A Study on Free Radical Scavanging Properties of Different Extracts of Murraya koenigii (L.) Spreng (curry leaf)

This study aimed to investigate antioxidant properties of curry leaves (Murraya koenigii) extracts using three types of solvent; water, absolute ethanol, water: 70% ethanol in the ratio of 1: 1 and hexane, by determining the free radicals scavenging activity using DPPH (1, 1-diphenyl-2-picrylhydrazyl) and ferric reducing power of different extracts. The results showed that curry leaves extracted using water: 70% ethanol at 35°C showed highest free radical scavenging activity followed by extract prepared in water and extract prepared in hexane. Minimum activity was observed in extract prepared in absolute ethanol.