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Antioxidant and radical-scavenging carbazole alkaloids from the oleoresin of curry leaf (Murraya koenigii Spreng.)
Jagan Mohan Rao, L. and Ramalakshmi, K. and Borse, B. B. and Raghavan, B. (2005) Antioxidant and radical-scavenging carbazole alkaloids from the oleoresin of curry leaf (Murraya koenigii Spreng.). Food Chemistry, 100 (2). pp. 742-747. ISSN 0308-8146
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Abstract
Oleoresin of curry leaves (Murraya koenigii Spreng.), obtained using acetone, was evaluated for its antioxidant activity using a β-carotene–linoleic acid model system along with the other extracts obtained using methanol, water and volatile oil. The oleoresin showed maximum activity of 83.2% at 100 ppm among all other extractives in comparison to a synthetic antioxidant, namely, butylated hydroxy anisole which exhibited 90.2% activity at the same concentration. The methanol and water extracts showed activities of 16.7% and 11.3%, respectively, at the same concentration. The volatile oil showed negligible (<10%) activity at 100 ppm concentration. Therefore, the oleoresin was fractionated on a silica gel column to obtain five compounds. Among the five, two compounds with maximum antioxidant activity were identified by <sup>1</sup>H and <sup>13</sup>C NMR spectra as mahanimbine and koenigine. Koenigine also showed a high degree of radical-scavenging activity.
| Item Type: | Article |
|---|---|
| Additional Information: | Copyright of this article belongs to Elsevier Ltd. |
| Uncontrolled Keywords: | Curry leaf; Murraya koenigii Spreng; Rutaceae; Oleoresin; Antioxidant activity; Mahanimbine; Koenigine; Radical-scavenging activity |
| Subjects: | 600 Technology > 08 Food technology > 32 Antioxidants 600 Technology > 08 Food technology > 30 Spices/Condiments > 06 Curry Leaf |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 07 Apr 2007 |
| Last Modified: | 28 Dec 2011 09:27 |
| URI: | http://ir.cftri.res.in/id/eprint/543 |
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