Chemical Constituents and Antimicrobial Activity of the Leaf and Rhizome Oils of Alpinia pahangensis Ridl., an Endemic Wild Ginger from Peninsular Malaysia

The essential oils from the leaves and rhizomes of Alpinia pahangensis Ridl., collected from Pahang, Peninsular Malaysia, were obtained by hydrodistillation, and their chemical compositions were determined by GC and GC/MS analyses. The major components of the rhizome oil were γ‐selinene (11.60%), β‐pinene (10.87%), (E,E)‐farnesyl acetate (8.65%), and α‐terpineol (6.38%), while those of the leaf oil were β‐pinene (39.61%), α‐pinene (7.55%), and limonene (4.89%). The investigation of the antimicrobial activity of the essential oils using the broth microdilution technique revealed that the rhizome oil of A. pahangensis inhibited five Staphylococcus aureus strains with minimum inhibitory concentration (MIC) values between 0.08 and 0.31 μg/μl, and four selected fungi with MIC values between 1.25 and 2.50 μg/μl.