Identification of Active Compounds and Analysis of Antibacterial Activity of Blended Essential Oil From Citronella (Cymbopogon winterianus jowitt), Cananga (Cananga odorata), and Ginger (Zingiber officinale)

DOI

10.2991/978-94-6463-451-8_15How to use a DOI?

Keywords

Antibacterial; Blended essential oil; GC-MS; Kirby-Bauer Disc Diffusion Method

Abstract

Essential oil is an aromatic liquid obtained from various parts of plants. The growing need for essential oil functions has led to the proliferation of blended essential oil products aimed at achieving specific compositions and functions. Different terpenoid components in essential oils can interact to either reduce or enhance antimicrobial effectiveness. In this study, a mixture of three types of essential oil, citronella oil, cananga oil, and ginger oil that obtained through steam distillation with a composition of 4:5:1 will be investigated. The purpose of this blending is to observe the compound ratios using GC-MS (Gas Chromatography-Mass Spectrometry) analysis and to compare the antibacterial capabilities against the Gram-positive bacterium Staphylococcus aureus and the Gram-negative bacterium Escherichia coli using the Kirby-Bauer Disc Diffusion Method. The results of this research reveal that the major compound in citronella oil is geraniol at 27.87%, cananga oil contains 25.08% caryophyllene, and ginger oil consists of 15.95% champene. The oil resulting from the blend of these three oils is composed of five major compounds: geraniol (10.95%), caryophyllene (8.42%), citronellol (5.35%), germacrene D (4.82%), and cis-a-bergamotene (5.90%). Moreover, antibacterial testing demonstrates that the blended essential oil exhibits the highest antibacterial efficacy against Staphylococcus aureus, but not against Escherichia coli. Therefore, this blending demonstrates a synergistic effect on the antibacterial capability against Staphylococcus aureus while exhibiting an antagonistic effect against the antibacterial capability against Escherichia coli.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - M. A. Fadhilah
AU  - A. D. Nugrahini
AU  - M. P. Kurniawan
AU  - D. A. Nugroho
PY  - 2024
DA  - 2024/07/14
TI  - Identification of Active Compounds and Analysis of Antibacterial Activity of Blended Essential Oil From Citronella (Cymbopogon winterianus jowitt), Cananga (Cananga odorata), and Ginger (Zingiber officinale)
BT  - Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)
PB  - Atlantis Press
SP  - 154
EP  - 162
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-451-8_15
DO  - 10.2991/978-94-6463-451-8_15
ID  - Fadhilah2024
ER  -