Study of physicochemical, nutritional, and anticancer activity of Murraya Koenigii extract for its fermented beverage

Abstract

Murraya koenigii L (Curry) leaves, known for its natural polyphenols, possess efficient antioxidant properties that maintain oxidative stress and promote health benefits. Higher content of phenolics (77.00 µg GAE/mg) and flavonoids (21.02 µg RU/mg) was detected in M. koenigii leaves extract along with ultra‐performance liquid chromatography quantification (UPLC) followed by antioxidant activity. The extract exhibited competent anti‐cancer activity against A549 and CHOK1 carcinoma cell lines. Therefore, M. koenigii leaves were utilized to prepare fermented beverage (FB) followed by an assessment of nutritional and phytochemical changes at various time intervals. The study found a significant increase in phenolics, flavonoids, and antioxidant activity in FB, further quantified using UPLC. The quantitative analysis also showed a rapid increase in protein and free amino acid content from 0 to 96th hr with a minor decrease at 720th hr. Thus, Murraya koenigii‐fermented beverage can be a suitable alternative with efficient antioxidant activity. Practical application Presently, food industries are looking forward to develop novel techniques by utilizing traditional knowledge for the sustained delivery of polyphenols. Murraya koenigii. L or curry leaves are well known for their health‐promoting food ingredients and utilized in a variety of food products. Its antioxidant and anticancer potential can generate awareness about its applications and opportunities for developing health products. For the last many centuries, fermented beverages are part of our daily food intake. The utilization of health‐promoting herbs in beverages will create a new genre of health products. Therefore, in the present study, curry leaves were analyzed for their antioxidant and anticancer activity followed by the development of fermented beverage. While the fermented beverage was also tested for its physicochemical and nutritional assessment during various developmental stages. The study also generates information regarding polyphenolic and nutritional changes during the fermentation process.

Comparative Amino Acid Profile and Antioxidant Activity in Sixteen Plant Extracts from Transylvania, Romania

“…The essential oil of M. koenigii showed an antimicrobial effect against B. subtilis, S. aureus, and P. vulgaris and an antifungal effect against C. albicans, C. tropicalis, A. niger, and A. fumigates [109]. In recent studies, the high abundance of phenolic compounds and flavonoids isolated from M. koenigii, administrated in the form of a fermented beverage, led to a rapid increase in protein and amino acid contents, which could be exploited in anticancer treatments [110]. In the food industry, M. koenigii leaf extracts have demonstrated their high potential for use as probiotics [27] and as bio-preservatives for fruit juice [21] or food additives [111].…”

Phyto‐Pharmacological Review on Murraya koenigii (L.) Spreng: As an Indigenous Plant of India with High Medicinal Potential

“…However, the leaf extract contained remarkable anti-cancer property against CHOK1 and A549 cancer cell lines. [65] Anti-diabetic, and anti-aging effect [145] Aqueous extract Leaves -…”

“…Bhatt et al observed that leaf extract of M. koenigii contained higher amount of total phenolics content of 77.00 μg GAE/mg and even total flavonoid content of 21.02 μg RU/mg using ultra‐performance liquid chromatography quantification and this shows that the leaf extract possess significant antioxidant property. However, the leaf extract contained remarkable anti‐cancer property against CHOK1 and A549 cancer cell lines [65] …”