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Caccioni, D. R. L., Guizzardi, M., Biondi, D. M., Renda, A. and Ruberto, G. (1998) Relationship between volatile components of citrus fruit essential oils and antimicrobial action on Penicillium digitatum and Penicillium italicum. International Journal of Food Microbiololgy, 43, 73-79. doi:10.1016/S0168-1605(98)00099-3

has been cited by the following article:

• TITLE: Chemical composition, antioxidant and antibacterial activities of essential oil from Korean Citrus unshiu peel

  AUTHORS: Xiao Nan Yang, Sun Chul Kang

  KEYWORDS: Citrus unshiu; Essential Oil; GC-MS; Antioxidant; Antibacterial

  JOURNAL NAME: Journal of Agricultural Chemistry and Environment, Vol.2 No.3, August 8, 2013

  ABSTRACT: The chemical composition, antioxidant and antibacterial activities of essential oil from peel of Citrus unshiuwhich cultivated in South Korea were investigated. Eight compounds were identified as l-limonene (88.11%), γ-terpinene (4.66%), cyclohexane, 2,4-diisopropenyl-1-methyl-1-vinyl (1.82%), diethyl phthalate (1.02%), β-linalool (0.97%), β-myrcene (0.91%), α-farnesene (0.91%) and o-cymene (0.85%) by GC-MS. The SC50values of this essential oil on DPPH and superoxide anion were 0.21 and 0.22% (v/v), respectively. The results of zone of inhibition, MIC, MBC and cell viability demonstrated the essential oil of-Citrus unshiupeel displayed antibacterial effect against B. cereus KCTC 14042, B. subtilis ATCC 6633 and S. aureusATCC 6538. The release of cell material and potassium ion from the B. subtilis ATCC 6633 cells treated with essential oil was further investigated. SEM observation also revealed the damaging effect of the essential oil on the morphology of B. subtilisATCC 6633 cells at minimum inhibitory concentration.