Chemical Compositions and Food Preservation Ability of White Turmeric Rhizomes Essential Oil

Date Received: Apr 14, 2020

Date Published: Nov 30, 2020

DOI: https://doi.org/10.31817/vjas.2020.3.2.05

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Issue: Vol. 3 No. 2 (2020): Vietnam Journal of Agricultural Sciences

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NATURAL RESOURCES AND ENVIRONMENT

How to Cite:

Thuong, N., Luong, T., Hue, L., Linh, V., Thuy, N., & Huong, L. (2020). Chemical Compositions and Food Preservation Ability of White Turmeric Rhizomes Essential Oil. Vietnam Journal of Agricultural Sciences, 3(2), 612–623. https://doi.org/10.31817/vjas.2020.3.2.05

Chemical Compositions and Food Preservation Ability of White Turmeric Rhizomes Essential Oil

Ngo Thi Thuong (*) 1 , Truong Minh Luong 2 , Luu Thi Hue 3 , Vu Thi Thuy Linh 4 , Nguyen Thi Bich Thuy 5   , Le Thi Thu Huong 1

  • Corresponding author: lehuongmaket@gmail.com
  • 1 Faculty of Environment, Vietnam National University of Agriculture, Hanoi 131000, Vietnam
  • 2 Faculty of Chemistry, Hanoi University of Education, Hanoi, 100000, Vietnam
  • 3 Student at Faculty of Food Science and Technology, Vietnam National University of Agriculture, Trau Quy, Gia Lam, Hanoi 131000, Vietnam
  • 4 Personnel - Student Management Office, Nam Dinh Pedagogy College, Nam Dinh 420000, Vietnam
  • 5 Quang Ha High School, Vinh Phuc 280000, Vietnam

    • Keywords

    Chemical composition, essential oil, food preservation, white turmeric rhizome

    Abstract


    White turmeric (Curcuma aromatica Salisb.) has been widely used as a traditional herbal drug both in Vietnam and other Asian countries. In this study, the essential oil of white turmeric rhizomes (collected from Dien Bien province) was extracted and evaluated for its chemical composition and antibacterial potential against E. coli and S. aureus. The raw material was 82.48% in moisture and was steam distilled within 3 days from collection at a 0.4 kg L-1 ratio of raw material/equipment volume for 180 minutes. Under these conditions, the essential oil accounted for about 0.3% of the raw material. The GC-MS analysis showed that the composition of the essential oil consisted of more than 46 substances including a-zingiberene, 17.85%; β-sesquiphellandrene, 13.28%; and ar-curcumene, 9.45%. The white turmeric essential oil exhibited antibacterial activity against gram-positive strains of S. aureus with an inhibition zone diameter of 8.0mm but did not inhibit gram-negative strains of E. coli. Importantly, white turmeric essential oil at a concentration of 0.25% could extend the shelf life of mangoes by at least 5 days more than the control samples.

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