Etude de l’activité antimicrobienne de l’huile essentielle extraite de Citrus limon, en vue de son utilisation comme conservateur alimentaire, application sur un poisson bleu

Abstract

This study was carried out with the aim of valorizing lemon peel (Citrus limon) by using their essential oil as a natural preservative in Scomber japonicus. The essential oil was extracted by steam distillation, the yield obtained being equivalent to 0.54%. The method of aromatograms shows that the essential oil of citrus silt has a strong antibacterial activity. The minimum inhibitory concentration (MIC) was estimated by the agar dilution method. The MIC obtained is 6.25%. As the study progresses, we can conclude that the essential oil of the fennel seeds could be considered as a very promising preservative for the food industry capable of preventing the oxidation of food and of reducing the responsible bacterial growth Alteration of food.