Article Sidebar
Views
2040
Downloads
403
Chemical Compositions and Food Preservation Ability of White Turmeric Rhizomes Essential Oil
1Faculty of Environment, Vietnam National University of Agriculture, Hanoi 131000, Vietnam
2Faculty of Chemistry, Hanoi University of Education, Hanoi, 100000, Vietnam
3Student at Faculty of Food Science and Technology, Vietnam National University of Agriculture, Trau Quy, Gia Lam, Hanoi 131000, Vietnam
4Personnel - Student Management Office, Nam Dinh Pedagogy College, Nam Dinh 420000, Vietnam
5Quang Ha High School, Vinh Phuc 280000, Vietnam
Received: Apr 14, 2020 /
Revised: Mar 3, 2023 /
Published: Nov 30, 2020
Main Article Content
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.
Keywords:
Chemical composition, essential oil, food preservation, white turmeric rhizome
Article Details
How to Cite
Thi Thuong, N., Minh Luong, T., Thi Hue, L., Thi Thuy Linh, V., Bich Thuy, N., & Thi Thu 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
Download Citation
References
-
Ahmad S., Ali M., Ansari S. H. & Ahmed F. (2011). Phytoconstituents from the rhizomes of Curcuma aromatica Salisb. Journal of Saudi Chemical Society. 15(3): 287-290.
Ahmed S., Ansari S. H., Ali M., Bhatt D. & Ansari F. (2008). Phytochemical and Biological Investigations on Curcuma aromatica : A Review. Review Literature And Arts Of The Americas. 2: 151-156.
Al-reza S. M., Rahman A., Sattar M. A., Rahman M. O. & Fida H. M. (2010). Essential oil composition and antioxidant activities of Curcuma aromatica Salisb. Food and Chemical Toxicology. 48: 1757-1760.
Balouiri M., Sadiki M. & Ibnsouda S. K. (2016). Methods for in vitro evaluating antimicrobial activity: A review. Journal of Pharmaceutical Analysis. 6(2): 71-79.
Barberis S., G. Quiroga H., Barcia C., M. Talia J. & Debattista N. (2018). Natural food preservatives aagainst microorganisms. In: Food Safety and Preservation. Elsevier Inc. 621-658.
Cannon J., Cantrell C., Astatkie T. & Jeliazkov (Zheljazkov) V. (2013). Modification of yield and composition of essential oils by distillation time. Industrial Crops and Products. 41: 214-220.
Choochote W., Chaiyasit D., Kanjanapothi D., Rattanachanpichai E., Tuetun B. & Pitasawat B. (2005). Chemical composition and anti-mosquito potential of rhizome extract and volatile oil derived from Curcuma aromatica against Aedes aegypti (Diptera : Culicidae). Journal of Vector Ecology. 30(2): 302-309.
Choudhury S. N. & Ghosh A. C. (1996). Volatile Constituents of the Aerial and Underground Parts of Curcuma aromatica Salisb. from India. Journal of Essential Oil. 8(6): 633-638.
de Sousa Guedes J. P. & de Souza, E. L. (2018). Investigation of damage to Escherichia coli, Listeria monocytogenes and Salmonella Enteritidis exposed to Mentha arvensis L. and M. piperita L. essential oils in pineapple and mango juice by flow cytometry. Food Microbiology. 76: 564-571.
Dosoky N. S., Satyal P. & Setzer W. N. (2019). Variations in the Volatile Compositions of Curcuma Species. Foods (Basel, Switzerland). 8(2): 53-60.
Kojima H., Yanai T. & Toyota A. (1998). Essential oil constituents from Japanese and Indian Curcuma aromatica rhizomes. Planta Medica. 64(4): 380-381.
Le T. A. D., Nguyen T. N. D., Le T. T. H. & Nguyen T. A. (2007). Several chemical components in n-hexane extract of wild turmeric (Curcuma Aromatica Salisb) in Tuyen Quang province. In: The 4th National Conference on Organic Chemistry and Technology (pp. 298-302) (in Vietnamese).
Lee Y., Weng C. & Mau J. (2007). Antioxidant properties of ethanolic and hot water extracts from the rhizome of. Journal of Food Biochemistry. 31(6): 757-771.
Lieu M. D., Ha Ngo N. N., Lieu T. L., Nguyen K. T. & Thuy Dang T. K. (2018). The Efficacy of Combined Application of Edible Coatings and Essential Oi in Mango Preservation. Vietnam Journal of Science and Technology. 56(4): 458-467.
M. Al-Reza S., Rahman A., Parvin T., Rahman M. M. & Rahman M. S. (2011). Chemical composition and antibacterial activities of essential oil and organic extracts of Curcuma aromatica Salisb. Journal of Food Safety. 31: 433-438.
Mao Q.-Q., Xu X.-Y., Cao S.-Y., Gan R.-Y., Corke H., Beta T. & Li H.-B. (2019). Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe). Foods (Basel, Switzerland). 8(6): 185-192.
Promod D. (2018). Pharmacognostical and Phytochemical Analysis of Vanya Haridra (Curcuma Aromatica Salisb.) Rhizomes. International Journal of Ayurvedic and Herbal Medicine. 3: 3213-3222.
Rajkumari S. & Sanatombi K. (2018). Nutritional value, phytochemical composition, and biological activities of edible Curcuma species: A review. International Journal of Food Properties. 20: S2668-S2687.
Revathi S. & Malathy N. S. (2013). Antibacterial activity of rhizome of curcuma aromatica and partial purification of active compounds. Indian Journal of Pharmaceutical Sciences. 75(6): 732-735.
Sánchez-González L., Vargas M., González-Martínez C., Chiralt A. & Cháfer M. (2011). Use of Essential Oils in Bioactive Edible Coatings: A Review. Food Engineering Reviews. 3(1): 1-16.
Sikha A., Harini A. & L H. P. (2015). Pharmacological activities of wild turmeric (Curcuma aromatica Salisb): a review. Journal of Pharmacognosy and Phytochemistry. 3(5): 1-4.
Sinoriya S. K., Singh R. & Singh D. K. (2018). Review on medicinal and phytochemical properties of different extract of Turmeric’s rhizome. Journal of Pharmacognosy and Phytochemistry. 7: 874-878.
Snu-Yao T., Shih-Jeng H., Charng-Cherng C., Ching-Hsuan T., Chu-Chun W. & Jeng-Leun M. (2011). Composition and Antioxidant Properties of Essential Oils from Curcuma rhizome. Asian Journal of Arts and Sciences. 2(1): 57-66.
Sythongbay D. (2015). Chemical composition of essential oil and some extracts of turmeric rhizomes grown in Champasak province, Laos. Master thesis, Da Nang University (in Vietnamese).
Tran V. C. & Hoang T. H. D. (2015). Potential of using turmeric essential oil in preserving fruits. Retrieved on September 5, 2020 at http://tuaf.edu.vn/khoacnsh/bai-viet/tiem-nang-su-dung-tinh-dau-nghe-vang-trong-bao-quan-trai-cay-7121.html (in Vietnamese).
Wikipedia. (2017). Wide turmeric. Retrieved on October 28, 2020 at https://vi.wikipedia.org/wiki/Nghệ_rừng (in Vietnamese).
Xiang H., Zhang L., Yang Z., Chen F., Zheng X. & Liu X. (2017). Chemical compositions, antioxidative, antimicrobial, anti-inflammatory and antitumor activities of Curcuma aromatica Salisb. essential oils. Industrial Crops and Products. 108: 6-16.