Biological Activity of Citrus aurantium var. bergamia Essential Oil as a Food Spoilage Inhibitor

Abstract

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.

Keywords

• antimicrobial
• antioxidant
• citrus aurantium var. bergamia
• pathogenic bacteria