In vitro antioxidative studies on Murraya koenigii leaves.

Abstract

Murraya koenigii known as curry leaf is used for flavouring foodstuffs and is a treasure in traditional system of medicine. The study thus provides in vitro information of Murraya koenigii leaves. The leaves of Murraya koenigii were examined for their phytochemicals, mineral constituents and for their in vitro antioxidant activities using 2, 2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging and reducing power assays. Higher antioxidant potential of Murraya koenigii and the standard, Vitamin C was observed in both DPPH radical scavenging assay and reducing activity assays at higher concentrations. Phytochemicals present includes flavonoids, tannins, steroids, saponins, alkaloids. The leaves had higher concentration in calcium (320.60mg/kg) and least concentration in chromium (0.58mg/100g). These findings suggest that Murraya koenigii leaves possess potent antioxidant property, which may be responsible for some of its reported effective traditional use and pharmacological actions.