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Antibacterial activity of turmeric oil: a byproduct from curcumin manufacture.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/2180/
JOAFC-23-99
 
Title Antibacterial activity of turmeric oil: a byproduct from curcumin manufacture.
 
Creator Negi, P. S.
Jayaprakasha, G. K.
Jagan Mohan Rao, L.
Sakariah, K. K.
 
Subject 07 Turmeric
32 Antioxidants
 
Description Curcumin, the yellow color pigment of turmeric, is produced industrially from turmeric oleoresin. The mother liquor after isolation of curcumin from oleoresin contains approximately 40% oil. The oil was extracted from the mother liquor using hexane at 60 degrees C, and the hexane extract was separated into three fractions using silica gel column chromatography. These fractions were tested for antibacterial activity by pour plate method against Bacillus cereus, Bacillus coagulans, Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. Fraction II eluted with 5% ethyl acetate in hexane was found to be most active fraction. The turmeric oil, fraction I, and fraction II were analyzed by GC and GC-MS. ar-Turmerone, turmerone, and curlone were found to be the major compounds present in these fractions along with other oxygenated compounds.
 
Date 1999
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/2180/1/J._Agric._Food_Chem._1999%2C_47%2C_4297-4300.pdf
Negi, P. S. and Jayaprakasha, G. K. and Jagan Mohan Rao, L. and Sakariah, K. K. (1999) Antibacterial activity of turmeric oil: a byproduct from curcumin manufacture. Journal of Agricultural and Food Chemistry, 47 (10). pp. 4297-300. ISSN 0021-8561