Phcog.Net logo
Submit

BROWSE ALL JOURNALS

    SEE ALL 6 JOURNALS
    Pharmacognosy ResearchNOW IN
    Article

    Bioactive Constituents of Curcuma amada Roxb. Rhizome and its Antimicrobial Activity against Food Spoilage Microorganisms

    Rashmi Shahi1★, Suvarna V. Chavannavar1, Veena S. Anil2, N Bharath Kumar1★ Corresponding author

    1. 1Department of Agricultural Microbiology, University of Agricultural Sciences, Bengaluru, Karnataka, INDIA.
    2. 2Department of Plant Biochemistry and Biotechnology, University of Agricultural Sciences, Bengaluru, Karnataka, INDIA.

    CORRESPONDENCE

    Rashmi Shahi

    Department of Agricultural Microbiology, University of Agricultural Sciences, Bengaluru, Karnataka, INDIA.

    rashurash03@gmail.com

    Received: 29-11-2024; Revised: 03-01-1; Accepted: 28-02-2025.

    Volume 17, Issue 2 · pp. 581–587 · PUBLISHED 2025 · DOI: 10.5530/pres.20252063

    View on Pharmacogn. Res. original site ↗

    ABSTRACT

    Background Curcuma amada Roxb. is popularly known as mango ginger due to its morphological similarity to ginger but has raw mango characteristics. It is well known for its several medicinal and pharmacological activities. Objectives This study aimed to determine the antimicrobial activity of different extracts of Curcuma amada Roxb. rhizome and its phytochemical screening using Gas Chromatography-Mass Spectrometry (GC-MS) method. Materials and Methods Antimicrobial activity of different C. amada rhizome extracts (acetone, hexane, ethanol and aqueous) were screened against spoilage bacteria and fungi using agar well diffusion method. The spoilage bacteria included Klebsiella oxytoca, Enterobacter mori, Serratia marcescens, Bacillus subtilis and Bacillus inaquosorum, while the spoilage fungi included Penicillium citrinum, Alternaria alstroemeriae, Aspergillus welwitschiae, Aspergillus awamori and Aspergillus aflatoxiformans. Results C. amada rhizome ethanolic extract showed significant inhibitory activity against spoilage microorganisms at 10 mg/mL. MIC values for spoilage bacteria ranged from 0.5 to 5 mg/mL, whereas for spoilage fungi were 0.75 to 10 mg/mL. GC-MS analysis of ethanolic extract identified seven compounds viz. Linoleic acid ethyl ester, (E)-9-Octadecanoic acid ethyl ester, n-Hexadecanoic acid, Dotriacontane, 9,12-Octadecadienoic acid, 2,4-Di-tert-butylphenol and Octadecanoic acid, ethyl ester. Conclusion The rhizome of Curcuma amada is a rich source of phytochemicals and has an antagonistic effect on food spoilage bacteria and fungi. The chemical constituents present in C. amada rhizome extract indicated antimicrobial potency against spoilage microorganisms that can be utilized in food preservation.

    KEYWORDS

    Open in new tab

    REFERENCES

    As published

    Showing references and in-text citations exactly as published.

      Cite this article

      SELECT FORMAT

      Shahi, R., Chavannavar, S. V., Anil, V. S., & Kumar, N. B. (2025). Bioactive Constituents of Curcuma amada Roxb. Rhizome and its Antimicrobial Activity against Food Spoilage Microorganisms. Pharmacognosy Research, 17(2), 581–587. https://doi.org/10.5530/pres.20252063