Abstract

PHYTOCHEMICAL EVALUATION, DETERMINATION OF TOTAL TERPENOID CONTENT ON THE RHIZOME OF CURCUMA AMADA.

Thokchom Sharatchandra Singh, I. Tovishe Phucho*, Thokchom Brojendro Singh

Abstract

Curcuma amada, popularly known as mango ginger is a rhizomatous perennial herb of curcuma genus (zinziberaceae family) having characteristic odour similar to raw mangoes and is used as major ingredient in pickles, candies, salads, sauces and chutneys. Rhizomes of curcuma amada is also used in the treatment of skin disease, diabetes, paralysis, anorexia, dyspepsia, flatulence, colic, wounds, chronic ulcers, fever, gout, bronchitis. Phytochemical ingredients are non-nutritive plant chemical that have disease prevention properties. The aim of the present study deals with the phytochemical ingredient present in the chloroform, ethanol, methanol and distilled water extract of the rhizome of curcuma amada. The extractive value of the rhizome of curcuma amada gave 4.90, 3.99, 3.79 and 2.63% yields of chloroform, ethanol, methanol and distilled water respectively. The phytochemical analysis was performed to detect the the presence of alkaloids, saponin, tannin, flavonoids, coumarin, gum, emodins, phytosterol, anthraquinon, lignand and elagic acid. The present study also deals with the determination of total terpenoid giving 5.89% of the dry rhizome powder.

Keywords: Phytochemicals, Curcuma amada, chloroform, ethanol, methanol, distilled water, terpenoids.