molecules Article Assessment of Antimicrobial Activity, Mode of Action and Volatile Compounds of Etlingera pavieana Essential Oil Porawan Naksang 1 , Sasitorn Tongchitpakdee 1, Kanjana Thumanu 2, Maria Jose Oruna-Concha 3, Keshavan Niranjan 3 and Chitsiri Rachtanapun 1,4,* 1 Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
[email protected] (P.N.);
[email protected] (S.T.) 2 Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima 30000, Thailand;
[email protected] 3 Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK;
[email protected] (M.J.O.-C.);
[email protected] (K.N.) 4 Center for Advanced Studied Agriculture and Food, Kasetsart University, Bangkok 10900, Thailand * Correspondence:
[email protected]; Tel.: +66-2562-5000 (ext. 5206) Academic Editors: Francesca Mancianti and Satyajit Sarker Received: 25 May 2020; Accepted: 13 July 2020; Published: 16 July 2020 Abstract: Etlingera pavieana (Pierre ex Gagnep.) R.M.S. is a rhizomatous plant in the Zingiberaceae family which could be freshly eaten, used as a condiment or as a traditional remedy. Our work investigated the chemical composition and antimicrobial activity of the E. pavieana essential oils extracted from the rhizome (EOEP). We extracted the EOEP from the rhizome by hydrodistillation and analyzed the chemical composition by headspace solid-phase microextraction coupled with gas chromatography/mass spectrometry (HS-SPME-GC/MS). A total of 22 volatile compounds were identified where trans-anethole (78.54%) and estragole (19.36%) were the major components in the EOEP.