Comparative study on spectrophotometric analysis and antibacterial activity of homely prepared turmeric powder and commercially available turmeric powder

Abstract

The study was conducted to determine and compare the amounts of curcumin that are present in three different  brands of turmeric powder as well as homemade powder (Curcuma longa, Curcuma aromatica, Curcuma amada, Curcuma caesia and Curcuma angustifolia) using spectrophotometric analysis and antibacterial activity also done with four different bacterial species. The results showed that the absorbance of the acetone extracts of the three turmeric powder samples was read at 420 nm in spectrophotometer. The absorbance of pure curcumin was noted in 1.12 at 420 nm, brand A showed 1.76 brand B showed 1.32 and brand C showed 1.66. The concentration of the curcumin was found to be different for each sample. Antibacterial  results   showed that   brand  A,B,C were sensitive to  Klebsiella, Proteus and Bacillus species ,  but in the case of  E.coli species  A,B  are sensitive and C was not sensitive.