Food Chemistry 126 (2011) 989–994

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Food Chemistry
journal homepage: www.elsevier.com/locate/foodchem

Chemical diversity in curry leaf (Murraya koenigii) essential oils

B.R. Rajeswara Rao a,⇑, D.K. Rajput a, G.R. Mallavarapu b
a
Central Institute of Medicinal and Aromatic Plants (CIMAP) Research Centre, Boduppal, Uppal Post, Hyderabad 500 039, India
b
A602, Renaissance Temple Bells, Yasvantpur, Bangalore 560 022, India

a r t i c l e i n f o a b s t r a c t

Article history: Wild and cultivated Murraya koenigii leaf essential oils collected from ten Indian locations were
Received 6 September 2010 investigated for their chemical diversity. The essential oil yields ranged from 1.2–2.5 ml/kg biomass.
Received in revised form 1 October 2010 GC and GC-MS analyses revealed ninety compounds, constituting 93.8–99.9% of the essential oils. The
Accepted 16 November 2010
highest concentrations of a-pinene (55.7%) and b-pinene (10.6%) were found in the essential oil of wild
Available online 23 November 2010
plants. a-Pinene (13.5–35.7%) and/or b-phellandrene (14.7–50.2%) were the dominant essential oil
constituents of seven locations. (E)-Caryophyllene (26.5%, 31.5%) and a-selinene (9.5%, 10.4%) were the
Keywords:
principal essential oil components of two locations. The odour profiles of the essential oils were dis-
Murraya koenigii
Locations
tinctly different. Tetradecanoic acid, hexadecanoic acid, piperitone, cada-1,4-diene,1,10-di-epi-cubenol,
Essential oil composition c-eudesmol, a-muurolol, (Z,E)-farnesol and (Z,Z)-farnesol are identified for the first time in curry leaf
Monoterpenoids essential oil. The chemical diversity of the oils offers opportunity to flavourists to choose curry leaves
Sesquiterpenoids and essential oils with preferential flavour composition.
Chemotypes Ó 2010 Elsevier Ltd. All rights reserved.

1. Introduction
The genus Murraya J. Koenig ex L. represented by twelve species
of shrubs or small trees is distributed in various tropical and sub-
tropical regions, from Sri Lanka, India to southern Ryuku Islands,
from China, Malaysia to Australia, and in the Pacific from the Mari-
ana Islands to Vanutau and New Caledonia (Smith, 1985). The spe-
cies are popular as ornamental and hedge plants, and are used in
herbal medicines in countries of their origin. Curry leaf (Murraya
koenigii (L.) Spreng., syn. Bergera koenigii L., Chalcas koenigii (L.)
Kurz., Family: Rutaceae; 2n = 18), a popular spice species of the
genus, is an aromatic, pubescent, deciduous shrub or small tree
growing up to 6 m in height. In India, it grows up to 1650 m altitude
and occurs in wild and cultivated forms (Joseph & Peter, 1985). In
south India, it is cultivated for its aromatic leaves and is commonly
found in home gardens (Joseph & Peter, 1985). The leaves are fra-
grant, strongly aromatic, spicy, bitter, acrid, cooling and weakly
acidic in taste. The fresh leaves are a good source of b-carotene
(Philip, Peter, & Gopalakrishnan, 1981). The aromatic leaves retain
their original colour and flavour even after drying, therefore they
are marketed both in fresh and dried forms (Ramalakshmi, Rao, &
Sulochanamma, 2000). Leaves, bark and the roots are used in indig-
enous medicine as tonic, stomachic, anthelmintic, analgesic, and as
stimulative, appetizing and carminative agents for treating piles,
influenza, fever, itching, dropsy, bronchial asthma, eruptions, and
bites of poisonous animals, dysentery, diarrhoea, body aches, fresh
⇑ Corresponding author. Tel.: +91 40 27200272; fax: +91 40 27202602.
E-mail address: brrrao1@rediffmail.com (B.R. Rajeswara Rao).
cuts, kidney pains and vomiting (Kumar, Sharma, Tiwari, & Kumar,
1999; Rana, Juyal, Rashmi & Blazquez, 2004). Anti-diabetic (Grover,
Yadav, & Vats, 2002), antibacterial, antifungal, antioxidant, and pes-
ticidal activities of curry leaf have also been reported (Deshmukh,
Jain, & Agarwal, 1986; Pathak, Yadav, Jha, & Vasudevan, 1997). On
steam/hydro-distillation, leaves, stalks, flowers, fruits and seeds
yield essential oils (Mallavarapu, Rao, & Ramesh, 2000; Walde,
Jyothirmayi, Prabhakara Rao, Shivaswamy, & Srinivas, 2005; Walde,
Jyothirmayi, Prabhakara Rao, & Srinivas, 2006; Wong & Chee, 1996).
The essential oils impart intense characteristic flavour to the
plant parts. Fresh leaves, dried leaf powder and essential oils are
extensively used for flavouring soups, curries, chutneys, sausages,
fish and meat dishes, pickles, butter milk preparations, egg prepa-
rations, curry powder blends, seasonings, ready to eat and many
modern and other food preparations (Verghese, 1989). The essen-
tial oil is used in soap industry, cosmetics industry and in aroma-
therapy. Dried leaf powder, essential oils and food preparations
using leaf powder and essential oils as ingredients are exported
to several countries. In addition to essential oils, carbazole and in-
dole alkaloids with biological activities have been reported from
various parts of the tree (Kumar et al., 1999). The chemical compo-
sitions of leaf essential oils were published from India (Hiremath,
Madelgeri, & Masarkar 1996; Mallavarapu et al. 2000), Bangladesh
(Chowdhury, Bhuiyan, & Yusuf, 2008), China (Li et al., 1988; Zhu &
Ding, 1991), Malaysia (Wong & Tie, 1993), Nigeria (Onayade &
Adebajo, 2000) and Sri Lanka (MacLeod & Pieris, 1982). Variations
induced by different locations in essential, trace and toxic elements
in M. koenigii were reported (Choudhury & Garg, 2007). Chemical
differences in the leaf essential oils of diverse locations that

0308-8146/$ - see front matter Ó 2010 Elsevier Ltd. All rights reserved.
doi:10.1016/j.foodchem.2010.11.106
990 B.R. Rajeswara Rao et al. / Food Chemistry 126 (2011) 989–994

influence the flavour value of the spice have not been investigated. 2.3. Gas chromatography (GC)
In the present study, leaf essential oils collected from ten Indian
locations (nine south Indian locations, where the plants are in cul- GC analyses of essential oil samples were carried out on Perkin-
tivation, and one north Indian location, where it grows wild) were Elmer 8500 gas chromatograph (PerkinElmer Life and Analytical
investigated for their chemical diversity. Sciences, Milano, Italy) equipped with flame ionisation detector
(FID) using non-polar BP-1 (coated with dimethyl polysiloxane)
and polar BP-20 (coated with carbowax (polyethylene glycol)
2. Materials and methods
20 M) columns (25 m length  0.5 mm ID  0.25 lm film thick-
ness) (SGE, USA). Nitrogen was employed as the carrier gas at
2.1. Locations
0.4 ml/min flow rate. Temperature was programmed from
60–220 °C at 5 °C/min ramp rate. The injector and detector
Among the ten locations selected for this investigation,
temperatures were maintained at 250 and 300 °C, respectively.
Hyderabad (17°200 N latitude, 78°330 E longitude, 542 m altitude,
The samples (0.1–0.2 ll) were injected neat with 1:80 split ratio.
760 mm annual rainfall, temperature range 14–39 °C), Mangalagiri
(16°430 N latitude, 80°550 E longitude, 9 m elevation, 950 mm an-
2.4. Gas chromatography-mass spectrometry (GC-MS)
nual rainfall, temperature range 19–39 °C), Visakhapatnam (17°70
N latitude, 83°250 E longitude, 5 m altitude, 945 mm annual rain-
GC-MS analyses of aromatic oil samples were performed on
fall, temperature range 18–36 °C) and Warangal (18° N latitude,
Hewlett–Packard 5890 gas chromatograph coupled to HP-5970
79°580 E longitude, 302 m altitude, 825 mm annual rainfall, tem-
mass selective detector (MSD) and quadrupole EI mass analyzer
perature range 13–39 °C) are located in the south Indian state of
(Hewlett–Packard, Wilmington, DE, USA). A HP-1 column (coated
Andhra Pradesh. Kushal Nagar (12°470 N latitude, 75°970 E longi-
with methyl silicone) (25 m length  0.25 mm ID  0.25 lm film
tude, 831 m elevation, 1000 mm annual rainfall, temperature
thickness) was used as the stationary phase. Helium was used as
range 10–38 °C) and Magadi (12°970 N latitude, 77°230 E longitude,
the carrier gas at 1 ml/min flow rate. The temperature was pro-
925 m altitude, 800 mm annual rainfall, temperature range 12–
grammed from 60–220 °C at 5 °C/min ramp rate. The injector and
38 °C) are situated in the south Indian state of Karnataka. Krishnag-
the GC-MS interface temperatures were maintained at 250 and
iri (12°530 N latitude, 78°230 E longitude, 631 m altitude, 800 mm
280 °C, respectively. The mass spectra were recorded over 40–
annual rainfall, temperature range 19–37 °C) and Rajapalayam
400 amu range at one span/s with 70 eV ionisation energy and EI
(9°270 N latitude, 77°330 E longitude, 100 m elevation, 830 mm an-
mode of ionisation. The ion source and the detector temperatures
nual rainfall, temperature range 20–39 °C) are located in the south
were maintained at 250 and 150 °C, respectively. The samples
Indian state of Tamil Nadu. Thrissur (10°520 N latitude, 76°210 E
(0.1 ll) were injected neat with 1:50 split ratio.
longitude, 3 m altitude, 2500 mm annual rainfall, temperature
range 20–35 °C) is found in the south Indian state of Kerala. Pant
2.5. Component identification
Nagar (29° N latitude, 79°30 E longitude, 120 m altitude,
1350 mm rainfall, temperature range 5–38 °C) is placed in the
The components were identified based on their retention
north Indian state of Uttarakhand.
indices (determined with reference to homologous series of normal
alkanes), by comparison of their mass spectra with those reported
2.2. Leaf collection and isolation of essential oils in the literature (Adams, 1995; Davies, 1990; Jennings & Shibamot-
o, 1980; Ramaswami, Briscese, Gagiulla, & von Geldern, 1988) and
The plant materials (leaves) were collected from the above ten stored in Wiley MS and NIST libraries. The peak area percentages
diverse locations in India (Table 1). Nine leaf samples were col- were computed from BP-1 column without the use of FID response
lected from south India, from cultivated trees that are extensively factors.
used in daily food preparations. One sample was collected from
trees growing wild in north India. Duplicate leaf samples (500 g) 2.6. Statistical analysis
were hydro-distilled in Clevenger-type glass apparatus for 4 h.
The essential oil samples were dried over anhydrous sodium sul- The data were analysed statistically using analysis of variance
phate and stored in a refrigerator at 5 °C until analysis. (ANOVA) (Panse & Sukhatme, 1978). The significance of treatment

Table 1
Variations among locations in respect to the essential oil yield and the essential oil compounds present in highest percentage.

S. No. Location Oil yield Essential oil compounds present in highest percentage
(ml/kg)
1 Hyderabad 2.5 Borneol (0.9%)
2 Mangalagiri 1.8 (Z)-b-Ocimene (2.1%), geraniol (11.4%), geranyl acetate (2.4%)
3 Visakhapatnam 2.1 Myrcene (2.7%)
4 Kushal Nagar 1.9 (E)-b-Ocimene (6.3%)
5 Magadi 1.8 Hexadecanoic acid (0.9%), p-cymene (2.2%), linalool (4.2%), lavandulol (8.9%), a-terpineol (1.3%), citronellol (1.5%), lavandulyl
acetate (1.6%), (Z)-caryophyllene (1.6%), alloaromadendrene (1.3%), c-cadinene (1.0%), caryophyllene oxide (6.2%)
6 Krishnagiri 1.8 –
7 Rajapalayam 2.0 a-Phellandrene (6.8%), limonene (6.1%), b-phellandrene (50.2%)
8 Warangal 1.7 b-Gurjunene (1.7%), (E)-b-farnesene (1.4%), cis-b-guaiene (5.8%), a-selinene (10.4%), (E)-nerolidol (1.6%), spathulenol (1.9%),
1,10-di-epi-cubenol (2.4%), c-eudesmol (1.2%), a-muurolol (1.0%), selina-11-en-4 a-ol (6.3%)
9 Thrissur 1.2 b-Elemene (2.7%), (E)-caryophyllene (31.5%), a-humulene (6.5%)
10 Pant Nagar (wild 1.2 a-Pinene (55.7%), b-pinene (10.6%),
plants) bornyl acetate (1.2%), germacrene D (1.9%)
LSDa (Pb = 0.05) 0.12 –
a
LSD = least significant difference.
b
P = probability level.
 B.R. Rajeswara Rao et al. / Food Chemistry 126 (2011) 989–994
(locations) variance vs. error variance was tested by the F (vari-
ance) ratio. Least significant difference (LSD) values at 5% level of
probability (P = 0.05) were computed by multiplying the standard
error of difference (SEd) values with tabulated t values. The differ-
ence between two treatment means was considered as significant
when the value exceeded that of LSD.
3. Results and discussion
3.1. Essential oil yield
Hydro-distillation of the leaves resulted in clear light yellow to
yellow coloured essential oils. The essential oil yields ranged from
1.2–2.5 ml/kg biomass (Table 1). The cultivated trees recorded
higher yields than the wild trees. The observed yields are compara-
ble to the essential oil yields reported in the literature (Hiremath
et al., 1996; Mallavarapu et al., 2000; Rana, Juyal, Rashmi & Blaz-
quez, 2004; Wong & Tie, 1993). Based on the significant differences
in the volatile oil yields, the ten locations are ranked in the follow-
ing order: Hyderabad > Visakhapatnam > Rajapalayam > Kushal
Nagar = Mangalagiri = Magadi = Krishnagiri = Warangal > Pant
Nagar = Thrissur.
3.2. Comparison between wild and cultivated trees
The essential oil isolated from the wild trees growing in north In-
dia had significantly highest contents of a-pinene (55.7%), b-pinene
(10.6%), bornyl acetate (1.2%) and germacrene D (1.9%) than that
from the cultivated trees from the other nine locations (Table 1).
The cultivated trees recorded significantly higher concentrations
of several compounds (Table 2). Wild trees can be utilised for the
isolation of a-pinene, a commercially important aroma chemical.
3.3. Essential oil constituent diversity among the locations
Thirty-seven compounds showed statistically significant varia-
tions among the ten locations. The locations having significantly
highest percentages of these components are presented in Table
1. Significant qualitative and quantitative differences are apparent
among the locations. Magadi (11 compounds) followed by Waran-
gal (10 compounds) had the utmost number of constituents with
the highest percentage. Thirty-six compounds are present in all
ten locations, twelve are present in nine out of the ten locations
(Table 2). Seventeen compounds are absent in five or more number
of locations. Thirty components are present at >1.0% and twelve of
these are present at >5.0% in one or more locations. Fifty-eight
compounds are present at <1.0% (Table 2). Variations in the diver-
sity and chemical composition can result from climatic differences
among locations (Onayade & Adebajo, 2000).
3.4. Essential oil composition and chemotypes
Ninety compounds were identified and are listed in Table 2. The
essential oils contained aliphatic compounds (nil–1.5%), monoter-
penes (17.3–83.9%), oxygenated monoterpenes (1.5–21.6%), sesqui-
terpenes (7.4–57.5%), and oxygenated sesquiterpenes (traces-
17.5%). The highest percentages of monoterpene hydrocarbons
were observed in the essential oils of Rajapalayam, Visakhapatnam
and Hyderabad. Magadi, followed by Mangalagiri, recorded the
maximum concentrations of oxygenated monoterpenes. Thrissur
and Warangal essential oils possessed the greatest amounts of ses-
quiterpenes. For oxygenated sesquiterpenes, Warangal, followed by
Magadi and Thrissur, recoded higher percentages compared to the
other locations. The essential oils from eight locations were rich
in monoterpenoids. These were grouped into a-pinene (two loca-
991
tions; 35.7%, 55.7%) or b-phellandrene (five locations; 30.2–50.2%)
or b-phellandrene (14.7%) and a-pinene (13.5%) (one location)
dominant types. Among the b-phellandrene rich volatile oils, the
highest concentration of 50.2% was observed in the Rajapalayam
leaf essential oil; this is the highest percentage of this compound re-
ported so far in curry leaf volatile oil. The aromatic oil from Manga-
lagiri possessed 11.4% geraniol, the highest percentage of this
compound found so far in curry leaf essential oil. Geraniol (8.0%)
was found to be a main component of Murraya kwangsiensis essen-
tial oil (Zhu & Ding, 1991). Lavandulol (8.9%) and linalool (4.2%)
were present as major components in the essential oil of Magadi,
but were not reported earlier as major constituents in curry leaf
aromatic oil. Linalool (8.0%) was reported to be a major constituent
of M. koenigii flower oil (Wong & Chee, 1996). Differences for major
and minor compounds are expected due to variations in agrocli-
matic conditions of the locations. The curry leaf trees were earlier
classified into two groups i.e., the monoterpenoid and sesquiterpe-
noid rich (Li et al., 1988) chemotypes. In the present study, within
the monoterpenoid rich plants, two chemotypes with essential oils
having either a-pinene or b-phellandrene as their dominant com-
pounds, were observed. The a-Pinene dominant chemotype was
earlier reported (Raina et al., 2002). The trees producing essential
oils with b-phellandrene, or b-phellandrene and a-pinene as the
dominant constituents, are proposed as new chemotypes.
The volatile oils from two locations (Warangal and Thrissur)
were rich in sesquiterpenoids (Table 2). These oils contained (E)-
caryophyllene, a-humulene, cis-b-guaiene, a-selinene and selina-
11-en-4 a-ol, along with a-pinene and b-phellandrene as their
main components, and are categorised as belonging to a single
chemotype. (E)-caryophyllene and a-selinene were the dominant
constituents with variations in major and minor components. Be-
tween the two locations, the leaf oil of Thrissur contained higher
percentage of (E)-caryophyllene. a-Selinene was not reported ear-
lier as dominant or major component of curry leaf essential oil.
Sesquiterpenoid rich essential oils, with caryophyllene as the dom-
inant compound, were reported (Hiremath et al., 1996; MacLeod &
Pieris, 1982; Onayade & Adebajo, 2000; Raina et al., 2002).
3.5. Identification of new constituents
The compounds tetradecanoic acid, hexadecanoic acid, piperito-
ne, cada-1,4-diene, 1,10-di-epi-cubenol, c-eudesmol, a-muurolol,
(Z,E)-farnesol and (Z,Z)-farnesol that were identified in the present
study were not reported by other researchers as components of the
curry leaf essential oils.
3.6. Odour characteristics of the essential oils
Monoterpenoid rich curry leaf oils from Hyderabad, Visakhapat-
nam, Kushal Nagar, Krishnagiri, Rajapalayam and Pant Nagar have
similar odour characteristics with spicier aroma reminiscent of
fresh curry leaves. The odour was more pronounced during the hy-
dro-distillation of the leaves. The essential oils from Mangalagiri
and Magadi have similar odour, with piny and sweet notes, be-
cause of the presence of a-pinene, b-phellandrene, combined with
the monoterpene alcohols geraniol (Mangalagiri) and lavandulol,
and linalool (Magadi). Sesquiterpenes rich oils from Thrissur and
Warangal have spicy aroma with pronounced woody and earthy
notes.
Curry leaves are widely used for their intense characteristic fla-
vour. Heath (1981) described the sensory character of curry leaf as
‘‘distinctly curry-like and spicy’’. According to MacLeod and Pieris
(1982), the intense characteristic aroma of curry leaf is due to
the presence of the terpene hydrocarbons b-caryophyllene, b-gur-
junene, b-elemene and b-phellandrene. Raina et al. (2002) sug-
gested that oil rich in b-caryophyllene is superior due to its
992 B.R. Rajeswara Rao et al. / Food Chemistry 126 (2011) 989–994

Table 2
Percentage composition of volatile components of essential oils of curry leaf trees collected from 10 Indian locations.

S. No. Component Retention index Locationsf LSDb (Pc = 0.05)

BP-1 BP-20 1 2 3 4 5 6 7 8 9 10
Aliphatic compounds
1 (Z)-3-Hexenol 840 1391 – – 0.1 – – 0.1 0.1 0.1 Te – NSd
2 Decanal 1185 1483 T – – – 0.2 0.1 0.1 0.2 0.2 0.1 NS
3 Tridecanoic acid 1670 2620 – 0.1 0.1 – 0.1 0.3 0.2 – T 0.1 NS
4 Tetradecanoic acida 1769 2719 – T – – T 0.1 0.1 0.1 0.1 0.1 NS
5 Hexadecanoic acida 1971 2921 – 0.1 0.2 – 0.3 0.9 0.4 0.3 0.2 0.2 0.09

Terpenoids
Monoterpenes
6 Tricyclene 922 1003 T T 0.1 – – – – – – 0.1 NS
7 a-Thujene 925 1026 0.1 0.1 – – – – – – T T NS
8 a-Pinene 934 1023 12.6 14.2 35.7 13.5 6.2 13.5 3.8 14.9 13.6 55.7 4.93
9 Camphene 947 1097 0.2 0.2 0.5 0.2 T 0.1 T 0.2 0.2 0.7 NS
10 Sabinene 970 1115 0.2 0.1 0.3 0.1 0.1 0.4 T 0.1 T 0.3 NS
11 b-Pinene 973 1110 1.7 2.0 6.0 2.0 0.1 0.2 0.1 2.3 2.4 10.6 1.03
12 Myrcene 984 1154 2.3 2.7 1.6 1.7 0.8 1.3 0.6 1.8 1.6 0.6 0.22
13 a-Phellandrene 997 1160 6.8 5.6 0.9 2.8 0.4 0.4 0.4 4.1 3.0 – 0.80
14 d-3-Carene 1005 1138 T T – – – – – T – – NS
15 a-Terpinene 1009 1167 0.2 0.1 – 0.1 T – – – 0.1 – NS
16 p-Cymene 1015 1265 0.1 0.7 1.7 0.8 0.3 2.2 0.6 0.9 0.9 0.3 0.21
17 Limonene 1026 1195 6.1 3.7 2.0 1.8 1.6 4.8 1.5 5.1 3.3 0.8 0.57
18 b-Phellandrene 1026 1205 50.2 47.7 27.1 30.2 7.0 14.7 7.3 41.0 36.0 5.3 5.44
19 (Z)-b-Ocimene 1029 1226 0.2 1.7 0.2 2.1 0.3 – 0.3 0.2 0.1 T 0.28
20 (E)-b-Ocimene 1041 1243 2.8 3.5 4.5 4.1 3.7 0.6 2.5 6.3 3.2 0.5 0.55
21 c-Terpinene 1053 1235 0.3 0.4 0.1 0.3 T T 0.1 0.2 0.2 0.2 NS
22 p-Cymenene 1076 – T T 0.1 – – – – – – T NS
23 Terpinolene 1081 1284 0.1 0.2 0.2 0.1 0.1 0.2 0.1 0.1 0.1 0.1 NS
Oxygenated monoterpenes
24 cis-Sabinene hydrate 1059 1458 Te T 0.1 – 0.1 0.1 T – 0.1 – NSd
25 cis-Linalool oxide 1063 1443 – – 0.1 – – 0.1 0.1 – – – NS
26 trans-Linalool oxide 1075 1483 – – 0.1 – – T 0.1 – – – NS
27 Linalool 1088 1554 0.3 0.6 0.6 0.8 1.5 4.2 1.6 0.4 0.6 0.1 0.38
28 cis-p-Menth-2-en-1-ol 1130 1566 0.1 0.2 0.5 0.2 0.2 0.8 0.5 0.6 0.7 0.1 NS
29 trans-p-Menth-2-en-1-ol 1109 1635 0.1 0.1 0.3 0.2 0.1 0.5 0.3 0.4 0.4 0.1 NS
30 cis-b-Terpineol 1132 – – – 0.1 – 0.1 0.3 0.1 T 0.1 0.1 NS
31 trans-b-Terpineol 1146 1616 – – 0.1 – T 0.1 T 0.1 T T NS
32 Borneol 1153 1712 0.1 0.2 0.9 0.2 0.2 0.2 0.3 0.2 T T 0.09
33 Lavandulol 1155 1674 T 0.2 1.5 0.3 0.4 8.9 0.7 0.3 0.3 T 1.06
34 Terpinen-4-ol 1166 1602 0.2 0.2 0.4 0.2 0.1 0.4 0.2 0.3 0.3 0.1 NS
35 p-Cymene-8-ol 1172 1864 T T 0.4 – T 0.2 – – – – NS
36 a-Terpineol 1176 1698 0.3 0.4 0.9 0.4 0.4 1.3 0.7 0.7 0.8 0.2 0.11
37 cis-Piperitol 1183 1684 T 0.1 0.1 – – 0.1 0.1 0.2 0.2 – NS
38 trans-Piperitol 1195 1742 0.1 0.1 0.1 – 0.1 0.3 0.2 0.3 0.3 – NS
39 Nerol 1211 1790 T 0.1 0.7 T T 0.2 0.2 0.2 T 0.1 NS
40 Citronellol 1211 1734 T T T 0.2 0.1 1.5 T 0.1 0.1 T 0.28
41 Piperitonea 1230 1712 T T 0.3 0.1 T 0.1 0.1 T T – NS
42 Geraniol 1239 1838 T T 0.1 11.4 0.5 0.1 T 0.2 0.1 0.1 1.60
43 Linalyl acetate 1246 1566 T 0.2 0.1 0.1 0.1 0.1 0.2 T T – NS
44 Bornyl acetate 1271 1588 0.1 T 0.2 – 0.1 0.3 0.2 T 0.1 1.2 NS
45 Lavandulyl acetate 1275 1588 0.2 0.3 0.1 0.3 0.1 1.6 0.8 0.2 0.1 0.1 0.15
46 Neryl acetate 1336 1712 T T 0.1 – 0.1 T 0.2 0.1 T 0.1 NS
47 Geranyl acetate 1359 1746 T T 0.1 2.4 T 0.2 T – – T 0.75
Sesquiterpenes
48 d-Elemene 1332 1455 Te T – – 0.1 0.1 – – T – NSd
49 a-Cubebene 1351 1473 T T 0.1 – T T 0.1 T 0.1 0.1 NS
50 a-Copaene 1380 1496 0.1 0.2 0.1 0.2 0.2 0.2 0.2 0.2 0.3 0.1 NS
51 b-Elemene 1388 1584 T 0.1 0.3 0.3 2.7 1.6 1.2 0.3 0.1 0.1 0.30
52 (Z)-Caryophyllene 1404 1580 T T 0.1 – 0.1 1.6 0.1 – – – 0.38
53 a-Gurjunene 1411 1600 T T 0.1 – 0.1 0.1 0.1 0.1 – – NS
54 (E)-Caryophyllene 1424 1590 11.2 8.7 3.2 12.8 31.5 4.1 26.5 7.8 13.7 10.4 2.90
55 b-Gurjunene 1432 1638 T 0.1 0.1 0.5 0.7 0.3 1.7 0.4 0.4 0.1 0.17
56 Aromadendrene 1440 1654 T 0.1 0.4 – – – T – – – NS
57 (E)-b-Farnesene 1444 1661 0.3 0.2 0.1 0.3 0.8 0.2 1.4 0.2 0.4 0.1 0.13
58 a-Humulene 1456 1673 1.9 1.6 0.7 0.7 6.5 1.5 5.9 1.7 3.0 2.2 0.64
59 Alloaromadendrene 1463 1607 T T 0.1 0.1 0.1 1.3 0.2 – 0.1 0.1 0.17
60 c-Gurjunene 1470 1635 0.1 T 0.1 T 0.1 – 0.1 – 0.2 – NS
61 c-Muurolene 1474 1681 T T 0.1 0.1 – 0.2 0.1 0.2 0.1 0.1 NS
62 Germacrene D 1481 1712 T T T T – 0.1 – – – 1.9 0.90
63 cis-b-Guaiene 1488 1673 0.1 0.5 0.6 0.9 4.8 1.6 5.8 0.7 1.5 0.2 0.63
64 a-Selinene 1495 1725 0.5 1.1 1.0 2.0 9.5 2.5 10.4 1.5 3.2 0.1 1.17
65 a-Muurolene 1504 1725 – T T – T T 0.1 – T 0.4 NS
66 c-Cadinene 1510 1760 T 0.1 0.1 T 0.1 1.0 0.2 – 0.1 0.2 0.12
 B.R. Rajeswara Rao et al. / Food Chemistry 126 (2011) 989–994 993

Table 2 (continued)

S. No. Component Retention index Locationsf LSDb (Pc = 0.05)

BP-1 BP-20 1 2 3 4 5 6 7 8 9 10
67 d-Cadinene 1518 1755 0.1 0.2 0.1 0.5 0.1 0.1 0.1 0.4 0.3 0.2 NS
68 Cada-1,4-dienea 1530 1795 T T 0.1 0.1 0.1 0.2 0.2 0.1 0.1 0.1 NS
Oxygenated sesquiterpenes
69 Elemol 1537 2080 – Te 0.1 – – T T – T 0.1 NSd
70 (E)-Nerolidol 1551 2011 T 0.1 0.3 0.2 0.9 0.6 1.6 0.4 0.8 0.3 0.16
71 Ledol 1558 2048 T T 0.2 – 0.2 0.1 0.4 0.1 0.1 0.1 NS
72 Spathulenol 1571 2098 T 0.1 0.1 T 0.6 0.4 1.9 0.2 0.7 0.3 0.21
73 Caryophyllene oxide 1576 1965 T 0.3 0.6 0.9 1.5 6.2 1.8 0.8 0.8 0.8 0.60
74 Globulol 1580 2064 T 0.1 0.1 – 0.1 – 0.8 – 0.2 T NS
75 Guaiol 1583 2121 T T 0.1 – 0.4 0.3 0.5 T 0.1 T NS
76 Humulene epoxide I 1595 2031 T – 0.1 T 0.3 0.1 0.6 T 0.2 – NS
77 Humulene epoxide II 1605 2048 T 0.1 0.2 0.2 0.3 0.9 0.5 0.1 0.2 0.2 NS
78 1,10-di-epi-Cubenola 1608 2048 – 0.1 0.2 0.1 1.5 1.0 2.4 0.2 0.6 0.1 0.27
79 c-Eudesmola 1617 2215 T T 0.1 – 0.7 0.5 1.2 0.4 0.3 – 0.16
80 s-Cadinol 1625 2208 – – 0.1 – – – – – T – NS
81 a-Muurolola 1628 2167 T 0.1 0.1 T 0.5 – 1.0 0.3 0.7 0.7 0.13
82 b-Eudesmol 1632 2237 – T T 0.3 0.3 – 0.4 – – – NS
83 Selina-11-en-4a-ol 1646 2272 – 0.2 0.4 0.3 4.0 4.0 6.3 0.8 2.0 0.4 0.74
84 a-Cadinol 1650 2167 – T T – – 0.1 0.2 – T – NS
85 (Z,E) Farnesola 1690 2379 – – – – – – 0.1 – T – NS
86 (Z,Z) Farnesola 1700 2272 – – – – 0.1 0.1 0.1 – T T NS
87 (E,E) Farnesol 1715 2272 – T – 0.2 0.1 0.4 0.1 0.1 0.1 0.1 NS
Diterpenoids
88 Phytol 2096 2588 T T – – 0.2 0.5 0.2 – – – NS
Miscellaneous compounds
89 (Z)-Jasmone 1368 1965 – T 0.1 – 0.2 0.4 0.2 0.1 0.1 0.1 NS
90 Benzaldehyde 938 1525 T 0.1 T 0.4 – – 0.1 0.6 – 0.8 NS

Grouped components
1 Aliphatic compounds T 0.2 0.4 – 0.6 1.5 0.9 0.7 0.5 0.5
2 Monoterpenes 83.9 82.9 81.0 57.8 20.6 38.4 17.3 77.2 64.7 75.1
3 Oxygenated monoterpenes 1.5 2.7 7.9 17.1 4.2 21.6 6.5 4.3 4.2 2.3
4 Sesquiterpenes 14.3 12.9 7.4 18.5 57.5 16.7 54.4 13.6 23.6 16.4
5 Oxygenated sesquiterpenes T 1.1 2.7 2.2 11.4 14.7 17.5 3.4 6.8 2.8
6 Diterpenoids T T – – 0.2 0.5 0.2 – – –
7 Miscellaneous compounds T 0.1 0.1 0.4 0.2 0.4 0.3 0.7 0.1 0.9
Total identified 99.7 99.9 99.5 96.0 94.7 93.8 97.1 99.9 99.9 98.0
a
Compounds identified for the first time in curry leaf oil.
b
LSD = least significant difference.
c
P = probability level.
d
NS = not significant.
e
T = <0.1%.
f
Locations: 1 = Rajapalayam; 2 = Visakhapatnam; 3 = Hyderabad; 4 = Mangalagiri; 5 = Thrissur; 6 = Magadi; 7 = Warangal; 8 = Kushal Nagar; 9 = Krishnagiri; 10 = Pant
Nagar.

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4. Conclusions
The results of the present investigation revealed significant dif-
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Despite the variations, locally available leaves and volatile oils
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The authors wish to thank the Director, CIMAP, Lucknow for
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