Antimicrobial and antioxidant activities of different extracts of kumquat (Citrus japonica var. margarita) fruit – ResearchGate

Fuente:
https://www.researchgate.net/publication/335001993_Antimicrobial_and_antioxidant_activities_of_different_extracts_of_kumquat_Citrus_japonica_var_margarita_fruit

Resumen:

Referencias encontradas:

The amount of phenolic compounds in citrus fruits significantly influences their antioxidant ability, which is enhanced by hydroxylation and C2-C3 double bonds [22]. Ramful et al. [22] highlighted that kumquat (7.79 µmol Trolox/g) had superior antioxidant activities relative to commonly consumed citrus fruits, including orange (6.44 µmol Trolox/g), mandarin (4.74 µmol Trolox/g), and lemon (3.84 µmol B.:
Se menciona explícitamente la actividad antioxidante del kumquat y se compara con otras frutas cítricas.
The kumquat peel extracts from different solvents were potently active as antimicrobial agent against both Gram-negative (E. coli, P aeruginosa and S. typhimurium) and Gram-positive (S. aureus) bacteria. The zone of inhibition was highly dependent on the type of extracts used in extraction process.:
Se menciona explícitamente la actividad antimicrobiana del extracto de cáscara de kumquat contra bacterias Gram-negativas y Gram-positivas.