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

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

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Journal of Pharmacognosy and Phytochemistry 2016; 5(5): 07-09
E-ISSN: 2278-4136
P-ISSN: 2349-8234
JPP 2016; 5(5): 07-09
Received: 02-07-2016
Accepted: 03-08-2016
CE Igara
Chemistry Research Unit, Unit,
Department of Science
Laboratory Technology, Akanu
Ibiam Federal Polytechnic
Unwana, Ebonyi State, Nigeria
DA Omoboyowa
Biochemistry Research Unit,
Unit, Department of Science
Laboratory Technology, Akanu
Ibiam Federal Polytechnic
Unwana, Ebonyi State, Nigeria
AA Ahuchaogu
Michael Okpara University of
Agriculture, Umudike, Umuahia,
Abia State, Nigeria.
NU Orji
Chemistry Research Unit, Unit,
Department of Science
Laboratory Technology, Akanu
Ibiam Federal Polytechnic
Unwana, Ebonyi State, Nigeria
MK Ndukwe
Chemistry Research Unit, Unit,
Department of Science
Laboratory Technology, Akanu
Ibiam Federal Polytechnic
Unwana, Ebonyi State, Nigeria.
Correspondence
CE Igara
Chemistry Research Unit, Unit,
Department of Science
Laboratory Technology, Akanu
Ibiam Federal Polytechnic
Unwana, Ebonyi State, Nigeria
Phytochemical and nutritional profile of Murraya
Koenigii (Linn) Spreng leaf
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.
Keywords: Phytochemicals, minerals, vitamins, curry leaf, anti-oxidant
1. Introduction
Humans have relied mostly on plants for nutritional and medicinal needs; Herbal plants
provide most of the medicinal needs. Important herbal products include spices, herbal teas,
functional foods, medicinal raw materials, essential oils, flavouring and dietary supplements
[1]. The medicinal use of plant is as a result of the phyto-constituents present in them. Some of
these chemicals is bioactive and produce definite physiological and biochemical actions in
humans and animals. They are known as secondary metabolites or phytochemicals and
comprise alkaloids, flavonoids, tannins, phenolics, saponin, steroids, glycoside, and terpenes
etc [2]. The use of plants in traditional medicine is of global interest. Traditional and herbal
medicines have been promoted as a source of less expensive and comprehensive medicare
especially in developing countries [3]. Some of these medicines are easily available, cheaper
and safer than these modern synthetic drugs [4]. This led to the resurgence in the use and
demand for medicinal plants as they play roles in prevention and management of some health
ailments such as diabetes, cancer, arthritis, degenerative disorders like Parkinson and
Alzheimer’s diseases [3]. The medicinal values of many plants remain unexploited.
Investigations are ongoing to discover novel drugs or templates for the development of new
therapeutic agents.
Murraya koenigii commonly known as curry plant belongs to the family Rutaceae. The plant is
a medicinal plant and native to India, Sri Lanka and other South Asian countries [1]. It is
usually found in tropical and sub-tropical region and cultivated in China, Australia, Nigeria
etc. The plant is highly valued for its leaves which are used for flavouring and spicing of food.
The curry leaf is believed to have several medicinal properties such as anti-diabetic, anti-
oxidant, antimicrobial, anti-inflammatory, anticarcinogenic and hepato-protective properties
[5]. Curry leaves have the richest source of carbazole alkaloids such as koenigine, mahanimbine
and mu online extracted from the leaves which have been found to demonstrate anti-cancer
and anti-oxidant properties [5]. The medicinal values of Murraya koenigii are numerous and
beneficial to humans, hence this work seeks to evaluate the phytochemical and proximate
compositions; vitamin content and minerals elements present in the plant.

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2. Materials and Methods
2.1 Sample Collection
The curry plant leaves were purchased from New Market,
Ngwa Road, Aba in Aba South L.G.A. Abia state. It was
authenticated in the Department of Agricultural Technology,
Akanu Ibiam Federal Polytechnic, Unwana, Ebonyi state and
deposited in the herbarium with voucher specimen no.
MK/00342.
2.2 Sample Preparation: The plant sample was washed and
dried on laboratory bench for 3 weeks. It was ground to
coarse particles using an electric blender and weighed to be
920g. The sample was later stored until require for analysis.
The analyses were carried out in the Chemistry Laboratory of
Akanu Ibiam Federal Polytechnic, Unwana. Ebonyi State,
2.3 Phytochemical Determinations
Two grams of sample was defatted with 100ml of diethyl
ether.
The phytochemical compounds including: alkaloids, saponins,
flavonoids, saponnins, tannins, glycosides and phenols were
carried out using method of Harbone [6].
2.4 Proximate Analysis:
Proximate compositions of the plant leaf were analyzed
according to the method outline by A.O.A. C. [7].
2.5 Vitamin Content Determination
Vitamins A, C, E, and B-complex vitamins were determined
using the method of Okwu and Josiah [8]; A.O A.C [7]
2.6 Mineral Elements Analysis
The sample was first digested. Five gram of sample was
digested with perchloric. Then 50mls of nitric acid and 10mls
of concentrated sulphuric acid were added. The mixture was
then heated until a clear solution was obtained and the mixture
reduced to half of its original volume with the aid of hot plate.
The mixture was poured into 250 ml volumetric flask and
made up to mark with distilled water. The digested sample was
then analyzed using Atomic Absorption Spectrophotometer
with standards for each mineral element.
Sodium and
potassium were determined using flame photometer.
3. Results
Table 1: Result of Phytochemical composition of Murraya koenigii
leaf
Phytochemicals Values (mg/100g)
Alkaloids 1.90 ± 0.01
Saponins 2.50 ± 0.01
Flavonoids 7.43 ± 0.03
Tannins 0.86 ± 0.02
Phenols 4.25 ± 0.04
Glycosides 0.11 ± 0.01
Values are triplicate determinations and represent in Mean ± STD
Table 2: Result of Proximate composition of Murraya koenigii leaf
Proximate compounds Values (%)
Moisture content 23.4 ± 0.10
Protein 8.38 ± 0.02
Carbohydrate 39.44 ± 0.04
Fats 6.48 ± 0.22
Ash content 15.60 ± 0.21
Crude fibre 6.30 ± 0.05
Values are triplicate and represent in Mean ± STD
Table 3: Result of Vitamin content Murraya koenigii leaf
Vitamins Values (mg/100g)
Vitamin A (B-carotene) 6.04 ± 0.02
Vitamin C (ascorbic acid) 0.04 ± 0.002
Vitamin E (α-tocopherol) 0.03 ± 001
Vitamin B1 (thiamin) 0.89 ± 0.01
Vitamin B2 (riboflavin) 0.09 ± 0.002
Vitamin B3 (niacin) 2.73 ± 0.02
Values are triplicate and represent in Mean ± STD
Table 4: Result of Mineral elements of Murraya koenigii leaf
Minerals Values (mg/100g)
Calcium 19.73 ± 0.02
Iron 0.16 ± 0.01
Magnesium 49.06 ± 0.02
Sodium 16.50 ± 0.21
Zinc 0.04 ± 0.001
Potassium 0.04 ± 0.001
Values are triplicate and represent in Mean ± STD
4. Discussion
The phytochemical compositions of the Murraya koenigii leaf
shown in Table 1 reveal that flavonoids content was the
highest (7.43 ±0.03 mg/100g) while glycoside was detected to
be the least. Flavonoids have been shown to possess anti-
fungal and anti-bacterial activity [9]. Flavonoids have strong
anti-oxidant and anti-inflammatory properties. They have
ability to scavenge hydroxyl radicals, superoxide anions and
lipid peroxy radicals [10]. These free radicals have been
implicated in causing some age-long diseases such as
diabetes, cardiovascular, Parkinson and Alzheimer’s diseases.
The presence of flavonoids in the curry leaf may account for
its use in treatment of these diseases. Saponnins was detected
in an appreciable amount 2.50 ± 0.01 mg/100g. Saponins are
known as immune booster. Plants rich in saponnins have been
shown to demonstrate anti-inflammatory, cholesterol lowering
and ant-cancer properties [11]. Alkaloid was found to be 1.90 ±
0.01 mg/100g in the curry leaf. Alkaloids have anti-microbial
properties owing to their ability to intercalate with DNA of
the micro-organisms [12]. Phenol was found to be 4.25 ± 0.04
mg/100g. Urquiaga and Leighton [13] reported that phenols
and phenolics have anti-tumour and anti- oxidant effects [13].
They also have anti-inflammatory and anti-carcinogenic
properties and play roles in scavenging H2O2 by donating
electrons to the peroxide thus neutralizing them to water [14].
Table 2 reveals the proximate composition of Murraya
koenigii leaf. The plant leaves contain a substantial amount of
carbohydrate 39.44 ± 0.04% and moisture 23.42 ± 0.10%.
This shows that the leaf is a good source of carbohydrate
while the moisture content is high indicating a low shelf –life,
so the plant material can be preserved by drying it to retain
other useful components. The low amount of fat indicates that
the vegetable is not a good source of lipid accumulation
which can cause atherosclerosis and aging [15]. The proteins in
the leaf can make fair contributions to protein diet as proteins
are involved in formation of hormones, enzymes and
structural membranes. M. koenigii contains a good amount of
dietary fibre. Dietary fibre lowers cholesterol level, risk of
coronary heart disease, diabetes and cancer [16]. Vitamin
content of the M. koenigii is shown in Table 3. Vitamins are
found in trace amounts. Niacin vitamin B3 was found to be
high 2.73 ± 0.02 mg/100g compared to other vitamins.
Vitamins A and C were found to be low 6.04 ± 0.02
mg/100gand 0.04 ± 0.02 mg/100g respectively. Niacin helps

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to lower and regulate cholesterol level and helps in
maintaining good blood circulation [17]. Vitamin A helps to
provide good vision and healthy immune system. It also fights
cancer by inhibiting the production of DNA in cancerous cells
[18]. Vitamins C and E are strong anti-oxidants. They are good
in fighting cancer through their scavenging of free radicals.
Other B-groups vitamins B1 thiamine, B2 riboflavin were also
detected. Riboflavin helps in production of red blood cells and
is important for growth and healthy body. The presence of
these vitamins in the plant leaf has shown that the leaf
possesses strong medicinal and nutritive values.
Table 3 gives the mineral content of the curry plant leaf.
Magnesium was found to be the highest 49.06 ± 0.02
mg/100g followed by calcium 19.75 ± 0.02 mg/100g while
zinc and potassium were found to be low 0.04 ± 0.001
mg/100g each. Mineral and trace elements play important
roles in immune function and health. The high content of
magnesium proves that the curry leaf can be a good source of
magnesium which is an activator of many enzyme systems
and maintain electrical potential in nerves [19]. Calcium was
detected in an appreciable amount. The M. koenigii leaf can
serve as food supplement for calcium. Calcium combines with
phosphate to enhance strong bone and teeth formation20.
Sodium content was also found to be high 16.50 ± 0.21
mg/100g. Sodium and potassium are needed in body fluids
and nerves for transport and balance. The plant leaf contains
zinc, though in small amount, zinc is important in the body as
it enhances immunity, cell growth and insulin regulation. It is
used in restoring dehydration and stoppage of diarrhea. The
presence of the mineral elements in the plant leaf shows that
consumption of M. koenigii can be used as a supplement for
these essential nutrients.
5. Conclusion
This study has shown that Murraya Koenigii (curry) leaf used
as spice and flavouring agent in food contains substantial
amount of phytochemicals and phytonutrients. The proximate
analysis showed high content of carbohydrate, protein, fibre
and fat. The presence of the vitamins and mineral elements in
the plant leaves showed that it could be consumed to
supplement these scarce nutrients. With its content of these
anti-oxidants flavonoids, phenols, vitamins E and C, curry
leaf possess anti-cancer and cardio-protective agents
supporting its use as medicinal plant.
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