In this study, chemical composition and in vitro antibacterial and antifungal effects of essential oils extracted from fruit peel of Citrus aurantium L. grown in West Anatolian ecological conditions, were investigated. Antibacterial and antifungal activities were determined with the use of Minimum Inhibitory Concentration (MIC) method. Essential oils were obtained in a clevenger apparatus and their compositions were analysed by Gas Chromatography-Mass Spectrometry (GC-MS). According to the GC-MS results, dl-limonene (72.51%) and hexasiloxane (13.28%) were the major components in the essential oil obtained from C. aurantium Central population. Limonene (77.27%) and hexasiloxane (6.19%) dominated in the samples originated from Germencik region. Limonene (79.77%) was found to be in the highest concentration in the essential oil obtained from C. aurantium Koçarlı population. Limonene (95.70%) followed by β‑myrcene (0.76%) were the major components of the essential oil obtained from Citrus aurantium Nazilli population. MIC values ranged from 2.5 to 5 µL/mL for gram (−) bacteria and from 0.3125 to 5 µL/mL for gram (+) bacteria. Essential oil from Germencik region generally showed the best effect against fungi. Essential oil obtained from Citrus aurantium fruit peel could be an alternative to synthetic antimicrobial agents.

在这项研究中，研究了在西安纳托利亚生态条件下种植的柑桔果皮中提取的香精油的化学成分以及体外抑菌和抗真菌作用。使用最小抑菌浓度（MIC）方法确定抗菌和抗真菌活性。在clevenger仪器中获得香精油，并通过气相色谱-质谱法（GC-MS）分析其成分。根据GC-MS结果，dl-柠檬烯（72.51％）和六硅氧烷（13.28％）是从金毛。中获得的精油中的主要成分。中央人口。柠檬烯（77.27％）和六硅氧烷（6.19％）在源自Germencik地​​区的样品中占主导地位。柠檬烯（79.77％）在从C. aurantiumKoçarlı种群获得的精油中含量最高。柠檬烯（95.70％），其次是β-月桂烯（0.76％），是从柑桔（Citrus aurantium Nazilli）种群获得的精油的主要成分。革兰氏（-）细菌的MIC值范围为2.5至5 µL / mL，革兰氏（+）细菌的MIC值范围为0.3125至5 µL / mL。来自Germencik地​​区的精油通常对真菌表现出最好的效果。从柑桔果皮中获得的精油可以替代合成抗菌剂。