CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF ESSENTIAL OIL FROM THE PEEL OF GREEN GRAPEFRUIT (Citrus grandis L. ) IN NGHE AN

Tóm tắt

This study aimed to determine the chemical composition and antimicrobial activity of essential oil from the peel of green grapefruit (Citrus grandis L.) in Nghe An. Fresh fruit samples were collected and essential oil extracted by steam distillation. The results of analysis by GC-MS determined that the main components in the essential oil of green grapefruit peel were limonen (62.1%), γ-terpinen (4.9%), α-terpinen (4.1%), terpinen-4-ol (2.0%) , β-pinen (4.2%) and α- terpinolen (2.6%). By means of agar well diffusion method, the ability of essential oils to be resistant to bacterial strains was determined: Escherichia coli, Bacillus cereus, Staphylococcus aureus. This study can provide a scientific basis for the development of raw materials in pharmaceutical industry.

Keywords: antibacterial, chemical composition, essential oils, grapefruit