Chemical Composition and Antimicrobial Activity of the Essential Oil of Kumquat (Fortunella crassifolia Swingle) Peel
نویسندگان
چکیده
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.
منابع مشابه
The Effect of Sour Orange, Swingle Citrumelo and Troyer Citrange Rootstocks on the Peel Components of Kumquat (Fortunella Margarita)
Studies have shown that oxygenated compounds are important in beverage and food products. It seems that Citrus rootstocks have a profound influence on these factors. The goal of the present study is to investigate on rootstocks and these factors. Peel oil components were extracted using cold-press method and eluted using n-hexane. All compounds analyzed using GC and GC-MS. Data were analyzed u...
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