Composition of Indian Curry Leaf Oil

Mallavarapu, Gopal R.; Ramesh, S.; Syamasundar, K. V.; Chandrasekhara, R. S.

doi:10.1080/10412905.1999.9701103

Cited by 21 publications

(11 citation statements)

References 5 publications

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“…Raina et al 13 reported the predominant constituents of essential oils produced from various four genetically distinct curry leaf stocks. Mallavarapu et al 14 have reported the main constituents of curry leaf oil as α-pinene (19.0-19.7%), sabinene (31.8-44.8%), ß-pinene (4.2-4.7%), α-terpinene (1.3-4.3%), ß-phellandrene (6.5-7.9%), γ-terpinene (3.9-7.1%) and terpinene-4-ol (5.2-9.9%); the yield of volatile oil was greater in dried leaves than fresh leaves. 15 It was observed that there was not much loss of volatile oil during drying in sun/shade/cross-flow dryer with respect to physicochemical parameters such as colour, volatile oil, chlorophyll, texture and ascorbic acid.…”

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Flavour volatiles of leaves, fruits and seed cotyledons ofMurraya koenigii L.

et al. 2005

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KEY WORDS: Murraya koenigii; curry leaf; essential oil; flavour volatiles; gas chroamtography; mass spectrometry * Correspondence to: S. G. Walde, Central Food Technological Research Institute Resource Centre, Habshiguda, Hyderabad 500 007, India. E-mail: hyd2_cftrirch@sancharnnet.in three bioactive carbazole alkaloids, viz. mahanimbine, murrayanol and mahanine, which were found to be mosquitocidal and antimicrobial. The antioxidant activity of carbazoles (1,1-diphenyl-2-picryl hydrazyl; DPH) from M. koenigii were found to be, in order, ascorbic acid > bismurraya foline E > euchestine B, mahanine and α-tocopherol > BHT > mahanimbirine and mahanimbine.

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Flavour volatiles of leaves, fruits and seed cotyledons ofMurraya koenigii L.

et al. 2005

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“…), [7][8][9][10] M. koenigii Spreng. [11][12][13] , M. glabra Guill. Swingle 14 and M. euchrestifolia Hayata.…”

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confidence: 98%

“…15 The chemical compositions were very different even within a same species: the essential oil was dominated by pinenes in the case of M. paniculata collected in Egypt; 9 however, the volatile extract from leaves of the species grown in Nigeria contained methyl salicylate (22.4%), β-cyclocitral (22.9%) and sesquiterpenes as trans-nerolidol (11.7%), 10 while vomifoliol was detected in the leaf and stem oils of samples analysed from Jamaica. 8 The indian curry leaf oil (M. koenigii) was reported to contain generally a majority of monoterpenoids (sabinene, pinenes or phellandrenes, according to geographical origin) 12,13 but earlier investigations on a sample collected in Sri Lanka led to the identification of 80% of sesquiterpenes (mainly β-caryophyllene, β-gurjunene and β-elemene).…”

Section: Introductionmentioning

confidence: 99%

The leaf essential oil of Murraya crenulata (Turcz.) Oliver from New Caledonia

Hnawia¹,

Cabalion²,

Raunicher³

et al. 2006

Flavour & Fragrance J

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The essential oil of Murraya crenulata (Turcz.) Oliver (Rutaceae) was obtained from fresh leaves by hydrodistillation of plant material collected in Lifou, Loyalty Islands, New Caledonia. Analysis by a combination of GC and GC-MS indicates a characteristic chemical composition dominated by p-menthane derivatives, mainly perilla aldehyde (73.2%), limonene (8.2%), perilla alcohol (6.5%) and its acetate (6.0%).

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“…In another study, Mallavarapu et al . (1999) found two major oils, α-pinene and sabinene 15 . Lastly, Chowdhury et al .…”

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confidence: 99%

Transcriptome analysis of the curry tree (Bergera koenigii L., Rutaceae) during leaf development

Shivakumar

Johnson

Zimmer

2019

Sci Rep

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The curry tree (Bergera koenigii L.) is a widely cultivated plant used in South Asian cooking. Next-generation sequencing was used to generate the transcriptome of the curry leaf to detect changes in gene expression during leaf development, such as those genes involved in the production of oils which lend the leaf its characteristic taste, aroma, and medicinal properties. Using abundance estimation (RSEM) and differential expression analysis, genes that were significantly differentially expressed were identified. The transcriptome was annotated with BLASTx using the non-redundant (nr) protein database, and Gene Ontology (GO) terms were assigned based on the top BLAST hit using Blast2GO. Lastly, functional enrichment of the assigned GO terms was analyzed for genes that were significantly differentially expressed. Of the most enriched GO categories, pathways involved in cell wall, membrane, and lignin synthesis were found to be most upregulated in immature leaf tissue, possibly due to the growth and expansion of the leaf tissue. Terpene synthases, which synthesize monoterpenes and sesquiterpenes, which comprise much of the curry essential oil, were found to be significantly upregulated in mature leaf tissue, suggesting that oil production increases later in leaf development. Enzymes involved in pigment production were also significantly upregulated in mature leaves. The findings were based on computational estimates of gene expression from RNA-seq data, and further study is warranted to validate these results using targeted techniques, such as quantitative PCR.

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Composition of Indian Curry Leaf Oil

Cited by 21 publications

References 5 publications

Flavour volatiles of leaves, fruits and seed cotyledons ofMurraya koenigii L.

Flavour volatiles of leaves, fruits and seed cotyledons ofMurraya koenigii L.

The leaf essential oil of Murraya crenulata (Turcz.) Oliver from New Caledonia

Transcriptome analysis of the curry tree (Bergera koenigii L., Rutaceae) during leaf development

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