Chemical Composition and Antimicrobial Activity of Pummelo (Citrus maxima) Essential Oil Derived from Fruit Peel

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dc.authoridOZTURK, Fatma Sezer/0000-0001-6898-6943
dc.authoridKarakaya, Huseyin/0000-0002-6311-473X
dc.authorwosidOZTURK, Fatma Sezer/AAB-5068-2021
dc.authorwosidKarakaya, Huseyin/ABI-7701-2020
dc.contributor.authorKarakaya, Huseyin
dc.contributor.authorOzturk, Fatma Sezer
dc.contributor.authorKoc, Tugca Bilenler
dc.contributor.authorYasar, Kubra
dc.date.accessioned2024-08-04T20:52:09Z
dc.date.available2024-08-04T20:52:09Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractCitrus genus is notable for peel essential oils which are valuable by-products during Citrus processing. In this study, it was aimed to determine chemical composition and antimicrobial activity of the essential oil of pummelo peel (PEO). The essential oil was obtained by hydrodistillation from flavedo layer of the peel. It was subjected to Gas Chromatography/Mass Spectrometry (GC/MS) for identification of its volatiles and a total of sixty-two compounds were identified. Monoterpenes constituted 89.36% of PEO, mostly by D-limonene (76.97%) and beta-myrcene (6.37%). The essential oil became prominent especially with its nootkatone content (1.13%). In antimicrobial activity assays, broth macrodilution method was used against to Staphylococcus aureus, Bacillus cereus, Escherichia coli, Salmonella Enteritidis, Saccharomyces cerevisiae and Candida albicans. According to the test results, minimum inhibitory concentrations of the essential oil ranged between 2000 and 16000 mu g/mL for S. aureus, B. cereus, S. cerevisiae and C. albicans. No inhibitory effect was observed on E. coli and S. Enteritidis although 32000 mu g/mL PEO was applied. On the basis of the results obtained, it was thought that PEO could be used as a natural and inexpensive flavouring and antimicrobial agent by the food and pharmaceutical industries via valorization of pummelo peel.en_US
dc.identifier.doi10.1080/0972060X.2022.2100229
dc.identifier.endpage535en_US
dc.identifier.issn0972-060X
dc.identifier.issn0976-5026
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85134252293en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage524en_US
dc.identifier.urihttps://doi.org/10.1080/0972060X.2022.2100229
dc.identifier.urihttps://hdl.handle.net/11616/100786
dc.identifier.volume25en_US
dc.identifier.wosWOS:000827038200001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofJournal of Essential Oil Bearing Plantsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPummeloen_US
dc.subjectCitrus maximaen_US
dc.subjectEssential oilen_US
dc.subjectChemical compositionen_US
dc.subjectAntimicrobial activityen_US
dc.titleChemical Composition and Antimicrobial Activity of Pummelo (Citrus maxima) Essential Oil Derived from Fruit Peelen_US
dc.typeArticleen_US

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