CHEMICAL COMPOSITION, ANTIBACTERIAL AND ANTIOXIDANT ACTIVITIES OF ACETONE EXTRACT FROM LEAF AND FRUIT PEEL OF Citrus hystrix

Citrus hystrix has been well known for its uses as food and biological activities. In this study, the chemical composition, antibacterial and antioxidant effects of acetone extract isolated from C. hystrix leaves and fruit peels were firstly investigated.  GC/MS analyses results revealed that there were 56 and 87 chemical components identified from leaf and fruit peel of the studied plant, respectively. The leaf extract was characterized by the predominance of α-pinene, D-limonene, citronellal, caryophyllene oxide and n-hexadecanoic acid while sabinene, β-pinene, D-limonene, citronellol, citronellol acetate, dihydro-α-ionon, δ-cadinene, n-hexadecanoic acid were the major constituents in the fruit peel extract. The two studied extracts showed antibacterial effects against six oral bacteria, including Bacillus cereus, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis and Salmonella typhimurium and displayed a notable antioxidant activity in the ABTS assay with IC50 values of 38.59 ± 0.59 µg/mL and 85.89 ± 1.85 µg/mL, respectively.