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

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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Abstract

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.

Item Type: Article
Uncontrolled Keywords: Curcuma longa L.; turmeric oil; ar-turmerone; turmerone; antibacterial activity
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments > 07 Turmeric
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Human Resource Development
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Aug 2008 10:01
Last Modified: 01 Jul 2015 12:14
URI: http://ir.cftri.com/id/eprint/2180

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