GCMS Analysis of Curry Leaf (Murraya koenigii Linn.)
P. S. Devanand *
Forest College and Research Institute, Mettupalayam, India.
B. Sivakumar
Forest College and Research Institute, Mettupalayam, India.
R. Vijayan
Forest College and Research Institute, Mettupalayam, India.
P. Kumar
Forest College and Research Institute, Mettupalayam, India.
M. Kiruba
Krishi Vigyan Kendra, ICAR, Sandhiyur, Salem, India.
N. Raja
Agricultural Engineering College and Research Institute, Kumulur, Trichy, India.
P. Radha
Forest College and Research Institute, Mettupalayam, India.
K. Hemaprabha
Forest College and Research Institute, Mettupalayam, India.
S. Utharasu
Agricultural Research Station, Tamil Nadu Agricultural University, Bhavanisagar, India.
P. Mangammal
Horticultural College and Research Institute, Paiyur, India.
G. Anand
ICAR- KVK, Sandhiyur, Salem, India.
*Author to whom correspondence should be addressed.
Abstract
Curry leaves, or Murraya koenigii, are a valuable plant with Indian origins that are frequently used in the Ayurvedic medical system. They are a part of the Rutaceae family. This plant contains large amounts of carbazole alkaloids, which have potent pharmacological and biological effects, in its roots, bark, and leaves. Murraya koenigii has a long history of strengthening hair roots. This study assessed the potential of dried leaf parts of Lawsoniainermis, Hibiscus rosasinensis, and Murraya koenigii to be an effective topical formulation for action that promotes hair development. The leaves were then converted into herbal hair oil. Tests were conducted on the assessment patterns, which included physical appearance, pH testing, viscosity, determining the refractive index, and saponification value. The generated Kadi patta hair oil was submitted to qualitative chemical analysis using a variety of techniques in order to identify many plant major components, including sulphur, ascorbic acid, and saponins. The findings demonstrated that the herbal hair oil was stable at room temperature, had a decent pH, and had an acceptable viscosity. It follows that the herbal plant could be a better choice for upcoming formulations. The optimal organoleptic conditions for making curry leaf paste were discovered to be oil-roasted fresh curry leaves combined with a 1:1 ratio of spices and 10% salt. The curry leaf edible paste's sensory score revealed alterations in appearance, colour, flavour, taste, and general quality over the course of the storage periods of one, three, five, and seven days.
Keywords: Murraya koenigii (curry leaves), hair oil, chemical standardization, GCMS analysis