Studies on Extraction of Hesperidin and Other Active Components from Citrus Peels and Their Antimicrobial Effects

Abstract

Abstract: In this experiment several pigments and hesperidin were extracted from citrus peels, then hesperetin was obtained from hesperidin through acidic hydrolysis. The following activities were confirmed by antimicrobial effect assay:P2, P4 against Es.coli, Sta. Aureus;P1 against Penicllium;hesperidin (2mg/ml, pH4)against Es.coli, Sta. Aureus, Bacillus subtilis,Penicllium, Asper. Niger, Rhizopus and Mucors; hesperetin against Es.coli(weaker). The results revealed that the major antibacterial active components were alcohol-soluble pigments and hesperidin, however, the main antifungal ingredient was petroether-soluble pigment. Only at pH4, the hesperedin with synergistic acid became the major mould-inhibitor, but the hydrolyzed product, hesperitin had not any anti-mould effect.

Key words: citrus peels pigments, hesperidin, hesperitin, antimicrobial activity

MA Qing-Yi, CHEN Chun-Tao, JING Xiao-Yan, YUAN Wei-Xia. Studies on Extraction of Hesperidin and Other Active Components from Citrus Peels and Their Antimicrobial Effects[J]. FOOD SCIENCE, 2004, 25(12): 112-115.

[1]	LU Zhou, DAI Yiqiang, Hafiz Abdul RASHEED, WU Han, XIA Xiudong, DONG Mingsheng. Antimicrobial Activity of Soy Whey Fermented by Lactobacillus plantarum D1501 and Purification and Identification of Bacteriocin from It [J]. FOOD SCIENCE, 2020, 41(24): 117-124.
[2]	WANG Xueyan, CHEN Ying, ZHANG Jiamin, SHI Yongqing. Combined Antimicrobial Effect and Mechanism of Antimicrobial Peptide from Grass Carp Scale and Cinnamon Essential Oil [J]. FOOD SCIENCE, 2020, 41(23): 100-106.
[3]	BIE Meng, XIE Bijun, SUN Zhida. Preparation, Structural Characterization and in Vitro Antibacterial Activity of Water-Soluble Carboxymethyl Pachymaran with Different Degrees of Substitution [J]. FOOD SCIENCE, 2020, 41(12): 67-76.
[4]	XU Miaomiao, ZI Yuxiang, LU Zhaoxin, Lü Fengxia, ZHANG Chong, BIE Xiaomei, ZHAO Haizhen. Antimicrobial Activity and Mode of Action of Monogalactosyl Monolaurate against Bacillus pumilus [J]. FOOD SCIENCE, 2020, 41(1): 33-40.
[5]	WANG Qiang, CHEN Jinyin, XU Mingsheng, SHEN Yonggen, ZHOU Ming, ZHU Fengni, LU Jianqing, CHENG Hongzhen. Effect of Huanglongbing on the Quality of Newhall Navel Orange [J]. FOOD SCIENCE, 2019, 40(9): 48-53.
[6]	QIU Boshu, WU Rina, SHI Haisu, ZHANG Yan, ZHANG Henan, CHEN Yuting, WU Junrui. Isolation and Identification of Anti-Penicillium Bacillus Inform Fermented Soybean Paste and Analysis of Antimicrobial Substance [J]. FOOD SCIENCE, 2019, 40(22): 62-67.
[7]	GU Chentao, HUANG Sa, WANG Xueyan, LI Mingyan, SHI Yongqing. Preparation, Purification and Antimicrobial Activity of Antimicrobial Peptide from Crucian Carp Scales [J]. FOOD SCIENCE, 2019, 40(22): 193-198.
[8]	SHI Yongqing, WANG Qiaoqiao, WU Danli, LI Xiaoyu, CAI Luyun, LI Jianrong. Optimization of Preparation of Antimicrobial Peptides by Two-Step Enzymatic Hydrolysis of Fish Scales Using Response Surface Methodology and Antimicrobial Activity of Purified Antimicrobial Peptide [J]. FOOD SCIENCE, 2018, 39(6): 155-161.
[9]	DAI Lu, YUAN Yahong, ZHANG Yuxiang, WEI Jianping, YUE Tianli. Screening and Evaluation of Probiotics for Antimicrobial Activity against Foodborne Pathogenic Bacteria [J]. FOOD SCIENCE, 2018, 39(24): 93-101.
[10]	XU Yanyang, QIU Yang, WANG Junyang, ZHANG Tiehua, YAN Weiqiang, SHI Chengjun. α-Amylase Inhibitory Activity and Antibacterial Activity of Polyphenols from Aronia melanocarpa Berries [J]. FOOD SCIENCE, 2018, 39(19): 51-57.
[11]	LUO Jingwen, SI Fengling, GU Zixuan, WANG Linling, MENG Xiuxiu. Antioxidant and Antimicrobial Activities of Polysaccharides from Three Species of Auricularia [J]. FOOD SCIENCE, 2018, 39(19): 64-69.
[12]	LI Jun, LI Pinglan, WANG Shun, GAO Liang, GUI Meng. Inhibition of Sturgeon Spoilage Bacteria by Protein Extract from Radish Seed and Its Physicochemical Characteristics [J]. FOOD SCIENCE, 2018, 39(13): 41-46.
[13]	CAO Ruge, ZHAO Yali, ZHOU Zhongkai. Preparation and Physicochemical Properties of Hesperidin-Chitooligosaccharide Complex [J]. FOOD SCIENCE, 2018, 39(10): 14-19.
[14]	JIAO Dongdong, REN Wenbin, ZHAO Yamei, HOU Xiaoqin, LIU Ying, SUN Lijun, WANG Yaling. Separation and Diversity of Lactic Acid Bacteria Possessing Antimicrobial Activity Isolated from the Intestine of Marine Animals in South China Sea [J]. FOOD SCIENCE, 2017, 38(8): 74-79.
[15]	LIN Xiaolong, JIA Mutai, GUO Haiyan, WANG Quanxi, MANG Lai, HE Yinfeng, WU Jing. Screening and Identification of Lactobacillus paracasei Q-1-4 and Analysis of Antimicrobial Substances Produced by It [J]. FOOD SCIENCE, 2017, 38(4): 13-19.

Studies on Extraction of Hesperidin and Other Active Components from Citrus Peels and Their Antimicrobial Effects

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments