A Review on the Extraction and Optimization of Phytochemicals from Curcuma xanthorrhiza Roxb

Abstract

The genus Curcuma pertains to the Zingiberaceae family and consists of 70-80 species of perennial rhizomatous herbs. This genus originates in the Indo-Malayan region and it is broadly spread all over the world across tropical and subtropical areas. Curcuma xanthorrhiza belongs to the Zingiberaceae family is a rich source of phenolics and terpenoids with various bioactivities.  This study aims to provide more information about botanical features, biological activities, essential oils, phytochemicals, ultrasound-assisted extraction, and optimization of C.xanthorrhiza by response surface methodology and HPLC for further advanced research. Because of its use in the medicinal and food industries, C.xanthorrhiza is an extremely important economic genus. C.xanthorrhiza rhizomes are the source of a yellow dye and have traditionally been utilized as spices and food preservers, as a garnishing agent, and also utilized for the handling of various illnesses because of the chemical substances found in them. Furthermore, Because of the discovery of new bioactive substances with a broad range of bioactivities, including antioxidants, antivirals, antimicrobials and anti-inflammatory activities, interest in their medicinal properties has increased. Lack of information concerning botanical features, biological activities, essential oils, phytochemicals, ultrasound-assisted extraction, and optimization of C.xanthorrhiza by response surface methodology and HPLC is the biggest problem that the researcher encountered. This review recommended that collecting information concerning the C.xanthorrhiza may be providing more opportunities for further advanced studies lead to avoid wasting time and use this information for further research on bioactive compounds which are beneficial in medicinal purposes.