Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil

Vahidi, Roghayeh and Pourahmad, Rezvan and Mahmoudi, Razzagh (2019) Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil. Journal of Food and Bioprocess Engineering, 2 (1). pp. 71-76. ISSN 2676-3494

PDF Download (156kB)

Abstract

In this research, essential oil of citron peel was extracted through water distillation by clevenger apparatus and then its chemical composition and antibacterial and antioxidant properties were evaluated. GC-MS analysis showed the major identified components of the essential oil included limonene (33.60%), myristicin (24.36%), carvacrol (8.1%), apiol (5.34%), β-bisabolene (4.40%) and α-bergamotene (2.67%). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for Staphylococcus aureus and Escherichia coli were respectively determined as 62.5, 250, 125 and 500 μg/ml, respectively. The total phenol content of the essential oil was 6.0 ± 0.03 mg gallic acid/g sample. The scavenging activity of DPPH radicals based on IC50 was 19.587 ± 0.011 μg/ml. This result indicated less performance in comparison with BHT, gallic acid and ascorbic acid. Also, although the total flavonoids content of citron fruit extract was 3.4 mg quercetin/g sample, no flavonoid compound was detected in the essential oil.

Item Type:	Article
Subjects:	R Medicine > RN Health > RN1006 Health and food safety
Divisions:	University Portal > research center > hpsr
Depositing User:	pr hpsr research center
Date Deposited:	27 Jun 2020 08:24
Last Modified:	27 Jun 2020 08:24
URI:	http://eprints.qums.ac.ir/id/eprint/9747

Actions (login required)

View Item