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

Yasodha Sivasothy; Wong Keng Chong; Abdul Hamid; Ibrahim M. Eldeen; Shaida Fariza Sulaiman; Khalijah Awang

doi:10.1016/j.foodchem.2010.06.062

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

Yasodha Sivasothy, Wong Keng Chong, Abdul Hamid, Ibrahim M. Eldeen, Shaida Fariza Sulaiman, Khalijah Awang

Research output: Contribution to journal › Article › Research › peer-review

123 Citations (Scopus)

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 Bacillus licheniformis, Bacillus spizizenii and Staphylococcus aureus, and the Gram-negative bacteria Escherichia coli, Klebsiella pneumoniae and Pseudomonas stutzeri.

Original language	English
Pages (from-to)	514-517
Number of pages	4
Journal	Food Chemistry
Volume	124
Issue number	2
DOIs	https://doi.org/10.1016/j.foodchem.2010.06.062
Publication status	Published - 15 Jan 2011
Externally published	Yes

Keywords

β-Caryophyllene
Antibacterial activity
Camphene
Essential oils
Halia bara
Zingiber officinale var. rubrum Theilade

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10.1016/j.foodchem.2010.06.062

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title = "Essential oils of Zingiber officinale var. rubrum Theilade and their antibacterial activities",

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 Bacillus licheniformis, Bacillus spizizenii and Staphylococcus aureus, and the Gram-negative bacteria Escherichia coli, Klebsiella pneumoniae and Pseudomonas stutzeri.",

keywords = "β-Caryophyllene, Antibacterial activity, Camphene, Essential oils, Halia bara, Zingiber officinale var. rubrum Theilade",

author = "Yasodha Sivasothy and Chong, {Wong Keng} and Abdul Hamid and Eldeen, {Ibrahim M.} and Sulaiman, {Shaida Fariza} and Khalijah Awang",

year = "2011",

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AU - Sivasothy, Yasodha

AU - Chong, Wong Keng

AU - Hamid, Abdul

AU - Eldeen, Ibrahim M.

AU - Sulaiman, Shaida Fariza

AU - Awang, Khalijah

PY - 2011/1/15

Y1 - 2011/1/15

N2 - 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 Bacillus licheniformis, Bacillus spizizenii and Staphylococcus aureus, and the Gram-negative bacteria Escherichia coli, Klebsiella pneumoniae and Pseudomonas stutzeri.

AB - 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 Bacillus licheniformis, Bacillus spizizenii and Staphylococcus aureus, and the Gram-negative bacteria Escherichia coli, Klebsiella pneumoniae and Pseudomonas stutzeri.

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KW - Antibacterial activity

KW - Camphene

KW - Essential oils

KW - Halia bara

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JO - Food Chemistry

JF - Food Chemistry

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IS - 2

ER -

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

Abstract

Keywords

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