Abstract The objective of this study was to investigate the species identification, chemical composition and the antimicrobial activity of tuart (Eucalyptus gomphocephala DC) fruits and leaves. The essential oil content was 0.34 % and 0.23 % in the fruits and leaves, respectively. The main essential oil constituents of tuart fruits were 1,8-cineole (46.69 %), p-cymene (8.99 %), baeckeol (8.57 %), α-pinene (5.21 %), and globulol (4.25 %). The main essential oil constituents of tuart leaves were 1,8-cineole (24.25 %), p-cymene (20.70 %), α-pinene (14.15%), β-pinene (8.17 %), γ-terpinene (6.90 %), methyleugenol (6.78 %), α-terpineol (4.75 %), and limonene (3.80 %). The antimicrobial activity of essential oil was examined against Gram-positive bacteria Staphylococcus aureus, Bacillus subtilis, Kocuria rhizophila; Gram-negative bacteria Escherichia coli, Pseudomonas aeruginosa, Salmonella abony; yeast Saccharomyces cerevisiae, Candida albicans; and fungal strain Aspergillus brasiliensis according to the agar well diffusion method. The leaf essential oil showed higher antimicrobial activity against almost all strains of the microorganisms tested, with Salmonela abony being the most sensitive microorganism by having zone of inhibition 28.6 mm, followed by Escherichia coli (27.9 mm), Bacillus subtilis (26.2 mm) and Pseudomonas aeruginosa (25.8 mm). The tuart fruit essential oil had lower activity against tested microorganisms. Aspergillus brasiliensi was the most resistant microorganism to the inhibitory activity of the fruit and leaf essential oil in this study. Thus, tuart fruits and leaves essential oil have the potential to be used as a new source for the pharmaceutical and cosmetic products.

中文翻译：

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桉树地上部分（叶和果实）精油的化学成分和抗菌活性

摘要 本研究的目的是研究 tuart (Eucalyptus gomphocephala DC) 果实和叶子的物种鉴定、化学成分和抗菌活性。果实和叶子中的精油含量分别为 0.34% 和 0.23%。tuart 果实的主要精油成分是 1,8-桉树脑 (46.69 %)、对伞花烃 (8.99 %)、白蜡酚 (8.57 %)、α-蒎烯 (5.21 %) 和球果酚 (4.25 %)。tuart 叶的主要精油成分是 1,8-桉树脑 (24.25 %)、对伞花烃 (20.70 %)、α-蒎烯 (14.15%)、β-蒎烯 (8.17 %)、γ-萜品烯 (6.90 %) 、甲基丁香酚 (6.78%)、α-萜品醇 (4.75%) 和柠檬烯 (3.80%)。考察了精油对革兰氏阳性菌金黄色葡萄球菌、枯草芽孢杆菌、Kocuria rhizophila 的抗菌活性；革兰氏阴性菌大肠杆菌、铜绿假单胞菌、沙门氏菌；酵母酿酒酵母，白色念珠菌；和真菌菌株巴西曲霉根据琼脂井扩散法。叶精油对几乎所有测试的微生物菌株都显示出更高的抗菌活性，沙门氏菌是最敏感的微生物，抑制区为 28.6 毫米，其次是大肠杆菌（27.9 毫米）、枯草芽孢杆菌（26.2 毫米）和假单胞菌铜绿假单胞菌（25.8 毫米）。tuart 水果精油对测试微生物的活性较低。巴西曲霉是本研究中对果叶精油抑制活性最具抵抗力的微生物。因此，