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ISHS Acta Horticulturae 620: XXVI International Horticultural Congress: Asian Plants with Unique Horticultural Potential: Genetic Resources, Cultural Practices, and Utilization

A CHEMICAL ANALYSIS OF ANTIOXIDANT VITAMINS IN FRESH CURRY LEAF (MURRAYA KOENIGII) BY REVERSED PHASE HPLC WITH UV DETECTION

Authors:   U.R. Palaniswany, C. Caporuscio, J.D. Stuart
Keywords:   alpha-tocopherol, beta-carotene, lutein
DOI:   10.17660/ActaHortic.2003.620.57
Abstract:
Curry leaf (Murraya koenigii, Rutaceae) is an essential leafy spice used in Asian cuisines for its distinct flavor. Curry leaf has been used in folk medicine in China and other Asian countries as an analgesic, astringent, antidysenteric, antioxidant, febrifuge, hypolipidemic, hypglycemic, for improvement of vision, to treat night-blindness, and for regulation of fertility. The objective of the study was to determine the levels of antioxidant vitamins alpha-tocopherol, beta-carotene and lutein in fresh curry leaves available locally by reversed phase gradient HPLC. Results indicate that the fresh curry leaves obtained from the three New England states contained 9744 ng of lutein, 212 ng of alpha-tocopherol, and 183 ng of beta-carotene per gram fresh weight.

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