. 2013 Nov 8;52(4):2272–2279. doi: 10.1007/s13197-013-1195-4

Table 6.

Antimicrobial activity of fresh turmeric extracts in different solvent

Turmeric extract	Quantity used (μg)	Tested microbes and zone of inhibition (mm)
Turmeric extract	Quantity used (μg)	C. abican ^b	E. coli ^c	S. typhi ^b	Staph. aureus ^b
Methanol RT^a	6	9	7.5	7	10.5
Methanol RT^a	12	9	10	8.5	13.5
Methanol 121 °C	6	7	8	7	10
Methanol 121 °C	12	8.5	9	11.5	10
Water RT^a	6	0	7	7	0
Water RT^a	12	0	7	10	0
Water 121 °C	6	0	6	0	6
Water 121 °C	12	0	7.5	0	8.5
N-Hexane RT^a	6	8	7.2	7	9
N-Hexane RT^a	12	10	10.5	7	10
Chloroform RT^a	6	7	7	8	7
Chloroform RT^a	12	7	8	7	9

Key: 1. Control; 2. One percent turmeric oil (n-hexane); 3. Two percent turmeric oil

4. One tenth percent sodium benzoate; 5. One tenth percent sodium benzoate + 1 % turmeric oil;6. One percent turmeric oil + Autoclaved at 121 C for 5 min at 121 °C for 5 min; 7. Two percent turmeric oil + Autoclaved at 121 C for 05 min

^aRoom temperature

^bClinical isolate

^cATCC Standard