Solvent-dependent antimicrobial and phytochemical extracts of Curcuma longa against clinical pathogens
Year: 2025
Type: article
Abstract: Multi-drug resistance among clinical pathogens is alarming, and plants must be screened for their antimicrobial activity in combating these pathogens. This study aimed to explore the phytochemical and antimicrobial properties of ethanol and aqueous extracts of turmeric (Curcuma longa) against Pseudomonas spp, Staphylococcus aureus, and Candida albicans. Turmeric rhizomes were cleaned, dried at 40°C, and ground into a powder. Extraction was performed using 70% ethanol and distilled water via maceration. The agar well diffusion method was used to assess antimicrobial activity, with controls included. The minimum bactericidal concentration (MBC) and minimum inhibitory concentration (MIC) were evaluated using microdilution. Phytoconstituent extract screening was conducted using qualitative tests for various bioactive compounds. Ethanol extracts demonstrated notable antimicrobial effects, with inhibition zones of 15.8 ± 4.4 mm for C. albicans and 16.7 ± 3.5 mm for S. aureus. Aqueous extracts showed significant activity against Pseudomonas spp., with an inhibition zone of 21.1 ± 3.8 mm. MIC values for ethanol extracts were 400 mg/mL for Pseudomonas spp., 200 mg/mL for C. albicans, and 100 mg/mL for S. aureus. Aqueous extracts had MIC values of 800 mg/mL for C. albicans, 200 mg/mL for Pseudomonas spp., and 400 mg/mL for S. aureus. The phytochemical analysis revealed the presence of phenols, glycosides, tannins, anthocyanosides, and phlobatannins in the aqueous extracts, whereas only phenols were detected in the ethanol extracts. Turmeric extracts exhibit significant antimicrobial activity, with varying effectiveness depending on the solvent. The phytochemical diversity underscores turmeric's potential as a natural alternative to synthetic antibiotics.
Authors: Nweke N Rita, Onyeka P Chidimma, Nduluo A Oluebebe, Okeke G Chisom, Chukwudozie I Kingsley
Institution: University of Nigeria
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W4414049036