Chemical Composition and Antioxidant and Antimicrobial Activities of Curcuma longa L. Essential Oils | ||
| Egyptian Journal of Chemistry | ||
| Volume 66, Issue 7, July 2023, Pages 283-295 PDF (1.26 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2022.121586.5555 | ||
| Authors | ||
| Moussa Kheira1; Meddah Boumediene1; Tir Touil Aicha1; Sonnet Pascal2 | ||
| 1Bioconversion Laboratory, Engineering Microbiology and Food Safety, SNV Faculty, University of Mascara, Algeria. | ||
| 2AGIR Laboratory, Faculty of Pharmacy, University of Picardie, Amiens, France | ||
| Abstract | ||
| The essential oils (EOs) of Curcuma longa L. were obtained by hydrodistillation and analyzed by gas chromatography- mass spectrometry (GC/MS).Other parameters such as density, refractive index, optical rotation, freezing point, solubility in ethanol; acid value and ester index are also measured. The phenolic extracts were obtained by maceration. The antioxydant properties of the essential oils (EO) and phenolic extracts were conducted using 2,2- diphenyl-1-picrylhydrazyl (DPPH) technique with variable The half-maximal inhibitory concentration( IC50). The proportions of the components present in essentials oils vary greatly. The data showed a total of 65 compounds were identified. The major components were α-tumerone (28.02 %), β-tumerone (9.85 %), ar-tumerone (2.61 %), and ar-curcumene (8.57 %), β-curcumene (5.70 %). Antibacterial activity was determined by using disc diffusion and microdilution assays and it was found that they were active against a variety of human pathogenic bacteria. The highest and broadest activity was shown on Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 25922). | ||
| Keywords | ||
| Curcuma longa L; Essential oil; Phenolic extracts; Antibacterial activities; potential antioxidant; GC-MS analysis | ||
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