Antioxidant and antibacterial activity of Curcuma spp. rhizome essential oil
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Abstract
Curcuma xanthorrhiza Roxb. (temulawak) rhizome essential oil showed the highest antioxidant activity (IC50) 380.95±18.49 ppm, with total phenolic 63.95±2.53 mg GAE/g, and total flavonoid 26.21±0.86 mg QE/g. Curcuma xanthorrhiza Roxb. rhizome essential oil showed the highest antibacterial activity with inhibition zone 11.93±0.43 mm towards Eschericia coli, inhibition zone 12.63±0.31 mm towards Staphylococcus aureus, MIC value 1.17% and MBC value 4.68% towards Eschericia coli, MIC value 1.13% and MBC value 4.52% towards Staphylococcus aureus. The main components of Curcuma xanthorrhiza Roxb. rhizome essential oil were p-cymene, ar-curcumene, 3,7-cyclodecadiene-1-one, and xanthorrhizol. The main components of Curcuma longa (turmeric) and Curcuma purpurascens (temu tis) rhizome essential oil were turmerone and curlone
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