Chemical composition and antimicrobial activities of essential oil from the peel of bingtang sweet orange (<i>Citrus sinensis</i> Osbeck)
Nengguo Tao, Yue‐jin Liu, Miaoling Zhang
International Journal of Food Science & Technology
Abstract
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 .
Extracted Claims
2 claims extracted from this paper into the knowledge graph
essential oil from the peel of Bingtang sweet orange has antimicrobial activity against Staphylococcus aureus, Penicillium chrysogenum, Bacillus subtilis, Escherichia coli, and Saccharomyces cerevisiae
“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 au...”
limonene is a major component of essential oil from the peel of Bingtang sweet orange
“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.”