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 ident...
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| Veröffentlicht in: | International journal of molecular sciences 2012-03, Vol.13 (3), p.3382-3393 |
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| container_title | International journal of molecular sciences |
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| creator | Wang, Yong-Wei Zeng, Wei-Cai Xu, Pei-Yu Lan, Ya-Jia Zhu, Rui-Xue Zhong, Kai Huang, Yi-Na Gao, Hong |
| description | 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. |
| doi_str_mv | 10.3390/ijms13033382 |
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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.</description><identifier>ISSN: 1422-0067</identifier><identifier>ISSN: 1661-6596</identifier><identifier>EISSN: 1422-0067</identifier><identifier>DOI: 10.3390/ijms13033382</identifier><identifier>PMID: 22489157</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Animals ; Anti-Infective Agents - chemistry ; Antifungal activity ; Antimicrobial agents ; Bacteria ; Bacterial Load ; Cattle ; Citrus fruits ; Escherichia coli ; Food ; Food Microbiology ; Food Preservatives - chemistry ; Fruit - chemistry ; Fungi - drug effects ; Gas Chromatography-Mass Spectrometry ; Gram-Negative Bacteria - drug effects ; Gram-Positive Bacteria - drug effects ; Hydrocarbons ; Meat - microbiology ; Microbial Sensitivity Tests ; Microscopy, Electron, Transmission ; Oils & fats ; Oils, Volatile - chemistry ; Phytochemicals ; Plant Oils - chemistry ; Rutaceae - chemistry</subject><ispartof>International journal of molecular sciences, 2012-03, Vol.13 (3), p.3382-3393</ispartof><rights>Copyright MDPI AG 2012</rights><rights>2012 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland. 2012</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c510t-6b2b046486844601a373f42a4eaf20d52305aace8cb9f73a25119e3a912a0a0a3</citedby><cites>FETCH-LOGICAL-c510t-6b2b046486844601a373f42a4eaf20d52305aace8cb9f73a25119e3a912a0a0a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3317718/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3317718/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22489157$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Wang, Yong-Wei</creatorcontrib><creatorcontrib>Zeng, Wei-Cai</creatorcontrib><creatorcontrib>Xu, Pei-Yu</creatorcontrib><creatorcontrib>Lan, Ya-Jia</creatorcontrib><creatorcontrib>Zhu, Rui-Xue</creatorcontrib><creatorcontrib>Zhong, Kai</creatorcontrib><creatorcontrib>Huang, Yi-Na</creatorcontrib><creatorcontrib>Gao, Hong</creatorcontrib><title>Chemical composition and antimicrobial activity of the essential oil of kumquat (Fortunella crassifolia Swingle) peel</title><title>International journal of molecular sciences</title><addtitle>Int J Mol Sci</addtitle><description>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.</description><subject>Animals</subject><subject>Anti-Infective Agents - chemistry</subject><subject>Antifungal activity</subject><subject>Antimicrobial agents</subject><subject>Bacteria</subject><subject>Bacterial Load</subject><subject>Cattle</subject><subject>Citrus fruits</subject><subject>Escherichia coli</subject><subject>Food</subject><subject>Food Microbiology</subject><subject>Food Preservatives - chemistry</subject><subject>Fruit - chemistry</subject><subject>Fungi - drug effects</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>Gram-Negative Bacteria - drug effects</subject><subject>Gram-Positive Bacteria - drug effects</subject><subject>Hydrocarbons</subject><subject>Meat - microbiology</subject><subject>Microbial Sensitivity Tests</subject><subject>Microscopy, Electron, Transmission</subject><subject>Oils & fats</subject><subject>Oils, Volatile - chemistry</subject><subject>Phytochemicals</subject><subject>Plant Oils - chemistry</subject><subject>Rutaceae - chemistry</subject><issn>1422-0067</issn><issn>1661-6596</issn><issn>1422-0067</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>8G5</sourceid><sourceid>BENPR</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNpdkUtLAzEUhYMovneuJeCmgtU8JvPYCFKsCoILdR3upJk2NTOpSabivzelKlVCSMj5ONyTg9AJJZecV-TKzNtAOeGcl2wL7dOMsSEhebG9cd9DByHMCWGciWoX7TGWlRUVxT7qRzPdGgUWK9cuXDDRuA5DN0k7mqR4V5ukgopmaeIndg2OM411CDoBSXHGrh7f-va9h4gHY-dj32lrASsPIZjGWQP4-cN0U6vP8UJre4R2GrBBH3-fh-h1fPsyuh8-Pt09jG4eh0pQEod5zWqS5VmZl1mWEwq84E3GINPQMDIRjBMBoHSp6qopODBBaaU5VJQBSYsfouu176KvWz1RaWQPVi68acF_SgdG_lU6M5NTt5Sc06KgZTIYfBt4997rEGVrglqF67Trg6SsFKQsEp7Qs3_o3PW-S_EkFSxnKzuRqIs1lT42BK-b32Eokas-5WafCT_dDPAL_xTIvwCNwp2W</recordid><startdate>20120301</startdate><enddate>20120301</enddate><creator>Wang, Yong-Wei</creator><creator>Zeng, Wei-Cai</creator><creator>Xu, Pei-Yu</creator><creator>Lan, Ya-Jia</creator><creator>Zhu, Rui-Xue</creator><creator>Zhong, Kai</creator><creator>Huang, Yi-Na</creator><creator>Gao, Hong</creator><general>MDPI AG</general><general>Molecular Diversity Preservation International (MDPI)</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>K9.</scope><scope>M0S</scope><scope>M1P</scope><scope>M2O</scope><scope>MBDVC</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>5PM</scope></search><sort><creationdate>20120301</creationdate><title>Chemical composition and antimicrobial activity of the essential oil of kumquat (Fortunella crassifolia Swingle) peel</title><author>Wang, Yong-Wei ; Zeng, Wei-Cai ; Xu, Pei-Yu ; Lan, Ya-Jia ; Zhu, Rui-Xue ; Zhong, Kai ; Huang, Yi-Na ; Gao, Hong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c510t-6b2b046486844601a373f42a4eaf20d52305aace8cb9f73a25119e3a912a0a0a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Animals</topic><topic>Anti-Infective Agents - chemistry</topic><topic>Antifungal activity</topic><topic>Antimicrobial agents</topic><topic>Bacteria</topic><topic>Bacterial Load</topic><topic>Cattle</topic><topic>Citrus fruits</topic><topic>Escherichia coli</topic><topic>Food</topic><topic>Food Microbiology</topic><topic>Food Preservatives - chemistry</topic><topic>Fruit - chemistry</topic><topic>Fungi - drug effects</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>Gram-Negative Bacteria - drug effects</topic><topic>Gram-Positive Bacteria - drug effects</topic><topic>Hydrocarbons</topic><topic>Meat - microbiology</topic><topic>Microbial Sensitivity Tests</topic><topic>Microscopy, Electron, Transmission</topic><topic>Oils & fats</topic><topic>Oils, Volatile - chemistry</topic><topic>Phytochemicals</topic><topic>Plant Oils - chemistry</topic><topic>Rutaceae - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wang, Yong-Wei</creatorcontrib><creatorcontrib>Zeng, Wei-Cai</creatorcontrib><creatorcontrib>Xu, Pei-Yu</creatorcontrib><creatorcontrib>Lan, Ya-Jia</creatorcontrib><creatorcontrib>Zhu, Rui-Xue</creatorcontrib><creatorcontrib>Zhong, Kai</creatorcontrib><creatorcontrib>Huang, Yi-Na</creatorcontrib><creatorcontrib>Gao, Hong</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>International journal of molecular sciences</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wang, Yong-Wei</au><au>Zeng, Wei-Cai</au><au>Xu, Pei-Yu</au><au>Lan, Ya-Jia</au><au>Zhu, Rui-Xue</au><au>Zhong, Kai</au><au>Huang, Yi-Na</au><au>Gao, Hong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chemical composition and antimicrobial activity of the essential oil of kumquat (Fortunella crassifolia Swingle) peel</atitle><jtitle>International journal of molecular sciences</jtitle><addtitle>Int J Mol Sci</addtitle><date>2012-03-01</date><risdate>2012</risdate><volume>13</volume><issue>3</issue><spage>3382</spage><epage>3393</epage><pages>3382-3393</pages><issn>1422-0067</issn><issn>1661-6596</issn><eissn>1422-0067</eissn><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.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>22489157</pmid><doi>10.3390/ijms13033382</doi><tpages>12</tpages><oa>free_for_read</oa></addata></record> |
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| source | MDPI - Multidisciplinary Digital Publishing Institute; MEDLINE; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | Animals Anti-Infective Agents - chemistry Antifungal activity Antimicrobial agents Bacteria Bacterial Load Cattle Citrus fruits Escherichia coli Food Food Microbiology Food Preservatives - chemistry Fruit - chemistry Fungi - drug effects Gas Chromatography-Mass Spectrometry Gram-Negative Bacteria - drug effects Gram-Positive Bacteria - drug effects Hydrocarbons Meat - microbiology Microbial Sensitivity Tests Microscopy, Electron, Transmission Oils & fats Oils, Volatile - chemistry Phytochemicals Plant Oils - chemistry Rutaceae - chemistry |
| title | Chemical composition and antimicrobial activity of the essential oil of kumquat (Fortunella crassifolia Swingle) peel |
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