Chemical Components and Antimicrobial Activity of Essential Oil from Curcuma vitellina.
In: Chemistry of Natural Compounds, Jg. 60 (2024-03-01), Heft 2, S. 356-358
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Zugriff:
This article, published in the Chemistry of Natural Compounds journal, explores the chemical components and antimicrobial properties of the essential oil derived from Curcuma vitellina, a rare species of Curcuma found in Vietnam. The essential oil was extracted from the rhizomes of C. vitellina and analyzed using gas chromatography-mass spectrometry. The study identified 36 compounds, with 1,8-cineole and β-pinene being the most prevalent. The essential oil exhibited strong antibacterial effects against 11 tested bacteria, with Escherichia coli being the most susceptible, and also inhibited the growth of three Candida strains. This research provides valuable insights into the chemical composition and potential applications of C. vitellina essential oil as a natural antimicrobial agent. [Extracted from the article]
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Chemical Components and Antimicrobial Activity of Essential Oil from Curcuma vitellina.
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Autor/in / Beteiligte Person: | Nguyen-Phi, Nga ; Dinh, Diep Quang ; Dinh, Nguyen Duc ; Nguyen, Quoc Hung ; Le, Thanh Tho ; Pham, Tan Viet ; Van, Hong Thien |
Zeitschrift: | Chemistry of Natural Compounds, Jg. 60 (2024-03-01), Heft 2, S. 356-358 |
Veröffentlichung: | 2024 |
Medientyp: | academicJournal |
ISSN: | 0009-3130 (print) |
DOI: | 10.1007/s10600-024-04324-4 |
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