Phytochemical analysis and antibacterial screening of curry leaves (Murraya koenigii)

Abstract

Murraya koenigii belongs to the Rutaceae family and is a pharmacologically potent plant that is highly valued for its specific aroma and functional compounds. Carbon tetrachloride, chloroform, ethyl acetate, and methyl alcohol extracts of M. koenigii leaf powder were extracted using the Soxhlet extraction method. The amount of methanol extract was found to be the highest, while that of carbon tetrachloride was the least. It was subjected to qualitative analysis of bioactive compounds as well as their antibacterial properties. The phytoconstituents analysis revealed the existence of terpenoids, glycosides, and quinone in the carbon tetrachloride extract. Similarly, chloroform extract revealed the presence of glycosides, ethyl acetate extract constitutes polyphenols, terpenoids, glycosides, tannins, flavonoids, and quinone, whereas methanol extract contains all tested phytochemicals, alkaloids, polyphenols, glycosides, tannins, flavonoids, and saponins except quinone. The different extracts obtained from Murraya koenigii were subjected to antibacterial screening tests in microbes, both in Gram-positive and Gram-negative bacterial strains. The result showed that carbon tetrachloride extract and the chloroform extract S. aureus ATCC 25923 with 13- and 12-mm diameter zones of inhibition, respectively, and the chloroform extract exhibited notable activity against E. coli ATCC 25922 (Gram-negative bacteria) with a zone of inhibition of 16 mm, but was resistant towards carbon tetrachloride extract, with no zone of inhibition.