ANTIMICROBIAL ACTIVITY AND CHEMICAL CONSTITUENTS OF DIFFERENT EXTRACTS OF RHIZOMES OF TURMERIC (CURCUMA LONGA L.) FROM WEST ANATOLIA

Abstract

To specitificate the chemical context and antimicrobial characteristic of rhizomes of turmeric (Curcuma longa L.) rhizomes extratcs obtained from Mugla, Turkey. The extract of ethyl acetate (EA), methanol(M) and water (W) of turmeric rhizomes were studied for antimicrobial characteristic against 11 bacteria and one yeast by disc diffusion method. Among the extracts assayed, the ethyl acetate extracts of turmeric rhizomes exhibited good activity against B. subtilis ATCC 6633, B. cereus CCM 99 at 100mg for example 20 mm was recorded as diameter zone of inhibition. The least inhibition zone of rhizomes is 9 mm against K. pneumoniae CCM 2318 at 50 mg. C. albicans ATCC 10239 showed no inhibition zone both 50 mg and 100mg doses. The M extracts of turmeric rhizomes displayed good activity against S. aureus ATCC 6538/P 100 mg for example 14 mm was recorded as diameter zone of inhibition. When we compared MIC value of the EA, M and W, the EA extract (MIC 1-16 mg/ml) was found to be very effective followed by the W extract (MIC 2-64 mg/ml). The least effective was the M extract (MIC 16-128< mg/ml). The W extracts presented the best activity (MIC 2 mg/ml) against S. aureus ATCC 6538/P compared with standart drugs.