6533b839fe1ef96bd12a58de

RESEARCH PRODUCT

Chemical composition and antimicrobial activity of the essential oil ofCurcuma leucorhizaRoxb

Sarangthem I. DeviLangoljam Reena DeviMercedes VerdeguerMaría Amparo BlázquezVirendra S. Rana

subject

biologyAspergillus nigerAspergillus flavusCurzereneGermacroneGeneral Chemistrybiology.organism_classificationMicrobiologyAspergillus fumigatuslaw.inventionCamphorchemistry.chemical_compoundchemistrylawFood scienceCurcumaEssential oil

description

The essential oils obtained by hydrodistillation from the rhizomes and leaves of Curcuma leucorhiza Roxb. were analyzed by gas chromatography (GC) and GC/mass spectrometry (GC/MS) for the first time. A total of forty-nine compounds were identified in both oils. The main compounds in the rhizome and leaf oils were germacrone (9.6–19.7%), curdione (19.1–19.5%), camphor (7.2–8.1%), 1,8-cineole (4.0–7.4%), curzerene (3.0–5.7%), linalool (5.2–5.4%), neo-curdione (2.8–4.6%) and isoborneol (2.0–3.8%). Screening of the essential oils showed promising antibacterial activity (7–16 mm inhibition zone) against Streptococcus mutans, Pseudomonas putida, Bacillus subtilis, Klebsiella pneumoniae and antifungal activity (9–14 mm inhibition zone) against Aspergillus fumigatus, Aspergillus flavus, Aspergillus niger and Candida albicans at 20 μg/disc of the oil by disc diffusion method as compared with standards.

yearjournalcountryeditionlanguage
2012-12-01Journal of Essential Oil Research
https://doi.org/10.1080/10412905.2012.728089