Abstract:
Abstract
Curcumin (Curcuma longa l), belongs to the Zingiberaceae family, it is a medicinal plant widely
used in traditional medicine.
The objective of our study is to determine the antioxidant and antibacterial properties of the
plant and thus the amount of polyphenols and flavonoids present in this plant.
The extraction was done by two methods: hydromethanolic maceration by (stirring) and
(heating), the results obtained from the extraction yield are respectively: 8% and 6%.
Indeed, the content of total polyphenols was determined using the reagent Folin-Ciocalteu, it is
20.24 mg EAG / g ES, and flavonoids were evaluated by the method of Aluminum chlorides
AlCl₃, the content is estimated at 30.1 mg EQ / g ES.
Antioxidant activity was determined by the DPPH test, and compared to the activities of BHT
standard anti-radical compounds, the IC50 values are: 0.65 mg/ml and 0.004 mg/ml (BHT).
Finally, the antibacterial activity, (Staphylococcus, Bacillus subtilis, and Escherichia coli), the
results showed the effectiveness of curcumin against most strains
