Biological Activity of Citrus aurantium var. bergamia Essential Oil as a Food Spoilage Inhibitor
Keywords:
antimicrobial, antioxidant, Citrus aurantium var. bergamia, pathogenic bacteriaAbstract
Essential oils are applied for many purposes in pharmaceutical, cosmetic, agriculture, and food industries for their
beneficial properties. Due to their bioactive compounds essential oils have an anti-inflammatory, analgetic,
cardiovascular or anticancer potential. They can be used as an antioxidant and inhibitor of pathogenic
microorganisms in order to improve food quality and extend the shelf life of the food products. The aim of the study
was to characterise antioxidant and antimicrobial activity of Citrus aurantium var. bergamia essential oil from
Slovak company. Antioxidant capacity of Citrus aurantium var. bergamia essential oil was determined by DPPH
radical scavenging method at 54.11%. Antimicrobial activity of Bergamot essential oil was the most effective against
yeasts C. krusei and C. tropicalis with inhibition zones 12.67 and 9.33 mm, respectively. The bacteria P. aeruginosa
and B. subtilis were also vulnerable where inhibition zones ranged 8.67 and 8.33 mm, respectively.
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