Comparative study on antimicrobial and antioxidant activity of peel and juice from citrus fruits

Abstract

Citrus fruits, belonging to the family Rutaceae, are widely consumed and recognized for their nutritional content and health benefits. This study aimed to investigate the antimicrobial and antioxidant properties of citrus peel and juice extracts from Citrus limetta, Citrus reticulata, and Citrus lemon. The antimicrobial activity was evaluated using the agar well diffusion method and minimal inhibitory concentration (MIC) by the microtiter broth dilution method against gram-positive and gram-negative bacteria. The antioxidant activity was assessed using the DPPH method. The results showed that the citrus extracts exhibited antimicrobial activity against the tested bacterial strains, with Citrus lemon juice extract demonstrating the highest inhibition zone of 25 mm against Enterobacteria. Citrus reticulata juice exhibited an inhibition zone of 22 mm against Bacillus cereus, and Citrus limetta showed 11 mm against Bacillus spp. Additionally, citrus lemon juice and citrus limetta peel showed significant antioxidant activity based on the DPPH method. Overall, this study highlights the antimicrobial and antioxidant potential of citrus fruits, with citrus lemon exhibiting the highest antimicrobial activity among the tested citrus species. These findings contribute to the understanding of the medicinal properties of citrus fruits and their potential applications in food and health industries.