Comparative chemical composition and antimicrobial activity study of essential oils from two imported lemon fruits samples against pathogenic bacteria

Abstract

a b s t r a c tThe aim of this work to isolate and identify two essential oils by hydro distillation method from two imported lemon fruits samples collected from local supermarket and evaluate their antimicrobial activity against pathogenic bacteria through disc diffusion method. The essential oil was obtained from Turkish and Indian lemon fruits samples by hydro distillation method using Clevenger type apparatus. Both isolated essential oils were identified by GCeMS and determine their in vitro antimicrobial activity against pathogenic bacteria through agar gel method. Twenty two bioactive ingredients with different percentage were identified based on GC retention time from Turkish and Indian lemon collected from local supermarket. The predominant bioactive ingredients with high percentage in Turkish essential oil were DL-limonene (78.92%), a-pinene (5.08%), L-a-terpineol (4.61%), b-myrcene (1.75%), b-pinene (1.47%) and b-linalool (0.95%) and in Indian essential oil were DL-limonene (53.57%), L-a-terpineol (15.15%), b-pinene (7.44%), a-terpinolene (4.33%), terpinen-4-ol (3.55%), cymene (2.88%) and E-citral (2.38%) respectively. Both isolated essential oils by hydro distillation were used for the study of antimicrobial activity against four pathogenic bacterial strains such as Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), Pseudomonas aeruginosa (P. aeruginosa) and Proteus vulgaris (Pseudomonas vulgaris). Almost all bacterial strains did not give any activity against the employed essential oils at different concentrations. Therefore, the obtained results show that both essential oils could be needed further extensive biological study and their mechanism of action.

Optimisation of Sequential Microwave-Assisted Extraction of Essential Oil and Pigment from Lemon Peels Waste

“…These compounds can be quickly evaporated at room temperature due to their volatility, and they are responsible for the characteristic aroma present in LEO. The results obtained in this work are in agreement with previous chemical compositions identified by other authors [ 7 , 18 ], who reported the presence of alkaloids, mono and sesquiterpenoids, acyclic and cyclic hydrocarbons, phenolic and polyphenolic derivatives and their oxygenated derivatives [ 6 , 34 , 35 , 36 ]. EOs composition and concentration of ingredients depend on different factors, such as geographical distribution; citrus variety and environmental conditions such as temperature, precipitations, hours of sunshine and altitude [ 34 ].…”

Citrus limon Wastes from Part of the Eastern Cape Province in South Africa: Medicinal, Sustainable Agricultural, and Bio-Resource Potential

“…Table 2 also shows limonene as a major citrus constituent present in all of the afforded oils at high percentages of the overall composition, ranging from 12.0 to 52.5%. This result agrees with those reported in the literature, where lemon peel cultivated in Brazil contained 70.8% limonene, while Indian and Polish oils showed 53.6% and 48.3%, respectively [10,12,13]. Limonene is well known as an antiviral agent and for its ability to detoxify the liver and prevent tumor development [36].…”

“…It is an important medicinal plant cultivated mainly for its juice and spice [2]. Like many citrus fruits, C. limon is known to contain phytochemicals, ranging from fatty acids to phenolics and flavonoids (catechin, rutin, hesperidin, and naringin), pectin, and EO compounds such as limonene, α-terpineol, γ-terpinene, 4-terpineol, α-phellandrene, β-myrcene, α-pinene, β-linalool, and α-selinene [10][11][12][13][14][15].The fruit peel and leaves from Lisbon lemons have been reported for several biological properties, including antioxidant, antibacterial, antifungal, anticancer, and antiviral activities [16]. Lemon peel oil is beneficial to the skin when consumed orally or applied externally for it rejuvenates the skin, keeps it shining, protects it from infections, and reduces body odor [17].…”

Lemon Leaf Essential Oil as Natural Food Preservative in Fresh Cheese

“…Several studies have reported LEO antimicrobial properties, acting effectively against a variety of micro-organisms (Moosavy et al, 2017;Al-Jabri and Hossain, 2014). Figure 3 illustrates the variations in lactic acid bacteria during the conservation period at 4°C, in both unflovored and flavored fresh cheese.…”