Free and Glycosidically Bound Volatiles in Curry Leaves (Murraya koenigii) (L) Spreng.

Abstract

Free and glycosidically bound aroma compounds from Murraya koenigii (L.) Spreng, were isolated and separated by Amberlite XAD-2 column. The fraction containing the free aroma compounds was eluted with pentane: diethyl ether (1:1). Aroma compounds from the bound fraction were released by β-glucosidase hydrolysis. Samples were analyzed by GC and GC/MS. Sixty-seven constituents were found to be present in the bound fraction where linalool was found to be the main constituent. In the free aroma fraction, seventy-eight constituents were present with octyl acetate being found as the main constituent. In the hydrodistilled oil, fifty-six compounds were identified and β-caryophyllene was the main compound.

Key Word Index:

• Murraya koenigii
• Rutaceae
• curry leaf
• glycosides
• essential oil composition
• heptanal
• linalool
• β-caryophyllene