Citrus leaf essential oils: chemical composition, antioxidant activity, and selective antibacterial effects on foodborne and starter culture bacteria during fermentation Citrus Leaf Essential Oils in Lactic Fermentation…
Article Sidebar
Main Article Content
Abstract
Natural preservation of fermented foods is increasingly important due to consumer demand for safe, additive-free products. This study evaluated lemon (Citrus limon) and mandarin (Citrus reticulata) leaf essential oils as natural preservatives for fermented foods. Chemical analysis using GC/MS showed limonene as the major compound in lemon leaf essential oil (57.96%) and dimethyl anthranilate in mandarin leaf essential oil (54.97%). Antioxidant activity was measured via DPPH and ABTS assays, confirming significant radical scavenging capacity. Antibacterial activity was assessed against food spoilage bacteria using disc diffusion and MIC determination. The smallest inhibition zone was observed for Escherichia coli ATCC 23922 (6.33 ± 0.76 mm) and the largest for Bacillus cereus ATCC 11798 (19.83 ± 0.28 mm), with MICs inversely related to inhibition diameters. Importantly, the impact on fermentation parameters was also investigated. For Streptococcus thermophilus LMS8, lactic acid production reached 8.1 g.L-1 in control cultures and slightly decreased to 7.5 g.L-1 with 50 µL of essential oils, while growth and sugar utilization remained comparable. Lactiplantibacillus plantarum LMF6 exhibited unaffected growth and acidification capacity, with lactic acid levels similar to controls. Citrus leaf essential oils selectively inhibit harmful bacteria while preserving normal fermentation, making them promising natural bio-preservatives for fermented foods.
Article Details
References
Baghdad Belhadj F.Z., Boublenza F., Karam N.E. Stress tolerance in Lactobacillus plantarum LMF6 isolated from human breast milk. South Asian Journal of Experimental Biology, 2019, 9(5): 173-184. https://doi.org/10.38150/sajeb.9(5).p173-184
Basak S., Guha P. A review on antifungal activity and mode of action of essential oils and their delivery as nano-sized oil droplets in food systems. Journal of Food Science and Technology, 2018, 55(10): 4701-4710. https://doi.org/10.1007/s13197-018-3394-5
Ben Hsouna A., Ben Halima N., Smaoui S., Hamdi N. Citrus lemon essential oil: Chemical composition, antioxidant and antimicrobial activities with its preservative effect against Listeria monocytogenes inoculated in minced beef meat. Lipids in Health and Disease, 2017, 16(8): 146. https://doi.org/10.1186/s12944-017-0519-0
Bhavaniramya S., Vishnupriya S., Al-Aboody M.S., Vijayakumar R., Baskaran D. Role of essential oils in food safety: Antimicrobial and antioxidant applications. Grain & Oil Science and Technology, 2019, 2(2): 49-55. https://doi.org/10.1016/j.gaost.2019.03.001
Blanco Tirado C., Stashenko E.E., Combariza M.Y., Martinez J.R. Comparative study of Colombian citrus oils by high-resolution gas chromatography and gas chromatography-mass spectrometry. Journal of Chromatography A, 1995, 697(1-2): 501-513. https://doi.org/10.1016/0021-9673(94)00955-9
Bouabdallah S., Cianfaglione K., Azzouz M., Batiha G.E.S., Alkhuriji A.F., Al-Megrin W.A.I., Ben-Attia M., Eldahshan O.A. Sustainable extraction, chemical profile, cytotoxic and antileishmanial activities in vitro of some Citrus species leaves essential oils. Pharmaceuticals, 2022, 15(9): 1163. https://doi.org/10.3390/ph15091163
Budiarto R., Khalisha A., Sari D.N. Antioxidant properties of lemon essential oils: A meta-analysis of plant parts, extraction methods, dominant compounds, and antioxidant assay categories. Chemical and Biological Technologies in Agriculture, 2024, 11(9): 147. https://doi.org/10.1186/s40538-024-00621-w
Bukvicki D., D’Alessandro M., Rossi S., Siroli L., Gottardi D., Braschi G., Patrignani F., Lanciotti R. Essential oils and their combination with lactic acid bacteria and bacteriocins to improve the safety and shelf life of foods: A review. Foods, 2023, 12(17): 3288. https://doi.org/10.3390/foods12173288
Cheung L.M., Cheung P.C.K., Ooi V.E.C. Antioxidant activity and total phenolics of edible mushroom extracts. Food Chemistry, 2003, 81(2): 249-255. https://doi.org/10.1016/S0308-8146(02)00419-3
Chi P.T., Van Hung P., Le Thanh H., Phi N.T. Valorization of citrus leaves: Chemical composition, antioxidant, and antibacterial activities of essential oils. Waste and Biomass Valorization, 2019, 11(9): 4849-4857. https://doi.org/10.1007/s12649-019-00815-6
Chouliara E., Karatapanis A., Savvaidis I.N., Kontominas M.G. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat stored at 4°C. Food Microbiology, 2007, 24(6): 607. https://doi.org/10.1016/j.fm.2006.12.005
Cimanga K., Kambu K., Tona L., Aêrs S., De Bruyne T., Hermans N. Correlation between chemical composition and antibacterial activity of essential oils of some aromatic medicinal plants growing in the Democratic Republic of Congo. Journal of Ethnopharmacology, 2002, 79(2): 213-220. https://doi.org/10.1016/s0378-8741(01)00384-1
Conforti F., Statti G.A., Menichini F. Chemical and biological variability of hot pepper fruits (Capsicum annuum var. acuminatum L.) in relation to maturity stage. Food Chemistry, 2007, 102(4): 1096-1104. https://doi.org/10.1016/j.foodchem.2006.06.047
Ding F., Wu X., Yang N., Niu J., Yi Hong, Tian M. Exploring the composition and bioactivity of Hedychium flavum leaf and stem essential oil: In vitro assessment of antibacterial, antioxidant, cytotoxicity, and enzyme inhibitory activities. Journal of Chemistry, 2024, 2024(6): 1-11. https://doi.org/10.1155/2024/6643335
Dubois M., Gilles K.A., Hamilton J.K., Rebers P.A., Smith F. Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 1956, 28(3): 350-356. https://doi.org/10.1021/ac60111a017
Eldahshan O. Comparison of chemical and antimicrobial studies of Egyptian mandarin leaves and green branches volatile oil. European Journal of Medicinal Plants, 2015, 5(3): 248-254. https://doi.org/10.9734/EJMP/2015/4625
Fahmy N.M., Elhady S.S., Bannan D.F., Malatani R.T., Gad H.A. Citrus reticulata leaves essential oil as an antiaging agent: A comparative study between different cultivars and correlation with their chemical compositions. Plants, 2022, 11(23): 3335. https://doi.org/10.3390/plants11233335
Garcia-Ruiz A., Cueva C., González-Rompinelli E.M., Yuste M., Torres M., Martín-Álvarez P.J., Bartolomé B., Arribas M.V.M. Antimicrobial phenolic extracts able to inhibit lactic acid bacteria growth and wine malolactic fermentation. Food Control, 2012, 28(2): 212-219. https://doi.org/10.1016/j.foodcont.2012.05.002
Goni P., Lopez P., Sanchez C., Gomez-Lus R., Becerril R., Nerín C. Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils. Food Chemistry, 2009, 116(4): 982-989. https://doi.org/10.1016/j.foodchem.2009.03.058
Guo J., Gao Z., Xia J., Ritenour M.A., Li G., Shan Y. Comparative analysis of chemical composition, antimicrobial and antioxidant activity of citrus essential oils from the main cultivated varieties in China. Food Science and Technology, 2018, 97(11): 825-839. https://doi.org/10.1016/j.lwt.2018.07.060
Hadad Khodaparast M., Sangatash M.M., Karazhyan R., Najafi M.B.H., Hammer K.A., Carson C.F., Riley T.V. Antimicrobial activity of essential oils and other plant extracts. Journal of Applied Microbiology, 1999, 86(6): 985-990. https://doi.org/10.1046/j.13652672.1999.00780.x
Hasler C.M. Functional foods: Benefits, concerns, and challenges - A position paper from the American Council on Science and Health. Journal of Nutrition, 2002, 132(12): 3772-3781.
https://doi.org/10.1093/jn/132.12.3772
Hayouni E.A., Chraief I., Abedrabba M., Bouix M., Leveau J.Y., Mohammed H., Hamdi M. Tunisian Salvia officinalis L. and Schinus molle L. essential oils: Their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat. International Journal of Food Microbiology, 2008, 125(3): 242-251.
https://doi.org/10.1016/j.ijfoodmicro.2008.04.005
ISO 15214:1998. Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of mesophilic lactic acid bacteria. Colony-count technique at 30℃.
Kalemba D., Kunicka A. Antimicrobial and antifungal properties of essential oils. Current Medicinal Chemistry, 2003, 10(10): 813-829. https://doi.org/10.2174/0929867033457719
Kivanç M., Akgule A., Dogan A. Inhibitory and stimulatory effects of cumin, oregano, and their essential oil on growth and acid production of Lactobacillus plantarum and Leuconostoc mesenteroides. International Journal of Food Microbiology, 1991, 13(1): 81-85. https://doi.org/10.1016/0168-1605(91)90140-k
Li J., Xie S., Ahmed S., Wang F., Gu Y., Zhang C., Chai X., Wu Y., Cai J., Cheng G. Antimicrobial activity and resistance: Influencing factors. Frontiers in Pharmacology, 2017, 8(6): 364. https://doi.org/10.3389/fphar.2017.00364
Li Y., Liu S., Zhao C., Zhang Z., Nie D., Tang Y., Li Y. The chemical composition and antibacterial and antioxidant activities of five citrus essential oils. Molecules, 2022, 27(20): 7044. https://doi.org/10.3390/molecules27207044
Lira M.H.P.D., Andrade Júnior F.P.D., Moraes G.F.Q., Macena G.D.S., Pereira F.D.O., Lima I.O. Antimicrobial activity of geraniol: An integrative review. Journal of Essential Oil Research, 2020, 32(3): 187-197. https://doi.org/10.1080/10412905.2020.1745697
Luro F., Paoli M., Marchi E., Costantino G., Tomi F. Investigation of diversity by analyzing the polymorphism of SSR markers and the composition of leaf and fruit essential oils of 72 mandarins (Citrus reticulata Blanco). Horticulturae, 2023, 9(5): 577. https://doi.org/10.3390/horticulturae9050577
Mihoubi M., Mekri M., Belhadj F., Boudriche L. Effect of supplementing yogurt with essential oil of lemon leaves on physicochemical and rheological properties. Carpathian Journal of Food Science and Technology, 2024, 16(2): 194. https://doi.org/10.34302/crpjfst/2024.16.2.16
Nair D., Sharma C.S., Nannapaneni R., Kiess A., Schilling W. Reduction of Salmonella on turkey breast cutlets by plant-derived compounds. Foodborne Pathogens and Disease, 2015, 11(12): 981-987. https://doi.org/10.1089/fpd.2014.1803
Nes I.F., Skjelkvale R. Effect of natural spices and oleoresins on Lactobacillus plantarum in the fermentation of dry sausage. Journal of Food Science, 1982, 47(5): 1618-1625. https://doi.org/10.1111/j.1365-2621.1982.tb04996.x
Ponce A.G., Fritz R., Del Vallé C.E., Roura S.I. Antimicrobial activity of essential oils on native microbial population of organic Swiss chard. Lebensmittel-Wissenschaft und-Technology, 2003, 36(7): 679-684. https://doi.org/10.1016/S0023-6438(03)00088-4
Pool K. Multidrug resistance in Gram-negative bacteria. Current Opinion in Microbiology, 2001, 4(5): 500-508.
https://doi.org/10.1016/s1369-5274(00)00242-3
Rajković M., Popović Minić D., Milinčić D., Zdravković M. Circular economy in food industry. Zastita materijala, 2020, 61(3): 229-250. https://doi.org/10.5937/zasmat2003229R6
Rout S., Tambe S., Deshmukh R.K., Mali S., Cruz J., Srivastav P.P., Amin P.D., Gaikwad K., Andrade E.H.A., Santana de Oliveira M. Recent trends in the application of essential oils: The next generation of food preservation and food packaging. Trends in Food Science & Technology, 2022, 129(11): 421-439. https://doi.org/10.1016/j.tifs.2022.10.012
Shah B.B., Mehta A.A. In vitro evaluation of antioxidant activity of d-limonene. Asian Journal of Pharmacy and Pharmacology, 2018, 4(6): 883-887. Available at: https://ajpp.in/uploaded/p225.pdf
Tang W., Zhang Z., Nie D., Liu S., Li Y., Liu M. Selective antibacterial activity of Citrus medica Limonum essential oil against Escherichia coli K99 and Lactobacillus acidophilus and its antibacterial mechanism. LWT, 2023, 186(8): 115215. http://doi.org/10.1016/j.lwt.2023.115215
Song X., Liu T., Wang L., Liu X., Li X., Wu X. Antibacterial effects and mechanism of mandarin (Citrus reticulata L.) essential oil against Staphylococcus aureus. Molecules, 2020, 25(21): 4956. https://doi.org/10.3390/molecules25214956
Valková V., Ďúranová H., Galovičová L., Štefániková J., Vukovic N., Kačániová M. Citrus reticulata essential oil: Evaluation of antifungal activity against Penicillium species related to bakery products spoilage. Potravinarstvo Slovak Journal of Food Sciences, 2021, 15(10): 1112-1119. https://doi.org/10.5219/1695
Wang W., Wu N., Zu Y.G., Fu Y.J. Antioxidative activity of Rosmarinus officinalis L. essential oil compared to its main components. Food Chemistry, 2008, 108(3): 1019-1022. https://doi.org/10.1016/j.foodchem.2007.11.007
Wu P., Tang X., Jian R., Li J., Lin M., Dai H., Wang K., Sheng Z., Chen B., Xu X., Li C., Lin Z., Zhang Q., Zheng X., Zhang K., Li D., Hong W.D. Chemical composition, antimicrobial and insecticidal activities of essential oils of discarded perfume lemon and leaves (Citrus limon (L.) Burm. F.) as possible sources of functional botanical agents. Frontiers in Chemistry, 2021a, 9(5): 679116.
https://doi.org/10.3389/fchem.2021.679116
Wu P., Tu B., Liang J., Guo S., Cao N., Chen S. Synthesis and biological evaluation of pentacyclic triterpenoid derivatives as potential novel antibacterial agents. Bioorganic Chemistry, 2021b, 109(4): 104692. https://doi.org/10.1016/j.bioorg.2021.104692
Yazgan H., Ozogulb Y., Kuleyb A. Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria. International Journal of Food Microbiology, 2019, 306(10): 108-226. https://doi.org/10.1016/j.ijfoodmicro.2019.108266
Zaika L.L., Kissinger J.C., Wasserman A.E. Inhibition of lactic acid bacteria by herbs. Journal of Food Science, 1983, 48(5): 1455-1459. http://doi.org/10.1111/j.1365-2621.1983.tb03515.x
Zhao X., Chen Q., Lu T. et al. Chemical composition, antibacterial, anti-inflammatory, and enzyme inhibitory activities of essential oil from Rhynchanthus beesianus rhizome. Molecules, 2020, 26(1): 167. https://doi.org/10.3390/molecules26010167
Zheng J., Wittouck S., Salvetti E., Franz C.M.A.P., Harris H.M.B., Mattarelli P., O'Toole P.W., Pot B., Vandamme P., Walter J., Watanabe K., Wuyts S., Felis G.E., Gänzle M.G., Lebeer S.A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. International Journal of Systematic and Evolutionary Microbiology, 2020, 70(4): 2782-2858. https://doi.org/10.1099/ijsem.0.004107
Ziarno M., Kozłowska M., Scibisz I., Kowalczyk M., Pawelec S., Stochmal A., Szleszyński B. The effect of selected herbal extracts on lactic acid bacteria activity. Applied Sciences, 2021, 11(9): 3898. https://doi.org/10.3390/app11093898
Basak S., Guha P. A review on antifungal activity and mode of action of essential oils and their delivery as nano-sized oil droplets in food systems. Journal of Food Science and Technology, 2018, 55(10): 4701-4710. https://doi.org/10.1007/s13197-018-3394-5
Ben Hsouna A., Ben Halima N., Smaoui S., Hamdi N. Citrus lemon essential oil: Chemical composition, antioxidant and antimicrobial activities with its preservative effect against Listeria monocytogenes inoculated in minced beef meat. Lipids in Health and Disease, 2017, 16(8): 146. https://doi.org/10.1186/s12944-017-0519-0
Bhavaniramya S., Vishnupriya S., Al-Aboody M.S., Vijayakumar R., Baskaran D. Role of essential oils in food safety: Antimicrobial and antioxidant applications. Grain & Oil Science and Technology, 2019, 2(2): 49-55. https://doi.org/10.1016/j.gaost.2019.03.001
Blanco Tirado C., Stashenko E.E., Combariza M.Y., Martinez J.R. Comparative study of Colombian citrus oils by high-resolution gas chromatography and gas chromatography-mass spectrometry. Journal of Chromatography A, 1995, 697(1-2): 501-513. https://doi.org/10.1016/0021-9673(94)00955-9
Bouabdallah S., Cianfaglione K., Azzouz M., Batiha G.E.S., Alkhuriji A.F., Al-Megrin W.A.I., Ben-Attia M., Eldahshan O.A. Sustainable extraction, chemical profile, cytotoxic and antileishmanial activities in vitro of some Citrus species leaves essential oils. Pharmaceuticals, 2022, 15(9): 1163. https://doi.org/10.3390/ph15091163
Budiarto R., Khalisha A., Sari D.N. Antioxidant properties of lemon essential oils: A meta-analysis of plant parts, extraction methods, dominant compounds, and antioxidant assay categories. Chemical and Biological Technologies in Agriculture, 2024, 11(9): 147. https://doi.org/10.1186/s40538-024-00621-w
Bukvicki D., D’Alessandro M., Rossi S., Siroli L., Gottardi D., Braschi G., Patrignani F., Lanciotti R. Essential oils and their combination with lactic acid bacteria and bacteriocins to improve the safety and shelf life of foods: A review. Foods, 2023, 12(17): 3288. https://doi.org/10.3390/foods12173288
Cheung L.M., Cheung P.C.K., Ooi V.E.C. Antioxidant activity and total phenolics of edible mushroom extracts. Food Chemistry, 2003, 81(2): 249-255. https://doi.org/10.1016/S0308-8146(02)00419-3
Chi P.T., Van Hung P., Le Thanh H., Phi N.T. Valorization of citrus leaves: Chemical composition, antioxidant, and antibacterial activities of essential oils. Waste and Biomass Valorization, 2019, 11(9): 4849-4857. https://doi.org/10.1007/s12649-019-00815-6
Chouliara E., Karatapanis A., Savvaidis I.N., Kontominas M.G. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat stored at 4°C. Food Microbiology, 2007, 24(6): 607. https://doi.org/10.1016/j.fm.2006.12.005
Cimanga K., Kambu K., Tona L., Aêrs S., De Bruyne T., Hermans N. Correlation between chemical composition and antibacterial activity of essential oils of some aromatic medicinal plants growing in the Democratic Republic of Congo. Journal of Ethnopharmacology, 2002, 79(2): 213-220. https://doi.org/10.1016/s0378-8741(01)00384-1
Conforti F., Statti G.A., Menichini F. Chemical and biological variability of hot pepper fruits (Capsicum annuum var. acuminatum L.) in relation to maturity stage. Food Chemistry, 2007, 102(4): 1096-1104. https://doi.org/10.1016/j.foodchem.2006.06.047
Ding F., Wu X., Yang N., Niu J., Yi Hong, Tian M. Exploring the composition and bioactivity of Hedychium flavum leaf and stem essential oil: In vitro assessment of antibacterial, antioxidant, cytotoxicity, and enzyme inhibitory activities. Journal of Chemistry, 2024, 2024(6): 1-11. https://doi.org/10.1155/2024/6643335
Dubois M., Gilles K.A., Hamilton J.K., Rebers P.A., Smith F. Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 1956, 28(3): 350-356. https://doi.org/10.1021/ac60111a017
Eldahshan O. Comparison of chemical and antimicrobial studies of Egyptian mandarin leaves and green branches volatile oil. European Journal of Medicinal Plants, 2015, 5(3): 248-254. https://doi.org/10.9734/EJMP/2015/4625
Fahmy N.M., Elhady S.S., Bannan D.F., Malatani R.T., Gad H.A. Citrus reticulata leaves essential oil as an antiaging agent: A comparative study between different cultivars and correlation with their chemical compositions. Plants, 2022, 11(23): 3335. https://doi.org/10.3390/plants11233335
Garcia-Ruiz A., Cueva C., González-Rompinelli E.M., Yuste M., Torres M., Martín-Álvarez P.J., Bartolomé B., Arribas M.V.M. Antimicrobial phenolic extracts able to inhibit lactic acid bacteria growth and wine malolactic fermentation. Food Control, 2012, 28(2): 212-219. https://doi.org/10.1016/j.foodcont.2012.05.002
Goni P., Lopez P., Sanchez C., Gomez-Lus R., Becerril R., Nerín C. Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils. Food Chemistry, 2009, 116(4): 982-989. https://doi.org/10.1016/j.foodchem.2009.03.058
Guo J., Gao Z., Xia J., Ritenour M.A., Li G., Shan Y. Comparative analysis of chemical composition, antimicrobial and antioxidant activity of citrus essential oils from the main cultivated varieties in China. Food Science and Technology, 2018, 97(11): 825-839. https://doi.org/10.1016/j.lwt.2018.07.060
Hadad Khodaparast M., Sangatash M.M., Karazhyan R., Najafi M.B.H., Hammer K.A., Carson C.F., Riley T.V. Antimicrobial activity of essential oils and other plant extracts. Journal of Applied Microbiology, 1999, 86(6): 985-990. https://doi.org/10.1046/j.13652672.1999.00780.x
Hasler C.M. Functional foods: Benefits, concerns, and challenges - A position paper from the American Council on Science and Health. Journal of Nutrition, 2002, 132(12): 3772-3781.
https://doi.org/10.1093/jn/132.12.3772
Hayouni E.A., Chraief I., Abedrabba M., Bouix M., Leveau J.Y., Mohammed H., Hamdi M. Tunisian Salvia officinalis L. and Schinus molle L. essential oils: Their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat. International Journal of Food Microbiology, 2008, 125(3): 242-251.
https://doi.org/10.1016/j.ijfoodmicro.2008.04.005
ISO 15214:1998. Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of mesophilic lactic acid bacteria. Colony-count technique at 30℃.
Kalemba D., Kunicka A. Antimicrobial and antifungal properties of essential oils. Current Medicinal Chemistry, 2003, 10(10): 813-829. https://doi.org/10.2174/0929867033457719
Kivanç M., Akgule A., Dogan A. Inhibitory and stimulatory effects of cumin, oregano, and their essential oil on growth and acid production of Lactobacillus plantarum and Leuconostoc mesenteroides. International Journal of Food Microbiology, 1991, 13(1): 81-85. https://doi.org/10.1016/0168-1605(91)90140-k
Li J., Xie S., Ahmed S., Wang F., Gu Y., Zhang C., Chai X., Wu Y., Cai J., Cheng G. Antimicrobial activity and resistance: Influencing factors. Frontiers in Pharmacology, 2017, 8(6): 364. https://doi.org/10.3389/fphar.2017.00364
Li Y., Liu S., Zhao C., Zhang Z., Nie D., Tang Y., Li Y. The chemical composition and antibacterial and antioxidant activities of five citrus essential oils. Molecules, 2022, 27(20): 7044. https://doi.org/10.3390/molecules27207044
Lira M.H.P.D., Andrade Júnior F.P.D., Moraes G.F.Q., Macena G.D.S., Pereira F.D.O., Lima I.O. Antimicrobial activity of geraniol: An integrative review. Journal of Essential Oil Research, 2020, 32(3): 187-197. https://doi.org/10.1080/10412905.2020.1745697
Luro F., Paoli M., Marchi E., Costantino G., Tomi F. Investigation of diversity by analyzing the polymorphism of SSR markers and the composition of leaf and fruit essential oils of 72 mandarins (Citrus reticulata Blanco). Horticulturae, 2023, 9(5): 577. https://doi.org/10.3390/horticulturae9050577
Mihoubi M., Mekri M., Belhadj F., Boudriche L. Effect of supplementing yogurt with essential oil of lemon leaves on physicochemical and rheological properties. Carpathian Journal of Food Science and Technology, 2024, 16(2): 194. https://doi.org/10.34302/crpjfst/2024.16.2.16
Nair D., Sharma C.S., Nannapaneni R., Kiess A., Schilling W. Reduction of Salmonella on turkey breast cutlets by plant-derived compounds. Foodborne Pathogens and Disease, 2015, 11(12): 981-987. https://doi.org/10.1089/fpd.2014.1803
Nes I.F., Skjelkvale R. Effect of natural spices and oleoresins on Lactobacillus plantarum in the fermentation of dry sausage. Journal of Food Science, 1982, 47(5): 1618-1625. https://doi.org/10.1111/j.1365-2621.1982.tb04996.x
Ponce A.G., Fritz R., Del Vallé C.E., Roura S.I. Antimicrobial activity of essential oils on native microbial population of organic Swiss chard. Lebensmittel-Wissenschaft und-Technology, 2003, 36(7): 679-684. https://doi.org/10.1016/S0023-6438(03)00088-4
Pool K. Multidrug resistance in Gram-negative bacteria. Current Opinion in Microbiology, 2001, 4(5): 500-508.
https://doi.org/10.1016/s1369-5274(00)00242-3
Rajković M., Popović Minić D., Milinčić D., Zdravković M. Circular economy in food industry. Zastita materijala, 2020, 61(3): 229-250. https://doi.org/10.5937/zasmat2003229R6
Rout S., Tambe S., Deshmukh R.K., Mali S., Cruz J., Srivastav P.P., Amin P.D., Gaikwad K., Andrade E.H.A., Santana de Oliveira M. Recent trends in the application of essential oils: The next generation of food preservation and food packaging. Trends in Food Science & Technology, 2022, 129(11): 421-439. https://doi.org/10.1016/j.tifs.2022.10.012
Shah B.B., Mehta A.A. In vitro evaluation of antioxidant activity of d-limonene. Asian Journal of Pharmacy and Pharmacology, 2018, 4(6): 883-887. Available at: https://ajpp.in/uploaded/p225.pdf
Tang W., Zhang Z., Nie D., Liu S., Li Y., Liu M. Selective antibacterial activity of Citrus medica Limonum essential oil against Escherichia coli K99 and Lactobacillus acidophilus and its antibacterial mechanism. LWT, 2023, 186(8): 115215. http://doi.org/10.1016/j.lwt.2023.115215
Song X., Liu T., Wang L., Liu X., Li X., Wu X. Antibacterial effects and mechanism of mandarin (Citrus reticulata L.) essential oil against Staphylococcus aureus. Molecules, 2020, 25(21): 4956. https://doi.org/10.3390/molecules25214956
Valková V., Ďúranová H., Galovičová L., Štefániková J., Vukovic N., Kačániová M. Citrus reticulata essential oil: Evaluation of antifungal activity against Penicillium species related to bakery products spoilage. Potravinarstvo Slovak Journal of Food Sciences, 2021, 15(10): 1112-1119. https://doi.org/10.5219/1695
Wang W., Wu N., Zu Y.G., Fu Y.J. Antioxidative activity of Rosmarinus officinalis L. essential oil compared to its main components. Food Chemistry, 2008, 108(3): 1019-1022. https://doi.org/10.1016/j.foodchem.2007.11.007
Wu P., Tang X., Jian R., Li J., Lin M., Dai H., Wang K., Sheng Z., Chen B., Xu X., Li C., Lin Z., Zhang Q., Zheng X., Zhang K., Li D., Hong W.D. Chemical composition, antimicrobial and insecticidal activities of essential oils of discarded perfume lemon and leaves (Citrus limon (L.) Burm. F.) as possible sources of functional botanical agents. Frontiers in Chemistry, 2021a, 9(5): 679116.
https://doi.org/10.3389/fchem.2021.679116
Wu P., Tu B., Liang J., Guo S., Cao N., Chen S. Synthesis and biological evaluation of pentacyclic triterpenoid derivatives as potential novel antibacterial agents. Bioorganic Chemistry, 2021b, 109(4): 104692. https://doi.org/10.1016/j.bioorg.2021.104692
Yazgan H., Ozogulb Y., Kuleyb A. Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria. International Journal of Food Microbiology, 2019, 306(10): 108-226. https://doi.org/10.1016/j.ijfoodmicro.2019.108266
Zaika L.L., Kissinger J.C., Wasserman A.E. Inhibition of lactic acid bacteria by herbs. Journal of Food Science, 1983, 48(5): 1455-1459. http://doi.org/10.1111/j.1365-2621.1983.tb03515.x
Zhao X., Chen Q., Lu T. et al. Chemical composition, antibacterial, anti-inflammatory, and enzyme inhibitory activities of essential oil from Rhynchanthus beesianus rhizome. Molecules, 2020, 26(1): 167. https://doi.org/10.3390/molecules26010167
Zheng J., Wittouck S., Salvetti E., Franz C.M.A.P., Harris H.M.B., Mattarelli P., O'Toole P.W., Pot B., Vandamme P., Walter J., Watanabe K., Wuyts S., Felis G.E., Gänzle M.G., Lebeer S.A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. International Journal of Systematic and Evolutionary Microbiology, 2020, 70(4): 2782-2858. https://doi.org/10.1099/ijsem.0.004107
Ziarno M., Kozłowska M., Scibisz I., Kowalczyk M., Pawelec S., Stochmal A., Szleszyński B. The effect of selected herbal extracts on lactic acid bacteria activity. Applied Sciences, 2021, 11(9): 3898. https://doi.org/10.3390/app11093898
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Open access articles are distributed under the terms and conditions of the Creative Commons Attribution-Share Alike 4.0 International License (CC BY-SA 4.0) license:
https://creativecommons.org/licenses/by-sa/4.0
If you have any questions about the permitted uses of a specific article, please contact us.
Permissions Department of the Academic Publishing House of the UFT Plovdiv
Plovdiv 4002, 26 Maritsa Blvd., Bulgaria
E-mail: editor.in.chief@ijfsab.com
Tel.: +359 (32) 603-802
Fax: +359 32/ 644 102
How to Cite
MEKRI, Meriem et al.
Citrus leaf essential oils: chemical composition, antioxidant activity, and selective antibacterial effects on foodborne and starter culture bacteria during fermentation.
Food Science and Applied Biotechnology, [S.l.], v. 9, n. 1, p. 101-117, mar. 2026.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/556>. Date accessed: 19 may 2026.
doi: https://doi.org/10.30721/fsab2026.v9.i1.556.