CHEMICAL COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF ESSENTIAL OIL AND EXTRACT OF ALPINIA MALACCENSIS ROSCOE (ZINGIBERACEAE)
Keywords:Alpinia malaccensis, Antioxidant, Antimicrobial, Essential oil, Nil
Objective: The present study was conducted to examine the chemical composition, inÂ vitroÂ antioxidant and antimicrobial activity of both the essential oil and methanolic extract ofÂ Alpinia malaccensis leaves.
Methods:Â The essential oils obtained from the leaves of Alpinia malaccensis were analyzed by gas chromatography/mass spectrometry to determine chemical compositions. Antioxidant activity of both oil and extract were determined using DPPH and ABTS assay whereas the antimicrobial effects were tested by inhibition zone diameter and minimum inhibitory concentration.Â
Results: The GCâ€“MS analysis of the essential oil identified 10 components comprising 92.7% of the oil. The major constituents of the oil are Î±-phellandrene (43.9%), Î²-cymene (31.7%), Î²-pinene (4.6%). Total phenolic content of the leaf extract of A. malaccensis was found to be 76.25 mg GAE/g of the extract. Essential oil and methanolic extract displayed significant antioxidant activities with IC50 values of 18.26Î¼g/ml and 22.5Î¼g/ml in DPPH and 20Î¼g/ml and 26.23Î¼g/ml in ABTS respectively. Oil and extract showed very good activity against all four microbial strains.
Conclusion: The result showed that the essential oil has better activity than extract. Thus it could be served as potential source of natural antioxidant, natural antimicrobial as well as natural preservative ingredient in cosmetics, food and pharmaceutical industry.
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