Antibacterial activity of turmeric oil: a byproduct from curcumin manufacture.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/2180/
JOAFC-23-99 |
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| Title |
Antibacterial activity of turmeric oil: a byproduct from curcumin manufacture.
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| Creator |
Negi, P. S.
Jayaprakasha, G. K. Jagan Mohan Rao, L. Sakariah, K. K. |
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| Subject |
07 Turmeric
32 Antioxidants |
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| 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.
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| Date |
1999
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| 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 |
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