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Composition and Antimicrobial Activity of the Essential Oil from Leaves of Curcuma longa L. Kasur Variety

The essential oil from the leaves of Curcuma longa L. Kasur variety grown in Pakistan was extracted by hydro‑distillation. Chemical constituents of the essential oil were identified by gas chromatography/mass spectrometry. The chromatographic analysis of oil showed 25 constituents, out of which nine chemical constituents were identified. The eucalyptol (10.27%) was the major component of the essential oil. α‑pinene (1.50%), β‑phellandrene (2.49%), β‑pinene (3.57%), limonene (2.73%), 1,3,8‑p‑menthatriene (1.76%), ascaridole
epoxide (1.452%), 2‑methylisoborneol (2.92%), 5‑isopropyl‑6‑methyl‑hepta‑3, dien‑2‑ol (2.07%) were also present in considerable quantity. The antimicrobial properties of leaves of Curcuma longa were tested by disc diffusion method against various human pathogens, including eight fungal and five bacterial strains. Essential oil showed maximum resistance against Fusarium miniformes MAY 3629 followed by Bacillus subtilis ATCC 6633 whereas; it exhibited least resistance against Fusarium oxysporium ATCC 48122. The results of the antimicrobial assay revealed that essential oil showed significant inhibitory activity against the tested organisms.