Chemical Composition, Antioxidant and Antimicrobial Activity of Pericarpium Citri Reticulatae Essential Oil

The chemical composition, antioxidant and antimicrobial activity ofPericarpium Citri Reticulatae(PCR) essential oil obtained using an improved Clevenger type apparatus were studied. Among the five differentPCRs examined the highest yield of essential oil was found in Chachi 2004 (harvested and stored in 2004) and the lowest in Chachi 2008 (harvested and stored in 2008). Fifty three different volatile compounds were determined, including terpenic hydrocarbons, alcohols, aldehydes, ketones and esters. D-limonene, one of terpenes, was the major constituent inPCR. The antioxidant capacity ofPCRessential oil varied considerably with the duration of storage time, and the oil from Chachi 1994 has the strongest ferric-reducing antioxidant power. In addition, the essential oil possessed varying degrees of antimicrobial activity against Gram-positive bacteria (Staphylococcus aureus,Bacillus subtilis,Bacillus cereus), exceptStreptococcus faecalis, while had no effect on Gram-negative bacteria (Escherichia coli,Enterobacter cloacae).Keywords:Pericarpium Citri Reticulatae;Chachi;chemical composition;antioxidant activity;antimicrobial activity