Chemical Composition and Antioxidant and Antimicrobial Activities of Curcuma longa L. Essential Oils

Kheira, Moussa; Boumediene, Meddah; Aicha, Tir Touil; Pascal, Sonnet

doi:10.21608/ejchem.2022.121586.5555

Chemical Composition and Antioxidant and Antimicrobial Activities of Curcuma longa L. Essential Oils

Document Type : Original Article

Authors

¹ Bioconversion Laboratory, Engineering Microbiology and Food Safety, SNV Faculty, University of Mascara, Algeria.

² AGIR Laboratory, Faculty of Pharmacy, University of Picardie, Amiens, France

10.21608/ejchem.2022.121586.5555

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).

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