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White turmeric (Curcuma aromatica Salisb.) has been widely used as a traditional herbal drug both in Vietnam and other Asian countries. In this study, the essential oil of white turmeric rhizomes (collected from Dien Bien province) was extracted and evaluated for its chemical composition and antibacterial potential against E. coli and S. aureus. The raw material was 82.48% in moisture and was steam distilled within 3 days from collection at a 0.4 kg L ratio of raw material/equipment volume for 180 minutes. Under these conditions, the essential oil accounted for about 0.3% of the raw material. The GC-MS analysis showed that the composition of the essential oil consisted of more than 46 substances including zingiberene, 17.85%; β-sesquiphellandrene, 13.28%; and arcurcumene, 9.45%. The white turmeric essential oil exhibited antibacterial activity against gram-positive strains of S. aureus with an inhibition zone diameter of 8.0mm but did not inhibit gramnegative strains of E. coli. Importantly, white turmeric essential oil at a concentration of 0.25% could extend the shelf life of mangoes by at least 5 days more than the control samples.

Chemical Compositions and Food Preservation Ability of White Turmeric Rhizomes Essential Oil