Chemical Analysis, Bacteriostatic and Fungistatic Properties of the Essential Oil of the Atoumau from Martinique (Alpinia speciosaK. Schum.)

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Abstract
The chemical composition of oils obtained from different plant parts (root, stem, leaf, flower) of Alpinia speciosa originating from Martinique were analyzed by GC/MS. The leaf oil is compared to oils obtained from diverse georgraphic origins. It was found to possess some similarities to an oil of Amazonian origin. The oils extracted from different plant parts were found to have the same major component (terpinen-4-ol) present in 10–50% concentration. The oils of the stem and the flower were devoid of monoterpene hydrocarbons but contained large amounts of sesquiterpenoids. All of these oils were found to be rich in terpene alcohols. In addition to the known constituents of A. speciosa oil, 15 novel compounds were also characterized. The antimicrobial activity of leaf oils was quantified on five bacteria and six fungi. The minimum inhibitory concentration was found to be around 2,000 ppm for both the fungi and the Gram + bacteria. This concentration is higher for the Gram—bacteria.