[ Pharmaceutical Sciences Asia - ONLINE ]
Print ISSN 2586-8195 E-ISSN 2586-8470
[ Journal Abbreviation: Pharm.Sci.Asia ]
Mahidol University Journal of Pharmaceutical Sciences
  FORMER NAME   "Mahidol University Journal of Pharmaceutical Sciences" Published Since 1974


Pharm Sci Asia ; 39(2),

Fresh Produce Antibacterial Rinse from Kaffir Lime Oil

V. Srisukh*, N. Bunyapraphatsara, A. Pongpan, W. Tungrugsasut, S. Puttipipatkhachorn, W. Oniam, T. Karawamitr, S. Bunsiriluk, and W. Thongbainoi


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.


Kaffir lime oil, Citrus hystrix, Minimum inhibitory concentration, Antibacterial rinse, Sanitizer.

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