Essential Oil Variation In Three Different Species Of Genus Curcuma Cultivated In Vietnam: Composition, Characteristics, Antioxidant And Antimicrobial Activity

Abstract

The present study aimed to extract the rhizomes essential oil of C. longa, C. aeruginosa, and C. aromatic from Vietnam, determine its composition by gas chromatography and mass spectrometry, and evaluate its antioxidant and antimicrobial activity. The oil extraction was performed by hydrodistillation and gas chromatography-mass spectrometry identified its composition. The antioxidant activity was evaluated through 2,2-diphenyl-1-picrylhydrazyl DPPH assay, and the agar well diffusion was used for analyzing the antimicrobial activity. The main constituents of essential oil from the fresh rhizome of C. longa included ar turmerone (38.381%), turmerone (24.173%), and curlone (16.227%). Besides, C. aromatic was dominant in α-Zingiberene (12.94%), xanthorrhizol (19.256%), ar-Curcumene (14.695%), camphor (12.982%). The black turmeric (C. aeruginosa) essential oil, on the other hand, was rich in curzerenone (48.791%), Germacrene B (6.90%), α-Curcumene (6.233%) as well as germacrone (13.930%) In antioxidant activity, The IC50 values of C. longa, C. aeruginosa, C. aromatica were 74.767 ± 2.443, 87.870 ± 1.107, and 65.675 ± 2.506 μg/mL, respectively. The essential oils of C. longa, and C. aromatic showed antibacterial activity against E. coli with an inhibition zone diameter of 20.0 and 9.0 mm. At the same time, Curcuma aeruginosa was no inhibition zone in Escherichia coli. On the other hand, the antibacterial activity of C longa, C aeruginosa, and C. aromatic against Bacillus subtills with an inhibition zone diameter of 15, 21, and 17 mm, respectively