Open AccessThe effect of Curcurma longa (Turmeric) rhizomes extracts on pathogenic bacteria In comparison with standard antibiotics
Author(s) -
Saeed Sahib Allawi,
Jassim Mohammad Auda,
Hiba Qasim Hameed,
Tagreed Ibraheem Ali
Publication year - 2009
Publication title -
maǧallaẗ markaz buḥūṯ al-taqniyyaẗ al-aḥyāʾiyyaẗ
Language(s) - English
Resource type - Journals
eISSN - 2708-1370
pISSN - 1815-1140
DOI - 10.24126/jobrc.2009.3.1.36
Subject(s) - pathogenic bacteria , bacillus cereus , microbiology and biotechnology , rhizome , curcuma , gram negative bacteria , antibiotics , bacteria , biology , salmonella , staphylococcus aureus , gram , ampicillin , antimicrobial , traditional medicine , chemistry , escherichia coli , medicine , biochemistry , botany , genetics , gene
Four extracts of Curcuma longa rhizomes ( commonly known as turmeric widly used as spice and coloring agent and known for its medical properties) were evaluated for their anti- bacterial action against pathogenic bacteria of gram-negative (Escherichia coli, Salmonella typhimurium ) and gram- positive (Staphylococcus aureus, Bacillus cereus) comparing with antibiotics (gentamycin, ampicillin and erythromycin). Essential oil which was extracted from turmeric found to be most active against pathogenic bacteria in comparison with other extracts (water, chloroform and methanol extract). Using 40 microgram/disc of essential oil of turmeric as a minimum inhibitory concentration posses significant activity on pathogenic gram-negative and gram- positive bacteria