Scholarlink

<p>This study presents, for the first time, the optimization of antioxidant activity of <i>Citrus limetta</i> peel essential oil by superheated steam extraction (SHSE) in combination with Response Surface Methodology (RSM). The factors analyzed included flow rate (40–80 mL/min), extraction temperature (120–160&#xa0;°C), and extraction time (30–60&#xa0;min). The antioxidant activity was determined using the hydrogen peroxide assay, DPPH· free radical scavenging assay (FRSA), and ferric-reducing antioxidant power (FRAP). Essential oil extracted at a 60 mL/min flow rate, 140&#xa0;°C extraction temperature, and 45&#xa0;min extraction time exhibited the highest antioxidant activity, with 96.21% DPPH-FRSA, 81.06% H<sub>2</sub>O<sub>2</sub>-FRSA, and 246.3&#xa0;mg/100&#xa0;g FRAP activity. Furthermore, the superheated steam-extracted EO demonstrated significantly higher antioxidant activity than hydro-distillation (HD) and steam distillation (SD). The antimicrobial activity of essential oils (EOs) was determined using an agar well diffusion assay, a resazurin microtiter plate assay, and a microdilution broth susceptibility assay. The superheated steam-extracted EO exhibited the maximum antimicrobial activity. GC-MS analysis revealed that d-limonene was the major component (58.23%) in the EO. The results point out SHSE as a promising new, cost-effective, sustainable, and environmentally friendly technique to extract high-quality essential oil with better antimicrobial and antioxidant activity, which has strong potential in food, cosmetic, and pharmaceutical industries.</p> Graphical abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Optimization of the antioxidant effect of Citrus Limetta essential oil by response surface methodology and evaluation of its antimicrobial activity

  • 期刊论文

  • 发表日期：

    2025年9月5日

查看全文
  • Muhammad Adnan Ayub,
  • Ambreen Fatima,
  • Muhammad Asif Javaid,
  • Mohamed Fawzy Ramadan,
  • Muhammad Shahid,
  • Javed Iqbal,
  • Ali Bahadur

摘要

This study presents, for the first time, the optimization of antioxidant activity of Citrus limetta peel essential oil by superheated steam extraction (SHSE) in combination with Response Surface Methodology (RSM). The factors analyzed included flow rate (40–80 mL/min), extraction temperature (120–160 °C), and extraction time (30–60 min). The antioxidant activity was determined using the hydrogen peroxide assay, DPPH· free radical scavenging assay (FRSA), and ferric-reducing antioxidant power (FRAP). Essential oil extracted at a 60 mL/min flow rate, 140 °C extraction temperature, and 45 min extraction time exhibited the highest antioxidant activity, with 96.21% DPPH-FRSA, 81.06% H2O2-FRSA, and 246.3 mg/100 g FRAP activity. Furthermore, the superheated steam-extracted EO demonstrated significantly higher antioxidant activity than hydro-distillation (HD) and steam distillation (SD). The antimicrobial activity of essential oils (EOs) was determined using an agar well diffusion assay, a resazurin microtiter plate assay, and a microdilution broth susceptibility assay. The superheated steam-extracted EO exhibited the maximum antimicrobial activity. GC-MS analysis revealed that d-limonene was the major component (58.23%) in the EO. The results point out SHSE as a promising new, cost-effective, sustainable, and environmentally friendly technique to extract high-quality essential oil with better antimicrobial and antioxidant activity, which has strong potential in food, cosmetic, and pharmaceutical industries.

Graphical abstract