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Essential oils of Zingiber officinale var. rubrum Theilade and their antibacterial activities

Author:
Sivasothy, Yasodha, Chong, Wong Keng, Hamid, Abdul, Eldeen, Ibrahim M., Sulaiman, Shaida Fariza, Awang, Khalijah
Source:
Food chemistry 2011 v.124 no.2 pp. 514-517
ISSN:
0308-8146
Subject:
Escherichia coli, Gram-negative bacteria, Gram-positive bacteria, Klebsiella pneumoniae, Pseudomonas stutzeri, Staphylococcus aureus, Zingiber officinale, acetates, essential oils, geranial, leaf oils, leaves, rhizomes
Abstract:
The essential oils obtained by hydrodistilation of the leaves and rhizomes of Zingiber officinale var. rubrum Theilade were analysed by capillary GC and GC–MS. Forty-six constituents were identified in the leaf oil, while 54 were identified in the oil from the rhizomes. The leaf oil was clearly dominated by β-caryophyllene (31.7%), while the oil from the rhizomes was predominantly monoterpenoid, with camphene (14.5%), geranial (14.3%), and geranyl acetate (13.7%) the three most abundant constituents. The evaluation of antibacterial activities using the micro-dilution technique revealed that both the leaf and rhizome oils were moderately active against the Gram-positive bacteria Bacilluslicheniformis, Bacillus spizizenii and Staphylococcus aureus, and the Gram-negative bacteria Escherichia coli, Klebsiella pneumoniae and Pseudomonas stutzeri.
Agid:
500241