Abstract
This study investigates the effects of the pomelo peel-to-water ratio, extraction time, and extraction temperature on the yield of essential oil extracted from Citrus maxima using the hydrodistillation method.
The results indicate that the highest essential oil yield (5.20%) was achieved under the following conditions:
Pomelo peel-to-water ratio: 1:4;
Extraction temperature: 120°C;
Extraction time: 120 minutes.
In addition, the extracted essential oil exhibited antibacterial activity against Escherichia coli (E. coli) ATCC 25922 and an E. coli strain isolated from a duck farm. At an essential oil concentration of 50%, the inhibition zone diameters reached 15.7 mm and 15.3 mm, respectively.
pomelo
Citrus maxima
essential oil
E. coli.