Antimicrobial activity of Curcuma longa Along with its Total Polyphenolic and Curcuminoid Content

Abstract

Abstract-Turmeric or Haldi, a spice derived from the rhizomes of the plant Curcuma Longa. Curcuma longa is a member of the Zingiberaceae family or the ginger family. The bright yellow color of turmeric comes mainly from compounds known as Curcuminoids. Curcuminoid is a group of fat-soluble polyphenolic compounds includes curcumin, desmethoxycurcumin, and bisdemethoxycurcumin. Curcumin is the primary curcuminoid in turmeric, it has powerful anti-inflammatory effects and is a very strong antioxidant and is approximately 77% of the curcuminoid content. Turmeric is also a source of polyphenols, which is a category of plant compounds that offers various health benefits. They can act as antioxidants, meaning they can neutralize harmful free radicals that would otherwise damage cells, regularly consuming polyphenols is thought to boost digestion and brain health, as well as protect against heart disease, type 2 diabetes, and even certain cancers. Plants show medicinal properties because of the phytochemical present in them. In order to extract these essential phytochemicals out of the rhizomes of turmeric, Acetone, Methanol, Ethanol, and Chloroform solvents were used and further analysis were done by Qualitative Phytochemical Screening, Analysis of Polyphenolic component using UV-Visible Spectrophotometer, analysis of curcuminoid content using HPLC (High-Performance Liquid Chromatography) and anti-microbial testing via well diffusion method on S.aureus (Gram +ve) and E.coli (Gram -ve).