EVALUATION OF THE CHEMICAL CONSTITUENTS AND THE ANTIBACTERIAL ACTIVITY OF ESSENTIAL OIL OF CITRUS KARNA FRUIT PEELAbstract
The present study was concerned with analysis of the chemical constituents of essential oil of Citrus karna fruit peels by GC-MS technique and also its antibacterial activity against some pathogenic bacteria. The essential oil was extracted from fruit peels by steam distillation using Clevenger’s type apparatus. GC-MS analysis of essential oil showed presence of D-limonene and β-pinene as the major constituents. The antibacterial activity was detected by agar well diffusion method against Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa and Staphyloceceus aureus. The zones of inhibitions obtained were recorded and analyzed against standard control of Ampicillin. The essential oil showed higher antibacterial activity of 18.0 mm against P.aeruginosa and least antibacterial activity of 13mm against B. subtilis. The MIC of the essential oil on the susceptible bacterial isolates was between 111-333μg/ml. Present study concludes that essential oil from fruit peels of Citrus karna have a broad spectrum antibacterial activity against human pathogens.
Muhammad Sikander Dar *, Reena Lawrence and Anam Noor Khan
Department of Chemistry, Sam Higginbottom Institute of Agriculture, Technology and Sciences (Formerly AAI-DU), Allahabad, India
06 September, 2015
21 January, 2016
23 January, 2016
01 March, 2016