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Please use this identifier to cite or link to this item: http://agris.upm.edu.my:8080/dspace/handle/0/14568

Title: Chemical constituents and antibacterial activities of crude extract and essential oils of Alpinia galanga and Zingiber officinale
Authors: Hamad, A.
Alifah, A.
Permadi, A.
Hartanti, D.
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.
License: http://www.oceandocs.org/license
URI: http://agris.upm.edu.my:8080/dspace/handle/0/14568
Related document: http://www.ifrj.upm.edu.my/23%20(02)%202016/(52).p...
ISSN: 2231-7546
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