Volatile Constituents of the Leaf and Fruit Oils of Murraya koenigii Spreng

The essential oils of the leaves and fruits of Murraya koenigii Spreng. were analyzed by GC and GC/MS. Forty-eight constituents of the leaf oil representing 95% of the oil and 42 constituents of the fruit oil accounting for 98.5% of the oil have been identified. The major constituents of the leaf oi...

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Bibliographic Details
Published in:The Journal of essential oil research 2000-11, Vol.12 (6), p.766-768
Main Authors: Mallavarapu, Gopal R., Rao, Laxmi, Ramesh, Srinivasaiyer
Format: Article
Language:English
Subjects:
b-Caryophyllene
b-Ocimene
curry leaf
essential oil composition
g-Terpinene
Murraya koenigii
myrcene
Phellandrene
pinene
Rutaceae
α-phellandrene
α-pinene
β-phellandrene
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Summary:The essential oils of the leaves and fruits of Murraya koenigii Spreng. were analyzed by GC and GC/MS. Forty-eight constituents of the leaf oil representing 95% of the oil and 42 constituents of the fruit oil accounting for 98.5% of the oil have been identified. The major constituents of the leaf oil were α-pinene (9.0%), α-phellandrene (6.1%), β-phellandrene (50.1%), (E)-β-ocimene (7.1%) and β-caryophyllene (4.9%). The main constituents of the fruit oil were α-pinene (48.1%), β-pinene (7.1%), myrcene (3.1%), β-phellandrene (26.0%), γ-terpinene (3.0%) and β-caryophyllene (3.0%).
ISSN:1041-2905
2163-8152
DOI:10.1080/10412905.2000.9712211