Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Chemical profiles and biological activities of essential oil of Citrus hystrix DC. peels

  • Do Minh Long (Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City) ;
  • Le Pham Tan Quoc (Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City) ;
  • Tran Thi Phuong Nhung (Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City) ;
  • Vuong Bao Thy (Faculty of Health Sciences, University of Cuu Long) ;
  • Nguyen Le Quynh Nhu (Pham Ngoc Thach University of Medicine)
  • Received : 2023.04.21
  • Accepted : 2023.06.09
  • Published : 2023.06.30
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Abstract

Essential oil (EO) was extracted from the peel of Citrus hystrix DC. originating from Tinh Bien, An Giang province (Vietnam), using steam distillation. The study aimed to determine some physicochemical properties of Citrus hystrix peel EO (ChpEO), including the acid value (AV), saponification value (SV), ester value (EV), density, specific gravity, and freezing point. The chemical composition was also analyzed by gas chromatography-mass spectrometry (GC-MS). Compounds like β-pinene (30.19%), D-limonene (22.15%), and sabinene (21.37%), with antioxidant and antibacterial properties, had a relatively high content. The EO was also capable of inhibiting the growth of both Gram-positive and Gram-negative bacteria, including Pseudomonas aeruginosa (ATCC 27853), Staphylococcus aureus (ATCC 25923), Salmonella typhimurium (ATCC 13311), and Bacillus cereus (ATCC 11778) specifically.

Keywords

Acknowledgement

The authors would like to express their gratitude to the Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City for supporting this research. The authors also thanks to Nguyen Thi Kieu Tham, Dang Thi Anh Thu and Nguyen Thi Kim Phung for their helpful advice on various technical issues examined in this paper.

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