine"><region name="Jiangxi"><name sortKey="Liu, Kehai" sort="Liu, Kehai" uniqKey="Liu K" first="Kehai" last="Liu">Kehai Liu</name></region><name sortKey="Chen, Qiulin" sort="Chen, Qiulin" uniqKey="Chen Q" first="Qiulin" last="Chen">Qiulin Chen</name><name sortKey="Liu, Yanjun" sort="Liu, Yanjun" uniqKey="Liu Y" first="Yanjun" last="Liu">Yanjun Liu</name><name sortKey="Wang, Xichang" sort="Wang, Xichang" uniqKey="Wang X" first="Xichang" last="Wang">Xichang Wang</name><name sortKey="Zhou, Xiaoyan" sort="Zhou, Xiaoyan" uniqKey="Zhou X" first="Xiaoyan" last="Zhou">Xiaoyan Zhou</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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