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Study on the Antimicrobial Effects of Citrus Peel by Different Extract Methods  

Jang Se-Young (Department of Food Science and Technology, Keimyung University)
Choi Hyun-Kyoung (Department of Food Science and Technology, Keimyung University)
Ha Na-Young (Department of Food Science and Technology, Keimyung University)
Kim Ok-Mi (Department of Hotel Culinary Arts, Taekyeung College)
Jeong Yong-Jin (Department of Food Science and Technology, Keimyung University)
Publication Information
Food Science and Preservation / v.11, no.3, 2004 , pp. 319-324 More about this Journal
Abstract
The antimicrobial activity of the extract of citrus peel prepared by the method of hot water, ethanol and sugar was examined. The results showed that the extract of citrus peel prepared by hot water or ethanol did not have antimicrobial activity, but the extract by 10$\%$(w/v) sugar revealed the high antimicrobial activity. Extracted in 10%(w/v) sugar solution for 9 days, showed the highest antimicrobial activity against 8 strains of bacteria. The minimum inhibition concentration was found to be 0.5$\%$(v/v) against S. aureus, 1.5$\%$(v/v) against B. subtilis, M. luteus and E. coli, and 2.0$\%$(v/v) against S. mutans. The antimicrobial activity of the citrus peel extract was stable regardless of the treatment at 40 $\~$ 100 $^{\circ}C$C for 20 min and unstable response to the change of pH. The results suggested the development of citrus peel as heat-stable antimicrobial agents.
Keywords
citrus peel; food-born organisms; antimicrobial activity; MIC;
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