Determination of Antimicrobial Properties of Curcuma longa L. (Turmeric) Leaf Extract and Its Potential Application in Consumer Goods

Hariharan P. *

Downstream Bioproessing Laboratory, Department of Biotechnology & Mechanical Engineering, Sir M Visvesvaraya Institute of Technology, Bangalore-562157, India.

Prashant S. H.

Downstream Bioproessing Laboratory, Department of Biotechnology & Mechanical Engineering, Sir M Visvesvaraya Institute of Technology, Bangalore-562157, India.

Chaturthy

Downstream Bioproessing Laboratory, Department of Biotechnology & Mechanical Engineering, Sir M Visvesvaraya Institute of Technology, Bangalore-562157, India.

Trisha C.

Downstream Bioproessing Laboratory, Department of Biotechnology & Mechanical Engineering, Sir M Visvesvaraya Institute of Technology, Bangalore-562157, India.

Priyanka R.

Department of Chemistry, Atria Institute of Technology, Bangalore-560009, India.

Nagendra H. G.

Downstream Bioproessing Laboratory, Department of Biotechnology & Mechanical Engineering, Sir M Visvesvaraya Institute of Technology, Bangalore-562157, India.

*Author to whom correspondence should be addressed.


Abstract

Turmeric has been used as a functional food material but, other parts of the plant such as leaves are wasted as byproducts. This project aims at utilization of turmeric leaves which is generally thrown off or burnt as waste. Disposal of turmeric leaves after harvest of turmeric possesses a huge challenge for the farmers, removal of leaves from the plant comes with an extra cost as the workers need to be paid for removing the leaves, thus to cut the cost farmers burn the leaves. India dominates the world production scenario contributing 80% of turmeric growth, which is mainly used as spice with other applications being used in preparation of dyes, drugs, cosmetics and for religious ceremonies. Karnataka is the third largest producer of turmeric in India. According to studies, the phytochemical characteristics of the turmeric leaf extract demonstrates functional effects such as cosmeceutical, skin immunity, anti-inflammation, antimicrobial, anti-insecticidal activities and antixidant activities. Turmeric leaves also have large volume and surface area and thus can be used for industrial applications. Turmeric leaf oil is rich in phenolic components. The main constituents of the turmeric leaves are curcumnene, limonene, phellandrene and turmerone. In this regard, this project aims at complete utilization of turmeric leaves and turning the leaves which is generally regarded as waste into value added products. The final products developed from the leaves are Dhoop sticks and Room Freshener. The Dhoop sticks developed are organic and chemical free and has aroma that can be refreshing and relaxing as turmeric leaves have strong aroma. Turmeric leaves are rich in Curcumin which is known to have Anti-insecticidal properties in this regard Dhoop sticks are being developed. Perfumes/Room freshener are developed using turmeric leaves as they have anti-bacterial properties and prevents any type of skin allergy while producing fresh fragrance. The products are developed keeping in the mind the source of extra income they act as for the farmers. When tested for anti-bacterial activity the results gave positive results, which is an indication that turmeric leaves have great applications and needs to be explored.

Keywords: Curcuma longa L. leaf extraction, phytochemical analysis cosmetics, dhoop sticks, room freshners, antimicrobial activity


How to Cite

Hariharan P., Prashant S. H., Chaturthy, Trisha C., Priyanka R., & Nagendra H. G. (2023). Determination of Antimicrobial Properties of Curcuma longa L. (Turmeric) Leaf Extract and Its Potential Application in Consumer Goods. PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY, 24(5-6), 22–27. https://doi.org/10.56557/pcbmb/2023/v24i5-68374

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