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The essential oil obtained from Curcuma caesia Roxb. rhizome was used to evaluate the preliminary phytochemical screening, total flavonoid and phenolic contents and to access their antioxidant and antibacterial activity. Phenols, flavonoids, tannins, glycosides and carbohydrates were found to be present whereas saponins and proteins were absent. Antioxidant activity was assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH). The highest inhibition of essential oil was up to 79.8% at a concentration of 100µl/ml. The total phenol content was calculated by using standard graph of catechol and the highest phenol content was found to be 74.4 ± 0.06 mg/100g. The total flavonoid content was estimated using the quercetin standard curve. The presence of flavonoid was found to be 3.0±0.031mg/100g. Disc diffusion techniques was used to analyses the antibacterial activity against Gram positive bacteria; Staphylococcus aureus (MTCC-6908), Bacillus cereus (MTCC-430), and Gram-negative bacteria; Vibrio cholerae (MTCC-3906), Salmonella typhimurium (MTCC-3224) and E. coli (MTCC 723). The essential oil showed highest zone of inhibition against Vibrio cholerae. Thus, the present study shows that Curcuma caesia Roxb. is rich source of antioxidants, phytochemical compounds and antimicrobial activity.
Kanglom et al. (Sat,) studied this question.