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In this study, total phenolics, total flavonoids, hesperidin and ascorbic acid contents in bagasse, juice and seed of mexican sweet lime ( Citrus limetta ) and mandarine ( Citrus reticulata ) were determined at two commercial maturity stages (maturation index), as well as their bactericidal effect on Escherichia coli and Staphylococcus aureus . The results showed that bagasses had the highest total phenolics, total flavonoids, and hesperidin content for both, C. limetta , and C. reticulata ; highest ascorbic acid contents were found in C. limetta juice (3.36 ± 0.25 mg g -1 DW) and C. reticulata bagasse (3.83 ± 0.37 mg g -1 DW). All tested extracts showed bacterial growth inhibition at 50 and 800 µg mL -1 . Bagasse extracts of both fruits showed the highest inhibitions (&gt;90%) on tested bacteria. Total phenolics, total flavonoids, and hesperidin contents, as well as bactericidal effect increased with maturity. Results indicated that both Mexican citric fruits ( C. limetta and C. reticulata ) were good sources of antioxidant and bactericidal agents.

Polyphenolic content and bactericidal effect of Mexican Citrus limetta and Citrus reticulata