CARATTERIZZAZIONE DEL PROFILO AROMATICO E PROVE PRELIMINARI DI INIBIZIONE MICROBICA PER L’OLIO ESSENZIALE ESTRATTO DALLE BUCCE DI CITRUS RETICULATA cv. “TARDIVO DI CIACULLI”

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Abstract

[automatically translated] Mandarin called "Late Ciaculli" originated and is produced in the province of Palermo (Sicily) near the Ciaculli district. It has of late ripening time concentrating in the months from February to April. The fruits are small and medium-thick skin [1]. In general the essential oils of mandarin are particularly appreciated for their chemical and physical properties constituting a key ingredient in the cosmetic and food industry as flavor enhancers in foods and beverages. Also are increasingly used in biotechnology in agriculture and food industry to optimize the nutritional properties of food and prolong its shelf life [2]. In the present work was characterized by gas chromatography coupled to mass spectrometry (GC-MS) the essential component of volatile oil extracted from the skins of the fruits of late Mandarin Ciaculli. The aromatic pattern was then compared with that of a commercial mandarin oil. There have been also some preliminary tests of antimicrobial activity on the growth of Gram-positive bacterial strains (Staphylococcus aureus and Listeria monocytogenes) and Gram-negative bacteria (Salmonella enterica and Enterobacter hormaechei), by the method of "spread on paper disk." As regards the identified volatile molecules, the obtained results show a significant difference in the class of oxygenated monoterpenes, with well known antimicrobial activity [4]. The inhibition was found to be higher for Gram-positive bacteria, in particular Listeria monocytogenes, with respect to Gram-negative.
Original languageItalian
Number of pages1
Publication statusPublished - 2013

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