"Chemical Profile and Biological Potential of Tunisian Citrus Limetta Essential Oil: Preliminary Study"

Abstract

The essential oil isolated from northern Tunisian Citrus limetta peels, via hydro distillation, is analyzed by Gas Chromatography-mass spectrometry (GC-MS). Fourteen compounds of total oil volatile fraction are identified. The predominant components in the essential oil are limonene (49.2%), β-pinene (14.32%), ß-linalool (10.95%) and linalyl anthranylate (9.59%). Quantitative and qualitative variations in our essential oil molecular compounds and yields were observed compared to those from other origins. A study of the antibacterial activity of Citrus limetta essential is tested against five bacterial stains: Escherichia coli ATCC 8739 G (-), Salmonella typhimurium ATCC 14028 G (-), ATCC6538 G (+), Enterococcus feacium ATCC 19434 G (+) and one Candida albicans yeast ATCC 1023. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values obtained showed that Citrus limetta essential oil has a great antimicrobial effect in all bacteria stains tested and particularly against yeast with value of 0.031 for MIC and 0.25 mg/ml for MBC. In addition, the antioxidant activity essential oil extract of Citrus limetta peel was evaluated using free radical scavenging test with DPPH.