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

Table 7.

Antimicrobial activity of stored extracts of Turmeric (4 °C for 30 days)

Turmeric extract	Quantity used (μg)	Tested microbes and zone of Inhibition (mm)
Turmeric extract	Quantity used (μg)	C. abica ^b	E. coli ^c	S. typhi ^b	Staph.aureus ^c
Methanol RT^a	6	10	22.5	11	10.5
Methanol RT^a	12	14	11.5	9	9
Methanol 121 °C	6	10	11	9	11
Methanol 121 °C	12	9.5	11.5	10	9
Water RT^a	6	0	7	7	0
Water RT^a	12	0	9	8.5	0
Water 121 °C	6	0	0	0	0
Water 121 °C	12	0	0	0	0
N-Hexane RT^a	6	9	11.5	9	9.5
N-Hexane RT^a	12	9.5	13	10	12
Chloroform RT^a	6	8	10	9	6
Chloroform RT^a	12	11.5	12	10.5	7

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 5 min

^aRoom temperature

^bClinical isolate

^cATCC Standard