Chemical and Anti-Microbial Characterization of Several Indonesian Citrus Essential Oils

Dennis Subrata; Maria D. P. T. Gunawan-Puteri; Elisabeth K. Prabawati

Dennis Subrata Swiss German University
Maria D. P. T. Gunawan-Puteri Swiss German University
Elisabeth K. Prabawati Swiss German University

Keywords: Citrus, Essential Oil, Antioxidant, Antimicrobial, Chemical, Characterization

Abstract

Indonesian citrus essential oil was studied in this research. Chemical component,
antioxidant and antimicrobial analyses were performed on five types of local citrus fruits;
they were Jeruk Medan (Citrus nobilis var. Microcarpa), Jeruk Baby Jaffa (Citrus sinensis),
Jeruk Kintamani(Citrus nobilis var. Microcarpa),Jeruk Limau (Citrus amblycarpa) and
Jeruk Nipis (Citrus aurantiifolia). Volatile components were analyzed using GC-MS,
resulting in d-Limonene acts as major component in all citrus types with other components
such as 1-R-α-Pinene, β-Pinene, Linalool, Eugenol and some other components exceeds 1%
of the total components inside each essential oil sample. Antioxidant activities of all essential
oils in 0.25% concentration were analyzed using DPPH inhibition method, resulted in Jeruk
Medan having the most activity (48%) followed by Jeruk Nipis, Jeruk Baby Jaffa, Jeruk
Kintamani and Jeruk Limau (38%, 35%, 21%, 4% respectively). Antimicrobial activity
analysis with well-diffusion method resulted in Jeruk Nipis and Jeruk Limau having
inhibition of 9 mm and 10 mm towards Gram positive bacteria and 9 mm and 8 mm towards
Gram negative bacteria.