title: Chemical composition and antimicrobial activity of the essential oil of kumquat (Fortunella crassifolia Swingle) peel.
abstract: 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.
authors.affiliation: Department of Public Health, Hua Xi Medicinal Center of Sichuan University, Chengdu 610041, China.|West China Fourth Hospital & Occupational Diseases Hospital, Hua Xi Medicinal Center of Sichuan University, Chengdu 610041, China.
authors.forename: Yong-Wei
authors.initials: YW
authors.lastname: Wang
authors.affiliation: College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China.
authors.forename: Wei-Cai
authors.initials: WC
authors.lastname: Zeng
authors.affiliation: Department of Public Health, Hua Xi Medicinal Center of Sichuan University, Chengdu 610041, China.
authors.forename: Pei-Yu
authors.initials: PY
authors.lastname: Xu
authors.affiliation: Department of Public Health, Hua Xi Medicinal Center of Sichuan University, Chengdu 610041, China.|West China Fourth Hospital & Occupational Diseases Hospital, Hua Xi Medicinal Center of Sichuan University, Chengdu 610041, China.
authors.forename: Ya-Jia
authors.initials: YJ
authors.lastname: Lan
authors.affiliation: College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China.
authors.forename: Rui-Xue
authors.initials: RX
authors.lastname: Zhu
authors.affiliation: College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China.
authors.forename: Kai
authors.initials: K
authors.lastname: Zhong
authors.affiliation: Department of Public Health, Hua Xi Medicinal Center of Sichuan University, Chengdu 610041, China.
authors.forename: Yi-Na
authors.initials: YN
authors.lastname: Huang
authors.affiliation: College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China.
authors.forename: Hong
authors.initials: H
authors.lastname: Gao
mesh_terms: D000818:Animals; D000890:Anti-Infective Agents / Q000737:chemistry*; D058491:Bacterial Load; D002417:Cattle; D005516:Food Microbiology; D005520:Food Preservatives / Q000737:chemistry; D005638:Fruit / Q000737:chemistry; D005658:Fungi / Q000187:drug effects; D008401:Gas Chromatography-Mass Spectrometry; D006090:Gram-Negative Bacteria / Q000187:drug effects; D006094:Gram-Positive Bacteria / Q000187:drug effects; D008460:Meat / Q000382:microbiology; D008826:Microbial Sensitivity Tests; D046529:Microscopy, Electron, Transmission; D009822:Oils, Volatile / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D027821:Rutaceae / Q000737:chemistry*
chemical_list: D000890:Anti-Infective Agents; D005520:Food Preservatives; D009822:Oils, Volatile; D010938:Plant Oils