Indian Journal of Agricultural Biochemistry

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.