Food Research Institute

Lee, J.-H. – Shin, S.-D.
Antibacterial characteristics of citrus peel essential oils against food-borne pathogens
Journal of Food and Nutrition Research, 61, 2022, No. 4, s. 361-367

Je-Hyuk Lee, Department of Food and Nutrition, Kongju National University, Yesan, Chungnam 32439, South Korea. E-mail: leejeh211@kongju.ac.kr, tel.: +82-42-330-1461

Received 26 May 2022; 1st revised 27 August 2022; accepted 4 October 2022; published online 3 November 2022.

Summary: The antibacterial activity against food-borne pathogens was investigated using essential oils of the peels of Hallabong (Citrus reticulata ‚Shiranui‘), Redhyang (Citrus hybrid ‘Kanpei’), Cheonhyehyang (Citrus hybrid ‘Setoka’) and orange (Citrus sinensis). In the agar well diffusion assay, citrus peel essential oils showed antibacterial activity against Bacillus subtilis and Vibrio vulnificus. In particular, Cheonhyehyang peel essential oil (10 mg per well) had the highest antibacterial activity against V. vulnificus (a zone of 6.62 mm in diameter). Additionally, octanal showed strong antimicrobial activity against V. vulnificus. The essential oils of the peels of Redhyang, Cheonhyehyang and orange had minimum inhibitory concentrations (MIC) of 10 mg·ml^-1, 20 mg·ml^-1 and 30 mg·ml^-1 for V. vulnificus, respectively. Octanal showed MIC of approximately 5–10 mg·ml^-1 for all tested food-borne pathogenic bacteria. However, the citrus peel essential oils used in this study did not show the minimum bactericidal concentration (MBC) for food-borne pathogens in the 0–30 mg·ml^-1 range.

Keywords: agar well diffusion; minimum inhibitory concentration; minimum bactericidal concentration; food-borne pathogen; citrus peel essential oil

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