Pharmacognosy

Journal of Pharmacognosy and Phytochemistry

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Journal of Pharmacognosy and Phytochemistry

Vol. 5, Issue 5 (2016)

Phytochemical and nutritional profile of Murraya Koenigii (Linn) Spreng leaf

Author(s): CE Igara, DA Omoboyowa, AA Ahuchaogu, NU Orji and MK Ndukwe
Abstract: Murraya koenigii (Linn) Spreng has been used for flavouring and spicing of food since ancient time. Its medicinal value has also been identified. This work investigated the phytochemical screening, proximate composition, vitamin and mineral contents of the plant leaves using standard procedures. The result of the phytochemical screening revealed the presence of the bioactive constituents comprising flavonoid 7.43 ± 0.03%, phenols 4. 25 ± 0.04%, saponins 2.50 ± 0.01%, alkaloids 1.90 ± 0.01%, tannins 0.86 ± 0.02% and glycosides 0.11 ± 0.01%. The proximate composition was found to be as follows; carbohydrate 39.44 ± 0.04%, moisture content 23.42 ± 0.10%, crude fibre 6.30 ± 0.05%, ash content15.60 ± 0.21%, fats 6.48 ± 0.22% and protein 8.38 ± 0.02%. The analysis of the vitamin content showed the presence of vitamin A (β-carotene) 6.04 ± 0.02 mg/100g, vitamin C (ascorbic acid) 0.04 ± 0.002 mg/100g, thiamin 0.89 ± 0.01 mg/100g, riboflavin 0.09 ± 0.001mg/100g, niacin 2.73 ± 0.02 mg/100g and vitamin E 0.03mg/100g. The plant leaf was found to contain some important minerals; Calcium 19.75 mg/100g, magnesium 49.06 ± 0.02 mg/100g, sodium 16.50 ± 0.21 mg/100g, potassium and zinc 0.04 ± 0.001 mg/100g each. Curry plant leaves contain some substantial amount of important phytochemicals which possess anti-oxidant properties and some nutritive vitamins and minerals thus supporting its use as medicinal plant and as food flavoring and spicing condiment.
Pages: 07-09  |  1406 Views  88 Downloads
How to cite this article:
CE Igara, DA Omoboyowa, AA Ahuchaogu, NU Orji and MK Ndukwe. Phytochemical and nutritional profile of Murraya Koenigii (Linn) Spreng leaf. Journal of Pharmacognosy and Phytochemistry. 2016; 5(5): 07-09.
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