The essential oil of Curcuma longa rhizomes as an antimicrobial and its composition by Gas Chromatography/Mass Spectrometry / Óleo essencial de Curcuma longa L. como um antimicrobiano e composição por Cromatografi a Gasosa/Espectrometria de massas

Objective This study aimed to extract the essential oil of Curcuma longa rhizomes collected in Brazil, determine its composition by gas chromatography and mass spectrometry, and evaluate its hemolytic action and antimicrobial activity. Methods The oil extraction was performed by hydrodistillation; its composition was determined by GC-MS; the Minimum Inhibitory Concentration was evaluated through microdilution, and the hemolytic activity was analyzed in sheep red blood cells. Results The essential oil's major components are zingiberene (11%), sesquiphellandrene (10%), ß-turmerone (10%), and α-curcumene (5%). It proved efficient at inhibiting Staphylococcus aureus with Minimum Inhibitory Concentrations of 38.8µl/mL, Staphylococcus epidermidis (Minimum Inhibitory Concentrations of 50.0µl/mL), Escherichia coli (Minimum Inhibitory Concentrations of 44.4µl/mL), and Pseudomonas aeruginosa (Minimum Inhibitory Concentrations of 27.7µl/mL). Conclusion Despite provoking hemolysis in sheep red blood cells, the essential oil suggests promising results for a variety of purposes due to its antibacterial properties. Supplementary research is necessary to determine in vivo activity and the potential use of the C. longa essential oil as an antimicrobial agent in diverse situations.

Objetivo Este trabalho teve como objetivo determinar a composição e avaliar as atividades antimicrobiana e hemolítica do óleo essencial de rizomas da Curcuma longa L. Métodos A extração do óleo essencial foi realizada por hidrodestilação e sua composição determinada por cromatografia gasosa com espectrometria de massas. A Concentração Mínima Inibitória foi avaliada por microdiluição e a atividade hemolítica foi analisada em hemácias de carneiro. Resultados Os componentes majoritários encontrados foram zingibereno (11%), sesquipelenadieno (10%), ß-turmerona (10%) e α-curcumeno (5%). O óleo essencial provocou hemólise e inibiu Staphylococcus aureus (Concentração Mínima Inibitória=38,8µl/mL), Staphylococcus epidermidis (Concentração Mínima Inibitória=50,0µl/mL), Escherichia coli (Concentração Mínima Inibitória=44,4µl µl/mL) e Pseudomonas aeruginosa (Concentração Mínima Inibitória=27,7µl/mL). Conclusão Apesar de provocar hemólise, o óleo essencial analisado tem potencial para diversas finalidades, devido às suas propriedades antibacterianas. Estudos complementares são necessários para determinar a atividade in vivo e o potencial uso de óleo essencial de C. longa como agente antimicrobiano em diversas situações.

Antioxidant, Anti-inflammatory and Antinociceptive Activities of Essential Oil from Ginger.

Chemical compositions of ginger oil as well as its antioxidant, anti-inflammatory and antinociceptive potential were evaluated in the present study. The main constituents as detected by GC/MS analysis was V-zingiberene which constituted 31% of the total area, ar-curcumene (15.4%) and a -sesquiphellandrene (14.02%). Ginger oil scavenged superoxide, DPPH, hydroxyl radicals and inhibited tissue lipid peroxidation in vitro . Intraperitoneal administration of ginger oil was found to inhibit phorbol- 12-myristate-13-acetate induced superoxide radicals elicited by macrophages. Oral administration of ginger oil for one month, significantly increased superoxide dismutase, glutathione and glutathione reductase enzymes level (P<0.001) in blood of mice and glutathione-S-transferase, glutathione peroxidase and superoxide dismutase enzymes in liver. Ginger oil produced significant reduction in acute inflammation produced by carrageenan and dextran and formalin induced chronic inflammation (P<0.001). It also exhibited significant reduction in acetic acid induced writhing movements (P<0.001). The present report revealed that ginger oil possesses antioxidant activity as well as significant anti-inflammatory and antinociceptive property.