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|Title: ||Chemical constituents and antibacterial activities of crude extract and essential oils of Alpinia galanga and Zingiber officinale|
|Authors: ||Hamad, A.|
|Issue Date: ||2016|
|Citation: ||International Food Research Journal (Malaysia), 23 (3), p. 837-841|
|Abstract: ||Crude extract and essential oils from dried rhizome of two Zingiberaceae family plants, Alpinia galanga and Zingiber officinale , were evaluated for their chemical constituents and antimicrobial activity. The essential oils were analyzed by Gas Chromatography - Mass Spectroscopy (GCMS). The abundant constituents for A. galanga were cineole, 4-allylphenyl acetate, α-farnesene, (2,6-dimethylphenyl)borate and α-pinene; and for
Z. officinale were cineole, 2,2-dimethyl-3-methylenenorbornane, α-curcumenene, β-sesquiphellandrene and rosefuran epoxide. Alpha-pinene, 2,2-dimethyl-3-methylenenorbornane, β-pinene, β-mircene,
cineole, β-citral, α-citral, bornyl acetate, α-curcumene, α-zingiberene, β-sesquiphellandrene, and hexadecanoic acid are detected in both galangal and ginger rhizomes. Minimum Inhibitory
Concentration (MIC) of essential oils and crude extracts were evaluated by broth dillution method against foodborne bacteria Bacillus subtilis, Escherichia coli, Staphylococcus aureus,
Salmonella typhymurium and Vibrio cholera. MIC of crude extract and essential oils of galangal and ginger against all tested microogranisms were relatively high.|
|Related document: ||http://www.ifrj.upm.edu.my/23%20(02)%202016/(52).p...|
|Appears in Collections:||Publications|
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