Antifungal activity of lemon (Citrus lemon L.), mandarin (Citrus reticulata L.), grapefruit (Citrus paradisi L.) and orange (Citrus sinensis L.) essential oils

被引：297

作者：

Viuda-Martos, M. ^{[1
]}

Ruiz-Navajas, Y. ^{[1
]}

Fernandez-Lopez, J. ^{[1
]}

Perez-Alvarez, J. ^{[1
]}

机构：

[1] Univ Miguel Hernandez, Escuela Politecn Super Orihuela, Dpto Tecnol Agroalimentaria, E-03312 Alicante, Spain

来源：

FOOD CONTROL | 2008年 / 19卷 / 12期

关键词：

essential oils; citrics; moulds;

D O I：

10.1016/j.foodcont.2007.12.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this work was to study the effect of the essential oils of lemon (Citrus lemon L.), mandarin (Citrus reticulata L.), grapefruit (Citrus paradisi L.) and orange (Citrus sinensis L.) on the growth of moulds commonly associated with food spoilage: Aspergillus niger, Aspergillus flavus, Penicillium chrysogenum and Penicillium verrucosum, using the agar dilution method. All the oils showed antifungal activity against all the moulds. Orange essential oil was the most effective against A. niger, mandarin essential oil was most effective at reducing the growth of Aspergillus flavus while grapefruit was the best inhibitor of the moulds P. chrysogenum and P. verrucosum. Citrus essential oils could be considered suitable alternatives to chemical additives for use in the food industry. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：1130 / 1138

页数：9

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