Chemical composition, in vitro antioxidant and α-amylase inhibitory activities of rhizomes essential oil and nutrient components from rhizomes powder of Curcuma caesia Roxb. (black turmeric) collected from Garhwal region of Uttrakhand, India

Abstract

The current study was performed to analyse the phytochemical composition, in vitro antioxidant and α-amylase inhibitory activities of the essential oil separated from Curcuma caesia Roxb. (black turmeric) rhizomes. The essential oil of Curcuma caesia (C. caesia) rhizomes was separated by hydrodistillation technique. Further, essential oil was subjected to GC-MS and FTIR analysis for chemical analysis. Additionally, rhizome powder was investigated for nutritional content using standard reported methods. Subsequently, antioxidant potential of essential oil was analysed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay followed by α-amylase inhibitory assay. Results of the study suggested the presence of various important compound viz. curzerenone (29.78%), α-Bulnesene (14.43%), eucalyptol (13.32%), curzerene (4.88%), and camphor (4.71%), respectively. Similarly, potent antioxidant and α-amylase inhibitory activities were observed in oil. It was concluded from the present work that essential oil of C. caesia rhizomes contains many therapeutic useful aromatic bioactive and nutritional components. Additionally, essential oil of C. caesia rhizomes exhibits profound antioxidant and α-amylase inhibitory activities.