Journal of Food and Pharmaceutical Science
Vol 4, No 1 (2016): J. Food Pharm. Sci (January-April)

Antimicrobial and Volatile Compounds Study of Four Spices Commonly Used in Indonesian Culinary

Hamad, Alwani (Unknown)
Mahardika, M. Gigih Panji (Unknown)
Istifah, Istifah (Unknown)
Hartanti, Dwi (Unknown)

Article Info

Publish Date
09 Jun 2016

Abstract

The n-hexane extracts of the aerial parts of Ocimum x citriodorum and the leaves of Cymbopogon citratus, Syzygium aromaticum and Syzygium polyanthum were evaluated for their antimicrobial activity against some food borne microorganisms. Their volatile compounds were analyzed by gas chromatography/mass spectrometry (GC/MS). All extracts inhibited the growth of Bacillus subtilis. The extract of S. polyanthum showed the strongest inhibitory activity against Salmonella typhimurium. The growth of Staphylococcus aureus, Escherichia coli and Vibrio cholera were not inhibited by all extracts. The major volatile constituent of O. x citriodorum, C. citratus, S. aromaticum and S. polyanthum crude extracts were citral, germacrene D-14-ol, p-eugenol and squalene, respectively.

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Journal Info
Journal of Food and Pharmaceutical Science
Website

Abbrev

jfps

Publisher

Universitas Gadjah Mada

Subject

Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Medicine & Pharmacology

Description

FOCUS AND SCOPE Journal of Food and Pharmaceutical Sciences offers scientists, researchers, and other professionals to share knowledge of scientific advancements. The journal will publish original research articles, review articles, short communication, and letter to editor. The area of focus should ...