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THE ANTIBACTERIAL EFFECT OF CURRY LEAVES (Murraya Koenigii)

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 ejpmr, 2016,3(10), 382-387. SJIF Impact Factor 3.628
Research Article
Irfan et al. EUROPEAN JOURNAL OF PHARMACEUTICAL
European Journal of Pharmaceutical and Medical Research
AND MEDICAL RESEARCH ISSN 2394-3211
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THE ANTIBACTERIAL EFFECT OF CURRY LEAVES (Murraya Koenigii)

Hanan Al Harbi1, Dr. Uma M. Irfan2* and Dr. Sarah Ali3

1
Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraydah, Al Qassim,
Saudi Arabia.
2
Professor of Epidemiology, Department of Medical Laboratories, College of Applied Medical Sciences, Qassim
University, Buraydah, Al Qassim, Saudi Arabia.
3
Assistant Professor, Microbiology, Department of Medical Laboratories, College of Applied Medical Sciences,
Qassim University, Buraydah, Al Qassim, Saudi Arabia.

Corresponding Author: Dr. Uma M. Irfan

Professor of Epidemiology, Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraydah, Al
Qassim, Saudi Arabia.

Article Received on 22/08/2016 Article Revised on 12/09/2016 Article Accepted on 01/10/2016

ABSTRACT
Introduction: Curry Leaf (Murraya koenigii) is a green leafy vegetable native to India. Curry leaves are natural
flavoring agents with numerous health benefits. They contain several medicinal properties that include it being
anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, anti-carcinogenic and with hepato-protective
properties. The aim of this study was to investigate the antibacterial effects of curry leaves. Methods: The curry
leaves samples were obtained from India. The leaves were dried at room temperature and pulverized to make curry
leaf powder. This powder was used to prepare the ethanol and methanol extracts to test the antimicrobial activity
on gram positive and gram negative bacteria; by the paper disc diffusion method. The inhibition zones around the
paper disc was measured and compared with standard measurements using antibiotic samples. Result: The curry
leaf extract showed a broad spectrum of very significant antibacterial activity by producing a clear zone of
inhibition against, Staphylococcus, E.coli, Streptococcus and Proteus. Both the ethanol and methanol extracts of
curry leaves were found to be effective against tested bacterial strains except, Klebsiella pneumonia and
Pseudomonas aeruginosa. The clear zones of inhibition in bacterial samples produced by curry leaf extracts were
comparable with antibiotics such as Gentamycin and Amikacin. Conclusion: Murraya koenigii extracts have
demonstrated antibacterial effects particularly on E.coli and Staphylococcus as compared to antibiotics such as
Gentamycin and Amikacin. Thus, curry leaves could be effective for prevention of bacterial infections and may be
considered as an alternative to antibiotic regimens.

KEYWORDS: Murraya koenigii, Bacteria, Inhibition zone, Antimicrobial effects.

INTRODUCTION Ayurvedic and Unani prescriptions (Suman Singh et al,

Indiscriminate use of antibiotics in today’s world is one
of the major causes for the rising emergence of multi
drug resistant pathogenic strains that do not respond to
the usual line of treatment. Therefore, the need to search
for new antimicrobials remains unchallenged. Currently,
in addition to antibiotics and chemically synthesized
drugs, the trend to look out for alternative medicines
such as natural or herbal medicines is increasing because
they may have fewer side effects or toxicity owing to
their natural sources (Anita Joshi et al, 2009).
Curry leaves (Murraya koenigii) are a popular leaf-spice
used in very small quantities for their distinct aroma due
to the presence of volatile oil and their ability to improve
digestion. These leaves are widely used in Asian cuisines
for flavoring foods. The leaves have a slightly pungent,
bitter and feebly acidic taste, and they retain their flavor
and other qualities even after drying. Curry leaf is also
used in many traditional cultures namely Indian
2014).
The leaves of Murraya koenigii contain proteins,
carbohydrate, fiber, minerals, carotene, nicotinic acid,
Vitamin C, Vitamin A, calcium and oxalic acid. It also
contains crystalline glycosides, carbazole alkaloids,
koenigin, girinimbin, iso-mahanimbin, koenine,
koenidine and koenimbine. Triterpenoid alkaloids
cyclomahanimbine, tetrahydromahanimbine are also
present in the leaves. Murrayastine, murrayaline,
pyrayafoline carbazole alkaloids and many other
chemicals have been isolated from Murraya koenigii
leaves (Bhandari PR., 2012).
BACKGROUND
Curry Leaf (Murraya koenigii) is an important leafy
vegetable that belongs to the Rutaceae family, and is
native to India and the Southeast Asian Region. Curry
leaves are natural flavoring agents with a number of

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Irfan et al. European Journal of Pharmaceutical and Medical Research
important health benefits. They contain several medicinal
properties such as anti-diabetic, antioxidant,
antimicrobial, anti-fungal, anti-inflammatory, anti-
carcinogenic and hepato-protective properties. The
various notable pharmacological activities of the plant
include activity on heart, anti-diabetic and cholesterol
reducing property, antimicrobial activity, antiulcer
activity, antioxidative property, cytotoxic activity,
antidiarrheal activity, phagocytic activity. The chemical
composition of the fresh leaves of Murraya koenigii
consists of volatile oil. Carbazole alkaloids and triterpene
have been isolated from stem bark and roots of Murraya
koenigii (Bhandari PR, 2012 and Disegha GC., et al
2014).
Ethanol extracts of A. nilagirica (IC50 300 μg/ml) and
M. koenigii (IC50 400 μg/ml) were found to be more
effective against Mycobacterium smegmatis as compared
to petroleum ether and water extracts. M. koenigii extract
showed maximum activity against M. bovis BCG in
combination with a first line anti-TB drug rifampicin. M.
koenigii leaf extract also exerted more cytotoxic (IC50
20 μg/ml), genotoxic and apoptosis in mouse
macrophage RAW 264.7 cell line. Treatment of mouse
macrophages with A. nilagirica extract increased
intracellular killing of M. smegmatis by inducing
production of reactive oxygen species and nitric oxide
(Naik SK et al, 2014 and Elliot T. et al, 2011).
The leaf extract exhibited the highest antibacterial
activity against E. coli with 15±3mm zone of inhibition
and for fungi the leaf extract exhibited more anti-fungal
activity as in Aspergillus niger with a 14±1mm zone of
inhibition (Disegha GC et al 2014). The administration
of aqueous extract of both the curry and olive leaves has
shown a significant decrease in the blood glucose level in
STZ-induced diabetic rats (Maha El Amin et al, 2013).
In a study by Rajendran MP et al (2014), the chemical
constituents of the essential oil obtained from curry
leaves, identified using Gas Chromatography-Mass
Spectroscopy (GCMS) exhibited potent inhibition
against antibiotic resistant bacteria such as
Staphylococcus aureus; Pseudomonas aeruginosa;
Klebsiella pneumonia; Escherichia coli and
Streptococcus pyogenes. A significant minimum
inhibition concentration values ranging from 25.0 to
175.0 mg/ml and minimum bactericidal concentrations
ranging from 100.0 to 500.0 mg/ml have been reported
(Harika VC, et al 2010; Nagappan T, et al 2011; and
Kamaraj C, et al 2014).
The results of another study (Mohar Singh A et al, 2011),
revealed that most of the bacterial strains (except E. coli,
B. cereus and S. faecalis) exhibited intermediate effect at
low concentrations of leaf extract (at 10% and 15%) of
Murraya koenigii. However, those authors stated that the
efficacy of the leaf extract could have been increased by
increasing the concentration of the extract.
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This study was undertaken to evaluate the antibacterial
properties of the ethanolic and methanolic extracts of
curry leaves (Murraya Koenigii) on selected clinically
pathogenic bacterial isolates.
METHODOLOGY
The plants used in this study were obtained from
Southern India, where it is cultivated and exported to
Saudi Arabia. The curry leaves were shade dried at room
temperature for 3 days and powdered using an electric
blender.
Methanol extraction: The methanol extract was made
by, adding ten grams (10gms) of curry powder to 100 ml
of 70% aqueous methanol solution (w/v) covered with
filter paper kept on rotary shaker for 24 hours, and then
kept in a dark area at room temperature for 2 to 3 days.
The filtered supernatant was collected and the solvent
was evaporated to make the final volume of the curry
leaf methanol extract for the experiment.
Ethanol extraction: The ethanol extract was made by,
dissolving ten grams (10gms) of curry leaves powder in
100 ml of ethanol and distilled water (8: 2 w/v) covered
with filter paper kept for 24 hours in a dark area at room
temperature. The filtered supernatant was collected and
the solvent was evaporated by incubating at room
temperature for 48 hours, to make the final volume of the
curry leaf ethanol extract for the experiment.
Determination of antimicrobial activity: Antibacterial
activity of the ethanolic and methanolic extracts of the
curry leaves sample was evaluated by the paper disc
diffusion method. The disc made from filter paper
(Whatman No3) with 6mm diameter, was soaked in
methanolic and ethanolic solution (15 µl microliter in
each disc) with the following concentrations: 100mg/ml;
50mg/ml; 25mg/ml; 12.5mg/ml and 6.25mg/ml; of
leaves extraction of each extract (Collee JG, et al 1996).
Disc diffusion tests: A bacterial suspension in sterile
normal saline was prepared with reference to the 0.5
McFarland Standards. Turbidity of the bacterial
suspension was compared with 0.5 McFarland standard
solutions, followed by lawn culture of the bacterial
suspension on Mueller-Hinton agar plates using sterile
cotton swab and allowed to remain in incubator for 15
minutes. Then, the prepared methanolic and ethanolic
discs made from filter paper were placed on these
cultures and the plates incubated at 37ºc for 24 hours.
The inhibition zone around each disc was measured in
millimeters (mm) and the assay was carried out three
times for each extract to obtain consecutive results. The
four standard antibiotics discs used to compare the curry
leaves microbial inhibition activity were Amikacin,
Ciprofloxacin, Amoxicillin, and Gentamicin.
Antimicrobial-containing filter paper discs were placed
on agar plates inoculated with the bacteria to be tested
and incubated. Subsequently, fully susceptible bacteria
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Irfan et al. European Journal of Pharmaceutical and Medical Research
exhibited a large zone of growth inhibition around the
disc; less sensitive (intermediate sensitive) isolates
exhibited a smaller inhibition zone and resistant bacteria
indicated no clear zones or grew up to the disc edge. In
this study we used six isolates of bacterial species;
Staphylococcus aureus and Streptococcus sp.
representing gram positive bacteria; and Escherichia coli,
Klebsiella pneumonia, Proteus sp. and Pseudomonas
aeruginosa representing gram negative bacteria (Mohar
Singh A et al, 2011).
Statistical Analysis: Each experiment was repeated in
triplicate sets and the mean values for the inhibition
zones from the triplicate results were employed to
represent the antibacterial activity of the curry leaf
extracts. Results were recorded as S (sensitive), I
(intermediate sensitive) or R (resistant). The results of
sensitivity tests were expressed as (0) = (R) for no
sensitivity, + for (below 6 mm) = (R) for low sensitivity,
++ (7- 12mm) = (I) for moderate sensitivity and +++
(13mm & above) = (S) for high sensitivity (Rajendran
MP, et al 2014).
RESULTS
The antibacterial effects of curry leaves (Murraya
Koenigii) extracts (with ethanol and methanol) as tested
on bacterial samples and compared with known
antibiotics are described with inhibition zones measured
in millimeters.
Figure 1 to be placed here.
In comparing the inhibition zones of Staphylococcus,
Streptococcus and E.coli on Muller Hinton agar, the
curry leaves (ethanol) extract was more effective with
Staphylococcus in producing a maximum of 15mm
inhibition zone as compared to a maximum of 13 mm
inhibition zone for Streptococcus and to a maximum of
Figure 1: Comparison of inhibition zone for various dilutions of ethanol extraction of curry leaves and effect on
Staphylococcus sp., Streptococcus sp., and E.coli.
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12mm inhibition zone for E.coli. The 100mg/ml
concentration produced the maximum inhibition zones
for both bacteria which progressively reduced with
further dilutions from 50mg/ml to 6.25mg/ml.
Figure 2 to be placed here.
In comparing the inhibition zones of Staphylococcus,
Streptococcus, E.coli and Proteus in Muller Hinton agar,
the curry leaves (methanol) extract was more effective
with Staphylococcus in producing a maximum of 16mm
inhibition zone as compared to a maximum of 12.33 mm
inhibition zone for Streptococcus. The 100 mg/ml
dilution produced the maximum inhibition zones for both
bacteria which progressively reduced with the dilutions
from 50mg/ml to 6.25mg/ml.
Table 1 describes the inhibition zones produced by
known antibiotics such as Gentamicin, Amikacin,
Amoxicillin, and Ciprofloxacin on several bacterial
species namely: Staphylococcus Aureus, Streptococcus,
E.coli, Proteus, Klebsiella and Pseudomonas. In
comparison the table also contains values on the
inhibition zones created by the curry leaf ethanol extract
on the various bacterial species. It was evident that the
curry leaf ethanol extract has produced a larger inhibition
zone than all the four antibiotics particularly for
Staphylococcus bacteria, with the inhibition zone is 15
mm. The curry leaf ethanol extract did not have any
effect on bacterial species such as Proteus, Klebsiella and
Pseudomonas.
The curry leaf methanol extract (Table 2) produced a
larger inhibition zone than all the four antibiotics
particularly for Staphylococcus bacteria, with an
inhibition zone of 16 mm. The curry leaf methanol
extract did not have any effect on bacterial species such
as Klebsiella and Pseudomonas.
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 Irfan et al. European Journal of Pharmaceutical and Medical Research

Figure 2: Comparison of inhibition zone for various dilutions of Methanol extraction of curry leaves and effect
on Staphylococcus sp., Streptococcus sp., E.coli, and Proteus sp.

Table 1: Distribution of the Inhibition Zones (in millimeters) produced by Murraya Koenigii (ethanol
extraction) on bacteria in Muller Hinton agar compared with antibiotics: Amikacin, Ciprofloxacin, Amoxicillin
and Gentamicin.
Ethanol Ethanol Ethanol Ethanol Ethanol
Bacterial species GN AK AX CIP
100 dilution 50 dilution 25 dilution 12.5 dilution 6.25 dilution
Staphylo-coccus 11.00 7.00 8.00 9.00 15.00+++ 13.33+++ 12.33++ 8.33++ 2.33+
Strepto-coccus 13.00 11.00 8.00 6.00 13.00+++ 12.00++ 10.67++ 8.67++ 2.67+
E.coli 12.00 14.00 12.00 15.00 12.00++ 10.33++ 7.33++ 6.33+ 2.00+
Proteus 12.00 7.00 9.00 9.5 0.00 0.00 0.00 0.00 0.00
Kleb-siella 12.00 8.00 8.00 9.00 0.00 0.00 0.00 0.00 0.00
Pseudo-monas 12.00 13.00 12.00 14.00 0.00 0.00 0.00 0.00 0.00
AK= amikacin; AX= amoxicillin; CIP=Ciprofloxacin; GN=Gentamicin
0 = No Sensitivity; + = Low Sensitivity; ++ = Moderate Sensitivity; +++ = High Sensitivity

Table 2: Distribution of the Inhibition Zones (in millimeters) produced by Murraya Koenigii (methanol
extraction) on bacteria in Muller Hinton agar compared with antibiotics: Amikacin, Ciprofloxacin, Amoxicillin
and Gentamicin.

Bacterial Methanol1 Methanol50 Methanol 25 Methanol12 Methanol6.2

GN AK AX CIP
species 00 dilution dilution dilution .5 dilution 5 dilution
Staphylo-coccus 11.00 7.00 8.00 9.00 16.00+++ 15.67+++ 14.00+++ 10.33++ 9.00++
Strepto-coccus 13..00 11.00 8.00 6.00 12.33++ 11.00++ 9.33++ 7.67++ 2.33+
E.coli 12.00 14.00 12.00 15.00 4.33+ 3.33+ 3.33+ 3.00+ 2.67+
Proteus 12.00 7.00 9.00 9.5 3.33+ 3.00+ 3.00+ 2.67+ 0.000
Kleb-siella 12.00 8.00 8.00 9.00 0.00 0.00 0.00 0.00 0.00
Pseudo-monas 12.00 13.00 12.00 14.00 0.00 0.00 0.00 0.00 0.00
AK= amikacin; AX= amoxicillin; CIP=Ciprofloxacin; GN=Gentamicin
0 = No Sensitivity; + = Low Sensitivity; ++ = Moderate Sensitivity; +++ = High Sensitivity

DISCUSSION health of human beings (Anita Joshi et al, 2009) In this

Indiscriminate use of antibiotics has led to the rising context curry leaves have displayed immense potential as
emergence of multi drug resistant pathogenic strains of that natural alternative, especially with its antimicrobial
bacteria causing diseases that challenge regular treatment property.
protocols. Currently, in addition to antibiotics and
chemically synthesized drugs, the trend to look out for Curry leaf oil extracts have demonstrated (Rajendran MP
alternative medicine in nature is increasing as the natural et al, 2014) the strongest inhibition zone against Proteus
resources are less toxic and less deleterious to the overall mirabilis (18mm), Staphylococcus aureus,

www.ejpmr.com 385
Irfan et al.
Corynebacterium pseudotuberculosis (15mm), Klebsiella
pneumoniae (15mm) Pseudomonas aeruginosa (14mm),
Enterobacter aerogenes (13 mm) and a moderate level
zone of inhibition was observed with Salmonella enterica
(11mm), and Streptococcus pyrogens (10 mm)
respectively. Also, in this study Murraya Koenigii
displayed antibacterial activity against the Gram-positive
and Gram-negative bacteria, while Escherichia coli
showing maximum susceptibility to acetone extract with
a zone of inhibition of 16 mm. Our study had comparable
results with the inhibition zone for E.coli ranging from
12mm to 24mm by the various methods employed in the
experiment.
Another study by Das and Biswas (2012) indicated that
ethyl acetate and dichloromethane soluble partition of
methanolic leaf extract of Murraya Koenigii exhibited
mild activity against Escherichia coli forming zone of
inhibition of 9 mm to 11 mm. In our study the ethanol
extract of Murraya Koenigii exhibited an even larger
inhibition zone of 24 mm for E.coli followed by 12mm
to 15mm for Staphylococcus sp. However, the curry
leaves methanol extract was more effective with
Staphylococcus sp. in producing a maximum of 21.67
mm inhibition zone as compared to a maximum of 12.67
mm inhibition zone for Proteus and a maximum of 11.67
mm inhibition zone for E.coli.
Mathur A, et al (2010) have demonstrated that the
Methanolic extract of curry leaves inhibited
Staphylococcus aureus, Staphylococcus epidermidis,
Streptococcus uberis, Pseudomonas aeruginosa,
Escherichia coli, Corynebacterium gravis and Bacillus
cereus. In comparison the present study revealed that the
ethanolic and methanolic extracts of Murraya koenigii
screened for their antibacterial activity against six
bacterial organism (staphylococcus, streptococcus as
gram positive and E.coli, Proteus, Klebsiella pneumonia
and Pseudomonas aeruginosa as gram negative),
displayed antibacterial effect against E.coli,
Staphylococcus sp., and Streptococcus sp., in ethanol
extract, and against Staphylococcus sp., Streptococcus
sp., E.coli and Proteus sp., in methanol extract of curry
leaves. Except, there was no significant effect on Proteus
sp., Klebsiella pneumonia and Pseudomonas aeruginosa
in ethanol extract, and no effect on Klebsiella pneumonia
and Pseudomonas aeruginosa in the methanol extract.
The antibacterial effect on the later bacterial species
could have been limited by contamination in the
laboratory procedures.
This study has reiterated and confirmed the evidence
found in peer-reviewed scientific literature, that curry
leaves do contain immense antimicrobial properties. The
antibacterial effects on E.coli and Staphylococcus
bacteria were found to be more profound than antibiotics
in our study, alluding to the excellent medicinal
properties of curry leaves without any side effects that
antibiotics may produce in humans. The curry leaves are
an effective alternative to therapeutic antibiotics. Thus, it
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European Journal of Pharmaceutical and Medical Research
is evident that curry leaves are an effective natural
remedy for bacterial infections that provide therapeutic
effects with little or no side effects in combatting
bacterial infections in humans.
CONCLUSION
Murraya koenigii (Curry leaves) extracts have
demonstrated antibacterial effects particularly on E.coli,
Staphylococcus, Streptococcus and Proteus as compared
to antibiotics such as Gentamycin and Amikacin in our
study. The ethanol and methanol extracts of curry leaves
were found to be effective against all tested bacterial
strains except, Klebsiella pneumonia and Pseudomonas
aeruginosa. M. koenigii has the bioactive potential and it
may be the best natural alternative to antibiotic therapy
for tested microbes. Therefore, curry leaves could be
effectively used as a natural remedy in everyday meal,
for the prevention of bacterial infections. Indeed this
phenomenal plant may serve as a useful resource in the
food industry and clinical medicine. This research could
be further extended to test the bioactive properties of
curry leaves for therapeutic use.
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