Citrus essential oils are a mixture of mostly volatile components such as terpene, mono- and sesquiterpenes, ethers, esters, aldehydes and ketones, which are responsible for the fragrant and bioactive properties of such oils. Three types of citruses, lemon (Citrus × lemon), sweet orange (Citrus × sinensis) and pomelo (Citrus grandis) were used in the present study. The essential oils were extracted from the peel of these citrus fruits using the method of hydrodistillation and extraction with n-hexane. The composition of these essential oils was analyzed by thin layer chromatography (TLC), gas chromatography with mass spectrometry (GC-MS) and infrared spectroscopy (FT-IR). The main components of extracted oils were found to be d-limonene, β-pinene, γ-terpinene, myrcene and linalool. Based on the results, d-limonene was the major component of the oils ranging from 60 to 90 percent. All oils were also put to microbiological testing for the activity against microorganisms such as Escherichia coli, Bacillus subtilis and Candida lipolytica. The essential oil isolated from lemon peel showed the greatest antimicrobial activity against mentioned bacteria and yeast, however no essential oil showed activity against the bacterial culture of Escherichia coli.