Scientific journal

62 2023

Journal of Food and Nutrition Research
Summary No. 1 / 2023

Novitasari, D. R. – Dewanti-Hariyadi, R. – Yuliana, N. D.
Gas chromatography-mass spectrophotometry volatilomics approach for antibacterial activity of essential oils from temu kunci grown at different altitudes
Journal of Food and Nutrition Research, 62, 2023, No. 1, s. 79-89

Ratih Dewanti-Hariyadi, Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University, Lingkar Akademik Street, Babakan, Kampus IPB Dramaga Bogor, 16680, West Java, Indonesia; South East Asian Food Agricultural Science and Technology (SEAFAST) Center, IPB University, Ulin Street 1, Seafast Center IPB Dramaga Building, 16680, West Java, Indonesia. E-mail:

Original article
Received 13 October 2022; 1st revised 4 March 2023; accepted 6 March 2023; published online 19 March 2023.

Summary: Temu kunci (Kaempheria pandurata Ridl) essential oil’s volatile compounds were reported to inhibit various bacteria. However, their composition from plants grown at different altitudes varies, hence their antibacterial activity may vary. This study examines the volatile compounds of temu kunci essential oil using metabolomic approaches, their antibacterial activity toward Bacillus cereus, Staphylococcus aureus and Salmonella Typhimurium and their mechanism of inhibition. The study consisted of volatile compounds profiling through gas chromatography-mass spectrophotometry, multivariate data analysis, inhibition study using disk method, and assessment of the inhibition mechanism. The study shows that the volatile compounds are affected by altitudes of plant growth and able to inhibit the tested pathogens significantly. The principal component analysis model has a Q2 value of 0.568 as a goodness of prediction and R2X value of 0.829 as the X variable described by model, suggesting that the model's prediction is good. Using the partial least square model, the volatile chemical compounds assumed to affect the antibacterial activity toward Bacillus cereus is beta-bisabolene, Staphylococcus aureus is myrtenol, and Salmonella Typhimurium is cis-beta-ocimene. Bacterial exposure to temu kunci essential oil causes cell membrane damage, as significant increase in cell leakage occurs along with the increased essential oil’s concentration.

Keywords: antibacterial activity; essential oil; Kaempheria pandurata Ridl; metabolomic; volatiles

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