Physiochemical properties, antibacterial, antifungal, and antioxidant activities of essential oils from orange (Citrus nobilis) peel

The continuous fresh consumption or juice production of orange fruits (citrus nobilis) has discarded a vast number peels, which caused significant impacts on environmental issues. This study attempted to utilize peels extract essential oils (EOs) and evaluated their physiochemical properties, antibacterial, antifungal, antioxidant activities. EOs were extracted via distillation system using Clevenger apparatus gas chromatography - mass spectrometry analysis was employed characterize chemical components. antibacterial antifungal test well diffusion method, activity determined based DPPH radicals scavenging effect ferric reducing power (FRAP). obtained with the yield 3.29 ± 0.24% in limonene found be most abundant compound (90.42%) followed by β-myrcene (4.7%) α-pinene (1.22%). result showed that Gram-positive bacterium (Bacillus cereus) susceptible 50% than Gram-negative (Escherichia coli) respect inhibitory zone diameter 15.00 0.58 mm 11.33 mm. also inhibited nearly 70% mycelial growth Aspergillus flavus as exhibiting IC50 values 0.15 0.01 mg/mL 18.29 0.13 for FRAP assay, respectively. peel could promising alternative synthetic preservatives food industry due antimicrobial activity.