Chemical Composition and Antibacterial Activity of the Essential Oil of Citrus aurantium L. Growing in Eastern Algeria

Bennadja Salıma; Karima Ounaissia; Bouzaata Chouhaıra; Ailane Leila

doi:10.29329/ijiaar.2019.188.8

Research article | Open Access
International Journal of Innovative Approaches in Agricultural Research 2019, Vol. 3(1) 81-86

Chemical Composition and Antibacterial Activity of the Essential Oil of Citrus aurantium L. Growing in Eastern Algeria

Bennadja Salıma, Karima Ounaissia, Bouzaata Chouhaıra & Ailane Leila

pp. 81 - 86 | DOI: https://doi.org/10.29329/ijiaar.2019.188.8

Publish Date: March 29, 2019 | Single/Total View: 140/861 | Single/Total Download: 173/1.524

PDF Download

Abstract

Citrus aurantium (Bitter Orange) is a Rutaceae known for its extremely bitter and sour taste. Its leaves are rich in essential oil (EO).

The purpose of this study was to extract, analyse and evaluate the antibacterial activity of this EO in vitro, against 10 bacterial strains responsible for nosocomial infections (05 Escherichia coli, 03 Staphylococcus aureus and 02 Klebsiella ssp).

The extraction of the essential oil was carried out on fresh leaves harvested in Annaba (Eastern Algeria) using a Clevenger type device. The analysis was performed by GC/MS and it was tested on 10 bacterial strains by the dilution method in agar medium.

The results showed that the EO is composed mainly of linalool (44.52%). Among the ten strains tested, eight were sensitive to this EO with inhibition diameters ranging from 12.1 mm to 21.45 mm and minimum inhibitory concentration (MIC) between 0.1% and 1%, however, both Klebsiella pneumoniae and Escherichia coli ATCC strains were resistant.

The antibacterial activity of Bitter Orange EO seems to be largely due to the major component linalool.

Keywords: Citrus aurantium L., Leaves, Essential oil, GC/MS, Antibacterial activity, Eastern Algeria

How to Cite this Article?

APA 7th edition
Salima, B., Ounaissia, K., Chouhaira, B., & Leila, A. (2019). Chemical Composition and Antibacterial Activity of the Essential Oil of Citrus aurantium L. Growing in Eastern Algeria. International Journal of Innovative Approaches in Agricultural Research, 3(1), 81-86. https://doi.org/10.29329/ijiaar.2019.188.8

Harvard
Salima, B., Ounaissia, K., Chouhaira, B. and Leila, A. (2019). Chemical Composition and Antibacterial Activity of the Essential Oil of Citrus aurantium L. Growing in Eastern Algeria. International Journal of Innovative Approaches in Agricultural Research, 3(1), pp. 81-86.

Chicago 16th edition
Salima, Bennadja, Karima Ounaissia, Bouzaata Chouhaira and Ailane Leila (2019). "Chemical Composition and Antibacterial Activity of the Essential Oil of Citrus aurantium L. Growing in Eastern Algeria". International Journal of Innovative Approaches in Agricultural Research 3 (1):81-86. https://doi.org/10.29329/ijiaar.2019.188.8

References

Belletti, N., M. Ndagijimana, C. Sisto, M. E. Guerzoni, R. Lanciotti and F. Gardini (2004). Evaluation of the antimicrobial activity of citrus essences on saccharomyces cervevisia. J. Agric. Food Chem., 52(23), 6932-6938. [Google Scholar]
Carvalho-Freitas, M.I.R. and M. Costa (2002). Anxiolytic and sedative effects of extracts and essential oil from Citrus aurantium L. Biol. Pharm. Bull., 25(12), 1629-1633. [Google Scholar]
EUCAST: European Society of Clinical Microbiology and Infectious Diseases, CMI, 9, 1-7. [Google Scholar]
Fisher, K., C. Rowe and C.A. Philips (2007). The survival of three strains of Acrobacter butzleri in the presence of lemon orange and bergamot essential oils and their components in vitro and food. Lett. Appl. Microbiol., 44, 495-499. [Google Scholar]
Helander, l., H.-L. Alakomi, K. Latva-Kala, T. Mattila-Sandholm, I. Pol, E. J. Smid, L. G. M. Gorris and A. von Wright (1998). Characterization of the action of selected essential oil components on Gram-negative bacteria. J. Agric. Food Chem., 46(9), 3590-3595. [Google Scholar]
ITAFV Institut Technique de l’Arboriculture Fruitière et de la Vigne (2011). La culture des agrumes. [Google Scholar]
Juven, B. J., J. Kanner, F. Schved and H. Weisslowicz (1994). Factors that interact with the antimicrobial action of thyme essential oil and its active constituents. J. Appl. Microbiol., 76, 626-631. [Google Scholar]
Kalemba, D. and A. Kunicka (2003). Antibacterial and antifungal properties of essential oils, Curr. Med. Chem., 10, 813-829. [Google Scholar]
Lamber, R. J. and J. Pearson (2001). Susceptibility testing: accurate and reproducible minimum inhibitory concentration Mic and non inhibitory concentration Nic values. J. Appl. Microbiol., 88, 784-790. [Google Scholar]
Moraes, T. M., H. Kushima, F.C.Moreiro, R.C. Santos, L. R. Rocha, M. O. Marques, W. Vilegas and C.A. Hiruma-Lima (2009). Effects of limonene and essential oil from Citrus aurantium on gastric mucosa: role of prostaglandins and gastric mucus secretion. Chem. Biol. Interact., 180(3), 499-505. [Google Scholar]
Ultee, A. and E. J. Smid (2001). Influence of carvacrol on growth and toxin production by Bacillus cereus. Int. J. Food Microbiol., 64, 373-378. [Google Scholar]
Ultee, A., M. H. J. Bennik and R. Moezelaar (2002). The phenolic hydroxyl group of carvacrol is essential for action against the food borne Bacillus cereus. Appl. Environ. Microbiol., 68(4), 1561-1568. [Google Scholar]
Zhiria (2006). Les H.E un pouvoir antimicrobien avéré, Nutra news, science, prévention et santé édité par la fondation pour le libre choix: 12-8. [Google Scholar]

Volume 3 Issue 1

March 2019

All Manuscript