GC-MS Analysis and Antibacterial Activity of Essential Oils of Five Syzygium Species Leaves

Nur Amalia Choironi (Department of Pharmacy, Jenderal Soedirman University Jalan Dr. Soeparno, Kampus Karangwangkal, Purwokerto 53122 Indonesia Center of Applied Sciences for Pharmaceutical and Health, Jenderal Soedirman University Jalan Dr. Soeparno, Kampus Karangwangka)
Sunarto Sunarto (Department of Pharmacy, Jenderal Soedirman University Jalan Dr. Soeparno, Kampus Karangwangkal, Purwokerto 53122 Indonesia)
Esti Dyah Utami (Department of Pharmacy, Jenderal Soedirman University Jalan Dr. Soeparno, Kampus Karangwangkal, Purwokerto 53122 Indonesia)
Muhamad Salman Fareza (Department of Pharmacy, Jenderal Soedirman University Jalan Dr. Soeparno, Kampus Karangwangkal, Purwokerto 53122 Indonesia Center of Applied Sciences for Pharmaceutical and Health, Jenderal Soedirman University Jalan Dr. Soeparno, Kampus Karangwangka)

ALCHEMY Jurnal Penelitian Kimia
Vol 19, No 1 (2023): March

The essential oil can inhibit pathogenic bacterial activities, which can be developed to be a natural preservative for food. This research aimed to evaluate the antibacterial activity of the essential oils from five species Syzygium on Bacillus cereus, Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica sv Typhimurium. The research results show that five Syzygium sp. Essential oils have moderate antibacterial properties with a minimum inhibitory concentration (MIC) value of 250 ‒ 500 μg/mL. S. polyanthum essential oils have the highest antibacterial activity than the rest species on B. cereus at 250 μg/mL. Meanwhile, the essential oil of S. polycephalum also showed the highest antibacterial activity with a MIC value of 250 μg/mL against L. monocytogenes. The chemical component analysis using GC-MS shows the main constituents farnesol, nerolidol, and n-decanal, presenting the antibacterial effect.