02727nas a2200229 4500008004100000245012600041210006900167260001500236300000800251490000700259520193600266653002702202653001802229653004102247653003702288653002102325100001802346700002902364700002002393700002202413856006202435 2025 eng d00aBioactive Constituents of Curcuma amada Roxb. Rhizome and its Antimicrobial Activity against Food Spoilage Microorganisms0 aBioactive Constituents of Curcuma amada Roxb Rhizome and its Ant cApril 2025 a1-70 v173 a

Background: Curcuma amada Roxb. is popularly known as mango ginger due to its morphological similarity to ginger but has raw mango characteristics. It is well known for its several medicinal and pharmacological activities. Objectives: This study aimed to determine the antimicrobial activity of different extracts of Curcuma amada Roxb. rhizome and its phytochemical screening using Gas Chromatography-Mass Spectrometry (GC-MS) method. Materials and Methods: Antimicrobial activity of different C. amada rhizome extracts (acetone, hexane, ethanol and aqueous) were screened against spoilage bacteria and fungi using agar well diffusion method. The spoilage bacteria included Klebsiella oxytoca, Enterobacter mori, Serratia marcescens, Bacillus subtilis and Bacillus inaquosorum, while the spoilage fungi included Penicillium citrinum, Alternaria alstroemeriae, Aspergillus welwitschiae, Aspergillus awamori and Aspergillus aflatoxiformans. Results: C. amada rhizome ethanolic extract showed significant inhibitory activity against spoilage microorganisms at 10 mg/mL. MIC values for spoilage bacteria ranged from 0.5 to 5 mg/mL, whereas for spoilage fungi were 0.75 to 10 mg/mL. GC-MS analysis of ethanolic extract identified seven compounds viz. Linoleic acid ethyl ester, (E)-9-Octadecanoic acid ethyl ester, n-Hexadecanoic acid, Dotriacontane, 9,12-Octadecadienoic acid, 2,4-Di-tert-butylphenol and Octadecanoic acid, ethyl ester. Conclusion: The rhizome of Curcuma amada is a rich source of phytochemicals and has an antagonistic effect on food spoilage bacteria and fungi. The chemical constituents present in C. amada rhizome extract indicated antimicrobial potency against spoilage microorganisms that can be utilized in food preservation.

10aAntimicrobial activity10aCurcuma amada10aGas chromatography-mass spectrometry10aMinimum inhibitory concentration10aRhizome extracts1 aShahi, Rashmi1 aChavannavar, Suvarna, V.1 aAnil, Veena, S.1 aN, Bharath, Kumar uhttps://phcogres.com/article/2025/17/2/105530pres20252063