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Author Chairgulprasert Vanida
TitleChemical constituents of the essential oil, antioxidant and antibacterial activities from Elettariopsis curtisii Baker/Chairgulprasert Vanida ... [et al.]
Call# FOOD 6479

CALL # Volume Number Month Year Barcode Status

JournalSongklanakarin J. Sci. Technol.
AbstractElettariopsis curtisii Baker, the culinary and medicinal herb, was investigated to elucidate its chemical constituents and determine antioxidant and antibacterial activities. The essential oil of E. curtisii was obtained by steam distillation of fresh rhizomes in a maximum yield of 0.63% GC-MS data indicated the presence of six compounds, of which trans-2-decenal (78.03%)was the principal constituent. The essential oils and also the hexane, dichloromethane and methanol extracts from the rhizomes and leaves were assessed for antioxidant and antibacterial activities. In an evaluation of anti-oxidant activity, the crude dichloromethane extract of the leaves exhibited the highest scavenging effect on the DPPH radical with an EC (subscript 50)of 0.28 +- 0.01 mg/mL. The leaf dichloromethane extract also had the highest total phenol concentration, (73.4 +- 2.80 mg GA/g of extract)whereas the crude methanol extract from the rhizomes had the highest reducing power with an EC (subscript 50)of 2.07 +- 0.06 mg/mL. In terms of antibacterial activity, the essential oil (distilled from either the leaves or the rhizomes)displayed the highest inhibitory activity, with the same MID value of 1 mg/disc against 5 strains of bacteria, Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Sarcina sp. and Pseudomonas aeruginosa.
Descript591-596 ; vol. 30 no. 5
Subjectantibacterial activity
essential oil
Elettariopsis curtisii
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