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Zeitschrift für Naturforschung C

A Journal of Biosciences

Editor-in-Chief: Seibel, Jürgen

Editorial Board Member: Aigner , Achim / Boland, Wilhelm / Bornscheuer, Uwe / Hoffmann, Klaus

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Antibacterial Activity of Citrus reticulata Peel Extracts

Gudddadarangavvanahally K. Jayaprakasha
  • Corresponding author
  • Central Food Technological Research Institute, Mysore 570 013, INDIA
  • Email:
/ Pradeep S. Negi
  • Central Food Technological Research Institute, Mysore 570 013, INDIA
/ Sagarika Sikder
  • Central Food Technological Research Institute, Mysore 570 013, INDIA
/ Lingamallu Jagan Mohanrao
  • Central Food Technological Research Institute, Mysore 570 013, INDIA
/ Kurian K. Sakariah
  • Central Food Technological Research Institute, Mysore 570 013, INDIA
Published Online: 2014-06-02 | DOI: https://doi.org/10.1515/znc-2000-11-1230

Citrus peels were successively extracted with hexane, chloroform and acetone using a soxhlet extractor. The hexane and chloroform extracts were fractionated into alcohol-soluble and alcohol-insoluble fractions. These fractions were tested against different gram positive and gram negative bacteria. The EtOH-soluble fraction was found to be most effective. Fractionation of EtOH -soluble fraction on silica gel column yielded three polymethoxylated flavones, namely desmethylnobiletin, nobiletin and tangeretin. Their structures were confirm ed by UV, 1H, 13C NMR and mass spectral studies. The findings indicated a potential of these natural compounds as bio preservatives in food applications.

Keywords : Citrus reticulata; Polym ethoxylated Flavones; Antimicrobial Activity

About the article

Received: 2000-07-03

Revised: 2000-08-21

Published Online: 2014-06-02

Published in Print: 2000-12-01


Citation Information: Zeitschrift für Naturforschung C, ISSN (Online) 1865-7125, ISSN (Print) 0939-5075, DOI: https://doi.org/10.1515/znc-2000-11-1230. Export Citation

© 1946 – 2014: Verlag der Zeitschrift für Naturforschung. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. (CC BY-NC-ND 3.0)

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