Phytochemical characterization of the extracts, antioxidant activity, phenolic content and toxicity of the essential oil of Curcuma longa L.
Keywords:
rhizomes, secondary metabolites, phenols, antioxidants, resazurin
Abstract
Curcuma longa L. tubers are commonly used as a spice, dye, starch source, and in ancient medicine. Due to its functional properties, extracts and essential oil of C. longa have been used as an antifungal, antimicrobial, antioxidant and anti-inflammatory agent, so it can be an alternative for its potential use in the food industry. Therefore, in this work, the phytochemical characteristics of the extracts, the phenolic content, the antioxidant activity and the toxicity of the essential oil of C. longa were evaluated. The phytochemical characterization of the ethanolic extract was carried out through a phytochemical screening (alkaloids, flavonoids, phenols, saponins, tannins, quinones, resins and reducing sugars) and the extraction of the essential oil by means of hydrodistillation. The determination of the total phenolic content (TPC) was carried out using the Folin-Ciocalteu method; the antioxidant activity with the ABTS and DPPH methods and the oil toxicity by the resazurin reduction method using Escherichia coli as a biosensor. The results obtained in the phytochemical screening indicate the presence of tannins, alkaloids, flavonoids, saponins, quinones and reducing sugars. The total phenolic content (TPC) was 50.99 mg GAE.g-1, the inhibition coefficient (IC50) of the ABTS radical was 426.943 µg.mL-1 and the DPPH radical was 2274.024 µg.mL-1. The mean lethal concentration (LC50) of turmeric essential oil for E. coli was 2585.69 mg.L-1. It is concluded that turmeric essential oil has a high phenolic content, high antioxidant activity and low toxicity for E. coli, which is why it is recommended for use in the food industry.
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References
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Damalas, C. (2011). Potential uses of turmeric (Curcuma longa) products as alternative means of pest management in crop production. Plant Omics Journal, 4(3), 136-141. https://cutt.ly/7naV9tb
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Freire, R., y Vistel, M. (2015). Caracterización fitoquímica de la Curcuma longa L. Revista Cubana de Química, 27(1), 9-18. https://cutt.ly/hnaBu9F
Funk, J., Frye, J., Oyarzo, J., Zhang, H. & Timmermann, B. (2010). Anti-arthritic effects and toxicity of the essential oils of turmeric (Curcuma longa L.). Journal of Agricultural and Food Chemistry, 2(58), 842-849. https://doi.org/10.1021/jf9027206.
Hashemi, S., Khorram, S. & Sohrabi, M. (2017). Antioxidant activity of essential oils in foods, 247–265. Bagher, S., A. Khaneghah y A. de Souza (Eds.). Essential Oils in Food Processing: Chemistry, Safety and Applications. First edition. John Wiley & Sons Ltd. https://doi.org/10.1002/9781119149392.ch8
Khattak, S., Saeed, R., Ullah, S. & Ahmad, W. (2005). Biological effects of indigenous medicinal plants Curcuma longa and Alpinia galanga. Fitoterapia, 76(2), 254 – 257. https://doi.org/10.1016/j.fitote.2004.12.012
Kuttan, R., Liju, V. & Jeena, K. (2011). An evaluation of antioxidant, anti-inflammatory, and antinociceptive activities of essential oil from Curcuma longa. L. Indian Journal of Pharmacology, 43(5), 526–531. https://doi.org/10.4103/0253-7613.84961
Kutti Gounder, D. & Lingamallu, J. (2012). Comparison of chemical composition and antioxidant potential of volatile oil from fresh, dried and cured turmeric (Curcuma longa) rhizomes. Industrial Crops and Products, 38, 124-131. https://doi.org/10.1016/j.indcrop.2012.01.014
Li, S-P. & Li, S-Y. (2009). Antioxidant activities of essential oil of Curcuma longa and Curcuma wenyujin. Int. J. Essent. Oil Ther, 3, 31-34. https://cutt.ly/RnaBJJs
Liu, D. (1986). Resazurin reduction method for toxicity assessment of water soluble and insoluble chermicals. Toxicity Assessment, 1(2), 253-258. https://doi.org/10.1002/tox.2540010210
Mimica-Dukić, N., Božin, B., Soković, M., Mihajlović, B. & Matavulj, M. (2003). Antimicrobial and antioxidant activities of three mentha species essential oils. Planta Medica, 69(5): 413-419. https://doi.org/10.1055 / s-2003-39704
Naveen, K., Venkataramana, M., Allen, J., Chandranayaka, S., Murali, H. & Batra, H. (2016). Role of Curcuma longa L. essential oil in controlling the growth and zeralenone production of Fusarium graminearum. LWT - Food Science and Technology, 69: 522-528 http://dx.doi.org/10.1016/j.lwt.2016.02.005
Negrete, F. y Secaira, L. (2016). Elaboración y estandarización de microencapsulados de aceites esenciales de Cúrcuma (Curcuma longa) y Jengibre (Zingiber officinale) como aditivos nutricionales para piscicultura. [Tesis de grado, Universidad Politécnica Salesiana del Ecuador]. https://cutt.ly/KnaBVaM
Parveen, Z., Nawaz, S., Siddique, S. & Shahzad, K. (2013). Composition and antimicrobial activity of the essential oil from leaves of Curcuma longa L. Kasur Variety. Indian Journal of Pharmaceutical Sciences, 75(1), 117-122. https://dx.doi.org/10.4103%2F0250-474X.113544
Pino, J., Fon-Fay, F. & Pérez, J. (2018). Chemical composition and biological activities of essential oil from turmeric (Curcuma longa L.) rhizomes grown in Amazonian Ecuador. Revista CENIC Ciencias químicas, 49(1),1-8. https://cutt.ly/fnaB0yK
Priya, R., Prathapan, A., Raghu, K. & Menon, A. (2012). Chemical composition and in vitro antioxidative potential of essential oil isolated from Curcuma longa L. leaves. Asian Pacific Journal of Tropical Biomedicine, 2(2), 695-699.
Proestos, C., Lytoudi, K., Mavromelanidou, O., Zoumpoulaskis, P. & Zoumpoulaskis, V. (2013). Antioxidant capacity of selected plant extracts and their essential oils. Antioxidants, 2(1), 11-22. https://doi.org/10.3390/antiox2010011
Ramos, M. y Solórzano, R. (2016). Caracteristicas farmacosgnósticas de las hojas de Alternanthera lanceolata (Benth.) Schinz "lancetilla" proveniente del distrito de Urpay provincia de Sánchez Carrión región La Libertad. [Tesis de grado, Universidad Nacional de Trujillo]. https://cutt.ly/xnaB8NU
Rover, M. & Brown, R. (2013). Quantification of total phenols in bio-oil using the Folin–Ciocalteu method. Journal of Analytical and Applied Pyrolysis, 104, 366-371. https://doi.org/10.1016/j.jaap.2013.06.011.
Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A. & Cháfer, M. (2011). Use of essential oils in bioactive edible coatings: a review. Food Engineering Reviews, 3,1-16. https://doi.org/10.1007/s12393-010-9031-3
Teles, A., Rosa, T., Mouchrek, A., Abreu-Silva, A., Calabrese, K. & Almeida-Souza, F. (2019). Cinnamomum zeylanicum, Origanum vulgare, and Curcuma longa essential oils: chemical composition, antimicrobial and antileishmanial activity. Evidence-Based Complementary and Alternative Medicine, 1-12. https://doi.org/10.1155/2019/2421695
Vijayasteltar, B. L., Kottarapat, J. & Ramadasan, K. (2011). An evaluation of antioxidant, anti-inflammatory, and antinociceptive activities of essential oil from Curcuma longa L. Indian Journal of pharmaceutical Sciences, 43(5), 526-531. https://dx.doi.org/10.4103%2F0253-7613.84961
Vijayasteltar, B. L., Jeena, K. & Kuttan, R. (2013). Acute and subchronic toxicity as well as mutagenic evaluation of essential oil from turmeric (Curcuma longa L.). Food and Chemical Toxicology, 53, 52-61. https://doi.org/10.1016/j.fct.2012.11.027
Aggarwal, B., & Harikumar, K. (2009). Potential therapeutic effects of curcumin, the antiinflammatory agent, against neurodegenerative, cardiovascular, pulmonary, metabolic, autoimmune and neoplastic diseases. Int. J. Biochem. Cell Biol, 41(1), 40-59. https://doi.org/10.1016/j.biocel.2008.06.010.
Aguilar‐Veloz, L., Calderón‐Santoyo, M., Vázquez, Y. & Ragazzo‐Sánchez, J. (2020). Application of essential oils and polyphenols as natural antimicrobial agents in postharvest treatments: Advances and challenges. Food Science & Nutrition, 8(6), 1-10. https://doi.org/10.1002/fsn3.1437
Avanço, G., Ferreira, F., Bomfim, N., Santos, P., Peralta, R., Brugnari, T. & Machinski, M. (2017). Curcuma longa L. essential oil composition, antioxidant effect, and effect on Fusarium verticillioides and fumonisin production. Food Control, 73, 806-813. https://cutt.ly/znaVW6a
Bhavaniramya, S., Vishnupriya, S., Al-Aboody, M., Vijayakumar, R. & Baskaran, D. (2019). Role of essential oils in food safety: antimicrobial and antioxidant applications. Grain & Oil Science and Technology, 2(2), 49-55. https://cutt.ly/WnaVYEJ
Bouarab-Chibane, L., Forquet, V., Lantéri, P., Clément, Y., Léonard-Akkari, L., Oulahal, N., Degraeve, P. & Bordes, C. (2019). Antibacterial properties of polyphenols: characterization and QSAR (Quantitative Structure–Activity Relationship) Models. Frontiers in Microbiology, 10,1-23. https://doi.org/10.3389/fmicb.2019.00829
Campo, J., Vanegas, P., y Andrade, M. (2017). Aceite esencial de cúrcuma (Curcuma longa L.) como agente antifúngico en recubrimientos comestibles aplicados a zapallo (Cucurbita maxima) mínimamente procesado. Revista de Ciencias Agrarias de Portugal, 40(3), 641-654. https://doi.org/10.19084/RCA16130
Charrier, T., Chapeau, C. & Bendria, L. (2011). A multi-channel bioluminescent bacterial biosensor for the on-line detection of metals and toxicity. Part II: technical development and proof of concept of the biosensor. Analytical and Bioanalytical Chemistry, 400(4), 1061-1070. https://doi.org/10.1007/s00216-010-4354-8
Chen, I., Chang, C., Ng, C., Wang, C., Shyu, Y. & Chang, T. (2007). Antioxidant and antimicrobial activity of Zingiberaceae plants in Taiwan. Plant Foods for Human Nutrition, 63,15-20. https://doi.org/10.1007/s11130-007-0063-7
Choi, Y., Ban, I., Lee, H., Baik M. & Kim, W. (2020). Puffing as a novel process to enhance the antioxidant and antinflammatory properties of Curcuma longa L. (Turmeric). Antioxidants, 8(11), 506. https://doi.org/10.3390/antiox8110506
Damalas, C. (2011). Potential uses of turmeric (Curcuma longa) products as alternative means of pest management in crop production. Plant Omics Journal, 4(3), 136-141. https://cutt.ly/7naV9tb
Dayeh, V., Chow, S., Schirmer, K., Lynn, D. & Bols, N. (2004). Evaluating the toxicity of Triton X-100 to protozoan, fish, and mammalian cells using fluorescent dyes as indicators of cell viability. Ecotox. Environ, 57(3), 375-382. https://doi.org/10.1016/s0147-6513(03)00083-6
Du, Z., Liu, R., Shao, W., Mao, X., Ma, L., Gu, L., Chan, A. (2006). α-Glucosidase inhibition of natural curcuminoids and curcumin analogs. European Journal of Medicinal Chemistry, 41(2), 213-218. https://doi.org/10.1016/j.ejmech.2005.10.012
Ema, P. y Torres, S. (2018). Efecto antibacteriano in vitro del extracto etanólico de las raíces de Zingiber officinale roscoe (kion) y Cúrcuma longa L. (Palillo) frente a cepas de Staphylococcus aureus. [Tesis de grado, Universidad Inca Garcilaso de la Vega]. http://repositorio.uigv.edu.pe/handle/20.500.11818/2859
Organización de las Naciones Unidades para la Alimentación y la Agricultura (FAO). (2019). El sistema alimentario en México Oportunidades para el campo mexicano en la Agenda 2030 de Desarrollo Sostenible. Ciudad de México, 7-56. https://cutt.ly/4naBqL5
Ferreira, F., Mossini, S., Ferreira, F., Arrotéia, C., Da Costa, C., Nakamura, C. & Machinski, J. (2013). The inhibitory effects of Curcuma longa L. essential oil and curcumin on Aspergillus flavus link growth and morphology. Scientific World Journal. https://doi.org/10.1155/2013/343804.
Freire, R., y Vistel, M. (2015). Caracterización fitoquímica de la Curcuma longa L. Revista Cubana de Química, 27(1), 9-18. https://cutt.ly/hnaBu9F
Funk, J., Frye, J., Oyarzo, J., Zhang, H. & Timmermann, B. (2010). Anti-arthritic effects and toxicity of the essential oils of turmeric (Curcuma longa L.). Journal of Agricultural and Food Chemistry, 2(58), 842-849. https://doi.org/10.1021/jf9027206.
Hashemi, S., Khorram, S. & Sohrabi, M. (2017). Antioxidant activity of essential oils in foods, 247–265. Bagher, S., A. Khaneghah y A. de Souza (Eds.). Essential Oils in Food Processing: Chemistry, Safety and Applications. First edition. John Wiley & Sons Ltd. https://doi.org/10.1002/9781119149392.ch8
Khattak, S., Saeed, R., Ullah, S. & Ahmad, W. (2005). Biological effects of indigenous medicinal plants Curcuma longa and Alpinia galanga. Fitoterapia, 76(2), 254 – 257. https://doi.org/10.1016/j.fitote.2004.12.012
Kuttan, R., Liju, V. & Jeena, K. (2011). An evaluation of antioxidant, anti-inflammatory, and antinociceptive activities of essential oil from Curcuma longa. L. Indian Journal of Pharmacology, 43(5), 526–531. https://doi.org/10.4103/0253-7613.84961
Kutti Gounder, D. & Lingamallu, J. (2012). Comparison of chemical composition and antioxidant potential of volatile oil from fresh, dried and cured turmeric (Curcuma longa) rhizomes. Industrial Crops and Products, 38, 124-131. https://doi.org/10.1016/j.indcrop.2012.01.014
Li, S-P. & Li, S-Y. (2009). Antioxidant activities of essential oil of Curcuma longa and Curcuma wenyujin. Int. J. Essent. Oil Ther, 3, 31-34. https://cutt.ly/RnaBJJs
Liu, D. (1986). Resazurin reduction method for toxicity assessment of water soluble and insoluble chermicals. Toxicity Assessment, 1(2), 253-258. https://doi.org/10.1002/tox.2540010210
Mimica-Dukić, N., Božin, B., Soković, M., Mihajlović, B. & Matavulj, M. (2003). Antimicrobial and antioxidant activities of three mentha species essential oils. Planta Medica, 69(5): 413-419. https://doi.org/10.1055 / s-2003-39704
Naveen, K., Venkataramana, M., Allen, J., Chandranayaka, S., Murali, H. & Batra, H. (2016). Role of Curcuma longa L. essential oil in controlling the growth and zeralenone production of Fusarium graminearum. LWT - Food Science and Technology, 69: 522-528 http://dx.doi.org/10.1016/j.lwt.2016.02.005
Negrete, F. y Secaira, L. (2016). Elaboración y estandarización de microencapsulados de aceites esenciales de Cúrcuma (Curcuma longa) y Jengibre (Zingiber officinale) como aditivos nutricionales para piscicultura. [Tesis de grado, Universidad Politécnica Salesiana del Ecuador]. https://cutt.ly/KnaBVaM
Parveen, Z., Nawaz, S., Siddique, S. & Shahzad, K. (2013). Composition and antimicrobial activity of the essential oil from leaves of Curcuma longa L. Kasur Variety. Indian Journal of Pharmaceutical Sciences, 75(1), 117-122. https://dx.doi.org/10.4103%2F0250-474X.113544
Pino, J., Fon-Fay, F. & Pérez, J. (2018). Chemical composition and biological activities of essential oil from turmeric (Curcuma longa L.) rhizomes grown in Amazonian Ecuador. Revista CENIC Ciencias químicas, 49(1),1-8. https://cutt.ly/fnaB0yK
Priya, R., Prathapan, A., Raghu, K. & Menon, A. (2012). Chemical composition and in vitro antioxidative potential of essential oil isolated from Curcuma longa L. leaves. Asian Pacific Journal of Tropical Biomedicine, 2(2), 695-699.
Proestos, C., Lytoudi, K., Mavromelanidou, O., Zoumpoulaskis, P. & Zoumpoulaskis, V. (2013). Antioxidant capacity of selected plant extracts and their essential oils. Antioxidants, 2(1), 11-22. https://doi.org/10.3390/antiox2010011
Ramos, M. y Solórzano, R. (2016). Caracteristicas farmacosgnósticas de las hojas de Alternanthera lanceolata (Benth.) Schinz "lancetilla" proveniente del distrito de Urpay provincia de Sánchez Carrión región La Libertad. [Tesis de grado, Universidad Nacional de Trujillo]. https://cutt.ly/xnaB8NU
Rover, M. & Brown, R. (2013). Quantification of total phenols in bio-oil using the Folin–Ciocalteu method. Journal of Analytical and Applied Pyrolysis, 104, 366-371. https://doi.org/10.1016/j.jaap.2013.06.011.
Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A. & Cháfer, M. (2011). Use of essential oils in bioactive edible coatings: a review. Food Engineering Reviews, 3,1-16. https://doi.org/10.1007/s12393-010-9031-3
Teles, A., Rosa, T., Mouchrek, A., Abreu-Silva, A., Calabrese, K. & Almeida-Souza, F. (2019). Cinnamomum zeylanicum, Origanum vulgare, and Curcuma longa essential oils: chemical composition, antimicrobial and antileishmanial activity. Evidence-Based Complementary and Alternative Medicine, 1-12. https://doi.org/10.1155/2019/2421695
Vijayasteltar, B. L., Kottarapat, J. & Ramadasan, K. (2011). An evaluation of antioxidant, anti-inflammatory, and antinociceptive activities of essential oil from Curcuma longa L. Indian Journal of pharmaceutical Sciences, 43(5), 526-531. https://dx.doi.org/10.4103%2F0253-7613.84961
Vijayasteltar, B. L., Jeena, K. & Kuttan, R. (2013). Acute and subchronic toxicity as well as mutagenic evaluation of essential oil from turmeric (Curcuma longa L.). Food and Chemical Toxicology, 53, 52-61. https://doi.org/10.1016/j.fct.2012.11.027
Published
2021-12-16
How to Cite
Vera Vera, J. M., Dueñas-Rivadeneira, A. A., Rodríguez Díaz, J. M., & Radice, M. (2021). Phytochemical characterization of the extracts, antioxidant activity, phenolic content and toxicity of the essential oil of Curcuma longa L. Revista De La Facultad De Agronomía De La Universidad Del Zulia, 39(1), e223906. Retrieved from https://produccioncientificaluz.org/index.php/agronomia/article/view/37393
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Food Technology
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