Total Phenolic Content, Antioxidant and Antibacterial Activities of Lime, Tangerine and Kaffir Lime Peel Extracts
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Abstract
This research aimed to compare the total phenolic content (TPC), antioxidant activity, and antibacterial activity of crude extracts from the peels of three citrus fruits: lime, tangerine, and kaffir lime. Extraction was performed through maceration using three different solvents, distilled water, ethanol, and methanol, in a 1:10 solute-to solvent ratio at 50°C for 24 hours. Among the solvents tested, methanol proved to be the most effective for extracting phenolic compounds, followed by ethanol and then distilled water. The highest TPC was observed in the methanol extract of kaffir lime peel (11.76±0.15 milligrams of gallic acid equivalents per gram of dry weight), followed by the methanol extracts of tangerine and lime peels. Antioxidant activity, assessed via the DPPH radical scavenging assay, was highest in the methanol extracts for all citrus types and showed a positive correlation with TPC. For antibacterial activity, methanol extracts from lime, tangerine, and kaffir lime peels were tested using the agar disc diffusion method, producing inhibition zones of 12, 14, and 23 millimeters, respectively, against Escherichia coli, and 10, 12, and 24 millimeters, respectively, against Staphylococcus aureus. Further analysis of MIC and MBC values indicated that the methanol extract from kaffir lime peel exhibited superior antibacterial and bactericidal effects compared to the other citrus extracts. It also showed greater efficacy against S. aureus (a gram positive bacterium) than E. coli (a gram-negative bacterium). HPLC analysis identified hesperidin as the main phenolic compound in the extracts.
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