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dc.contributor.authorNararat Akarchariyaen_US
dc.contributor.authorSasithorn Sirilunen_US
dc.contributor.authorJakaphun Julsrigivalen_US
dc.contributor.authorSunee Chansakaowaen_US
dc.date.accessioned2018-09-05T03:28:55Z-
dc.date.available2018-09-05T03:28:55Z-
dc.date.issued2017-10-01en_US
dc.identifier.issn22211691en_US
dc.identifier.other2-s2.0-85030477831en_US
dc.identifier.other10.1016/j.apjtb.2017.09.009en_US
dc.identifier.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85030477831&origin=inwarden_US
dc.identifier.urihttp://cmuir.cmu.ac.th/jspui/handle/6653943832/56686-
dc.description.abstract© 2017 Hainan Medical University Objective To investigate chemical constituents and new antimicrobial agents among essential oils from the rhizomes of Curcuma aeruginosa (C. aeruginosa) Roxb., Curcuma glans K. Larsen & J. Mood and Curcuma cf. xanthorrhiza Roxb. Methods The essential oils were obtained by hydro-distillation and analyzed by gas chromatography/mass spectroscopy. Agar-well diffusion assay was used to study the anti-microbial activity and also broth-micro dilution techniques were examined for minimum inhibitory concentration (MIC) against four bacterial strains and yeast. Results The gas chromatography/mass spectroscopy analysis showed monoterpenes predominantly (88.53%) in the rhizome oil of Curcuma cf. xanthorrhiza. Sesquiterpenes (50.10%) was the most abundant component in the essential oil of C. glans, while monoterpenes (45.55%) and sesquiterpenes (45.81%) were found in C. aeruginosa with a significant amount. The major components of C. aeruginosa were characterized as camphor (29.39%) and germacrone (21.21%). Germacrone (15.76%), β-pinene (9.97%) and camphor (9.96%) were found as major compounds in the rhizome oils of C. glans while α-terpinolene (24.86%) and p-cymen-7-ol (12.17%) were found as major compositions in Curcuma cf. xanthorrhiza. The essential oils were tested against four bacterial strains and yeast. As a result, the rhizome oil of C. aeruginosa exhibited potent activity against Staphylococcus aureus [inhibition zone (21.94 ± 0.24) mm, MIC 125 μg/mL], Bacillus cereus [inhibition zone (20.83 ± 0.36) mm, MIC 125 μg/mL], and Candida albicans [inhibition zone (11.60 ± 0.30) mm, MIC 250 μg/mL]. Conclusions The essential oils from three Curcuma species possessed greater activity against the gram-positive bacteria (Staphylococcus aureus and Bacillus cereus) than gram-negative bacteria (Escherichia coli and Pseudomonas aeruginosa). The results suggest that the essential oils from the fresh rhizome of Curcuma spp. might be a potential source of natural antimicrobial substances.en_US
dc.subjectBiochemistry, Genetics and Molecular Biologyen_US
dc.titleChemical profiling and antimicrobial activity of essential oil from Curcuma aeruginosa Roxb., Curcuma glans K. Larsen & J. Mood and Curcuma cf. xanthorrhiza Roxb. collected in Thailanden_US
dc.typeJournalen_US
article.title.sourcetitleAsian Pacific Journal of Tropical Biomedicineen_US
article.volume7en_US
article.stream.affiliationsChiang Mai Universityen_US
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