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All Journal ANNALES BOGORIENSES
Pariwidjayanti, Aris Medta
Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Medicine & Pharmacology

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Chemical Compositions and Antibacterial Effect of Essential Oil of Key Lime Leaves (Citrus Aurantifolia Swingle: Rutaceae) Jamal, Yuliasri; Pariwidjayanti, Aris Medta; Agusta, Andria
ANNALES BOGORIENSES Vol 16, No 2 (2012): Annales Bogorienses
Publisher : Research Center for Biotechnology - Indonesian Institute of Sciences (LIPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3848.842 KB) | DOI: 10.1234/67

Abstract

Steam distillation of essential oil from fresh leaves of Key Lime (Citrus aurantifolia Swingle) gave 0.4% yellow essential oil with distinctive fragrance. Five out of 40 components of the essential oil were identified as the major components with content above 5%, they were geranial (10.3%), limonene (10.2%), neral (8.94%), caryophyllene (5.72%), and citronellal (5.41%). The essential oil was active against four bacterial test, Bacillus subtilis NBRC 3134, Staphylococcus aureus NBRC 14276, Micrococcus luteus NBRC 14218, and Escherecia coli NBRC 14237. B. Subtilis was the most sensitive bacterium with the widest inhibition area at 50% concentration of essential oil. Minimum Inhibition Concentration (MIC) value of essential oil against B. Subtilis was 0.125%.
Co-Authors ANDRIA AGUSTA Yuliasri Jamal