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Abstract
In this study, the chemical compositions, antioxidant and antimicrobial activities of essential oils (EOs) of different citrus varieties in Vietnam including LongAn lime, DaLat lime, Xoan orange, Vinh orange, TanTrieu pomelo and ThanhTra pomelo were investigated. Nine main volatile components including α-pinene (0.33-1.74 %), sabinene (0.15-2.54 %), β-pinene (0.02-14.58 %), myrcene (0.96-41.95 %), α-terpinene (0.08-0.42 %), limonene (40.29-95.78 %), terpinolene (0.02-0.57 %), γ-terpinene (0.02-12.14 %) and linalool (0.04-0.43 %) were found in the EOs of all citrus varieties as analyzed by GC-MS. The chemical compositions of EOs of two orange varieties were not significantly different, whereas those of lime and pomelo varieties varied depending on the varieties and growing locations. The EO of LongAn lime showed the highest antioxidant capacity, whereas the EO of Xoan orange had the lowest antioxidant capacity. All citrus EOs were exhibited high antimicrobial activities against the food-pathogenic microorganisms. The EOs of LongAn lime and TanTrieu pomelo performed significant inhibition activities against S. aureus with the inhibition zone diameters of 27.7 and 26.8 mm, respectively. The EOs LongAn lime and Vinh orange showed the highest effects against B. cereus, S. typhi and P. aeruginosa growths, whereas the EOs of LongAn lime, DaLat lime and ThanhTra pomelo had the higher inhibitory against A. flavus and F. solani compared to other essential oils. Thus, variety origin and growing location significantly affected the chemical compositions and biological properties of citrus peels’ EOs.
