Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1180700
Full metadata record
DC FieldValueLanguage
dc.contributor.authorSIQUEIRA, M. F. F.
dc.contributor.authorMASSAUT, K. B.
dc.contributor.authorCUNHA, K. F. da
dc.contributor.authorSIEBENEICHLER, T. J.
dc.contributor.authorCOSTA, I. H. de L.
dc.contributor.authorVITOLA, H. R. S.
dc.contributor.authorGRANDA, E. A.
dc.contributor.authorSILVA, W. P. da
dc.contributor.authorOLIVEIRA, R. P. de
dc.contributor.authorFIORENTINI, A. M.
dc.date.accessioned2025-10-29T14:49:43Z-
dc.date.available2025-10-29T14:49:43Z-
dc.date.created2025-10-29
dc.date.issued2025
dc.identifier.citationJournal of Essential Oil Research, 4 Aug. 2025.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1180700-
dc.descriptionThis study aims to characterize the chemical composition and evaluate the antimicrobial and antioxidant activities of Essential Oils (EOs) from the peel of different citrus species at two stages of maturation. The EOs were extracted by hydrodistillation, the composition of the EOs was determined by gas chromatography, the antimicrobial activity was evaluated by the agar diffusion method for bacteria and fungi, and the antioxidant activity was evaluated by the DPPH method. As a result, D-limonene was identified as the main compound in all EOs (57.13−87.1%), followed by γ-terpinene (10.69−20.79%) for two of the three species used in this study, at the two different stages of maturation. In general, all EOs evaluated presented interesting biological activities, for antioxidant activity (21.7% to 41.07%), antimicrobial activity (9 mm to 14 mm) and antifungal activity (7 mm to 15 mm), indicating that EOs from different citrus species at different stages of maturation have interesting potential for industrial applications.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectAntioxidant activities
dc.subjectAntifungal activity
dc.subjectAntimicrobiano
dc.subjectCompostos bioativos
dc.titleCitrus spp. essential oil: biological properties and composition of volatiles from the peel of citrus fruits at different stages of maturation in Brazil.
dc.typeArtigo de periódico
dc.subject.thesagroÓleo Essencial
dc.subject.thesagroAntioxidante
dc.subject.nalthesaurusAntioxidant activity
dc.subject.nalthesaurusBioactive compounds
dc.subject.nalthesaurusEssential oils
riaa.ainfo.id1180700
riaa.ainfo.lastupdate2025-10-29
dc.identifier.doihttps://doi.org/10.1080/10412905.2025.2540357
dc.contributor.institutionMARIA FERNANDA FERNANDES SIQUEIRA, UNIVERSIDADE FEDERAL DE PELOTAS; KHADIJA BEZERRA MASSAUT, UNIVERSIDADE FEDERAL DE PELOTAS; KAMILA FURTADO DA CUNHA, UNIVERSIDADE FEDERAL DE PELOTAS; TATIANE JÉSSICA SIEBENEICHLER, UNIVERSIDADE FEDERAL DE PELOTAS; IGOR HENRIQUE DE LIMA COSTA, UNIVERSIDADE FEDERAL DE PELOTAS; HELENA REISSIG SOARES VITOLA, UNIVERSIDADE FEDERAL DE PELOTAS; ELIEZER AVILA GANDRA, UNIVERSIDADE FEDERAL DE PELOTAS; WLADIMIR PADILHA DA SILVA, UNIVERSIDADE FEDERAL DE PELOTAS; ROBERTO PEDROSO DE OLIVEIRA, CPACT; ÂNGELA MARIA FIORENTINI, UNIVERSIDADE FEDERAL DE PELOTAS.
Appears in Collections:Artigo em periódico indexado (CPACT)

Files in This Item:
File Description SizeFormat 
Citrus-spp-essential-oil-biological-propierties-and-composition-os-volatiles-fro-the-peel-of-citrus.pdf7,43 MBAdobe PDFThumbnail
View/Open
Show simple item record

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace