Article

Chemical Composition of Turmeric Oil -A Byproduct from Turmeric Oleoresin Industry and Its Inhibitory Activity against Different Fungi

Human Resource Development, Central Food Technological Research Institute, Mysore, India.
Zeitschrift fur Naturforschung C (Impact Factor: 0.57). 01/2001; 56(1-2):40-4. DOI: 10.1515/znc-2001-1-207
Source: PubMed

ABSTRACT Curcumin, the yellow coloring pigment of turmeric is produced industrially from turmeric oleoresin. The mother liquor after isolation of curcumin from oleoresin known as curcumin removed turmeric oleoresin (CRTO) was extracted three times with n-hexane at room temperature for 30 min to obtain turmeric oil. The turmeric oil was subjected to fractional distillation under vacuum to get two fractions. These fractions were tested for antifugal activity against Aspergillus flavus, A. parasiticus, Fusarium moniliforme and Penicillium digitatum by spore germination method. Fraction II was found to be more active. The chemical constituents of turmeric oil, fraction I and fraction II were determined by GC and identified by GC-MS. Aromatic turmerone, turmerone and curlone were major compounds present in fraction II along with other oxygenated compounds.

4 Followers
 · 
479 Views
  • [Show abstract] [Hide abstract]
    ABSTRACT: Several curcuminoids have been identified from rhizome of the common spice Curcuma longa (Zingaberaceae) and related plant species. Curcuminoids are known to display several pharmacological properties summed up in numerous papers and reviews. In addition to curcuminoids, more than 250 mono-, sesqui- di-, and triterpenoids have been identified from curcuma species. These lipophilic compounds have better absorption than curcuminoids and also exhibit a wide spectrum of pharmacological properties. Little attention has been paid to these lipophilic compounds, which may be as physiologically active, if not more, as curcuminoids. This review focuses on Curcuma terpenoids and their physiological properties.
    02/2013; 3(1):1-55. DOI:10.1080/22311866.2013.782757
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Turmeric is an ancient spice derived from the rhizomes of Curcuma longa, which is a member of the ginger family (Zingiberaceae). Also known as 'Golden Spice of India' turmeric has been used in India for medicinal purposes for centuries. It has been used in traditional medicine as a household remedy for various diseases, including biliary disorders, anorexia, cough, diabetic wounds, hepatic disorders, rheumatism and sinusitis. In addition to its use as a spice and pigment, turmeric and its constituents mainly curcumin and essential oils shows a wide spectrum of biological actions. These include its anti-inflammatory, antioxidant, anti-carcinogenic, anti-mutagenic, anticoagulant, antifertility, anti-diabetic, antibacterial, antifungal, antiprotozoal, antiviral, anti-fibrotic, anti-venom, antiulcer, hypotensive and hypocholesteremic activities. Modern interest on turmeric started in 1970's when researchers found that the herb may possess anti-inflammatory and antioxidant properties. Safety evaluation studies indicate that both turmeric and curcumin are well tolerated at a very high dose without any toxic effects. Thus, turmeric and its constituents have the potential for the development of modern medicine for the treatment of various diseases. INTRODUCTION: Turmeric has also been used for centuries in Ayurvedic medicine, which integrates the medicinal properties of herbs with food. This extraordinary herb has found its way into the spotlight in the west and rest of globe, because of its wide range of medicinal benefits. Use of turmeric dates back nearly 4000 years to the Vedic culture in India. It is extensively used in Ayurveda, Unani and Siddha medicine as home remedy for various diseases 1, 2 . Turmeric, derived from the rhizomes of Curcuma longa, (family-Zingiberaceae) is a perennial plant having short stem with large oblong leaves, and bears ovate, pyriform or oblong rhizomes, which are often branched and brownish-yellow in colour.
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Curcumin is a major constituent of the turmeric plant Curcuma longa, a member of the Zingiberaceae family, which is cultivated in India, most parts of Southeast Asia, Asia and other parts of the world. Curcumin has been shown to afford a wide range of pharmacological activities encompassing antioxidative, anti-inflammatory, antibacterial, antifungal, antiviral, antiproliferative, proapoptotic and anti-atherosclerotic effects as well as medicinal benefits against neurodegenerative diseases, arthritis, allergy, inflammatory bowel disease, nephrotoxicity, AIDS, psoriasis, diabetes, multiple sclerosis, cardiovascular disease and lung fibrosis. Moreover, curcumin could suppress inflammatory cytokines as well as suppress various target proteins in cancer cell lines. Owing to its multi-faceted health benefits, curcumin has been used as health supplements as well as natural remedy while several clinical trials are under way to investigate its potential therapeutic usage. This chapter discusses the origins of curcumin’s biological activities in light of its structure-activity relationship. The structure of curcumin is comprised of the central 1,6-heptadiene-3,5-dione bearing two terminal phenolic rings. Structural modification of this compound alters its biological activities either by affecting its selectivity, specificity or potency. Understanding of such structure-activity relationship may provide the impetus for further expanding its biological activity repertoire. Although it is an ambitious task to review the current state-of-the-art on the structure-activity relationship of curcumin, it should be mentioned that it is impossible for this chapter to provide a comprehensive account but rather a representative overview is given herein.
    Curcumin: Synthesis, Emerging Role in Pain Management and Health Implications, Edited by Daniel Loïc Pouliquen, 08/2014: chapter Elucidating the Structure-Activity Relationship of Curcumin and Its Biological Activities: pages 49-86; Nova Science Publishers., ISBN: 978-1-63321-319-7