Abstract
Lemon is a fruit easily found and produced throughout the year [1]. This fruit is widely used in the food, cosmetics and pharmaceutical industries mainly due to the essential oil present in its peel [2,3]. The main components of this fruit are limonene, p-cymene, terpenenol and citral, the first being the main constituent of its essential oil [4,5]. In this context and regarding the constant and unrestrained use of chemical preservatives, especially antibiotics, as well as due to the fact that many microorganisms develop resistance in relation to these antibiotics, substances that are naturally present in foods that can act on microorganisms, retarding their development and increasing the useful life of foods where they are present have been studied, as is the case of this work, whose aim was to study the possibility of extracts (alcoholic and aqueous cold and hot) of the Sicilian lemon peel at proportions of 0, 5, 10, 15, 20, 25 and 100% to have antimicrobial activity against bacteria Escherichia coli and Staphylococcus aureus and yeast Saccharomyces cerevisae.
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