In this research, essential oil of citron peel was extracted through water distillation by clevenger apparatus and then its chemical composition and antibacterial and antioxidant properties were evaluated. GC-MS analysis showed the major identified components of the essential oil included limonene (33.60%), myristicin (24.36%), carvacrol (8.1%), apiol (5.34%), β-bisabolene (4.40%) and α-bergamotene (2.67%). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for Staphylococcus aureus and Escherichia coli were respectively determined as 62.5, 250, 125 and 500 μg/ml, respectively. The total phenol content of the essential oil was 6.0 ± 0.03 mg gallic acid/g sample. The scavenging activity of DPPH radicals based on IC50 was 19.587 ± 0.011 μg/ml. This result indicated less performance in comparison with BHT, gallic acid and ascorbic acid. Also, although the total flavonoids content of citron fruit extract was 3.4 mg quercetin/g sample, no flavonoid compound was detected in the essential oil
