Murraya koenigii (Linn,) commonly known as Curry leaves is spread throughout India up to an altitude of 1500 metres. The leaves of the plant are used as flavoring agent (Manisha Vats et al.) Medicinally, these leaves are used in dysentery, diarrhea and to prevent vomiting. The fruits and leaves are used as a source of an essential oil which finds use as a fixative for heavy type of soap perfume. Leaves, root and bark are used as tonic, stomachic and carminative. Juice made of roots is used in medicines as it provides relief from renal pain (Kirtikar K.R et al.). The leaves are imparipinnate with obliquely ovate or rhomboid shape. Phytochemically these leaves found to contain alkaloid (Atta-Ur-Rahman et al. and Reisch et al.) and volatile oil (Wong, KC et al.) Leaves are said to possess anti-inflammatory, anti feedant…show more content… b) Wagner’s Reagent:- Mixing 2gm of Iodine, 6gm of potassium iodide in 100ml of water.
Collection of sample: Healthy leaves of Murraya koenigii were taken and washed under running water to remove the dust and other external pollutants. The plant leaves were air dried for few days (normally 15 to 21days).
Grinding the sample: The dried leaves are grinded to a fine powder in a mixer and the powder is collected in clean polythene bags.
Preparation of plant extract with ethyl Alcohol: Taken 10 gms of leaf powder and added 50ml of ethyl alcohol stirred it constantly for 30 minutes and the solution was kept at room temperature for 24 hours (minimum) and then filtered. The filtered solution is again filtered with watman filter paper No.3 and then it was stored at 4 degrees centigrade (in a freezer) until use.
Table showing Phytochemical Analysis Murraya koenigii (karivepaku)
SL.no Phytochemicals Distilled Water Petroleum Ether Acetone Ethanol
1 Tanins Negative Negative Positive