Investigation of antimicrobial activity and phytochemicals of Alpinia malaccensis (Ran‐kiriya) against foodborne bacteria Staphyloccocus aureus, Listeria monocytogenes, Escherichia coli and Salmonella Typhimurium. Antibacterial activity was tested on the above four foodborne bacteria using agar disc diffusion and broth dilution assay. Alpinia malaccensis rhizome extract chemical composition was determined using gas chromatography–mass spectrometry (GCMS). Active compound was identified using thin‐layer chromatography (TLC) and confirmed by nuclear magnetic resonance spectroscopy (NMR). The A. malaccensis rhizome hexane crude extract showed significantly (P < 0·05) higher diameter of inhibition (DIZ) 40 ± 0·52, 38 ± 0·96 and 36 ± 1·45 mm for S. aureusSA113, MSSASS25D and methicillin‐resistant S. aureus compared with other tested bacteria. The minimum inhibition concentration and minimum bactericidal concentration were 0·625 and 5 mg ml−1 for S. aureus 113. TLC showed DIZ 39 ± 0·12 mm only for one fraction. The crude extract showed 82·87% a major compound by GCMS which is the active fraction. This purified active fraction was confirmed as 1′acetoxychavicol acetate (1′ACA) by NMR. No significantly different inhibition was observed for crude extract and purified compound. Bioactive 1′ACA of A. malaccensis showed strong antibacterial activity against S. aureus strains including MRSA strain. This study is the first to identify 1′ACA from A. malaccensis. The crude or purified compound could potentially be developed as antimicrobials.
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Somarathna et al. (2018) studied this question.
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