Publication: Fresh produce antibacterial rinse from Kaffir Lime oil
Issued Date
2012
Resource Type
Language
eng
File Type
application/pdf
No. of Pages/File Size
843 KB
ISSN
0125-1570
Rights
Mahidol University
Rights Holder(s)
Mahidol University
Bibliographic Citation
Mahidol University Journal of Pharmaceutical Sciences. Vol.39, No.2 (2012),15-27.
Suggested Citation
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 Fresh produce antibacterial rinse from Kaffir Lime oil. Mahidol University Journal of Pharmaceutical Sciences. Vol.39, No.2 (2012),15-27.. Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/62276
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Title
Fresh produce antibacterial rinse from Kaffir Lime oil
Corresponding Author(s)
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.
