Citrus lemon essential oil: chemical composition, antioxidant and antimicrobial activities with its preservative effect against Listeria monocytogenes inoculated in minced beef meat

Table 1 Chemical composition of essential oil isolated by hydrodistillation from flowers of ClEO

No.	Rt (min)^b	KI^c	^aComponents	^d%
1	7.83	939	α-Pinene	0.46
2	8.62	975	Sabinene	0.44
3	8.78	980	β-Pinene	25.44
4	8.82	991	Myrcene	0.36
5	9.87	1030	Limonene	39.74
6	9.98	1033	1,8-cineol	0.54
7	10.91	1074	cis-linalool oxide	0.53
8	11.30	1075	trans-linalool oxide	0.49
9	11.51	1078	Linalool	2.16
10	13.76	1178	Terpinen-4-ol	0.26
11	13.80	1180	Myrtenal	0.43
12	14.08	1189	α-Terpineol	7.30
13	14.91	1228	Nerol	0.99
14	15.59	12.57	linalyl acetate	3.01
15	16.05	1270	Geranial	0.43
16	16.82	1288	Indol	0.45
17	18.13	1337	anthraniate méthyl	0.66
18	18.41	1347	Acetate neryl	1.74
19	18.90	1383	Acétate geranyl	3.03
20	23.49	1534	Nerolidol	6.91
21	27.09	1705	Farnesol	4.28
			Monoterpene hydrocarbon	67.86
			Oxygenated monoterpenes	30.68
			Nitrogen components	1.11
			Total %	99.65

^aIdentification of components based on GC-MS Wiley 7.0 version library and National Institute of Standards and Technology 05 MS (NIST) library data
^b Rt retention time
^c KI Kovats Indices on HP-5MS Capillary Column in reference to C₁₀-C₂₂ n-alkanes injected in the same conditions
^dPercentages are the means of two runs and were obtained from electronic integration measurements using a selective mass detector

ISSN: 1476-511X