Antioxidant, Antibacterial and Antifungal Activities of Black Ginger Essential Oils in Vietnam
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Abstract
Ginger has long been utilized in a wide range of studies aiming to treat many diseases. In this research, the essential oils of two ginger species Kaempferia parviflora (KP-EO), and Distichochlamys citrea (DC-EO) were tested for their in vitro radical neutralizing ability, antibacterial activity using the micro-broth dilution method, while the antifungal effect was evaluated using the agar well diffusion technique. The results indicated that KP-EO was a more antioxidative source when scavenging DPPH and ABTS radicals, and it also contained higher phenolic and flavonoid amounts than DC-EO. In addition, KP-EO significantly inhibited three out of five examined bacterial strains (E. coli, L. monocytogenes, and S. aureus) with MICs values ranging from 30 to 200 mg/mL, while DC-EO expressed a weaker action (MICs between 180 mg/mL for E. coli and L. monocytogenes to 350 mg/mL for K. pneumoniae). On the contrary, DC-EO was found to be more effective than KP-EO in inhibiting most of the ten tested fungal strains. Typically, DC-EO wholly impeded the growth of two rice blast fungi (strains VNN-1247 and VNN-0737) and one human fungus, Talaromyces marneffei strain, for up to 14 days after incubation. Meanwhile, KP-EO wholly produced mycelium growth inhibition in some strains (VNN-0737, VNC-0076, and VNC-0031) for up to only 5 days. In conclusion, both ginger essential oils deserve to be explored as potential natural sources for the treatment of various microorganism-infected diseases.
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