PHYTOCHEMICAL PROFILING, ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES ON LEAVES EXTRACT OF Murraya koenigii

Murraya koenigii is one of the herbal plants, originates in India and mainly used as flavouring agent in Indian cuisine and in many other Asian countries. Due to the presence of number of phytochemicals, curry leaves exhibit properties like antioxidant, antimicrobial, anticancerous, antidiabetic, antiinflammatory etc. These are used to cure diseases like hypertension, hyperglycemia, cough, cold, skin infections, poisonous stings etc. Curry leaves are acidic in nature, bitter in taste having little pungent smell and are mainly used in dried form. For this present study, curry leaves were collected from Punjab agriculture university, Ludhiana. Different tests were performed in order to detect phytochemicals from curry leaves and to confirm its antimicrobial property. Pharmacological studies were done which involves study of morphology, physical properties and microscopic properties of Murraya koenigii. After performing qualitative and quantitative analysis, following phytochemicals were seem to be present in Murraya koenigii which are phenols, flavenoids, saponins, tannins, sugars, alkaloids etc. It was also seen that curry leaves show antimicrobial properties against E. coli and Saphylococus aureus which was seen by measuring the zone of inhibtion. Antioxidant properties were also detected in curry leaves by using UV 1800 spectrophotometer using DPPH.