Author/Authors :
Allawi, Saeed Sahib Baghdad University - Food science and biotech Dept - College of Agricultural, Iraq , Auda, Jassim Mohammad Baghdad University - College of Agricultural - Food science and biotech Dept, Iraq , Hameed, Hiba Qasim Baghdad University - college of education - Biology Dept, Iraq , Ali, Tagreed Ibraheem Baghdad University - College of Agricultural - Food science and biotech Dept, Iraq
Abstract :
Four extracts of Curcuma longa rhizomes ( commonly known as turmeric widely used as spice and coloring agent and known for its medical properties) were evaluated for their anti- bacterial action against pathogenic bacteria of gram-negative (Escherichia coli, Salmonella typhimurium ) and gram- positive (Staphylococcus aureus, Bacillus cereus) comparing with antibiotics (gentamycin, ampicillin and erythromycin). Essential oil which was extracted from turmeric found to be most active against pathogenic bacteria in comparison with other extracts (water, chloroform and methanol extract). Using 40 microgram/disc of essential oil of turmeric as a minimum inhibitory concentration posses significant activity on pathogenic gram-negative and gram- positive bacteria
