Chemical Composition of Essential Oils from Citrus fortunella (Kumquat) and Its Mutants

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dc.contributor.authorKüçükbay, Fatümetüzzehra
dc.contributor.authorBüyükkormaz, Çağrı
dc.contributor.authorÖzek, Gülmira
dc.contributor.authorÖzek, Temel
dc.date.accessioned2026-04-04T13:19:01Z
dc.date.available2026-04-04T13:19:01Z
dc.date.issued2025
dc.departmentİnönü Üniversitesi
dc.description.abstractKumquat, known as the little jewel of the citrus family, is a fruit of the plant Citrus japonica Thunb. or Fortunella japonica Swingle. Kumquat is widely grown for its fruit, but such parts of the plant as leaves and bark are left as waste without being utilized. Therefore, we aimed to determine the chemical composition of essential oils from kumquat fruit and leaves (main species and 6 mutants) grown at the Mersin Alata Horticultural Research Institute. The fruits and leaves of Citrus fortunella trees were collected and their essential oils were obtained by hydrodistillation. Gas chromatography-mass spectrometry (GC-MS) was performed to analyze the components of the essential oils. Among the essential oil components determined by GC-MS analysis, limonene (69.9-94.4%) was detected at the highest levels in the fruit essential oil, while the leaf essential oil was rich in elemol (13.2-14.8%), β-eudesmol (9.3-11.0%), α-guaiol (8.5-10.8%), spathulenol (8.1-10.5%), and alismol (6.5-7.9%). Our results showed that essential oil can be produced as a by-product from the leaves and fruits of C. fortunella trees. Kumquat fruit and leaf essential oils contain large amounts of chemical components with potential biological activity, both major and minor. Therefore, they can be used as an herbal resource in different industrial fields such as medicine, perfumery, and cosmetics. © 2025 Kemerovo State University. All rights reserved.
dc.description.sponsorshipInönü Üniversitesi; BAPB, (TYL-2018-1108)
dc.identifier.doi10.21603/2074-9414-2025-1-2553
dc.identifier.endpage44
dc.identifier.issn2074-9414
dc.identifier.issue1
dc.identifier.scopus2-s2.0-105002309078
dc.identifier.scopusqualityQ2
dc.identifier.startpage29
dc.identifier.urihttps://doi.org/10.21603/2074-9414-2025-1-2553
dc.identifier.urihttps://hdl.handle.net/11616/108102
dc.identifier.volume55
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherKemerovo State University
dc.relation.ispartofFood Processing: Techniques and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20250329
dc.subjectalismol
dc.subjectCitrus fortunella
dc.subjectelemol
dc.subjectessential oils
dc.subjectKumquat
dc.subjectlimonene
dc.subjectspathulenol
dc.subjectα-guainol
dc.subjectβ-eudesmol
dc.titleChemical Composition of Essential Oils from Citrus fortunella (Kumquat) and Its Mutants
dc.typeArticle

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