Determination of Biological Activity of Mixture Lime and Orange Peel Oils

Abstract

The aim of this study was to evaluate the antimicrobial activity of oils against food-related bacteria gram negative Escherichia coli and gram positive Staphylococcus aureus by using lime, orange peel oils in individual and in mixture. Both tested oils showed effective inhibition against Escherichia coli with inhibition zones of 39 ± 2.8 mm (lime peel oil) and of 32 ± 1.5 mm (orange peel oil). They also inhibited Staphylococcus aureus with inhibition zones of 43 ± 3.5 mm (lime peel oil) and of 37 ±1.4 mm (orange peel oil). The minimum inhibitory concentrations (MIC) of lime peel oil against both tested strains were 6.25 μl/ml; orange peel oil on a strains of Escherichia coli: 6.25 μl / ml and Staphylococcus aureus: 3.35 μl / ml. With volume of lime peel oil used (0.1- 0.2 μl/ml) and orange peel oil (0.8-1.6 μl/ml) for maximum resonance results (ΣFIC ≤ 0.5) on both strains of Staphylococcus aureus and of Escherichia coli. The antioxidant activity was determined by using DPPH and it was 45.56 ± 0.25%.