Chemical Composition and Antimicrobial Activity of the Essential Oil of Kumquat (Fortunella crassifolia Swingle) Peel

• Main Authors: Hong Gao, Yi-Na Huang, Kai Zhong, Rui-Xue Zhu, Ya-Jia Lan, Wei-Cai Zeng, Pei-Yu Xu, Yong-Wei Wang
• Format: Article
• Language: English
• Published: MDPI AG 2012-03-01
• Series: International Journal of Molecular Sciences
• Subjects: Fortunella crassifolia; essential oil; chemical composition; food-borne bacteria; antimicrobial activity
• Online Access: http://www.mdpi.com/1422-0067/13/3/3382/

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.