| Title |
Isolation and extraction of antimicrobial substances against oral bacteria from lemon peel
|
|---|---|
| Published in |
Journal of Food Science and Technology, March 2011
|
| DOI | 10.1007/s13197-011-0330-3 |
| Pubmed ID | |
| Authors |
Yoshiaki Miyake, Masanori Hiramitsu |
| Abstract |
We have isolated 4 antibacterial substances that were active against the oral bacteria that cause dental caries and periodontitis, such as Streptococcus mutans, Prevotella intermedia, and Porphyromonas gingivalis, from lemon peel, a waste product in the citrus industry. The isolated substances were identified as 8-geranyloxypsolaren, 5-geranyloxypsolaren, 5-geranyloxy-7-methoxycoumarin, and phloroglucinol 1-β-D-glucopyranoside (phlorin) upon structural analyses. Among these, 8-Geranyloxypsolaren, 5-geranyloxypsolaren, and 5-geranyloxy-7-methoxycoumarin exhibited high antibacterial activity. These 3 compounds were effectively extracted using ethanol and n-hexane, whereas phlorin was extracted with water. Further, the above 3 compounds were present in lemon essential oil and abundantly present in the residue produced upon the cooling treatment of concentrated lemon essential oil. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Practitioners (doctors, other healthcare professionals) | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 89 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Brazil | 1 | 1% |
| Unknown | 88 | 99% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 14 | 16% |
| Student > Master | 12 | 13% |
| Researcher | 6 | 7% |
| Student > Postgraduate | 6 | 7% |
| Student > Ph. D. Student | 6 | 7% |
| Other | 16 | 18% |
| Unknown | 29 | 33% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 18 | 20% |
| Medicine and Dentistry | 9 | 10% |
| Chemistry | 9 | 10% |
| Biochemistry, Genetics and Molecular Biology | 6 | 7% |
| Pharmacology, Toxicology and Pharmaceutical Science | 4 | 4% |
| Other | 13 | 15% |
| Unknown | 30 | 34% |
Attention Score in Context
This research output has an Altmetric Attention Score of 22. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 07 November 2023.
All research outputs
#1,658,364
of 24,766,831 outputs
Outputs from Journal of Food Science and Technology
#96
of 1,563 outputs
Outputs of similar age
#6,514
of 113,363 outputs
Outputs of similar age from Journal of Food Science and Technology
#10
of 39 outputs
Altmetric has tracked 24,766,831 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 93rd percentile: it's in the top 10% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 1,563 research outputs from this source. They typically receive more attention than average, with a mean Attention Score of 9.0. This one has done particularly well, scoring higher than 93% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 113,363 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 94% of its contemporaries.
We're also able to compare this research output to 39 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 76% of its contemporaries.