Study on the components and biological properties of the essential oil of Amomum aromaticum Roxb. in Ha Giang, Vietnam

Abstract

The essential oil of Amomum aromaticum Roxb. in Ha Giang was obtained by steam distillation and dried with Na2SO4. Using the gas chromatography-mass spectrometry (GC -MS) method, 26 components in the essential oil were predicted by comparing their retention times and determining molecular weights. In particular, there were 13 hydrocarbons such as monoterpenes (33.03%), sesquiterpenes (1.08%), and 13 oxygenated components such as aldehydes (52.04%), alcohols (10.42%), ketones (1.98%), and oxide (0.14%). Antimicrobial activity against Staphylococcus aureus, Escherichia coli, Enterococcus faecalis and Pseudomonas aeruginosa of the essential was identified by the agar diffusion method. The antioxidant activity was determined by using 2,2- diphenyl-1-picrylhydrazyl (DPPH) radical percentage inhibition and the observable result was 46.12±0.15%.