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Activity Test of Essential Lime Oil of Leaves, Twigs, and Rind against Escherichia coli and Bacillus cereus
Abstract
Activity tests of essential lime oil (Citrus hystrix DC) from its leaves, twigs, and rinds on the growth of gram-negative bacteria E. coli and gram-positive B. cereus have been conducted. Essential lime oil was obtained by steam distillation of leaves, twigs and rind for 5 h. GC-MS was used to analyze the composition of essential lime oil. Well diffusion method was used for antibacterial activities testing with concentrations of solution were 100, 300, 500 µL/mL in ethanol and microdilution method was used to determine the minimal inhibitory concentrations (MICs). The results showed that higher concentration of essential lime oil led higher minimal inhibitory in which minimal inhibitory of essential oil from rind was higher than that of leaves and twigs. MICs values of E. coli are 25, 50 and 12.5 µL/mL and of B. cereus are 6.25, 12.5 and 3.12 µL/mL of leaves, twigs and rind, respectively. Citronellal compound was found as main component of essential lime oil from leaves and twigs with value of 85.7 % and 46.4 %, respectively. In addition, sabinene (9.2%), β-pinene (21.4%), limonene (12.5%), citronellal (20.9%) and terpinene-4-ol (11.9%) were found as compounds of essential lime oil from rind.
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