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M. Gigih Panji Mahardika, M. Gigih Panji
University of Muhammadiyah Purwokerto
Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Medicine & Pharmacology

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Antimicrobial and Volatile Compounds Study of Four Spices Commonly Used in Indonesian Culinary Hamad, Alwani; Mahardika, M. Gigih Panji; Istifah, Istifah; Hartanti, Dwi
Journal of Food and Pharmaceutical Sciences Vol 4, No 1 (2016): J. Food Pharm. Sci (January-April)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (437.667 KB) | DOI: 10.14499/jfps

Abstract

The n-hexane extracts of the aerial parts of Ocimum x citriodorum and the leaves of Cymbopogon citratus, Syzygium aromaticum and Syzygium polyanthum were evaluated for their antimicrobial activity against some food borne microorganisms. Their volatile compounds were analyzed by gas chromatography/mass spectrometry (GC/MS). All extracts inhibited the growth of Bacillus subtilis. The extract of S. polyanthum showed the strongest inhibitory activity against Salmonella typhimurium. The growth of Staphylococcus aureus, Escherichia coli and Vibrio cholera were not inhibited by all extracts. The major volatile constituent of O. x citriodorum, C. citratus, S. aromaticum and S. polyanthum crude extracts were citral, germacrene D-14-ol, p-eugenol and squalene, respectively.
Co-Authors Alwani Hamad Dwi Hartanti Istifah Istifah, Istifah