标题：Comparative chemical composition and antimicrobial activity study of essential oils from two imported lemon fruits samples against pathogenic bacteria
期刊名称：Beni-Suef University Journal of Basic and Applied Sciences
印刷版ISSN：2314-8535
电子版ISSN：2314-8543
出版年度：2014
卷号：3
期号：4
页码：247-253
DOI：10.1016/j.bjbas.2014.10.011
语种：English
出版社：Elsevier
摘要：AbstractThe 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 GC–MS and determine theirin vitroantimicrobial 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 weredl-limonene (78.92%),α-pinene (5.08%),l-α-terpineol (4.61%),β-myrcene (1.75%),β-pinene (1.47%) andβ-linalool (0.95%) and in Indian essential oil weredl-limonene (53.57%),l-α-terpineol (15.15%),β-pinene (7.44%),α-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 asStaphylococcus 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.
