Antimicrobial activity of patchouli (Pogostemon cablin Benth) citronella (Cymbopogon nardus), and nutmeg (Myristica fragrans) essential oil and their mixtures against pathogenic and food spoilage microbes

Abstract

New natural compounds that are effective against pathogenic and food spoilage microbes are needed, especially those that are resistant to conventional antimicrobial compounds. This study aimed to determine the composition and antimicrobial activity of patchouli, citronella, nutmeg essential oil and their mixtures against pathogenic and food spoilage microbes that is Staphylococcus aureus, Shigella sp, Candida albicans, and Aspergillus niger. The antimicrobial activity test was carried out by using the disc diffusion method to determine the zone of inhibition. Citronella oil has higher antimicrobial activity in inhibiting the growth of Aspergillus niger, Staphylococcus aureus, and Candida albicans, namely 38.28 mm, 26.22 mm and 16.21 mm, respectively. Meanwhile, for Shigella sp, patchouli oil is better able to inhibit the growth of Shigella sp, namely 6.80 mm. The combination of the mixture of citronella oil with patchouli oil and citronella oil with nutmeg oil can increase the inhibitory ability of patchouli oil and nutmeg oil respectively against the growth of Candida albicans, Aspergillus niger and Staphylococcus aureus. The sensitivity of pathogenic and food spoilage microbes tested against these three essential oils shows the potential for patchouli, citronella, and nutmeg essential oils to be used as natural preservatives in the food industry.

Biological Activity of Pogostemon cablin Essential Oil and Its Potential Use for Food Preservation

“…The authors used a higher concentration of extract compared to our study, which led to larger inhibition zones. Aisyah et al [34] established inhibition zones for S. aureus (11.36 ± 1.85 mm). The yeast C. albicans seemed to be resistant against patchouli EO with an inhibition zone of 0 mm.…”

ENKAPSULASI MINYAK NILAM (Pogostemon cablin Benth), PALA (Myristica fragrans) DAN SEREH WANGI (Cymbopogon nardus) MENGGUNAKAN KITOSAN DENGAN METODE GELASI IONIK

“…Tiga komponen terbesar pada minyak pala adalah alpha-pinene (20,63%) dengan BM = 136,24 g/mol, sabinene (20,24%) dengan BM = 136,23 g/mol, dan beta-pinene dengan BM = 136,23 g/mol 16,80. Tiga komponen terbesar pada minyak sereh wangi adalah citronellal (43,02%) dengan BM = 154,25 g/mol, nerol (16,21%) dengan BM = 154,25, dan beta-citronellol (10,99%) dengan BM = 156,27 (Aisyah et al, 2021).…”

“…Minyak atsiri dari tanaman nilam (Pogostemon cablin Benth), pala (Myristica fragrans Houtt) dan sereh wangi (Cymbopogon nardus (L.) Rendle), merupakan minyak atsiri unggulan dari Provinsi Aceh dan dikenal memiliki kualitas yang baik. Ketiga minyak atsiri ini memiliki aktivitas antimikroba (Aisyah et al, 2021) dan antioksidan ((Rachmatillah et al, 2021), sehingga sangat potensial diaplikasikan sebagai bioaditif pangan. Namun, minyak atsiri rentan terhadap suhu tinggi, oksidasi, sinar UV dan kelembapan, sehingga diperlukan solusi untuk mengatasi permasalahan tersebut.…”

Complete genome sequence of the Pogostemon cablin bacterial wilt pathogen Ralstonia solanacearum strain SY1

“…The essential oil extracted from this plant is an important material in the cosmetics and perfume industries (Phuwajaroanpong et al 2020 ). In addition, the plant and its essential oil have been widely used in traditional medicines and pharmacology (Phuwajaroanpong et al 2020 ; Aisyah et al 2021 ; Junren et al 2021 ). P. cablin is native to tropical regions of Asia and is extensively grown in China, India, Brazil, Indonesia, Malaysia, and the Philippines (Wang et al 2018 ).…”