Curry Leaf: A Review

Bhusal, Dipika; Thakur, D. P.

doi:10.26480/rfna.01.2021.36.38

Cited by 3 publications

(1 citation statement)

References 15 publications

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“…Major compounds responsible for its aroma and flavour are sabinene, caryophyllene, pinene, limonene which are known for pharmacological and nutraceutical properties [1]. A 100 gm of fresh curry leaf contains 1g fat, 18.7 g carbohydrate, 6 g protein, 7560 µg beta-carotene, 0.93mg iron and 830 mg calcium [2]. Minerals in curry leaf such as iron, copper, zinc are helpful in maintaining the normal blood glucose level in the body.…”

Section: Introductionmentioning

confidence: 99%

Pre-harvest Chemical Sprays Extend the Shelf Life and Maintain the Quality of Curry Leaf (Murraya koenigii Sprenge)

Thanushya

Selvi²,

Vethamoni³

et al. 2022

IJPSS

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Curry leaf being perishable commodity and is mostly subjected to excessive post-harvest losses and quantity deterioration in a short span of time. Pre-harvest management system can minimize the losses of curry leaf and by enhancing the shelf life. Thus the present research was conducted to evaluate the effect of chemical spray on shelf life extension and quality of curry leaf. The experimental treatments were comprised of three chemicals (salicylic acid, sodium carbonate and ascorbic acid) at different concentration and the total number of treatments were ten and replicated thrice following completely randomized design (CRD). The results revealed that pre-harvest application of salicylic acid (SA) @ 100 ppm retains the freshness of curry leaf with extended shelf life without any deterioration in quality. On comparison between treatments, salicylic acid @ 100 ppm delayed physiological loss in weight (25.19%), retained chlorophyll content (1.195 mg/g) and ascorbic acid content (3.510 mg/100g). This was followed by ascorbic acid (AA) @ 100 ppm which prevented the degradation of beta-carotene in curry leaf upto seven days of storage at ambient condition. GC-MS analysis of bioactive compounds extracted from essential oil of curry leaf confirmed the presence of limonene compound in salicylic acid treated sample which is related with extending the shelf life. Hence individual and combined effect of SA @ 100 ppm followed by AA @ 100 ppm considered to be the best pre-harvest treatment for enhancing shelf life and maintaining the quality of curry leaf.

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Section: Introductionmentioning

confidence: 99%

Pre-harvest Chemical Sprays Extend the Shelf Life and Maintain the Quality of Curry Leaf (Murraya koenigii Sprenge)

Thanushya

Selvi²,

Vethamoni³

et al. 2022

IJPSS

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Green synthesis of copper oxide nanoparticles from Murraya koenigii and its corrosion resistivity on Ti-6Al-4V dental alloy

Devadoss,

Asirvatham,

Kujur

et al. 2023

Journal of the Mechanical Behavior of Biomedical Materials

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Exploring the Potential of Curry Leaves for their Therapeutic Action

Kumar,

Gupta,

Kaur

et al. 2024

BIO Web Conf.

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Curry leaves (Murryakoenigii), which are valued for their aromatic flavour, have been mainstay of Indian cuisine for ages. These leaves are becoming more well known for their potential to affect metabolic pathways in additional to their gastronomic value. The molecular mechanistic potential of curry leaves in relation to metabolic control is examined in this abstract. Curry leaves contain a variety of bioactive substance, such as antioxidant, anti-inflammatory agent, and substance that modulate insulin sensitivity, which have potential to have an effect on crucial metabolic processes. Their contribution to the management of oxidative stress, inflammation, blood sugar, cholesterol, weight, gut health, liver function, thermogenesis, and appetite regulation is discussed in this work. Although encouraging, more study is necessary to complete clarify the mechanism of action and to determine the efficacy of curry leaves in metabolic disorder.

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Curry Leaf: A Review

Cited by 3 publications

References 15 publications

Pre-harvest Chemical Sprays Extend the Shelf Life and Maintain the Quality of Curry Leaf (Murraya koenigii Sprenge)

Pre-harvest Chemical Sprays Extend the Shelf Life and Maintain the Quality of Curry Leaf (Murraya koenigii Sprenge)

Green synthesis of copper oxide nanoparticles from Murraya koenigii and its corrosion resistivity on Ti-6Al-4V dental alloy

Exploring the Potential of Curry Leaves for their Therapeutic Action

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