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Title: Fresh produce antibacterial rinse from Kaffir Lime oil
Authors: Vimol Srisukh
Nanthawan Bunyapraphatsara
Arom Pongpan
Walla Tungrugsasut
Satit Puttipipatkhachorn
W. Oniam
T. Karawamitr
S. Bunsiriluk
Wilaiwan Thongbainoi
วิมล ศรีศุข
นันทวัน บุณยะประภัศร
อารมณ์ พงษ์พันธุ์
วัลลา ตั้งรักษาสัตย์
สาธิต พุทธิพิพัฒน์ขจร
วิไลวรรณ ทองใบน้อย
Mahidol University. Faculty of Pharmacy. Department of Food Chemistry
Mahidol University. Faculty of Pharmacy. Department of Pharmacognosy
Mahidol University. Faculty of Pharmacy. Department of Manufacturing Pharmacy
Vimol Srisukh (e-mail:
Keywords: Kaffir Lime Oil;Citrus hystrix;Minimum Inhibotory Concentration;Antibacterial Rinse;Sanitizer;Volatile oil
Issue Date: 2012
Citation: Mahidol University Journal of Pharmaceutical Sciences. Vol.39, No.2 (2012),15-27.
Abstract: Kaffir lime oil, a volatile oil from fruit peel of Citrus hystrix L., was analyzed for its constituents, using GC-MS. The major constituents were l-limonene, a-terpineol, 2-b-pinene, terpinene-4-ol, g-terpinene, a-terpinene, and a–terpinolene. The minimum inhibitory concentration (MIC) against Bacillus subtilis ATCC 6633, Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, and Salmonella typhimurium ATCC 13311 were 0.1, 0.3, 0.4, and 0.6% v/v, respectively. The antibacterial rinse, formulated as an emulsion, consisted of 40% v/v Kaffir lime oil, 8% w/v gelatin, and 3% w/v lecithin. The emulsion was diluted with water into a soaking solution which contained 0.75% v/v of Kaffir lime oil. The soaking solution reduced the natural bacterial population on chinese cabbage, by means of aerobic plate count after the second water rinse, by 2.68, 3.30 and 4.27 log at 5, 10 and 15 min soaking time, respectively.
ISSN: 0125-1570
Appears in Collections:PY-Article

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