Effect of pomelo peel essential oil on the storage stability of a few selected varieties of freshwater fish

Abstract

The antimicrobial effect of pomelo (Citrus grandis L. Osbeck) peels essential oil was investigated against a few selected varieties of freshwater fish (Rohu, Bahu, Silver carp) as well as tested against spoilage organisms (Yersinia pestis, Bacillus cereus, Escherichia coli, Staphylococcus aureus, Mycobacterium smegmatis, Listeria monocytogenes, Pseudomonas aeruginosa, Candida albicans) using the disc diffusion method. The yield of 2.66% (w/v) was obtained using hydro-distillation extraction. The essential oil demonstrated 65% of DPPH* scavenging activity, and d-limonene (90-89%) was found to be the predominant monoterpene hydrocarbon. Terpinyl acetate (2.8%), -pinene (2.3%), -pinene (2.2%), and terpinolene (0.3%) were the next most abundant monoterpene hydrocarbons, The pomelo peel oil exhibited antimicrobial activity against the majority of tested organisms and found to be effectively prevented the growth of spoilage microorganisms on Rohu, Bahu, and Silver carp fish fillets, as a result, the shelf life of the fishes were extended by 6–9 days. The essential oil obtained from waste pomelo peel has the potential to improve the storage stability of fish fillets.

Keywords

• Pomelo
• Essential oil
• Fish fillet
• Antimicrobial
• Antioxidant
• Spoilage microorganisms