Volume: 46 Issue: 2
Impact of NaCl concentrations and drying on the essential oil yields and composition of Murraya koenigii (L.) Spreng leaf
Year: 2024, Page: 55-60, Doi: https://doi.org/10.62029/jmaps.v46i2.venkatesh
Received: April 23, 2024 Accepted: Aug. 20, 2024 Published: Nov. 1, 2024
The objective of this study was to investigate how varying concentrations of salt (NaCl) and different drying methods affect the yield and composition of essential oil extracted from the leaves of Murraya koenigii (L.) Spreng. The findings revealed that fresh samples yielded significantly more essential oil (0.24%) than both dried samples and those treated with different NaCl concentrations (5, 10, and 15% NaCl). Gas chromatography analysis identified 12 chemical constituents, with α-phellandrene and lavandulol being the primary ingredients. Medium proportions of β-phellandrene and β-caryophyllene were also detected, along with eight other chemicals. Among the samples, the oven-dried sample exhibited the highest concentration of α-phellandrene (44.205%), while the sample treated with 15% NaCl had the lowest concentration (33.064%). The difference in the α-phellandrene concentration between the fresh and oven-dried samples was significant (8.011%). The lavandulol concentration was highest in the 15% NaCl sample (27.905%) and lowest in the oven-dried sample (23.577%), with no notable variation observed among the dried, NaCl-treated, and fresh samples. β-Phellandrene was highest in the 5% NaCl sample (9.216%) and lowest in the fresh sample (6.77%). No significant variations were observed in the concentration of β-caryophyllene across all the samples. The elevated β-phellandrene content in M. koenigii essential oils by a particular treatment suggests potential market competitiveness and enhances the commercial viability of these oils.
Keywords: Murraya koenigii, Drying, Salt media, Essential oil, Gas chromatography.
Chowdhury, J. U., Bhuiyan, M. N. I., & Yusuf, M. (2008). Chemical composition of the leaf essential oils of Murraya koenigii (L.) Spreng and Murraya paniculata (L.) Jack. Bangladesh Journal of Pharmacology, 3(2), 59-63.
Deshmukh SK, Jain PC, Agarwal SC. 1986. Antimicrobial activity of the essential oil of the leaves of Murraya koenigii (Linn) Spreng. (Indian curry leaf). Fitoterapia, 57, 295–297.
Grover, J. K., Yadav, S., & Vats, V. (2002). Medicinal plants of India with anti-diabetic potential. Journal of Ethnopharmacology, 81(1), 81-100. DOI: https://doi.org/10.1016/S0378-8741(02)00059-4
Joseph, S., & Peter, K. V. (1985). Curry leaf (Murraya koenigii), perennial, nutritious, leafy vegetable. Economic Botany, 39, 68-73. DOI: https://doi.org/10.1007/BF02861176
Kumar, V. S., Sharma, A., Tiwari, R., & Sushil Kumar, S. K. (1999). Murraya koenigii (curry leaf): a review. Journal of Medicinal and Aromatic Plant Sciences, 21, 1139–1141.
MacLeod, A. J., & Pieris, N. M. (1982). Analysis of the volatile essential oils of Murraya koenigii and Pandanus latifolius. Phytochemistry, 21(7), 1653-1657. DOI: https://doi.org/10.1016/S0031-9422(82)85034-6
Mallavarapu, G. R., Rao, L., & Ramesh, S. (2000). Volatile constituents of the leaf and fruit oils of Murraya koenigii Spreng. Journal of Essential Oil Research, 12(6), 766-768. DOI: https://doi.org/10.1080/10412905.2000.9712211
Onayade, O. A., & Adebajo, A. C. (2000). Composition of the leaf volatile oil of Murraya koenigii growing in Nigeria. Journal of herbs, spices & medicinal plants, 7(4), 59-66.
Pathak, N., N. P., Yadav, T. D., Jha, A. N., & Vasudevan, P. (1997). Contact and fumigant action of volatile essential oil of Murraya koenigii against Callosobruchus chinensis. Indian Journal of Entomology, 59, 198–202.
Ramalakshmi, K., Jagan M. R. L., Sulochanamma, G., & Raghavan, B. (2000). Physico-chemical changes on processing of curry leaf (Murraya koenigii Spreng.). Journal of Medicinal and Aromatic Plant Sciences, 22, 510-516.
Rana, V. S., Juyal, J. P., & Blazquez, M. A. (2004). Chemical constituents of the volatile oil of Murraya koenigii leaves. International Journal of Aromatherapy, 14(1), 23-25. DOI: https://doi.org/10.1016/j.ijat.2003.12.007
Smith, A.C. (1985). Flora vitiensis nova: A new flora of Fiji (Spermatophytes only). Lavai, Kauai, Hawaii: Pacific Tropical Botanic Garden, Vol. 3, pp 758.
Verghese, J. (1989). Indian curry leaf. Perfumer and Flavourist, 14(3), 69–70.
Walde, S. G., Jyothirmayi, T., Rao, P. P., Shivaswamy, R., & Srinivas, P. (2005). Flavour volatiles of leaves, fruits and seed cotyledons of Murraya koenigii L. Flavour and fragrance Journal, 20(2), 169-172. DOI: https://doi.org/10.1002/ffj.1436
Walde, S. G., Jyothirmayi, T., Rao, P. P., & Srinivas, P. (2006). Flavour volatiles of flowers and stalks of Murraya koenigii L. Flavour and fragrance Journal, 21(4), 581-584. DOI: https://doi.org/10.1002/ffj.1737
Wong, K. C., & Tie, D. Y. (1993). The essential oil of the leaves of Murraya koenigii Spreng. Journal of Essential Oil Research, 5(4), 371-374. DOI: https://doi.org/10.1080/10412905.1993.9698245.
© CSIR-Central Institute of Medicinal and Aromatic Plants, (CSIR-CIMAP), Lucknow, India.
Venkatesh, B., Kumar, A. N., Kumar, J. K., Srinivas, K. V. N. S., & Babu, G. D. K. (2024). Impact of NaCl concentrations and drying on the essential oil yields and composition of Murraya koenigii (L.) Spreng leaf. Journal of Medicinal and Aromatic Plants, 46(2), 55-60.
