Comparative evaluation of petitgrain oils from six Citrus species alone and in combination as potential functional anti-radicals and antioxidant agentsFootnote^*

* This work is dedicated to the memory of Professor Felice Senatore, University of Naples “Federico II” (1944–2016).

References

• Abdalla AE, Roozen JP. 1999. Effect of plant extracts on the oxidative stability of sunflower oil and emulsion. Food Chem 64: 323–329.10.1016/S0308-8146(98)00112-5
   Web of Science ®Google Scholar
• Adams RP. 2001. Identification of essential oil components by gaschromatography/quadrupole mass spectrometry. Carol Stream, IL: Allured.
   Google Scholar
• Ahmad S, Ullah F, Ayaz M, Sadiq A, Imran M. 2015. Antioxidant and anticholinesterase investigations of Rumex hastatus D. Don: potential effectiveness in oxidative stress and neurological disorders. Biol Res 48: 1–8.
   PubMed Web of Science ®Google Scholar
• Amorati R, Foti MC, Valgimigli L. 2013. Antioxidant activity of essential oils. J Agric Food Chem 61: 10835–10847.10.1021/jf403496 k
   PubMed Web of Science ®Google Scholar
• Bayer RJ, Mabberley DJ, Morton C, Miller CH, Sharma IK, Pfeil BE, Sykes S. 2009. A molecular phylogeny of the orange subfamily (Rutaceae: Aurantioideae) using nine cpDNA sequences. Am J Bot 96: 668–685.10.3732/ajb.0800341
   PubMed Web of Science ®Google Scholar
• Bonaccorsi I, Sciarrone D, Schipilliti L, Trozzi A, Fakhry H, Dugo G. 2011. Composition of Egyptian neroli oil. Nat Prod Commun 6: 1009–1014.
   PubMed Web of Science ®Google Scholar
• Burt S. 2004. Essential oils: their antibacterial properties and potential applications in foods – a review. Int J Food Microbiol 94: 223–253.10.1016/j.ijfoodmicro.2004.03.022
   PubMed Web of Science ®Google Scholar
• Costa DC, Costa HS, Albuquerque TG, Ramos F, Castilho MC, Sanches-Silva A. 2015. Advances in phenolic compounds analysis of aromatic plants and their potential applications. Trends Food Sci Technol 45: 336–354.10.1016/j.tifs.2015.06.009
   Web of Science ®Google Scholar
• Dugo G, Cotroneo A, Bonaccorsi I. 2010. Composition of petitgrains oils. In: Dugo G, Mondello L, editors. Citrus oils Medicinal and aromatic plants-industrial profile. Boca Raton: CRC Press, Taylor & Francis Group. pp. 253–331.
   Google Scholar
• Dugo G, Bonaccorsi I, Sciarrone D, Costa R, Dugo P, Mondello L, Santi L, Fakhry HA. 2011. Characterization of oils from the fruits, leaves and flowers of the bitter orange tree. J Essential Oil Res. 23: 45–59.
   Web of Science ®Google Scholar
• Fang D, Krueger RR, Roose ML. 1998. Phylogenetic relationships among selected Citrus germplasm accessions revealed by inter-simple sequence repeat (ISSR) markers. J Am Soc Horticultural Sci 123: 612–617.
   Web of Science ®Google Scholar
• Federici CT, Fang DQ, Scora RW, Roose ML. 1998. Phylogenetic relationships within the genus Citrus (Rutaceae) and related genera as revealed by RFLP and RAPD analysis. Theor Appl Gen 96: 812–822.10.1007/s001220050807
   Web of Science ®Google Scholar
• González-Molina E, Domínguez-Perles R, Moreno DA, García-Viguera C. 2010. Natural bioactive compounds of Citrus limon for food and health. J Pharm Biomed Anal 51: 327–345.10.1016/j.jpba.2009.07.027
   PubMed Web of Science ®Google Scholar
• Guerrini A, Rossi D, Grandini A, Scalvenzi L, Noriega Rivera PF, Andreotti E, Tacchini M, Spagnoletti A, Poppi I, Maietti S, et al. 2014. Biological and chemo-diverse characterization of Amazonian (Ecuador) Citrus petitgrains. J Appl Bot Food Qual 87: 108–116.
   Web of Science ®Google Scholar
• Hammer Ø, Harper DAT, Ryan PD. 2001. PAST: Paleontological statistics software package for education and data analysis. Paleontología Electrónica 4: 9.
   Google Scholar
• Lawal OA, Ogunwande IA, Owolabi MS, Giwa-Ajeniya AO, Kasali AA, Abudu FA, Sanni AA, Opoku AR. 2014. Comparative analysis of essential oils of Citrus aurantifolia Swingle and Citrus reticulata Blanco, from two different localities of Lagos State, Nigeria. Am J Essent Oils Nat Prod 2: 8–12.
   Google Scholar
• Loizzo MR, Tundis R, Bonesi M, Menichini F, De Luca D, Colica C, Menichini F. 2012. Evaluation of Citrus aurantifolia peel and leaves extracts for their chemical composition, antioxidant and anti-cholinesterase activities. J Sci Food Agric 92: 2960–2967.10.1002/jsfa.v92.15
   PubMed Web of Science ®Google Scholar
• Loizzo MR, Ben Jemia M, Senatore F, Bruno M, Menichini F, Tundis R. 2013. Chemistry and functional properties in prevention of neurodegenerative disorders of five Cistus species essential oils. Food Chem Toxicol 59: 586–594.10.1016/j.fct.2013.06.040
   PubMed Web of Science ®Google Scholar
• Loizzo MR, Tundis R, Menichini F, Duthie G. 2015. Anti-rancidity effect of essential oils, application in the lipid stability of cooked turkey meat patties and potential implications for health. Int J Food Sci Nutr 66: 50–57.10.3109/09637486.2014.953454
   PubMed Web of Science ®Google Scholar
• Loizzo MR, Tundis R, Bonesi M, Di Sanzo G, Verardi A, Lopresto CG, Pugliese A, Menichini F, Balducchi R, Calabrò V. 2016. Chemical profile and antioxidant properties of extracts and essential oils from Citrus × limon (L.) BURM. cv. Femminello Comune. Chem Biodiv 13: 571–581.10.1002/cbdv.201500186
   PubMed Web of Science ®Google Scholar
• Lota ML, De Rocca Serra D, Jacquemond C, Tomi F, Casanova J. 2001. Chemical variability of peel and leaf essential oils of sour orange. Flavour Frag J 16: 89–96.10.1002/(ISSN)1099-1026
   Web of Science ®Google Scholar
• Lota ML, De Rocca Serra D, Tomi F, Casanova J. 2001. Chemical variability of peel and leaf essential oils of 15 species of mandarin. Biochem Syst Ecol 29: 77–104.10.1016/S0305-1978(00)00029-6
   PubMed Web of Science ®Google Scholar
• Rouseff R, Perez-Cacho P. 2007. Citrus flavour. In: Berger RG, editor. Flavours and fragrances, chemistry, bioprocessing and sustainability. Berlin: Springer-Verlag. pp. 117–134.10.1007/978-3-540-49339-6
   Google Scholar
• Russo R, Corasaniti MT, Bagetta G, Morrone LA. 2015. Exploitation of cytotoxicity of some essential oils for translation in cancer therapy. Evid Based Complement Alternat Med 2015: 397821.
   PubMed Web of Science ®Google Scholar
• Sarrou E, Chatzopoulou P, Dimassi-Theriou K, Therios I. 2013. Volatile constituents and antioxidant activity of peel, flowers and leaf oils of Citrus aurantium L. growing in Greece. Molecules 18: 10639–10647.10.3390/molecules180910639
   PubMed Web of Science ®Google Scholar
• Sawamura M. 2000. Aroma and functional properties of Japanese yuzu (Citrus junos Tanaka) essential oil. Aroma Res 1: 14–19.
   Google Scholar
• Shaaban HAE, El-Ghorab AH, Shibamoto T. 2012. Bioactivity of essential oils and their volatile aroma components: Review. J Essent Oil Res 24: 203–212.10.1080/10412905.2012.659528
   Web of Science ®Google Scholar
• Smith-Palmer A, Stewart J, Fyfe L. 2001. The potential application of plant essential oils as natural food preservatives in soft cheese. Food Microbiol 18: 463–470.10.1006/fmic.2001.0415
   Web of Science ®Google Scholar
• Sun T, Tanumihardjo SA. 2007. An integrated approach to evaluate food antioxidant capacity. J Food Sci 72: 159–165.10.1111/jfds.2007.72.issue-9
   PubMed Web of Science ®Google Scholar
• Tundis R, Loizzo MR, Bonesi M, Menichini F, Mastellone V, Colica C, Menichini F. 2012. Comparative study on the antioxidant capacity and cholinesterase inhibitory activity of Citrus aurantifolia Swingle, C. aurantium L., and C. bergamia Risso and Poit. peel essential oils. J Food Sci 71: H40–H46.10.1111/j.1750-3841.2011.02511.x
   Web of Science ®Google Scholar
• Tundis R, Loizzo MR, Menichini F. 2014. An overview on chemical aspects and potential health benefits of limonoids and their derivative. Crit Rev Food Sci Nutr 54: 225–250.10.1080/10408398.2011.581400
   PubMed Web of Science ®Google Scholar
• Tundis R, Bonesi M, Sicari V, Pellicanò TM, Tenuta MC, Leporini M, Menichini F, Loizzo MR. 2016. Poncirus trifoliata (L.) Raf.: Chemical composition, antioxidant properties and hypoglycaemic activity via the inhibition of α-amylase and α-glucosidase enzymes. J Funct Foods 25: 477–485.10.1016/j.jff.2016.06.034
   Web of Science ®Google Scholar
• Van Den Dool H, Kratz PD. 1963. A generalization of the retention index system including linear temperature programmed gas–liquid partition chromatography. J Chromatogr 11: 463–471.10.1016/S0021-9673(01)80947-X
   PubMed Web of Science ®Google Scholar
• Wu GA, Prochnik S, Jenkins J, Salse J, Hellsten U, Murat F, Takita MA. 2014. Sequencing of diverse mandarin, pummelo and orange genomes reveals complex history of admixture during citrus domestication. Nature Biotechnol 32: 656–662.10.1038/nbt.2906
   PubMed Web of Science ®Google Scholar