Author(s) :

Muhammad Absar, Ahsan Akram, Adnan Younis, Muhammad Asif Hanif, Ahmed Faiz Akbar.

Volume/Issue :

Abstract :

Murraya koenigii (L.) is an in-demand leaf-spice used in very small quantities for its definite odour due to the presence of volatile oil contents. Curry leaves are commonly used in culinary for flavouring food stuffs. In current investigation, chemical constituents of curry leaves essential oil (EO) was characterized and checked its antifungal properties. There were three treatments and each treatment was replicated thrice. In this experiment, Completely Randomized Design (CRD) was used. Each replication contained ten kg of curry leaves for the extraction of essential oil. Chemical compounds of curry leave essential oil were characterized by gas chromatography-flame ionization detection (GC-FIC). The antifungal action against Aspergillus flavus and Aspergillus niger was checked by using Disc Diffusion Method. It is concluded that the curry leaf essential oil is best treatment against diseases caused by A. flavus and A. niger.

No. of Downloads :

1