In this research, essential oil was obtained from the root of Curcuma longa L. (turmeric) using the technique stripping steam in order to be able to subsequently analyze their antimicrobial activity in vitro in Candida albicans, Staphylococcus aureus and Escherichia coli. Turmeric oil contains a high content of curcumin, which is its main active constituent, has a wide range of therapeutic effects, including potent anti-tumor, antioxidant and anti-inflammatory properties.

In this research, essential oil root longa L. Turmeric (Curcuma) was obtained using the distillation technique by steam water in order to be able to subsequently analyze their percentage yield, their physicochemical characteristics (color, odor, flavor and texture), also physical parameters such as relative density, refractive index, solubility in different solvents as water, alcohol 50 °, 70 °, 80 ° and 96 °, n-hexane and ethyl ether was analyzed. Finally chemical parameters were also evaluated as the acid, which is important in the control of an essential oil