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Chemical composition and antimicrobial activities of essential oil from the peel of bingtang sweet orange ( Citrus sinensis Osbeck)
Author(s) -
Tao Nengguo,
Liu Yuejin,
Zhang Miaoling
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.01947.x
Subject(s) - citrus × sinensis , sabinene , essential oil , orange (colour) , chemistry , limonene , penicillium chrysogenum , antimicrobial , rutaceae , sesquiterpene , food science , myrcene , botany , chromatography , biology , stereochemistry , organic chemistry , biochemistry
Summary The chemical composition of the essential oil obtained from the peel of Bingtang sweet orange ( Citrus sinensis Osbeck) was analysed by gas chromatography and gas chromatography/mass spectrometry (GC/MS). Twenty‐seven components were identified. The monoterpenes and sesquiterpene hydrocarbons with 96.03% (w/w) of the total oil were the principal compound groups. Among which, limonene was observed dominant (77.49%), followed by myrcene (6.27%), α‐farnesene (3.64%), γ‐terpinene (3.34%), α ‐pinene (1.49%), sabinene (1.29%) and other minor components. Results by disc diffusion method and minimum inhibitory concentration (MIC) determination method showed that the essential oil had a wide spectrum of antimicrobial activities against Staphylococcus aureus , Penicillium chrysogenum , Bacillus subtilis, Escherichia coli and Saccharomyces cerevisiae , with their inhibition zones ranging from 14.57 mm to 23.37 mm and the MIC ranging from 4.66 μL mL −1 to 18.75 μL mL −1 .