Chemical composition and antimicrobial activity of the essential oil of kumquat (Fortunella crassifolia Swingle) peel.
The aim of this study was to determine the main constituents of the essential oil isolated from Fortunella crassifolia Swingle peel by hydro-distillation, and to test the efficacy of the essential oil on antimicrobial activity. Twenty-five components, representing 92.36% of the total oil, were identified by GC-MS analysis. The essential oil showed potent antimicrobial activity against both Gram-negative (E. coli and S. typhimurium) and Gram-positive (S. aureus, B. cereus, B. subtilis, L. bulgaricus, and B. laterosporus) bacteria, together with a remarkable antifungal activity against C. albicans. In a food model of beef extract, the essential oil was observed to possess an effective capacity to control the total counts of viable bacteria. Furthermore, the essential oil showed strongly detrimental effects on the growth and morphological structure of the tested bacteria. It was suggested that the essential oil from Fortunella crassifolia Swingle peel might be used as a natural food preservative against bacteria or fungus in the food industry.
['Wang|Yong-Wei|YW|', 'Zeng|Wei-Cai|WC|', 'Xu|Pei-Yu|PY|', 'Lan|Ya-Jia|YJ|', 'Zhu|Rui-Xue|RX|', 'Zhong|Kai|K|', 'Huang|Yi-Na|YN|', 'Gao|Hong|H|']
D000818:Animals D000890:Anti-Infective Agents D058491:Bacterial Load D002417:Cattle D005516:Food Microbiology D005520:Food Preservatives D005638:Fruit D005658:Fungi D008401:Gas Chromatography-Mass Spectrometry D006090:Gram-Negative Bacteria D006094:Gram-Positive Bacteria D008460:Meat D008826:Microbial Sensitivity Tests D046529:Microscopy, Electron, Transmission D009822:Oils, Volatile D010938:Plant Oils D027821:Rutaceae
chemical composition antimicrobial activity essential oil Fortunella crassifolia food-borne bacteria