Fuente: PubMed "essential oil" Food Chem. 2025 Nov 19;498(Pt 2):147159. doi: 10.1016/j.foodchem.2025.147159. Online ahead of print.ABSTRACTCitrus reticulata Blanco cv. Unshiu (CU) is widely cultivated in China, and its essential oils (CUEOs) exhibit diverse biological potentials. However, the variation in chemical composition and biological activity of CUEOs across different regions is not well understood. In this study, CUEOs from ten provinces in southern China were analyzed using GC-MS, identifying 140 compounds, including 28 common and 47 differential compounds. Geographical and environmental factors significantly influenced the chemical composition, with notable regional variations in α-Terpinyl cation-derived compounds. CUEOs from East and Central China showed strong antimicrobial activity, especially against Gram-positive bacteria. Correlation analysis linked sesquiterpene derivatives ((+)-Ledene, Selinenol, Farnesol) and oxygenated d-limonene derivatives (cis-carveol, D-carveon) with antimicrobial efficacy. Antioxidant activity was associated with linalool and β-cadinene. These findings highlight the synergistic interactions of CUEO components, suggesting their potential as natural antimicrobial and antioxidant agents.PMID:41313872 | DOI:10.1016/j.foodchem.2025.147159