The antibacterial activity and chemical components of Ginger (Zingiber officinale) and Phlai (Zingiber purpureum) essential oils against Propionibacterium acnes
Year: 2025
Type: article
Abstract: Zingiber officinale, commonly known as Ginger, and Zingiber purpureum, referred to as Phlai, are members of the Zingiberaceae family, extensively utilized in culinary practices and traditional medicinal applications. Nevertheless, there exists a paucity of information regarding their chemical constituents and antibacterial properties. In this work, we aim to elucidate the antibacterial properties and chemical constituents of the essential oils derived from the rhizomes of Ginger and Phlai. The essential oils were obtained through steam distillation. The antibacterial efficacy against Propionibacterium acnes DMST 14916 was determined utilizing both the Agar disc diffusion and broth microdilution methodologies. The chemical components of the essential oil were examined via Gas Chromatography-Mass Spectrometry. The Minimum Inhibitory Concentration (MIC) values for the antibacterial activity against P. acnes DMST 14916 were 1.56% and 6.25% V/V, respectively, whereas the Minimum Bactericidal Concentration (MBC) values were 3.12% and 25.00% V/V, respectively. The results indicated the presence of 11 distinct chemical constituents in Ginger oil, with the predominant components being 1,8-cineole (13.95%) and geranial (13.49%). In contrast, Phlai oil exhibited 17 constituents, with sabinene (50.83%) identified as the major component. GRAPHICAL ABSTRACT HIGHLIGHTS Essential oils from Zingiber officinale and Zingiber purpureum exhibit antibacterial activity against Propionibacterium acnes. GC-MS analysis revealed 1,8-cineole and sabinene as the major components in Ginger and Phlai oils, respectively. The research harnesses indigenous herbal knowledge and scientific methods to promote sustainable health care and lay the groundwork for community-driven commercial applications.
Source: Creative Science
Institution: Loei Rajabhat University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4414450100