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Orange
Essential Oil
Orange (Citrus sinensis) essential oil has a rich, fruity scent that lifts
the spirit while providing a calming influence on the body. Orange brings peace
and happiness to the mind. It is rich in the powerful antioxidant d-limonene and
aids in maintaining normal cellular regeneration.* Orange may also be used to
enhance the flavor of food and water. Orange has an approximate ORAC of 18,898
(TE/L). TE/L is expressed as micromole Trolox equivalent per liter.
Item 3602 15 ml Whsl $9.50 / Retail $12.50
Articles of Interest:
(NaturalNews) November 2008
Essential oils extracted from oranges can inhibit the activity of
salmonella and may be useful as natural antimicrobial agents, according to a
study published in the Journal of Food Science.
"Essential oils from citrus offer the potential for all natural
antimicrobials for use in improving the safety of organic or all natural
foods," the researchers said.
Prior studies have demonstrated that various citrus essential oils can
function as natural preservatives by inhibiting the activity of fungi and
bacteria. In the current study, researchers exposed 11 different strains of
salmonella to seven different orange essential oils: cold-pressed Valencia
orange oil terpeneless, Valencia orange oil, cold-pressed orange terpenes,
high-purity orange terpenes, d-limonene, terpenes from orange essence and
five-fold concentrated Valencia orange oil.
Three of the oils inhibited salmonella activity: orange terpenes,
single-folded d-limonene, and orange essence terpenes. The most effective
essential oil was orange essence terpenes, with a minimum inhibitory
concentration of between 0.125 and 0.5 percent. The other two essential oils
had minimum inhibitory concentrations of 1.0 percent.
The researchers then examined the chemical makeup of the essential oils with
mass chromatography mass spectrometry analysis. They found that d-limonene
composed 94 percent of the oils, with myrcene composing another 3 percent.
The results follow those of another recent study, conducted by researchers
from Miguel Hernandez University in Alicante, Spain, and published in the
journal Food Chemistry. In that study, researchers found that oils from
grapefruit, orange, lemon and mandarin all inhibited the activity of the
common food molds Aspergillus niger, Aspergillus flavus, Penicillium
chrysogenum and Penicillium verrucosum.
"It seems that citrus essential oils could be considered suitable
alternatives to chemical additives for use in the food industry, attending
to the needs for safety and satisfying the demand of consumers for natural
components," those researchers wrote.
Responding to consumer demand for more natural foods, food manufacturers
have been increasingly seeking alternatives to synthetic preservatives.
Sources for this story include: www.foodnavigator-usa.com
And www.naturalnews.com/024723.html
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Young
Living Essential Oils