Turmeric : A Promising Spice for Phytochemical and Antimicrobial Activities (original) (raw)
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Pakistan journal of pharmaceutical sciences, 2018
Turmeric, a recognized spice, is known for miscellaneous health benefits in addition to culinary uses. In this study, in vitro evaluation of turmeric ethanol, methanol and aqueous extracts were mediated by disc diffusion, agar well method and phytochemical analysis. Purification of curcumin from turmeric was assisted by silica gel, TLC and HPLC for evaluation of its antioxidant and DNA protection activity. The sensitivity of alcoholic extracts against bacterial species differed, yet Staphylococcus aureus sub sp. Aureus and Bacillus subtilis both exhibited pronounced inhibition in disc diffusion and agar well method respectively. Overall, the crude ethanol extract of turmeric has an enhanced inhibitory effect on the growth of different bacterial species with a mean of 9.4±1.00 mm compared to 8.8±0.58 mm in case of crude methanol extract. Phytochemical analysis confirmed the presence of carbohydrates, flavonoids, coumarins, steroids, saponnins, tannins and phenols. Purification of cur...
MOJ Bioequivalence & Bioavailability
The ethanolic extract of Turmeric (Curcuma longa) was subjected to microbial susceptibility test using the agar well diffusion method. The extract was found to be active against the bacteria used as it inhibited all the organisms with the highest inhibition zone of 13.7mm recorded against Shigella flexnerri and the least inhibition of 2.3mm recorded against Staphylococcus epidermis. Minimum Inhibitory Concentration (MIC) values range from 6.25mg/ml to 200mg/ml. Shigella flexnerri gave MIC of 6.25mg/ml, S. aureus and K. Pneumonia, 25mg/ml, E. coli, 50mg/ml, S. epidermis, Lactobacillus and P. aeruginosa, 100mg/ml and V. cholera and S. typhi 200mg/ml respectively. Secondary metabolites were also screened using phytochemistry. Fourteen (14) secondary metabolites were screened from the ethanolic extract. The presence of these phytochemicals like tannins, alkaloids, phenols, steroids, flavonoids, phlobatannin, cardiac glycosides, terpenoids, triterpenes, saponin, etc; is indicative of the antimicrobial activity of Turmeric. The extract was found to contain 66.749mg/100ml ascorbic acid which is relatively comparable to many fruits recommended by dieticians. The value of curcumin present (Rf value 0.436) is also relatively close to that of pure curcumin. The results so far obtained are indicative of the good medicinal value of Turmeric in both pharmaceutical and pharmacological formulations.
Screening Fresh, Dry and Processed Turmeric (Curcuma longa L.) Extract Against Pathogenic Bacteria
Turmeric (Curcuma longa L.) is a rhizomatous perennial plant related to Zingiberaceae family, commonly known as Curcuma, Curcum, Haridra and Indian saffron. Curcuminoids represent the key bioactive principles of turmeric, which are of great significance as health beneficial molecules. In the current study, eight cultivars namely, Local (check), Alleppey supreme, Kedaram, Prabha, Prathibha, Suvarna, Suguna and Sudharshana, maintained at Sanjeevani Vatika, Department of Horticulture, UAS (B), GKVK, Bangalore were utilized for the study. Rhizome extract of turmeric in different forms (fresh, dry and Processed) was evaluated for antimicrobial action on Pseudomonas aeruginosa and Escherichia coli by disc diffusion method. The inhibition zone (mm) was compared to standard antibiotics, Ampicillin and Streptomycin.The results uncovered that the dry and processed form of rhizome extract effectively inhibited P.aeruginosa which is resistant to most broad spectrum antibiotics. Turmeric, may thus offer an effective alternative in prevention and treatment of bacterial infections.
Veterinární Medicína
The aim of this study was to determine the antimicrobial efficacy of curcumin, one of the active components of the Curcuma longa (turmeric) plant, against food pathogens in a minced meat medium. Salmonella Typhimurium ATCC 14028, Listeria monocytogenes ATCC 7644, Escherichia coli O157:H7 ATCC 33150 and S. aureus ATCC 25923 strains were used as food pathogens. Minimum inhibitory concentrations (MICs) were determined using the macrodilution method. MIC values for curcumin were found to be 125 µg/ml for L. monocytogenes and S. aureus, and 250 µg/ml for S. Typhimurium and E. coli O157:H7. Food pathogens were added to the minced meat at 10 4 CFU/g (including the control group) and curcumin at doses of 0.5%, 1% and 2% (except the control). The curcumin-supplemented minced meat and control were analysed 0-7 days later. At the end of seven days, it was seen that the 2% dose of curcumin had lowered L. monocytogenes and S. aureus counts by approximately 3 log CFU/g, and E. coli O157:H7 and S. Typhimurium counts by approximately 2 log CFU/g; the 1% dose had lowered L. monocytogenes, S. aureus, E. coli O157:H7 and S. Typhimurium counts by approximately 2 log CFU/g; and that the 0.5% curcumin dose had lowered L. monocytogenes and S. aureus count by approximately 2 log CFU/g, and E. coli O157:H7 and S. Typhimurium count by approximately 1 log CFU/g. Changes in bacterial counts were found to be statistically significant (P ≤ 0.05). It was observed that antibacterial effect increased in direct proportion to dose, while sensory approval decreased. In this study, 0.5% and 1% curcumin doses were determined to be sensorily acceptable. It was concluded that, in view of the scientific benefits and antimicrobial efficacy of curcumin, it may be used instead of, or in smaller doses together with preservative additives in foods where colour change is not important.
Asian Journal of Research in Crop Science, 2018
Curcuma longa (Zingiberaceae) is a native plant of Southern Asia and is cultivated extensively throughout the warmer parts of the world. The aim of the study was to determine the phytochemical properties and antimicrobial activities of Turmeric plant extract. The antimicrobial activities of the plant extract of Curcuma longa were determined using agar well diffusion method. The antimicrobial activity of the extract was tested at various concentrations of 0 g/ml, 0.1 g/ml, 0.15 g/ml and 0.2 g/ml respectively against Escherichia coli and Staphylococcus aureus. The zone of inhibition exhibited by ethanol extract against the test organisms ranged from 11.0 to 26.00 mm. The zone of inhibition exhibited by the aqueous extract ranged from 13.0 mm to 21.33 mm. The tetracycline standard antibiotic showed the highest grand inhibitory effect of 29.67 mm followed by the ethanol extract which showed 26.00 mm. The phytochemical screening revealed that the plant extract contained saponins, tannins, flavonoids, phenols and steroids. Turmeric plant shows antimicrobial potential and may be of great use to pharmaceutical industries for the development of medicines to cure ailments.
Biological properties of turmeric
Scientia Agraria Paranaensis, 2017
Curcuma spp. (turmeric) has been used since ancient days in popular medicine and gastronomy. Many of its bioactive compounds have just recently been identified and characterized as potential source of new medicines. In this review will relate aspects of cultivated turmeric ( Curcuma longa L.), including taxonomy, chemical composition, production and processing, and biological activities such as the action against fungi, bacteria, nematodes, protozoa and viruses, including those of importance for human health, agriculture and food science.
Pharmaceutical and Nutritional Properties of Turmeric (Curcuma longa): A Mini Review
Turmeric (Curcuma longa) is one of the oldest medicinal plants, which has been used from ancient times. Turmeric derived from the Zingiberaceae family and curcumin is the bioactive component in the turmeric. Extensive researches have proven that most of the turmeric activities are due to curcumin. The purpose of this review was to provide a brief summary of the medicinal and nutritional value of curcumin. Turmeric is good source of macro and micronutrients such as protein, energy, vitamin and minerals, and it is known for various medicinal properties with antioxidant activities and is useful in conditions such as inflammation, ulcer and cancer. It has also antifungal, antimicrobial, renal and hepatoprotective activities. Turmeric is being used since past era to modern era; the major application of turmeric is due to antifungal and anti-bacterial property in skin and hair. The recently published papers in international cite as PubMed/ Medline, Science Citation Index and Google Scholar about turmeric were searched. Therefore, turmeric is widely used in treatment of various diseases such as diabetes, osteoarthritis etc. The nutrient content present in the curumin longa is in significant amount, so it can be helpful in combating the nutrients deficiency. Turmeric is also used for Ayurvedic and various cosmetic purposes like blood purification and different types of skin products.
Journal of the Science of Food and Agriculture, 2021
Turmeric (Curcuma longa L.) is a spice utilized widely in India, China, and Southeast Asia as an aromatic stimulant, a food preservative, and coloring material. The commonly used names of turmeric are castor saffron, turmeric, and saffron root. Turmeric is a yellow–orange polyphenolic natural substance derived from C. longa rhizomes. It has been used to treat common inflammatory diseases, tumors, biliary diseases, anorexia, cough, topical wounds, diabetic injuries, liver disorders, rheumatism, and sinusitis. Extensive studies on the biological properties and pharmacological consequences of turmeric extracts have been conducted in recent years. Curcumin, the primary yellow biocomponent of turmeric, has anti‐inflammatory, antioxidant, anticarcinogenic, antidiabetic, antibacterial, antiprotozoal, antiviral, antifibrotic, immunomodulatory, and antifungal properties. Defense assessment tests showed that curcumin is tolerated well at high doses, without adverse effects. Thus, curcumin is ...
Medicinal & Pharmacological properties of Turmeric (Curcuma longa): The golden spice of India
Paripex Indian Journal Of Research, 2019
Curcuma longa is a traditional Indian spice, a member of the Zingiberaceae family and is cultivated and consumed in many Asian countries. The primary active constituent of C.longa is the flavonoid curcumin, which possess tremendous anti-inflammatory and antioxidant properties making it a wonder herb. In today's age of antibiotic resistance where various allopathic drugs are struggling to serve its purpose, there is a urgent need for us to explore the alternative field of medicine. Not only resistance, we also have to suffer from various side effects and unwanted action of allopathic drugs which gives us another reason to push ourselves to age old home remedies which our ancestors used to follow. Turmeric is one such herb which has been used for centuries for multiple conditions like common cold, cough, wound healing, skin care and many more. Our article aims to rekindle our interest back to our golden spice and appreciate the numerous benefits of this naturally occurring medicinal plant.
Pakistan Journal of Botany
Turmeric (Curcuma longa) and Cumin (Cuminum cyminum) seeds are common spices used in foods and are necessary commodity of kitchens. They have known potential in health and pharmacentical industries. In present study, we explored the antibacterial, antifungal, antioxidant and functional properties of turmeric and cumin seeds extracts. The extracts were also used against Escherichia coli in active packaging for pathogen control and food safety. It was found in the study that, phlobatannins, flavonoids, alkaloids and quinon were absent while the coumarin and terpenoids were present in cumin, whereas turmeric was found rich in phlobatannins, flavonoids, alkaloids, terpenoids and quinon except coumarin, which was found absent. The total phenolic contents of cumin and turmeric were estimated as 51.2 mg/g and 20 mg/g of dry weight equivalent to gallic acid. The DPPH radical scavenging activity of 44% and 46% were recorded for cumin and turmeric respectively. The FTIR analysis established the presence of different functional groups preliminary confirmed by chemical analysis. Both cumin and turmeric were found active against a group of pathogenic bacteria including, Salmonella typhi, Pseudomonas aeruginosa, Staphylococcus aurous and Escherichia coli. Enhanced antibacterial activity of cumin was noted compared to turmeric extracts. Both extracts were found active against different fungal species, Mucor mucedo, Aspergillus flavus, Aspergillus niger and Saccharomyces boulardii. Cumin and Turmeric extracts incorporated in alginate-based film for packaging and foodborne pathogens control in meat were found reducing the number of pathogenic bacteria E. coli.