Abstract
ABSTRACT This study determined the antibacterial activity of 12 minor Zingiberaceae spices and to identify the active compounds in the most active spices using chromatographic fingerprinting and multivariate data analysis. Curcuma purpurascens had the highest antibacterial activity against Staphylococcus aureus and Escherichia coli. HPLC chromatogram and antibacterial data of hexane, chloroform, ethyl acetate, methanol, and water extracts of C. purpurascens were linked using Orthogonal Projection to Latent Structure. Retention time of 16.5–18.0 min correlated with antibacterial activity and is abundantly found in methanol fraction. UHPLC-HRMS analysis of methanol fraction showed that the peak was attributed to demethoxycurcumin.
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