EXTRACTION, PHYTOCHEMICAL INVESTIGATION AND IN VITRO ANTIMICROBIAL OF EXTRACT OF CURCUMA CAESIA
Parul Majhi, Akanksha Sharma, Bhawna Sharma, Jaswinder Mehta, Peenu Mahendra Joshi,
Ruchi Acharya
ABSTRACT
Curcuma caesia, commonly known as black turmeric, is a perennial herbaceous plant native to the Indian subcontinent. It is renowned for its dark purple to black rhizomes and has been traditionally used in Ayurvedic and traditional Chinese medicine for its medicinal properties. This review summarizes the extraction methods, phytochemical constituents, and in vitro antimicrobial activities of Curcuma caesia extract. The aqueous extraction yielded 7.56%, and phytochemical screening revealed the presence of alkaloids, glycosides, diterpenes, phenols, flavonoids, and proteins. The extract exhibited significant antimicrobial activity against Staphylococcus aureus and Escherichia coli, with zones of inhibition ranging from 11 to 14 mm at 100 mg/ml concentration. These findings highlight Curcuma caesia as a potential source of natural antimicrobial agents, underscoring its pharmacological potential and suggesting avenues for further research.
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