CHEMICAL CONSTITUENTS AND ANTIMICROBIAL ACTIVITIES OF ESSENTIAL OILS OF SYZYGIUMPOLYANTHUM AND SYZYGIUMAROMATICUM

• DOI: 10.7324/rjc.2017.1021693
• Publication Date: 2017-06-15T08:03:31Z
• Authors: Abdullah Hamad; Muslim Mahardika; Ita Yuliani; Dwi Hartanti

The essential oils of the leaves two Syzygium species commonly used as spices in Indonesia (Syzygium polyanthum and S. aromaticum) were analyzed by gas chromatography/mass spectrometry (GC/MS) evaluated for their minimum inhibitory concentration (MIC) against five food-borne microorganisms.The both plants obtained hydrodistillation method.The major constituents ofessential oil ofS.polyanthum cis-4-decanal (43.489%), 1-decyl aldehyde (19.752%), capryl (14.092%), while ofS.aromaticum p-eugenol (75.190%) β-caryophyllene (18.364%).Beta-caryophyllene, αhumulene, α-farnesene caryophyllene oxide detected oilsof aromaticum.Both strongly inhibited Bacillus subtilis growth.Essential aromaticum showed a stronger activity Staphylococcus aureus, Salmonella typhimurium Vibrio cholera than that polyanthum.Both did not inhibit growth Escherichia coli.