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14
Curryleaf
J.SalikuttyandK.V.Peter,KeralaAgriculturalUniversity
Introduction
Curryleaf(MurrayakoenigiiSpreng)(Syn.BergerakoenigiiKoen(N.O.Aurantiaceae),ChaleoskoenigiiKurzexSwingle)isaperennialleafvegetable.ItbelongstothefamilyRutaceaeandisnamed‘Murraya’afterJohnAdamMurray,ProfessorofBotanyatGottingenandeditorofmanyofLinnaeus’sworks.Itisanativeofthemountainouspartsandgrowsuptoanelevationof1500m.ThecurryleafisfoundgrowingthroughoutIndiaincludingtheAndamanIslandsuptoanaltitudeof1500m.1ItisrecordedwildinGarwhaltoSikkim,Bengal,Assam,theDeccan,Circarmountains,Westernghats,CoromandelandTravancore–Cochin.Theleavesoftheplantareusedextensivelyforseasoningandflavouringdishes.CurryleafisexportedascurryleafandascurryleafoilfromIndia(Table14.1).
Theleavesoftheplantareemployedextensivelyasflavourantincurrieslike‘dal’,‘SouthIndianSambar’,‘rasam’andchutneysandmulligatawny.Groundcurryleafwithmaturecoconutkernelandspicesformsanexcellentpreserve.‘Veppilakkatti’,averyfamouspreparationofSouthIndia,canbemadewiththefollowingingredients:curryleaf(100g);tenderleavesofmaltalemon(50g);commonsalt(50g);seedlesstamarind(40g);redchillipowderwithoutseed(20g);fenugreekpowder(2g);asafoetida(6g);blackpepperpowder(2g);gingellyoil(10g).Forpreparing
Table14.1ExportofcurryleaffromIndiaduring1993–94to1997–98(quantityintonnes,valueinRs.1000)
Product
1993–94
Qty Value
1994–95
Qty Value
1995–96
Qty Value
1996–97
Qty Value
1997–98
Qty Value
Curryleaf
15.2 989.7
10.9 618.8
39.01604.4
68.62185.1
152.83334.2
Curryleafoil
–
–
–
–
–
–
0.4 115.4
–
–
Source:SpicesStatistics,IVtheditionbySpicesBoard,MinistryofCommerce,GovernmentofIndia,Cochin,682025.
Curryleaf
PAGE
169
PAGE
170
Handbookofherbsandspices
‘veppilakkatti’,frytheasafoetidaingingellyoilandpowderit.Mashthetenderleavesofmaltalemoninamixiandremoveallthefibres.Thenaddcurryleaves,redchillipowderandotheringredientsandgrindwell.Ifkeptinairtightcontainersitcanbestoredforalongtime.
Chemicalstructure
Theleavescontainthefollowingfreeaminoacids:asparagine,glycine,serine,asparticacid,glutamicacid,theonine,alanine,proline,tyrosine,tryptophan,цaminobutyricacid,phenylalanine,leucine,isoleucine,andtracesofornithine,lysine,arginineandhistidine.Theleavesalsocontainacrystallineglucocide,koeniginandaresin.
Byanalysisofconcentratedessenceofcurryleaf,MacleodandPieris2obtainedmainlyterpenes.TheyalsofoundthatM.koenigiiproducedlessthan4%ofothercomponentswitheightmonoterpenehydrocarbons(Ca16%)andseventeensesquiterpenehydrocarbons(Ca80%).Accordingtothemthemostimportant
constituentsofM.koenigiiareβ-caryophyllene,β-gurjunene,β-elemene,β-phellandreneandβ-thujene.
Bhattacharyaetal.3reportedacarbazolealkaloid-isomurrayazolinefromM.koenigii
withastructureof9a,10,11,12,13,13a-hexahydro-5,9,9,12tetramethyl-1,12-epoxy-9H-indolo(3,2,1-de)phenanthridine(C23H27NO2).Alkaloidslikemuconicine,mahanimbine,koenimbine,koenigicine,cyclomahanimbine,mahanimbidine,girinimbine,iso-mahanimbine,murrayacine,mahanine,koenine,koenigine,koenidineandscopolinwerereportedbyvariousworkers.4
FromthestemofM.koenigii,anewC23-carbazolealkaloid,mahanimbinol,wasisolated.Itisthekeyprecursorinthebiosynthesisofsome20othercarbazolealkaloids.Bhattacharyaetal.5identifiedtwocarbazolealkaloidsnamely2-methoxycarbazole-3-methylcarboxylateand1-hydroxy-3-methylcarbazolefromthestembarkextractofM.koenigii.Fromthestembark,alkaloidslikemahanimbinol,mukonal,murrayanine,murrayacinineandmurrayazolidinewereisolatedandcharacterisedbyvariousworkers.4Thefruitisedible.Ityields0.76%ofayellowvolatileoilwithneroli-likeodourandpepper-liketaste,accompaniedbyanagreeablesensationofcoolnessonthetongue.The
characteristicsoftheoilareasfollows:
specificgravity(13º) 0.872
refractiveindex(0º) 1.487
opticalrotation(0º) —27.24
boilingpoint 173–174º
Thefruitisreportedtocontainkoenigin.Ayellowclearandtransparentoilisprocuredfromtheseedswhichisknownaslimboleeoil.
Chowdhury6reportedthatleavesonhydrodistillationgave0.5%essentialoilonfreshweightbasis,havingdarkyellowcolour,spicyodourandpungentclove-liketaste.Ithasthefollowingcharacteristics:
specificgravity(25º) 0.9748
refractiveindex(25º) 1.5021
opticalrotation(25º) +4.86
saponificationvalue 5.2
saponificationvalueafteracetylation 54.6
acidvalue 3.8
solublein80%alcoholwithslightopalescenceTheconstituentsoftheoilare:
dl-2-phellandrene 4.6%
d-sabinene 9.2%
d-2-pinene 5.5%
dipentene 6.8%
d-2-terpineol 3.2%
caryophyllene 26.3%
isosafrol 4.4%
cadinene 18.2%
cadinol 12.8%
lauricacid 2.7%
palmiticacid 3.4%
OnexaminationbyGC-MStheoilcontainedaromadendrene,β-bisabolene,butylmyristrate,carvomethone,cis-caryophyllene,β-costol,citral,trans-caryophyllene,iso-caryophyllene,camphene,dehydroaromadendrene,dipentene,β-elemene,β-eudesmol,farnesol,junipene,linalylacetate,isomenthone,menthol,spathulenol,stearylalcohol,ateraldehyde,stearicacid,2-terpineol,palmiticacid,2-pineneandzingiberene.
TheessentialoilshydrodistilledfromleavesofMurrayakoenigiiwereanalysedby
GCandGC-MS.Bothessentialoilscontainedmainlymonoterpenesandoxygenatedmonoterpenes.Themainconstituentsare2-pinene(19–19.7%),sabinene(31.8–44.8%),β-pinene(4.2–4.7%),2-terpinene(1.3–4.3%),beta-phellandrene(6.5–7.9%),tauterpinene(3.9–7.1%)andterpinen-4-01(5.2–9.9%).7Madalagerietal.8reported21
differentcompoundsinthehydrodistilledessentialoiloutofwhichonlysevenwereidentified.Acommerciallyimportantodouriferouscompoundβ-caryophylleneisamongthem.
Production
Theleavesretaintheirflavourevenafterdryingandhencethesearemarketedbothinfreshanddriedforms.Thereisnotmuchlossofvolatileoilduringdryingeitherinsun/shadeorincrossflowdryer.Ovendryingat50ºCisrecommendedasthebesttechnologyforconversionoffreshleavesintodrypowder.8Highertemperaturesduringdryingdeterioratedpowderquality.
Freshleavesonsteamdistillationunderpressure(90lb/in2)yield2.6%ofavolatileoil(curryleafoil).AccordingtoMadalagerietal.8hydrodistillationoffreshleavesat70Cisacheapandnon-cumbersomemethodofextractionofessentialoil.Leafmaturityinfluencedoilcomposition,theyoungestleavestestedbeingthebest.Anextendedperiodofextractioncausedloss/decreaseincertaincomponentswhiletherewasgain/increaseinothercomponents.
Functionalproperties
Onanalysistheleavescontainthefollowingnutrients:
moisture 66.3%
protein 6.1%
fat(etherextract) 1.0%
carbohydrate 18.7%
fibre 6.4%
mineralmatter 4.2%
calcium 810mg/100gofedibleportion
phosphorus 600mg/100gofedibleportion
iron 3.1mg/100gofedibleportion
carotene(asvitaminA) 12600IU/100g
nicotinicacid 2.3mg/100g
vitaminC 4mg/100g
thiamineandriboflavin absent
TheleavesareafairsourceofvitaminA.Theyarealsoarichsourceofcalcium,butduetothepresenceofoxalicacidinhighconcentration(totaloxalates,1.35%;solubleoxalates,1.15%),itsnutritionalavailabilityisaffected.
Curryleafisusedintraditionalmedicine,forexampleayurvedicandunanimedicine.9–11Theplantiscreditedwithtonic,stomachicandcarminativeproperties.Theundilutedessentialoilexhibitedstrongantibacterialandantifungalactivitywhentestedonmicroorganisms.12Eventhecrudeleafextractsofcurryleafplantarereportedtopossessantibacterialactivity.13
Curryleafhasapotentialroleinthetreatmentofdiabetes.Hypoglycemicactiononcarbohydratemetabolismwasreportedinratsfedwithcurryleaves.14Hepaticglycogenandglycogenesis,asevidentfromtheincreasedactivityofglycogensynthetase,wereincreasedandglycogenolysisandgluconeogenesisweredecreasedasevidentfromthedecreasedactivityofglycogenphosphorylaseandgluconeogenicenzymes.
Curryleafisfoundtoexertantioxidantpropertiesinratsfedahighfatdiet.15Therewerelowerlevelsofhydroperoxides,conjugateddienesandfreefattyacidsintheliverandheartofratssupplementedwithcurryleavescomparedtoratsfedonthehighfatdietalone.Activitiesofsuperoxidedismutase,catalaseandglutathionetransferasewereincreasedintheheartandliverofratssupplementedwithcurryleaves.Activitiesofglutathionereductase,glutathioneperoxidaseandglucose-6-phosphatedehydrogenasewerealsoincreasedintheliverandtheconcentrationofglutathionewasdecreased.Thussupplementingahighfatdietwith10%curryleafcanpreventtheformationoffreeradicalsandmaintainthetissuesatnormallevels.
PatelandRajorhia16reportedthatgheesamplestreatedwith1%curryleavesduringclarificationshowedhigherresistancetooxidationandhighersensoryscoresthanthosetreatedwithamixtureofBHT(butylatedhydroxytoluene)+BHA(butylatedhydroxyanisole),duetothepresenceofnaturally-occurringantioxidants.Thecurryleavesat1%concentrationcouldbeusedinsteadofBHTandBHAforextendingtheshelf-lifeofghee.
References
COUNCILOFSCIENTIFICANDINDUSTRIALRESEARCH,TheWealthofIndia,NewDelhi,CSIR,19626446–8.
MACLOEDAJandPIERISNM,‘AnalysisofthevolatileessentialoilsofMurrayakoenigiiandPandanuslatifolius’,Phytochemistry,198221(7)1653–7.
BHATTACHARYAL,ROYSKandCHAKROVORTYDP,‘StructureofthecarbazolalkaloidisomurrayazolinefromMurrayakoenigii’,Phytochemistry,198221(9)
2432–3.
RASTOGIRPandMEHROTRABN,CompendiumofIndianMedicinalPlantsVol.I-IV
NewDelhi,PublicationandInformationDirectorate,1993.
BHATTACHARYAP,MAITAAK,BASUKandCHOWDHURYBK,‘Carbazolalkaloidsfrom
Murrayakoenigii’,Phytochemistry,199435(4)1085–6.
CHOWDHURYAR,‘EssentialoilfromtheleavesofMurrayakoenigii’,NationalSeminarResearchandDevelopmentinAromaticPlants:Currenttrendsinbiology,uses,productionandmarketingofessentialoils,Lucknow,CentralInstituteofMedicinalandAromaticPlants,1999.
MALLAVAPURAGR,RAMESHS,SYAMASUNDARKVandCHANDRASEKHARARS,
‘CompositionofIndiancurryleafoil’,J.Ess.OilRes,199911(2)176–8.
MADALAGERIBB,MAHADEVandHIREMATHSM,‘Dehydrationmethods,oilextractionandflavourcomponentsdetectioni
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