Akademik Veri Yönetim Sistemi
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.46, sa.7, ss.1455-1461, 2011 (SCI-Expanded)
The chemical composition of the essential oil (EO) obtained by solvent-free microwave extraction (SFME) and hydrodistillation (HD) from the peel of grapefruit (Citrus Paradisi. L) was analysed by gas chromatography/mass spectrometry (GC/MS). Totally, twenty-five components were identified in the EO. Limonene was observed as dominant (91.5-88.6%) for two extraction methods, SFME and HD, respectively. beta-Pinene (0.8-1.2%), linalool (1.1-0.7%), alpha-terpinene (0.7-1.0%) and the other minor components were also detected. Disc diffusion method was applied to determine the antibacterial properties of the EO. The results showed that the EO of grapefruit peel had a wide spectrum of antimicrobial activities against Staphylococcus aureus, Enterococcus faecalis, Staphylococcus epidermidis, Escherichia coli, Salmonella typhimurium, Serratia marcescens and Proteus vulgaris, with their inhibition zones ranging from 11 to 53 mm.