Essential oil composition and antibacterial activity of the grapefruit (Citrus Paradisi. L) peel essential oils obtained by solvent-free microwave extraction: comparison with hydrodistillation

Uysal B., Sözmen F., Aktaş O., Oksal B. S., Kose E.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.46, sa.7, ss.1455-1461, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 46 Sayı: 7
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1111/j.1365-2621.2011.02640.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1455-1461
  • Anahtar Kelimeler: Antibacterial activities, antibacterial activity, citrus, essential oil, hydrodistillation, solvent-free microwave extraction, CUMINUM-CYMINUM L., CHEMICAL-COMPOSITION, ANTIMICROBIAL ACTIVITY, COMPONENTS, LEAVES, WILD
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The chemical composition of the essential oil (EO) obtained by solvent-free microwave extraction (SFME) and hydrodistillation (HD) from the peel of grapefruit (Citrus Paradisi. L) was analysed by gas chromatography/mass spectrometry (GC/MS). Totally, twenty-five components were identified in the EO. Limonene was observed as dominant (91.5-88.6%) for two extraction methods, SFME and HD, respectively. beta-Pinene (0.8-1.2%), linalool (1.1-0.7%), alpha-terpinene (0.7-1.0%) and the other minor components were also detected. Disc diffusion method was applied to determine the antibacterial properties of the EO. The results showed that the EO of grapefruit peel had a wide spectrum of antimicrobial activities against Staphylococcus aureus, Enterococcus faecalis, Staphylococcus epidermidis, Escherichia coli, Salmonella typhimurium, Serratia marcescens and Proteus vulgaris, with their inhibition zones ranging from 11 to 53 mm.