Chemical composition, antioxidant and antibacterial activities of essential oil from leaves of Alpinia zerumbet 'Variegata'

被引：0
|
作者：
Yan, Chen Jian [1 ,2 ]
Hua, Wu Shao [1 ,2 ]
Yu, Li Yong [1 ,2 ]
机构：
[1] Fujian Agr & Forestry Univ, Coll Hort, Fuzhou 350002, Peoples R China
[2] Fujian Agr & Forestry Univ, Inst Nat Prod Hort Plants, Fuzhou 350002, Peoples R China
来源：
RESEARCH JOURNAL OF BIOTECHNOLOGY | 2014年 / 9卷 / 08期
关键词：
Alpinia zerumbet 'Variegata'; essential oil; antioxidant activity; antibacterial activity; gas chromatography-mass spectrometry; THYMUS-MORODERI; ANTIFUNGAL; L; EXTRACTS; LEAF; CONSTITUENTS; PRESERVATION; EFFICACY; SEED;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Essential oil was extracted from leaves of Alpinia zerumbet 'Variegata' using the hydrodistillation method and was identified using gas chromatography-mass spectrometry (GC-MS). The leaf essential oil (LEO) was also tested for antioxidant and antibacterial activities. Results indicated that main compounds in LEO included 1,8-cineole, p-cymene, camphor, D-limonene, alpha-pinene, camphene and (E)-methyl cinnamate. The LEO displayed certain levels of antioxidant activities, had relatively strong activities against lipid peroxidation with an IC50 value as 6.45 mg.mL(-1). The LEO could moderately inhibit the growth of Bacillus subtilis, Pseudomonas aeruginosa and Serratia marcescens; weakly inhibit the growth of Staphylococcus aureus and Escherichia coli. The strongest inhibition activity was evident for B. subtilis, with a diameter of inhibition 19.16 mm, MIC 2.5 mg.mL(-1) and MBC 5.0 mg.mL(-1).
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页码：50 / 57
页数：8
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