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Determination of Antimicrobial Activity and Chemical Composition of Pimento & Ginger Essential Oil

1, 2, 3, 4, 3, 4

  1. 1Department of Chemistry, Faculty of Science-Arts, Kastamonu University, Kastamonu, TURKEY.
  2. 2Department of Chemistry, Faculty of Science-Arts, Hitit University, Çorum, TURKEY.
  3. 3Department of Forest Industrial Engineering, Faculty of Forestry, Kastamonu University, Kastamonu, TURKEY.
  4. 4Department of Forest Engineering, Faculty of Forestry, Kastamonu University, Kastamonu, TURKEY.

CORRESPONDENCE

Nesrin Şener

Department of Chemistry, Faculty of Science-Arts, Kastamonu University, Kastamonu, TURKEY.

nsener@kastamonu.edu.tr

Volume 51, Issue 3s1 (Supplement) · pp. s230-s233 · 2017 · DOI: 10.5530/ijper.51.3s.19

ABSTRACT

The essential oil was obtained from pimento (Pimenta racemosa Mill.) and ginger (Zingiber officinale Rosc.) through hydrodistillation method. The chemical composition of pimento and ginger essential oils were analyzed by GC-MS. It was found that the most abundant components were methyleugenol (52.33%) and zingiberene (16.32%) in essential oils of pimento and ginger, respectively. The antimicrobial activities of essential oils were investigated against 18 microorganisms with minimum inhibitory concentration (MIC) method. While pimento essential oil behaved strong antimicrobial against all bacteria apart from S. epidermidis, ginger essential oil exhibited poor activity against all bacteria. As a result of this study; it can be suggested that pimento essential oil is a preservative in the medicinal application and food industry.

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    Şener, N., Özkinali, S., Gür, M., Güney, K., Özkan, O. E., & Khalifa, M. M. (2017). Determination of Antimicrobial Activity and Chemical Composition of Pimento & Ginger Essential Oil. Indian Journal of Pharmaceutical Education and Research, 51(3s1), s230-s233. https://doi.org/10.5530/ijper.51.3s.19

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    © 2017 Author(s)

    This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited. CC BY 4.0