AI Article Synopsis
- Turmeric is a perennial plant from the Zingiberaceae family, traditionally used in food and now being studied for its health benefits.
- The study identified eight compounds in an ethanol extract of turmeric and tested its effectiveness against various bacteria, finding that higher concentrations of turmeric significantly inhibited bacterial growth.
- The extract also demonstrated strong free radical scavenging abilities, indicating its potential use in functional foods to combat microbial and oxidative stress-related health issues.
Article Abstract
Turmeric ( L.) is a perennial tuberous plant from the genus (Zingiberaceae) and has been widely used in foods for thousands of years. The present study examined the ethanol extract of turmeric for its chemical composition, antimicrobial activity, and free radical scavenging properties. UHPLC-MS/MS analysis tentatively identified eight compounds in the turmeric extract. Potential antimicrobial effects of 0.1, 1.0, and 10 mg turmeric equivalents (TE)/mL were evaluated in vitro against a variety of Gram-negative bacteria (i.e., , , and sp.) and Gram-positive bacteria (i.e., , , and ). Concentrations of 0.1 and 1.0 mg TE/mL inhibited the growth of and significantly suppressed that of sp., , and . The growth of all strains, including , was inhibited by 10 mg TE/mL. Moreover, free radical scavenging capacities were determined using HO, ABTS, and DPPH (HOSC, ABTS, and RDSC, respectively) radicals. The turmeric ethanol extract had a TPC value of 27.12 mg GAE/g, together with HOSC, RDSC, and ABTS values of 1524.59, 56.38, and 1.70 μmol TE/g, respectively. Our results suggest that turmeric extract has potential applications for use in functional foods to reduce microbial burdens and oxidative stress-related health problems.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11121704 | PMC |
| http://dx.doi.org/10.3390/foods13101550 | DOI Listing |
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