| dc.description.abstract | Essential oils (EOs) are natural compounds containing complicated biologically
active substances, and they are being used as flavoring agents, as also preservative
agent in food technology. This study was conducted to determine the antioxidant
and antimicrobial activities of EOs extracted from leaves of three citrus varities.
Leaves of Long An lime (Citrus aurantifolia Swingle), Da Lat lime (Citrus limonia
Osbeck) and Dao lime (Citrus hybrid – Citrus spp.) were extracted by enzymeassisted
vacuum distillation. The obtained results showed that Viscozyme L
pretreatments increased oil yield. The antioxidant activities of EO were measured by
Ferric Thiocyanate assay and 2,2-diphenyl–1-picrylhydrazyl (DPPH). Two kinds of
EO showed high antioxidant activities are Long An lime leaf and Da Lat lime leaf.
The antimicrobial activities were tested by diffusion and dilution method against the
foodborne microorganisms. The activity of Long An lime leaf EO was stronger than
that of Dao lime EO and Da Lat lime EO on S. aureus, B. cereus, S. typhi. However,
in case of P. aeruginosa, the inhibition of Dao lime EOs was stronger than that of
Long An lime EO and Da Lat lime EO. According to the reults, EOs extract from
different leaves of Citrus varieties may have different antimicrobial and antioxidant
activities. The results of this study showed that essential oils of citrus leaves using
enzyme- assisted vacuum extraction method could be developed to be used in
industrial application and the citrus essential oils could be widely used as flavoring
and preservatives in food, cosmetic and pharmaceutical industries.
Key words: Key words: enzyme- assisted vacuum distillation, essential oil, citrus
leaves, antimicrobial activities, antioxidant activities. | en_US |
