Chemical composition and bioactivity evaluation of essential oil from Curcuma cochinchinensis Gagnep. flower in Ward 9, Phu Yen province

Abstract

The flowers of Curcuma cochinchinensis Gagnep. were collected from Ward 9, Phu Yen province. The essential oil from flowers of Curcuma cochinchinensis Gagnep. was obtained by hydrodistillation. The chemical composition of Curcuma cochinchinensis essential oil was determined by gas chromatography coupled mass spectrometry (GC-MS) method, with the main constituents including curdione (31.01%), 1,8-cineole (20.72%), β-pinene (9.31%) and α-Terpinol (7.71%). The results of bioactivity test showed that the flower essential oil of Curcuma cochinchinensis Gagnep. had antibacterial activity against four microbial strains and inhibited one fungus strain. In addition, the antioxidant activity of the flower essential oil was higher than vitamin C with IC₅₀ values of 13.92 and 15.19 µg/mL, respectively.

            Keywords: Curcuma cochinchinensis Gagnep., the flower essential oil, GC-MS, antimicrobial, antioxidant.