scholarly journals Antibacterial Activity of Ginger (Zingiber officinale) Leaves Essential Oil Nanoemulsion against the Cariogenic Streptococcus mutans

2018 ◽  
Vol 8 (9) ◽  
pp. 34-41 ◽  
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Streptococcus Mutans ◽  
Zingiber Officinale

Antibacterial activity of Plectranthus amboinicus Lour (Lamiaceae) essential oil against Streptococcus mutans

2016 ◽  
Vol 8 (3) ◽  
pp. 293-297 ◽  
Author(s):  
Francisco A.V. Santos ◽  
Carlos G. Serra ◽  
Roberto J.A.C. Bezerra ◽  
Fernando G. Figueredo ◽  
Edinardo ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Streptococcus Mutans ◽  
Plectranthus Amboinicus

scholarly journals The Antibacterial Effectiveness of Red Ginger (Zingiber Officinale Roscoe) Essential Oil in Inhibiting The Growth of Staphylococcus Aureus and Streptococcus Mutans

2021 ◽  
Vol 7 (2) ◽  
pp. 364-373
Author(s):  
Shavilla Lukita ◽  
Winda Khosasi ◽  
Chandra Susanto ◽  
Florenly
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Streptococcus Mutans ◽  
Zingiber Officinale ◽  
Diffusion Method ◽  
Ginger Extract ◽  
Zingiber Officinale Roscoe ◽  
Red Ginger ◽  
Post Hoc

Red ginger extract has a category strong antibacterial effect on Staphylococcusaureus and Streptococcus mutans. Red ginger essential oil has the potential forstronger inhibition. This study aims to compare the antibacterial effectiveness of redginger essential oil against Staphylococcus aureus and Streptococcus mutans. Thedesign of this study was a laboratory experimental design with a factorial completelyrandomized design. The red ginger used in this study was proven to be a species ofZingiber officinale Roscoe. The production of essential oils in this study uses thesteam distillation method. The content of secondary metabolites in red ginger wastested quantitatively by the GC-MS method. Determination of antibacterial activityusing the disc diffusion method. The data were processed using the SPSS 21.0program. The normality of data distribution was tested with the Shapiro-Wilk test,followed by one-way ANOVA, Levene's test, and the Tukey HSD Post Hoc Test. Theresults of the antibacterial test of red ginger essential oil against Staphylococcusaureus (21.21mm ± 0.315) and Streptoococcus mutans (23.43mm ± 0.189) provedthat the inhibition power of the category was very strong at a concentration of 75%.

Supercritical CO2 extracts and essential oil of ginger (Zingiber officinale R.): Chemical composition and antibacterial activity

2013 ◽  
Vol 80 ◽  
pp. 44-49 ◽  
Author(s):  
Michele C. Mesomo ◽  
Marcos L. Corazza ◽  
Papa M. Ndiaye ◽  
Osmar R. Dalla Santa ◽  
Lúcio Cardozo ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Supercritical Co2 ◽  
Zingiber Officinale

ANTIBACTERIAL ACTIVITY OF Zingiber officinale AND Zingiber zerumbet ESSENTIAL OILS EXTRACTED BY USING TURBO EXTRACTOR DISTILLATOR (TED)

2015 ◽  
Vol 77 (3) ◽  
Author(s):  
Noor Amirah Azelan ◽  
Rosnani Hasham ◽  
Mohd Azrie Awang ◽  
Roslinda Abd Malek ◽  
Nur Fashya Musa ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Zingiber Officinale ◽  
Therapeutic Agents ◽  
Negative Control ◽  
Zone Of Inhibition ◽  
Zingiber Zerumbet ◽  
Escherichia Coli Bacteria ◽  
Diffusion Assay

Plants Zingiber officinale (ginger) and Zingiber zerumbet (lempoyang) of Zingiberaceae family have been traditionally used as treatment for stomach problems, nausea, vomiting, epilepsy, sore throat, muscular pains and several other disorders. In this study, essential oils from both plants were investigated for their efficacy on antibacterial activity against two Gram positive (Staphylococcus aureus, and Bacillus cereus) and two Gram negative (Pseudomonas aeruginosa and Escherichia coli) bacteria species using the disc diffusion assay. A zone of inhibition was compared with the standard antibiotic chloramphenicol, whilst a blank disc impregnated with the methanol was used as negative control. At concentration 20 mL/disc, Z. officinale essential oil produced zone of inhibition ranging from 16 to 36 mm, while Z. zerumbet essential oil produced zone inhibition ranging from 11 to 14 mm. These findings showed Z. officinale essential oil inhibited the growth of all tested bacteria with large zone of inhibition. The most susceptible bacteria was B. cereus while the lowest was P. aeruginosa. It can be concluded that, Z. officinale and Z. zerumbet essential oils might provide potential therapeutic agents against bacterial infection.

Antibiofilm and Antibacterial Activity of Essential Oil Bearing Zingiber officinale Rosc. (Ginger) Rhizome Against Multi-drug Resistant Isolates

2019 ◽  
Vol 22 (4) ◽  
pp. 1163-1171 ◽  
Author(s):  
Aradhana Das ◽  
Suchanda Dey ◽  
Rajesh Kumar Sahoo ◽  
Saubhagini Sahoo ◽  
Enketeswara Subudhi
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Zingiber Officinale ◽  
Drug Resistant ◽  
Ginger Rhizome

Antioxidant and Antibacterial Activities of Artemisia herba-alba Asso Essential Oil from Middle Atlas, Morocco

2018 ◽  
Vol 16 (S1) ◽  
pp. S48-S54
Author(s):  
Y. Ez zoubi ◽  
S. Lairini ◽  
A. Farah ◽  
K. Taghzouti ◽  
A. El Ouali Lalami
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Foodborne Pathogens ◽  
Food Systems ◽  
Antibacterial Activities ◽  
Culture Collection ◽  
Bornyl Acetate ◽  
Bacterial Strains ◽  
Disk Diffusion Assay ◽  
Different Strains

The purpose of this study was to determine the chemical composition and to evaluate the antioxidant and antibacterial effects of the Moroccan Artemisia herba-alba Asso essential oil against foodborne pathogens. The essential oil of Artemisia herba-alba was analyzed by gas chromatography coupled with mass spectroscopy. The antibacterial activity was assessed against three bacterial strains isolated from foodstuff and three bacterial strains referenced by the ATCC (American Type Culture Collection) using the disk diffusion assay and the macrodilution method. The antioxidant activity was evaluated using the DPPH (2, 2-diphenyl-1- picrylhydrazyl) method. The fourteen compounds of the Artemisia herba-alba essential oil were identified; the main components were identified as β-thujone, chrysanthenone, α-terpineol, α-thujone, α-pinene, and bornyl acetate. The results of the antibacterial activity obtained showed a sensitivity of the different strains to Artemisia herba-alba essential oil with an inhibition diameter of 8.50 to 17.00 mm. Concerning the MICs (minimum inhibitory concentrations), the essential oil exhibited much higher antibacterial activity with MIC values of 2.5 μl/ml against Bacillus subtilis ATCC and Lactobacillus sp. The essential oil was found to be active by inhibiting free radicals with an IC50 (concentration of an inhibitor where the response is reduced by half) value of 2.9 μg/ml. These results indicate the possible use of the essential oil on food systems as an effective inhibitor of foodborne pathogens, as a natural antioxidant, and for potential pharmaceutical applications. However, further research is needed in order to determine the toxicity, antibacterial, and antioxidant effects in edible products.

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