Biocidal activity of citrus peel essential oils against some food spoilage bacteria

摘要

Antibacterial activity of peel essential oils of various Pakistani?Citrus?species viz. fewtrell’s early [Citrus reticulata?(L.) var. Tangerine], orange [C. reticulata?(L.) var. Mandarin], mousami [Citrus sinensis?(L.)??var. Mousami], malta [C. sinensis?(L.)?var. Malta], grapefruit (Citrus paradisi?Macf.) and Eureka lemon (Citrus limon?L.) were evaluated against food-borne bacteria namely?Escherchia coli, Salmonella typhii, Klebsiella pneumoniae, Enterobacter cloacae, Pseudomonas fluorescence, Proteus myxofaciens, Staphylococcus epidermidis?and?Streptococcus?sp. The peel essential oil yield of the?C. reticulata?var. Mandarin,?C. reticulata?var. Tangerine,?C. sinensis?var. Malta,?C. sinensis?var. Mousami,?C. limon?and?C. paradisi?were 0.32, 0.24, 0.22, 1.21, 0.05 and 0.21%, respectively. The disc diffusion method was used to evaluate the inhibition zones of bacterial growth at two concentrations (5 and 10 ul) of the oil and results were compared with cefipime, a commercial antibacterial agent. Essential oils of?C. reticulata?var. Mandarin showed highest antibacterial activity followed by essential oils of?C. lemon. Essential oils of?C. paradise?andC. sinensis?var. malta exhibited least antibacterial activity. Among the various bacterial species,?S. typhii?and?P. myxofaciens?were found most susceptible to various?Citrus?peel essential oils. Present study concludes that essential oils of?C. reticulate?var. Mandarin have a broad spectrum antibacterial activity against food spoilage bacteria.