Original research article
Chemical Constituents and Bacterial Activity of Essential Oils of Five Wax Apples (Syzygium samarangense) from Dong Thap Province, Vietnam
2020, 85 (2) p. 145-152
Hong Thien Van, Quoc Tuan Tran, Thi Thuy Huynh Tran, Ngoc Buu Tran, Nhut Thao Huynh, Kim Bup Nguyen, Ba Thanh Nguyen, Uyen Thuy Xuan Phan
Abstract
In the present study, essential oils from the leaves of five varieties of wax apple trees, ('An Phuoc', 'Hoa An', 'Hong Dao', 'Sua', and 'Xanh Duong') collected in Dong Thap Province, Vietnam were isolated using hydrodistillation, and their constituents were for the first time identified via gas chromatography - mass spectrometry. A total of 74 compounds from essential oils were identified. These compounds were classified into four clusters by hierarchical clustering analysis. The main constituents of the essential oils isolated from the leaves of five varieties of wax apple trees were o-cymene, α-cubebene, epizonarene, β-gurjunene, and α-selinene. The antibacterial activity of the essential oils isolated from the leaves of five varieties of wax apples were evaluated for the first time. The results showed that the essential oils could inhibit the growth of four tested microorganisms: Bacillus cereus, Escherichia coli, Salmonella enteritidis and Staphylococcus aureus.
Keywords
wax apple, Syzygium samarangense, essential oil, antibacterial, Dong Thap Province
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