Phytochemical Screening and Antimicrobial Activities of Turmeric Roots Dye

This study investigated the phytochemical composition and antimicrobial properties of turmeric root dyeextracted using a Soxhlet apparatus and aqueous method with four solvents: methanol, acetone, n-hexane,and water. Phytochemical screening was conducted using standard qualitative methods, and antimicrobialactivity was evaluated via the agar well diffusion method. The percentage yields of the dye extracts were22.90% for methanol, 17.57% for acetone, and 5.80% for n-hexane, with the latter yielding the lowest oilextract. Phytochemical analysis of the methanol extract revealed the presence of alkaloids, tannins, flavonoids,steroids, phenols, terpenoids, quinones, and anthraquinones. Antimicrobial tests demonstrated activity againstEscherichia coli, Streptococcus spp., Klebsiella pneumoniae, Candida albicans, and Aspergillus niger, withinhibition zones of 10 mm, 14 mm, 10 mm, 6 mm, and 12 mm, respectively. The minimum inhibitory concen-tration (MIC) ranged from 12.5 to 50 mg/mL, and the minimum bactericidal concentration (MBC) was ≥100mg/mL. The dye’s natural antimicrobial properties suggest its potential for medical applications, particularlyin pharmaceutical uses for wound healing and anti-inflammatory purposes due to its bioactive compounds.