Influence of lemon ( Citrus limon ) and lime ( Citrus aurantifolia ) juices on the erectogenic properties of sildenafil in rats with L‐NAME‐induced erectile dysfunction

2022 ◽  
Author(s):  
Ayokunle Olubode Ademosun ◽  
Asmau Mohammed ◽  
Ganiyu Oboh ◽  
Olufunke Florence Ajeigbe
Keyword(s):  
Erectile Dysfunction ◽  
Citrus Limon ◽  
Citrus Aurantifolia

scholarly journals Identificación de híbridos de Citrus aurantifolia X Citrus limon utilizando marcadores de Secuencias Simples Repetidas (SSR)

2017 ◽  
Vol 8 (6) ◽  
pp. 1397
Author(s):  
Manuel De Jesús Bermúdez Guzmán ◽  
Luis Felipe Guzmán Rodríguez ◽  
Karina De la Paz García Mariscal ◽  
Paola Andrea Palmeros Suárez ◽  
Mario Orozco Santos
Keyword(s):  
Simple Sequence Repeats ◽  
Random Amplified Polymorphic Dna ◽  
Citrus Limon ◽  
Citrus Aurantifolia ◽  
Simple Sequence

  La apomixis es un tipo de reproducción asexual donde la formación de semillas porta embriones genéticamente idénticos al progenitor, constituyendo un obstáculo en programas de mejoramiento genético de muchas especies vegetales, incluyendo cítricos. La identificación de plantas híbridas se realiza mediante caracteres morfológicos, ensayos isoenzimáticos y marcadores moleculares. Estos últimos se han utilizado con mayor frecuencia debido a su precisión, destacando el uso del DNA polimórfico amplificado al azar (RAPD, “Random Amplified Polymorphic DNA”) y Secuencias Simples Repetidas (SSR, “Simple Sequence Repeats”). En limón mexicano (C. aurantifolia) únicamente se han utilizado marcadores RAPD para la identificación de híbridos, por lo que no existen reportes que hagan uso de marcadores SSR para este fin. El objetivo del presente trabajo fue identificar híbridos derivados de la polinización controlada entre C. aurantifolia var. “Colimex” X C. limon var. “Rosenberg” y su recíproca utilizando marcadores moleculares SSR. Durante el año 2014-2016 se colectaron hojas de árboles de limón de aproximadamente 12 meses de edad, que se encuentran establecidos en el Campo Experimental Tecomán del INIFAP. Se evaluaron en total ocho marcadores moleculares SSR sobre los progenitores utilizados en este estudio y fueron seleccionados los oligonucleótidos TAA45 y cAGG09 para la identificación de híbridos en las dos poblaciones progenie. De un total de 40 y 43 individuos F1 procedentes de la cruza bidireccional entre “Colimex” X “Rosenberg”, se lograron identificar 17 y 35 plantas híbridas, respectivamente. Los resultados indican que los marcadores SSR son eficientes y confiables para la identificación de híbridos de limón mexicano.

scholarly journals Pemanfaatan Limbah Kulit Buah Kopi Arabika (Coffea arabika L.) Menjadi Minuman Sari Pulp Kopi dengan Penambahan Sari Jeruk Nipis (Citrus aurantifolia) dan Lemon (Citrus limon)

2018 ◽  
Vol 10 (2) ◽  
pp. 33-39
Author(s):  
Normalina Arpi ◽  
Rasdiansyah Rasdiansyah ◽  
Heru Prono Widayat ◽  
Ramadhana Fajri Foenna
Keyword(s):  
Vitamin C ◽  
Citrus Limon ◽  
Citrus Aurantifolia

Limbah pulp merah kopi (Coffea sp.) mengandung kafein, senyawa fenolik dan antioksidan alami seperti antosianin, betakaroten, polifenol, dan vitamin C. Penelitian ini bertujuan untuk mempelajari pengaruh jenis jeruk, konsentrasi jeruk nipis (Citrus aurantifolia) dan lemon (Citrus limon) serta penambahan gula terhadap mutu minuman sari pulp kopi arabika (Coffea arabika L.). Rancangan Acak Kelompok (RAK) faktorial digunakan dalam penelitian ini. Faktor 1 jenis jeruk yaitu (J) yaitu J1 = jeruk nipis dan J2 = lemon. Faktor 2, konsentrasi sari jeruk (S) yaitu S1 = 20%, S2 = 30% dan S3 = 40%, serta faktor 3, konsentrasi gula (K) yaitu K1 = 20% dan K2 = 30% dari berat sari pulp kopi. Proses pengolahan dan pemanasan sari pulp kopi dengan penambahan jeruk nipis atau lemon menjadi minuman sari pulp kopi menyebabkan penurunan kandungan vitamin C dan pH. Perlakuan terbaik dalam pembuatan minuman sari pulp kopi yaitu menggunakan jeruk nipis dengan konsentrasi 20% dan gula 30% yang menghasilkan minuman sari pulp kopi dengan nilai sensori hedonik yang lebih baik, dan aktivitas antioksidan (DPPH) 74,9 %, vitamin C 17,6 mg/100g, gula reduksi 19,4 mg/ml, pH 3,40.

Hoạt tính kháng nấm của tinh dầu Citrus trên vi nấm Achlya sp. gây bệnh trên cá lóc

2021 ◽  
Vol 57 (CĐ Thủy Sản) ◽  
pp. 153-159
Author(s):  
Đặng Thụy Mai Thy ◽  
Trần Thị Tuyết Hoa ◽  
Nguyễn Trọng Tuân
Keyword(s):  
Citrus Sinensis ◽  
Citrus Limon ◽  
Citrus Aurantifolia

Nghiên cứu nhằm khảo sát hoạt tính kháng nấm của tinh dầu Citrus trên vi nấm Achlya sp. Tinh dầu từ vỏ của chanh giấy (Citrus aurantifolia), chanh núm (Citrus limon (L.) Burn.f.1768), bưởi da xanh (Citrus grandis var. Da xanh), bưởi năm roi (Citrus grandis var. Nam roi), cam sành (Citrus nonbillis) và cam mật (Citrus sinensis) được trích ly bằng phương pháp chưng cất lôi cuốn hơi nước. Hoạt tính kháng nấm, nồng độ ức chế tối thiểu (MIC), nồng độ kháng nấm tối thiểu (MFC) của tinh dầu được thực hiện với vi nấm Achlya sp. A.1910 và Achlya sp. A1924 gây bệnh trên cá lóc. Tinh dầu vỏ chanh giấy và vỏ cam mật có hiệu quả kháng nấm Achlya sp. tốt nhất ở nồng độ 0,78 mg/mL sau 24 giờ. Nồng độ MIC của tinh dầu vỏ bưởi năm roi và vỏ chanh núm từ 1,56 – 6,3 mg/mL. Khả năng kháng nấm của các chiết xuất tinh dầu lần lượt là vỏ chanh giấy, vỏ cam mật, vỏ bưởi năm roi và vỏ chanh núm. Sợi nấm Achlya sp. không phát triển khi ngâm trong tinh dầu Citrus ở các nồng độ 100, 50, 25 và 12,5 mg/mL.

scholarly journals Effect of Cooking Temperature on Biochemical Characteristics, Antioxidant Activity and Antimicrobial Potential of Seed Extracts of Assam, India

2019 ◽  
Vol 16 (2) ◽  
pp. 451-462
Author(s):  
Sony Kumari ◽  
Rabbul Ibne A. Ahad ◽  
Mobina Ahmed ◽  
Dhanapriya Moirangthem ◽  
Drishtirupa Phukan
Keyword(s):  
Seed Extract ◽  
Citrus Limon ◽  
Citrus Fruits ◽  
Citrus Aurantifolia ◽  
E Coli ◽  
Cooking Temperature ◽  
Before And After ◽  
Citrus Maxima ◽  
Citrus Limetta ◽  
Seed Extracts

The present study investigated the effects of cooking temperature on the biochemical characteristics, antioxidant and antimicrobial activity of three different seeds of Citrus fruits (Citrus limon, Citrus limetta, Citrus maxima and Citrus aurantifolia) collected from Assam, India. Total soluble sugar (72 mg/mL) were highest in Citrus maxima hydro 2-propanol seed extract before heating and 50 mg/mL in Citrus limon hydro-methanol, Citrus limetta hydro-methanol and Citrus maxima hydro-methanol seed extract after heating. Total soluble proteins before and after heating were highest 82 mg/mL and 88 mg/mL in Citrus limon 2 propanol seed extract. Free amino acid contents before and after heating were highest (62 µg/mL in Citrus limon hydro-propanol) and (40 µg/mL in Citrus limon hydro-methanol) and free fatty acids were 29.2 µg/mL and 23 µg/mL in Citrus maxima methanol extract, respectively. H2O2 scavenging activity before and after heating were highest in Citrus aurantifolia propanol (59%) and in Citrus limon (67%), respectively. Total antioxidant capacity was found highest in Citrus maxima hydro propanol (92.5%) before heating and in Citrus aurantifolia 2-propanol (65%) after heating. Antimicrobial activity of the seed extracts was studied on B. subtilis, E. coli and P. aeruginosa and minimum inhibitory concentration of the four Citrus fruits was determined. MIC of the different seed extracts was observed for 100% (v/v), 75% (v/v), 50% (v/v) and 25% (v/v) against three test microbes viz. Bacillus subtilis, Pseudomonas aeruginosa and Escherichia coli. For Bacillus subtilis, the MIC was found to be at 100%, 100%, 75%, and 75% to the extract of Citrus aurantifolia hydro 2-propanol, Citrus limon methanol, Citrus limetta hydro 2 propanol and Citrus maxima hydro 2-propanol, respectively. For E. coli, the MIC was found to be at 100%, 75%, 100% and 100% for Citrus aurantifolia hydro 2-propanol, Citrus limon hydro 2-propanol, Citrus maxima hydro 2-propanol and Citrus limetta hydro 2 propanol, respectively. For Pseudomonas aeruginosa, the MIC was found to be at 100%, 100%, 75% and 50% for Citrus aurantifolia methanol, Citrus limon methanol, Citrus maxima hydro 2-propanol and Citrus limetta hydro 2 propanol, respectively.

scholarly journals First report of Xanthomonas citri Subsp. Citri causing citrus canker on grape fruit (Citrus paradisi), washington naval (Citrus sinensis), kaghzi limon (Citrus aurantifolia Swingle), lemon (Citrus lim

2021 ◽  
Vol 58 (04) ◽  
pp. 1373-1377
Author(s):  
Muhammad Shah Nawaz ul Rehman
Keyword(s):  
Citrus Sinensis ◽  
Sequence Similarity ◽  
Citrus Canker ◽  
Citrus Limon ◽  
Evolutionary Analysis ◽  
Citrus Paradisi ◽  
Xanthomonas Citri ◽  
Citrus Aurantifolia ◽  
Grape Fruit ◽  
Citrus Maxima

Citrus fruit production is largely affected by different bacterial and fungal pathogens. In Pakistan bacterial diseases like citrus bacterial canker (CBC) pose severe risk to citrus economy. Diagnoses of such diseases could be helpful to avoid the epidemics in nurseries or orchids. In 2011-12, citrus canker symptoms i.e., callus-like outgrowths on leaves and fruits of grape fruit (Citrus paradisi), Washington naval (Citrus sinensis), Kaghzi Limon (Citrus aurantifolia swingle), lemon (Citrus Limon) and pomelo (Citrus maxima) were noticed in Sargodha district of Punjab, Pakistan. Bacteria i.e., yellow mucoid, Xanthomonas- like isolates, were isolated from these lesions. Bacteria isolated from these lesions were cultured and total DNA was isolated. A diagnostic fragment of 581 bp based on rpf genes of Xanthomonas citri pv. citri was amplified, cloned and completely sequenced. BLAST and evolutionary analysis revealed that these isolates show 100% sequence similarity and group with Xanthomonas citri subsp. citri from Argentina (CP023285) and Reunion (CP018858), (CP018854). To our knowledge, this is the first formal report of X. campestris pv. citri pathotypes A on Citrus paradise, Citrus sinensis, Citrus maxima, Citrus Limon and Citrus aurantifolia swingle in Pakistan

Antioxidant, hypolipidemic, and anti-angiotensin-1-converting enzyme properties of lemon (Citrus limon) and lime (Citrus aurantifolia) juices

2015 ◽  
Vol 24 (6) ◽  
pp. 1395-1406 ◽  
Author(s):  
Ganiyu Oboh ◽  
Fatai O. Bello ◽  
Ayokunle O. Ademosun ◽  
Ayodele J. Akinyemi ◽  
Taiwo M. Adewuni
Keyword(s):  
Citrus Limon ◽  
Enzyme Properties ◽  
Converting Enzyme ◽  
Citrus Aurantifolia

scholarly journals UJI EFEKTIVITAS AIR PERASAN JERUK NIPIS (CITRUS AURANTIFOLIA) DAN AIR JERUK LEMON (CITRUS LIMON) DALAM MENGHAMBAT PERTUMBUHAN JAMUR CANDIDA ALBICANS

2020 ◽  
Vol 5 (4) ◽  
Author(s):  
Windy Claudia Lubis ◽  
Elisabet Tampubolon ◽  
Ali Napiah Nasution ◽  
Riyani Susan Bt Hasan
Keyword(s):  
Candida Albicans ◽  
Citrus Limon ◽  
Citrus Aurantifolia

Mayoritas masyarakat Indonesia menggunakan bahan-bahan alami untuk melakukan pengobatan, sepertijeruk nipis dan jeruk lemon dikarenakan mudah ditemukan. Masyarakat biasa menggunakannya untukmeredakan batuk,influenza,sakit tenggorokan, menurunkan demam,hingga kandidiasis atau biasa diketahuisariawan. Kandidiasis adalah suatu infeksi yang ada pada kulit maupun juga pada selaput lendir dimanadisebabkan akibat jamur dari jenis candida tetapi paling sering disebabkan oleh candida albicans. Penelitianyang dilakukan menggunakan desain eksperimental memakai metode dari difusi cakram. Berlandaskan datadari pengujian sudah dilakukan menyatakan adanya pengaruh pada air perasan jeruk nipis padaperkembangan jamur Candida Albicans dari konsentrasi 25% (10,26 mm),50% (14,53 mm),75% (16,96mm),dan 100% (18.06 mm). Dari semua konsentrasi air perasan jeruk nipis yang telah di uji,konsentrasi100%(18,06 mm) memiliki daya hambat yang paling tinggi dan konsentrasi 25%(10,26mm) merupakan dayahambat minimum terhadap pertumbuhan candida albicans. Untuk hasil pengujian air perasan jeruk lemonmenunujukkan bahwa terhadap pengaruh air perasan jeruk lemon terhadap pertumbuhann jamur CandidaAlbicans dari konsentrasi 25% (12,83 mm),50% (15,1 mm),75% (16,7 mm),dan 100% (19.36). Dari semuakonsentrasi air perasan jeruk lemon yang telah di uji , konsentrasi 100% (19,36) memiliki daya hambat yangpaling tinggi dan konsentrasi 25%(12,83mm) merupakan daya hambat minimum terhadap pertumbuhancandida albicans. Untuk kontrol positif menggunakan ketoconazole 2%(22,16mm) dimana memiliki efek yanglebih tinggi untuk menghambat perkembangan jamur candida albicans. Berlandaskan dari penelitian sudahdilakukan bisa ditarik kesimpulan bahwa adanya efek dalam menurunkan pertumbuhan dari air perasan jeruknipis juga jeruk lemon untuk pertumbuhan Candida Albicans.Kata kunci : Perasan jeruk nipis dan lemon , candida albicans , Kandidiasis 

scholarly journals Effect of citrus fruit (Citrus sinensis, Citrus limon and Citrus aurantifolia) rind essential oils on preservation of chicken meat artificially infected with bacteria

2021 ◽  
Vol 21 (105) ◽  
pp. 18950-18964
Author(s):  
EO Irokanulo ◽  
◽  
BW Oluyomi ◽  
CO Nwonuma
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Citrus Sinensis ◽  
Sweet Orange ◽  
Citrus Fruit ◽  
Viable Count ◽  
Chicken Meat ◽  
Citrus Limon ◽  
Citrus Aurantifolia ◽  
Physical Attributes

Essential oils (EOs) obtained from a wide variety of plants have become popular with increased scientific interest as potential natural agents for food preservation. Two concentrations of rind EOs (400 mg/ml and 200 mg/ml) from three species of citrus fruit; Citrus sinensis (Sweet orange), Citrus limon (Lemon), and Citrus aurantifolia (Lime) were used to treat fresh chicken meat inoculated with Escherichia coli ATCC 25922, Salmonella typhi ATCC 20971 and Salmonella enterica ATCC 14028 to evaluate their protective abilities on bacteria-contaminated meat The EOs were extracted from the ground rinds by hydro-distillation. Alongside the EOs, sodium nitrate (NaNO3) was used as a positive control preservative. A viable count was carried out to determine the bacteria load reduction on the inoculated fresh chicken meat. After 24 hours of treatment, the results showed that the EOs had no adverse effect on the physical attributes of the meat: the color and smell of the chicken meat were unaltered compared with the negative control (None EO and NaNO3 treated meat) that showed evidence of putrefaction through color change and foul smell. The two- lime rind EOs concentrations used to treat the Escherichia coli ATCC 25922 inoculated meat reduced the viable count of the organism by 7.9 log compared to the Escherichia coli ATCC 25922-inoculated meat which received no rind EOs or NaNO3 treatment. Other results showed that sweet orange (SO) rind EOs (400 mg/ml and 200 mg/ml) treatment of meat inoculated with Salmonella enterica ATCC 14028 had similar but mild preservative effects as both treatments reduced the log of the bacteria by 1.1 and 0.8, respectively. In comparison with NaNO3, the EOs treatment had a significant (p<0.05) preservative effect on the bacteria-inoculated meats. Findings from this study, therefore, suggest that Citrus spp. rind EOs have good potential as natural preservative for chicken meat. However, notwithstanding the relative positive organoleptic results observed in this study, further investigations on the prolonged preservation effect of the EOs on the physical attributes of fresh chicken meat need to be undertaken.

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