GC-MS Analysis, Antioxidant Activity and Antimicrobial Activity of Kaffir Lime (Citrus hystrix DC.) and Key Lime (Citrus aurantifolia (Christm.) Swingle.) Peel Essential Oils

Sutatip Thonglem; Pemika Khumweera; Narongrit Lahpun

doi:10.59796/jcst.V13N3.2023.888

Authors

Sutatip Thonglem Product Innovation and Technology program, Faculty of Science and Technology, Phranakhon Rajabhat University, Bangkhen, Bangkok, 10220, Thailand
Pemika Khumweera Product Innovation and Technology program, Faculty of Science and Technology, Phranakhon Rajabhat University, Bangkhen, Bangkok, 10220, Thailand
Narongrit Lahpun Faculty of Science and Technology, Phranakhon Rajabhat University, Bangkhen, Bangkok, 10220, Thailand

DOI:

https://doi.org/10.59796/jcst.V13N3.2023.888

Keywords:

citrus, Hydrodistillation, Essential oil, Antioxidant activity, Antibacterial

Abstract

This research studied the chemical compositions, antioxidant activities, and antimicrobial activities of kaffir lime (Citrus hystrix DC.) and key lime (Citrus aurantifolia (Christm.) Swingle.) peel essential oils extracted by hydrodistillation. GC-MS analysis of kaffir lime essential oil showed four major components as β-pinene (27.37%), β-phellandrene (22.69%), D-limonene (16.21%), and citronellal (12.43%), while in key lime essential oil the predominant component was D-limonene (45.91%), with two minor components as β-pinene (20.27%) and γ-terpinene (8.33%). Both essential oils scavenged free radicals, with amounts of sample required to decrease DPPH concentration by 50% (IC50) 93.20 and 57.90 mg/ml for kaffir lime and key lime essential oils, respectively. Both essential oils showed antibacterial activity against Staphylococcus aureus in the agar diffusion technique.

References

An, T. N. T., Ngan, T. T. K., Van, C. K., Anh, H. L. T., Minh, L. V., & Ay, N. V. (2021). The major and minor components of Kaffir Lime (Citrus hystrix DC) essential oil in the steam distillation process. IOP Conference Series: Materials Science and Engineering, 1092(1), Article 012082. https://doi.org/ 10.1088/1757-899X/1092/1/012082

Aripin, D., Julaeha, E., Dardjan, M. & Cahyanto, A. (2015). Chemical composition of Citrus spp. and oral antimicrobial eﬀect of Citrus spp. peels essential oils against Streptococcus mutans. Padjadjaran Journal of Dentistry, 27(1), 1-11. https://doi.org/10.24198/pjd.vol27no1.26751

Azman, N. F. I. N, Azlan, A, Khoo, H. E, & Razman, M. R. (2019). Antioxidant properties of fresh and frozen peels of Citrus species. Current Research in Nutrition and Food Science, 7(2), 331-339. https://dx.doi.org/10.12944/CRNFSJ.7.2.03

Chisholm, M. G., Wilson, M. A., & Gaskey, G. M. (2003). Characterization of aroma volatiles in key lime essential oils (Citrus aurantifolia Swingle). Flavour and Fragrance Journal, 18(2), 106–115. https://doi.org/10.1002/ffj.1172

Chit-aree, L., Unpaprom, Y., Ramaraj, R., & Thirabunyanon, M. (2021). Valorization and biorefinery of kaffir lime peels waste for antifungal activity and sustainable control of mango fruit anthracnose. Biomass Conversion and Biorefinery, 2021, 1-15. https://doi.org/10.1007/s13399-021-01768-4

Dangkulwanich, M., & Charaslertrangsi, T. (2020). Hydrodistillation and antimicrobial properties of lemongrass oil (Cymbopogon citratus, Stapf): An undergraduate laboratory exercise bridging chemistry and microbiology. Journal of Food Science Education, 19(2), 41-48. https://doi.org/10.1111/1541-4329.12178

Djenane, D. (2015). Chemical profile, antibacterial and antioxidant activity of Algerian citrus essential oils and their application in Sardina pilchardus. Foods, 4(4), 208–228. https://doi.org/10.3390/foods4020208

Edogbanya, P. R. O., Suleiman, M. O., Olorunmola, J. B., & Oijagbe, I. J. (2019). Comparative study on the antimicrobial effects of essential oils from peels of three citrus fruits. MOJ Biology and Medicine, 4(2), 49‒54. https://doi.org/10.15406/mojbm.2019.04.00113

Frassinetti, S., Caltavuturo, L., Cini, M., Della Croce, C. M., & Maserti, B. E. (2011). Antibacterial and antioxidant activity of essential oils from Citrus spp. Journal of Essential Oil Research, 23(1), 27–31. https://doi.org/10.1080/10412905.2011.9700427

Gamarra, F. M. C., Sakanaka, L. S., Tambourgi, E. B., & Cabral, F. A. (2006). Influence on the quality of essential lemon (Citrus aurantifolia) oil by distillation process. Brazilian Journal of Chemical Engineering, 23(1), 147–151. http://doi.org/10.1590/s0104-66322006000100016

Kasuan, N., Muhammad, Z., Yusoff, Z., Rahiman, M. H. F., Taib, M. N., & Haiyee, Z. A. (2013). Extraction of Citrus hystrix D.C. (kaffir lime) essential oil using automated steam distillation process: Analysis of volatile compounds. Malaysian Journal of Analytical Sciences, 17(3), 359 – 369.

Klangpetch, W., Phromsurin, K, Hannarong, K, Wichaphon, J. & Rungchang, S. (2016). Antibacterial and antioxidant effects of tropical citrus peel extracts to improve the shelf life of raw chicken drumettes. International Food Research Journal, 23(2), 700-707.

Kováts, E. (1958). Gas-chromatographische Charakterisierung organischer Verbindungen. Teil 1: Retentionsindices aliphatischer Halogenide, Alkohole, Aldehyde und Ketone. Helvetica Chimica Acta, 41(7), 1915–1932. https://doi.org/10.1002/hlca.19580410703

Lin, L.Y., Chuang, C.H., Chen, H.C., & Yang, K. M. (2019). Lime (Citrus aurantifolia (Christm.) Swingle) essential oils: Volatile compounds, antioxidant capacity, and hypolipidemic effect. Foods, 8(9), Article 398. http://doi.org/10.3390/foods8090398

Molyneux, P. (2004), The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity, Songklanakarin Journal of Science and Technology (SJST), 26(2), 211-219.

Shafie, M. H., Kamal, M. L., Razak, N. A. A., Hasan, S., Uyup, N. H., Nur Firdaus Abdul Rashid, N.F.A., & Zafarina, Z. (2022), Antioxidant and antimicrobial activity of plant hydrosol and its potential application in cosmeceutical products. Jundishapur Journal of Natural Pharmaceutical Products, 17(4), Article e124018. https://doi.org/10.5812/jjnpp-124018

Singh, R. G., Negi, P. S., & Radha, C. (2013). Phenolic composition, antioxidant and antimicrobial activities of free and bound phenolic extracts of Moringa oleifera seed flour. Journal of Functional Foods, 5(4), 1883–1891. http://doi.org/10.1016/j.jff.2013.09.009

Spadaro, F., Costa, R., Circosta, C., & Occhiuto, F. (2012). Volatile composition and biological activity of key lime Citrus aurantifolia essential oil. Natural Product Communications, 7(11), 1523-1526. https://doi.org/10.1177/1934578X1200701128

Stratakos, A. C., & Koidis, A. (2016). Methods for extracting essential oils. In Preedy, V.R. (Ed), Essential oils in food preservation, flavor and safety (pp. 31-38). Newbridge: Academic Press. https://doi.org/10.1016/B978-0-12-416641-7.00004-3

Turan, M., & Mammadov, R. (2021). Overview of characteristics of the Citrus genus. In Overview on Horticulture (pp. 31-64). Republic of Turkey: Iksad Publishing House.