Essential oil composition and antibacterial activity of the grapefruit (Citrus Paradisi. L) peel essential oils obtained by solvent-free microwave extraction: Comparison with hydrodistillation

International Journal of Food Science and Technology

Volumn 46, Issue 7, 2011, Pages 1455-1461

  Uysal, Burcu ^a   Sozmen, Fazli ^a   Aktas, Ozgur ^a   Oksal, Birsen S ^a   Kose, Elif Odabas ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

Author keywords

Antibacterial activities; Antibacterial activity; Citrus; Essential oil; Hydrodistillation; Solvent free microwave extraction

Indexed keywords

ANTI-BACTERIAL ACTIVITY; ANTI-MICROBIAL ACTIVITY; ANTIBACTERIAL PROPERTIES; CHEMICAL COMPOSITIONS; CITRUS; DIFFUSION METHOD; ENTEROCOCCUS FAECALIS; ESSENTIAL OIL COMPOSITION; EXTRACTION METHOD; GAS CHROMATOGRAPHY/MASS SPECTROMETRY; HYDRODISTILLATIONS; INHIBITION ZONES; MINOR COMPONENTS; PROTEUS VULGARIS; SALMONELLA TYPHIMURIUM; SERRATIA MARCESCENS; SOLVENT-FREE MICROWAVE EXTRACTION; STAPHYLOCOCCUS AUREUS; STAPHYLOCOCCUS EPIDERMIDIS; TERPINENE; WIDE SPECTRUM;

BACILLI; ESCHERICHIA COLI; FRUITS; GAS OILS; SALMONELLA; SOLVENT EXTRACTION; SOLVENTS;

ESSENTIAL OILS;

CITRUS; CITRUS X PARADISI; ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; PROTEUS VULGARIS; SALMONELLA TYPHIMURIUM; SERRATIA MARCESCENS; STAPHYLOCOCCUS AUREUS; STAPHYLOCOCCUS EPIDERMIDIS;

EID: 79958766115     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02640.x     Document Type: Article

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