Isolation, Phytochemical Characterization, and Inhibitory Potential of Essential Oil From <i>Citrus hystrix</i> DC. Fruit Peels Against Foodborne and Phytopathogenic Microbes

Plant-based essential oils (EOs) are currently targeted sources because of their non-toxic, bioactivity, and safety of non-targeted organisms. Various volatile components such as terpenoids, phenolics, and alkaloids make it compatible with broad-spectrum applications. In the current study, EO from Citrus hystrix DC. fruit peels were isolated. The gas chromatography-mass spectrometry analysis of the EO has confirmed the presence of various volatile components, in which 3-propylphenol has a maximum peak area percentage of 50.28%. The functional determination through Fourier-transform infrared spectroscopy detected the presence of aldehydic C-H and aldehydic carbonyl C═O group. Antioxidant capability also exhibited 55.61% 2,2-diphenyl-1-picrylhydrazyl scavenging activity with an IC₅₀ value of 84.46 µg/mL. The antibacterial property analysis of EO against food spoilage-related bacteria through agar well diffusion methods reveals more effectiveness against gram-positive bacteria with 25 µg/mL minimum inhibitory concentration values. The antifungal activity analysis of EO against phytopathogenic fungi through agar dilution methods shows efficacy in controlling Fusarium oxysporum with the inhibitive percentage of 79.15% at the concentration of 250 µg/mL and Penicillium choerospondiatis with an inhibition percentage of 100% at the concentration of 250 µg/mL. This EO exhibits high potency for controlling food-spoilage-related bacteria and can be quite effective for controlling postharvest mold infection caused by phytopathogens.