The Effect of Variations in Temperature and Contact Time of Zingerone, [6]-Gingerol and Shogaol as Disinfectants on Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Candida albicans

Rising microbial resistance to synthetic disinfectants has intensified the search for chemically synthesized natural alternatives, such as ginger-derived bioactive compounds. Several bioactive compounds, including Zingerone, Gingerols, and Shogaols, have been shown to possess antimicrobial activities. However, the antimicrobial efficacy of these compounds as disinfectants at varying temperatures and contact times is poorly understood. Therefore, understanding the temperature- and time-dependent effects of contact is crucial for optimizing the potential application of these compounds in various antimicrobial strategies. In this study, the antimicrobial activities of three chemicals, 10% [6]-Gingerol, Zingerone, and Shogaols, were evaluated against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Candida albicans. Furthermore, the variations in temperatures (5 °C, 25 °C, and 37 °C) and contact time (1, 5, and 60 min) were assessed based on CFU counts, log10 reductions, percent kill, and decimal reduction time. The findings of this study indicated that 10% Zingerone completely inactivated all tested organisms in 60 min at all temperatures. Although 10% [6]-Gingerol and Shogaol exhibited temperature- and time-dependent effects, they failed to completely inactivate the bacteria and fungi after 60 min. Furthermore, both temperature and contact time were shown to influence the efficacy of the tested disinfectants, providing a significant time- and temperature-dependent reduction in viable cells across all tested organisms.