Chemical composition, antioxidant and antibacterial properties of the essential oils of Etlingera elatior and Cinnamomum pubescens Kochummen

Abdelwahab, Siddig Ibrahim; Zaman, Faridah Qamaruz; Mariod, Abdalbasit Adam; Yaacob, Muhammad; Abdelmageed, A. H. A.; Khamis, Shamsul

doi:10.1002/jsfa.4140

Cited by 78 publications

(49 citation statements)

References 19 publications

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“…This result is similar in other plant species (Nurain et al, 2013); but contradicted with the EE essential oil study reported earlier (Abdelwahab et al, 2010). Different results obtained could be due to the plant maturity, seasons and geographical locations of the different of plant materials collected (Çetinkaya et al, 2016).…”

Section: Resultssupporting

confidence: 43%

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Phytochemical, Antioxidant and Photo-Protective Activity Study of Bunga Kantan (Etlingera elatior) Essential Oil

Poh-Yen¹,

Mohamed²,

Ramli³

et al. 2017

J App Pharm Sci

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Section: Resultssupporting

confidence: 43%

“…However, according to literature, there was only one study that had reported on the antioxidant properties from the EE essential oil (Abdelwahab et al, 2010) while no exploration was done on the photo-protective activity. Exploring photo-protective activity from herbal plant resources has been gaining increasing attention in recent years.…”

Section: Introductionmentioning

confidence: 99%

Phytochemical, Antioxidant and Photo-Protective Activity Study of Bunga Kantan (Etlingera elatior) Essential Oil

Poh-Yen¹,

Mohamed²,

Ramli³

et al. 2017

J App Pharm Sci

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“…Staphylococcus aureus (Ghasemzadeh et al, 2015, Wijekoon et al, 2013, Abdelwahab et al, 2010, Lachumy et al, 2010, Naufalin et al, 2005. Namun, identifikasi komponen aktif antibakteri dari bunga kecombrang belum dilakukan.…”

Section: Pendahuluanunclassified

APLIKASI METABOLOMIK BERBASIS HPLC UNTUK MENGIDENTIFIKASI WAKTU RETENSI KOMPONEN ANTIBAKTERI Stapylococcus aureus PADA EKSTRAK BUNGA KECOMBRANG (Etlingera elatior)

Maser

Yuliana

2017

ALCHEMY J.Pen.Kim

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ABSTRAKKecombrang (Etlingera elatior) dikenal sebagai tanaman herbal di Indonesia yang umumnya digunakan untuk obat tradisional dan pemberi aroma pada masakan daerah. Tujuan dari penelitian ini adalah untuk mengidentifikasi waktu retensi yang merupakan komponen antibakteri Stapylococcus aureus yang berasal dari ekstrak bunga kecombrang (Etlingera elatior) dengan menggunakan metode metabolomik berbasis HPLC. Aktivitas antibakteri dari ekstrak etanol, fraksi kloroform, dan fraksi air telah diuji dengan metode difusi sumur terhadap pertumbuhan Staphylococcus aureus. Hanya pada fraksi kloroform yang menunjukkan adanya penghambatan terhadap pertumbuhan Staphylococcus aureus. Profil kimia dari fraksi yang dianalisis dengan HPLC telah dikorelasikan dengan profil aktivitas antibakteri dengan menggunakan analisis Orthogonal Projection to Latent Sructure (OPLS). Area puncak pada waktu retensi 0,96 -1,12 menit dari fraksi kloroform pada panjang gelombang 250 nm ditemukan berkorelasi signifikan dengan aktivitas antibakteri (nilai Y related coefficient sebesar 0,73).Kata kunci: antibakteri, kecombrang (Etlingera elatior), metabolomik, Staphylococcus aureus. ABSTRACTKecombrang (Etlingera elatior) is a well-known herb in Indonesia that is widely used in traditional medicine and as a flavour in local dishes. The aim of this study was to identify retention time of antibacterial components from kecombrang flower extract (Etlingera elatior) by HPLC-based metabolomics method. The antibacterial activity of ethanol extracts, chloroform, and water fractions was assessed by well-diffusion agar method against Staphylococcus aureus. Only chloroform fraction showed medium inhibition activity against Staphylococcus aureus. The HPLC chemical profiles of the fractions were then correlated to their antibacterial activity profile by means of Orthogonal

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“…1 Following this scheme in Tab. 1, apple jam (JA), pumpkin (JP) and apple, pumpkin and cinnamon jam (JAPC) were prepared.…”

Section: Raw Materialsmentioning

confidence: 99%

Using Apple (Malus domestica), Pumpkin (Cucurbita maxima) and Cinnamon (Cinnamom vertum) to Obtain an Innovative Jam-Like Food Product

Iancu¹

2017

UASVMCN-AGR

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The apple, the pumpkin and the cinnamon are raw materials that could be innovatively combined to produce a new sugar-preserved product following an original recipe. It can be considered in accordance with the European quality of jam-type varieties. It is a hybrid product, a component of "the European gastronomy" with old Bavarian roots and Romanian raw material. An adapted technological scheme and a recipe based on the TSS of the raw material and of the finished product were used. The quality indicators were determined using analytical methods. The PCA with the results provided by the panelists were used for the study of the aromatic profile. An identification of flavors, such as apple and cinnamon, is reported, which contributes to the specificity of the sensory profile of the jam. The new product has: TSS = 63.6 o Brix, TA = 0.2%, VA = 0.105 %. These values fall within the range of values for other jam and experimental jam assortments. The proportion of solids is 34%, which is far too low compared to the 45% minimum accepted limit. Taking into account that there is no "surface lifting" flaw, it is recommended to accept the value for the new assortment.

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Chemical composition, antioxidant and antibacterial properties of the essential oils of Etlingera elatior and Cinnamomum pubescens Kochummen

Abstract: This study suggests that the essential oils from Cinnamomum pubescens Kochummen and Etlingera elatior could be potentially used as a new source of natural antioxidant and antibacterial in the food and pharmaceutical industries.

Cited by 78 publications

References 19 publications

Phytochemical, Antioxidant and Photo-Protective Activity Study of Bunga Kantan (Etlingera elatior) Essential Oil

Phytochemical, Antioxidant and Photo-Protective Activity Study of Bunga Kantan (Etlingera elatior) Essential Oil

APLIKASI METABOLOMIK BERBASIS HPLC UNTUK MENGIDENTIFIKASI WAKTU RETENSI KOMPONEN ANTIBAKTERI Stapylococcus aureus PADA EKSTRAK BUNGA KECOMBRANG (Etlingera elatior)

Using Apple (Malus domestica), Pumpkin (Cucurbita maxima) and Cinnamon (Cinnamom vertum) to Obtain an Innovative Jam-Like Food Product

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