Peels of citrus species from Argentina and the United States were subjected to hydrodistillation to obtain their essential oils. Gas chromatography/mass spectrometry was carried out to determine the chemical composition of all the essential oils. Limonene was found as the major compound with many minor components varying according to the different species. Antioxidant assays were done to determine the antioxidant activities of essential oils. The antimicrobial activity was tested against Leuconostoc mesenteroides MS1, Escherichia coli ATCC 25922 and Lactobacillus plantarum ES147 and ATCC 8014. Mandarin essential oil from the USA showed the strongest antioxidant capacity in different assays. Grapefruit and lemon essential oils showed consistently strong antimicrobial activity against all tested bacteria, so they were selected for determining the minimum inhibitory concentration and minimum bactericidal concentration values against E. coli ATCC 25922 . Minimum inhibition concentration values ranged between 0.33 and 0.55 mg/mL and minimum bactericide concentration values ranged between 0.42 and 0.95 mg/mL.

对来自阿根廷和美国的柑橘类果皮进行加氢蒸馏，以获得其精油。进行气相色谱/质谱法测定所有精油的化学组成。柠檬烯被发现是主要化合物，其许多次要成分根据不同物种而有所不同。进行抗氧化测定以确定精油的抗氧化活性。测试了对肠膜明串珠菌MS1，大肠杆菌ATCC 25922和植物乳杆菌的抗菌活性ES147和ATCC8014。来自美国的普通话精油在不同的测定法中显示出最强的抗氧化能力。葡萄柚和柠檬精油对所有测试细菌均显示出稳定的抗微生物活性，因此选择它们来确定针对大肠杆菌ATCC 25922的最小抑菌浓度和最小杀菌浓度。最小抑菌浓度范围为0.33至0.55 mg / mL，最小杀菌剂浓度范围为0.42至0.95 mg / mL。