The Antimicrobial Activity of Citrus limon L. against Foodborne Pathogens and Its Anti-Oxidant and Antibiofilm Properties
DOI:
https://doi.org/10.47552/ijam.v12i3.1875Keywords:
Citrus, Food pathogen, Antimicrobial activity, Antioxidant activity, Antibiofilm activity, TLCAbstract
The objective of this study is to develop a new and effective antibacterial agent against food pathogens that poses a major threat to human health and to investigate the antioxidant activity of this plant. Methanol, ethanol, and aqueous extracts were analyzed for antimicrobial potency. Eight different microorganisms were used in the study, one of which was yeast. These microorganisms are food pathogens. Antimicrobial activity testing was performed using a disc diffusion method. Another test for antimicrobial activity is the minimum inhibitory level. Antioxidant activity was conducted using 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•) and 1,1-diphenyl-2-picrylhydrazyl (DPPH•). Citrus limon ethanol extract had a maximum inhibiting zone against Escherichia coli (12 mm). In the ABTS method, the highest scavenging activity was obtained from an ethanol extract (58.3 percent). The methanol extract (95.4%) led to the largest DPPH scavenging activity. Consequently, Citrus limon extracts have antimicrobial, antioxidant, and anti-biofilm potential against foodborne pathogens.
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