Genetic diversity, essential oil composition, and in vitro antioxidant and antimicrobial activity of Curcuma longa L. germplasm collections

Mishra, Ritu; Gupta, Anil Kumar; Kumar, Ajay; Lal, R. K.; Saikia, Dharmendra; Chanotiya, Chandan Singh

doi:10.1016/j.jarmap.2018.06.003

Cited by 26 publications

(27 citation statements)

References 32 publications

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“…For C. longa essential oil, the largest halos were quantified for Gram-positive bacteria, similar to results found by Gupta et al [64], Teles et al [38] and Mishra et al [65] who reported the formation of halos against the same bacteria in this study submitted to antimicrobial activity assays. Singh et al [66] also observed satisfactory MIC values for the control of the microorganisms tested in this study.…”

Section: Antimicrobial Activitysupporting

confidence: 89%

Comparative Analysis of the Chemical Composition, Antimicrobial and Antioxidant Activity of Essential Oils of Spices Used in the Food Industry in Brazil

Teles¹,

Mouchreck²,

Everton³

et al. 2020

Essential Oils - Oils of Nature

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There are many food-borne pathogens in the wild and they are considered the cause of serious public health problems in both developed and developing countries. The use of natural products, such as antimicrobial compounds, has been increasing, in an attempt to control bacteria present in foods, mainly pathogens resistant to conventional antibiotics. This chapter is intended to provide the antimicrobial and antioxidant activity of essential oils of Cinnamomum zeylanicum (cinnamon), Origanum vulgare (oregano), Zingiber officinale (ginger), Rosmarinus officinalis (rosemary), Citrus latifolia (tahiti lemon) and Curcuma longa (saffron) as well as to determinate its chemical composition. The oils had been extracted by hydrodistillation with a Clevenger type apparatus and the antimicrobial activity was performed against standard strains Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus. The antioxidant activity was carried out using the ABTS [2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] method. The essential oils presented a mixture of mono-and sesquiterpenes. The best minimum inhibitory concentration was determined to C. zeylanicum against S. aureus. O. vulgare antioxidant activity presented inhibition of 90.74% and EC 50 of 14 μg mL −1 . These results demonstrate that the essential oils analyzed presented efficient antibacterial activity and antioxidant action being able to satisfy the demand of use as control of microorganisms in the food.

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Section: Antimicrobial Activitysupporting

confidence: 89%

Comparative Analysis of the Chemical Composition, Antimicrobial and Antioxidant Activity of Essential Oils of Spices Used in the Food Industry in Brazil

Teles¹,

Mouchreck²,

Everton³

et al. 2020

Essential Oils - Oils of Nature

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“…Therefore, SR, DRW, NS, and FRW can be suggested as an important selection criterion in C. aeruginosa for good extraction and bioactive yields. Similar result was obtained by Mishra et al, (2018) who found selection criteria such as the fresh weight of rhizome, dry weight of rhizome and plant height for improvement rhizome yield of C. longa.…”

Section: Multivariate Analysessupporting

confidence: 86%

Phenolic and flavonoid content in ethanol extract and agro-morphological diversity of Curcuma aeruginosa accessions growing in West Java, Indonesia

et al. 2019

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Abstract. Khumaida N, Syukur M, Bintang M, Nurcholis W. 2019. Phenolic and flavonoid content in ethanol extract and agro-morphological diversity of Curcuma aeruginosa accessions growing in West Java, Indonesia. Biodiversitas 20: 656-663. Curcuma aeruginosa is a rhizomatous medicinal plant with beneficial pharmacological activities. The aim of this work was to analyze the agro-morphological, extract yield, and phenolic content of ten C. aeruginosa accessions which were collected from different locations in Indonesia. Cultivation was carried out in the open field in West Java of Indonesia using a completely randomized design. Qualitative and quantitative parameters were used to investigate agro-morphological traits. Total phenolic and total flavonoids contents were determined in ethanol extracts of samples. The plants were phenotypically diverse, in which there were significant variations among the ten C. aeruginosa accessions in number of leaves, plant height, number of shoots, fresh weight of rhizome, and dry weight of rhizome characters. Variability in the total phenolic and total flavonoid contents ranged from 29.08-46.92 mg GAE/g, and 21.31-33.81 mg QE/g, respectively. Six accessions had high phenolic content and extract yield. Therefore, these accessions could be utilized for commercial scale and also showed a high potency for medicinal plant breeding programs.

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“…Para o extrato foliar de C. longa, as bactérias testadas apresentaram ser mais sensíveis, resultados estes, que corroboram com os estudos de Gupta, et al, (2015), e por Mishra, et al, (2018), avaliando cepas bacterianas com o extrato e suas frações de C. longa. O mesmo foi observado por Singh, et al, (2011), onde encontraram resultados satisfatórios de CIM no controle bacteriano, como estado neste estudo.…”

Section: Atividade Antimicrobiana Dos Extratos Hidroetanólicosunclassified

Atividade antimicrobiana in vitro de extratos vegetais sobre bactérias isoladas de degelo de peixe

Oliveira

Teles

Santos

et al. 2020

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Este estudo objetivou-se determinar o rendimento,a prospecção fitoquímica, o conteúdo de compostos fenólicos totais ea atividade antimicrobiana promovida pelos extratos vegetais das partes aéreas Origanum vulgare, do rizoma Curcuma longa e Zingiber officinale, hidroetanólicos 70% obtidos no mercado central de São Luís – MA, Brasil.Os extratos foram produzidos a partir do processo de maceração no mês de junho de 2018. O rendimento em porcentagem foi determinado a partir do material in natura,a triagem fitoquímica dos extratos foi realizada através de métodos qualitativos colorimétricos e de precipitação. O conteúdo de fenólicos totais foi determinado através do método colorimétrico utilizando reagente de Folin-Ciocalteau. Para avaliação da atividade antimicrobiana utilizou-se isolados obtidos a partir do degelo do peixe.O rendimento foi de 20,03%, 26,32% e de 2,8%, e para conteúdo de fenólicos totais de 138,79; 250,95 e de 100,12 mg EAT 100 g-1, respectivamente para O. vulgare, C. longa e Z. officinale. A triagem fitoquímica dos extratos exibiu a presença de positiva para fenóis, alcaloides, triterpenos, flavononas, flavonóis, catequinas, flavonoides e esteróides. A atividade de inibição antibacteriana apresentou bons resultados,expressos em concentração de inibição mínima CIM para os três extratos vegetais avaliados, em especial para C. longa que apresentou alta sensibilidade aos isolados bacterianos.Os resultados obtidos neste estudo apresentam os extratos de O. vulgare, C. longa e Z. officinale como possíveis agentes na extração de compostos fenólicos totais e como antibacteriano podendo ser empregados nas indústrias alimentícias, farmacêuticas, de biotecnologia e agrícola.

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Genetic diversity, essential oil composition, and in vitro antioxidant and antimicrobial activity of Curcuma longa L. germplasm collections

Cited by 26 publications

References 32 publications

Comparative Analysis of the Chemical Composition, Antimicrobial and Antioxidant Activity of Essential Oils of Spices Used in the Food Industry in Brazil

Comparative Analysis of the Chemical Composition, Antimicrobial and Antioxidant Activity of Essential Oils of Spices Used in the Food Industry in Brazil

Phenolic and flavonoid content in ethanol extract and agro-morphological diversity of Curcuma aeruginosa accessions growing in West Java, Indonesia

Atividade antimicrobiana in vitro de extratos vegetais sobre bactérias isoladas de degelo de peixe

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