Chemical diversity in curry leaf (Murraya koenigii) essential oils

► Curry leaf essential oils from 10 Indian locations exhibited significant chemical diversity. ► Eight locations were rich in α-pinene, β-pinene, β-phellandrene. ► Two locations were rich in (E)-caryophyllene and α-selinene. ► Nine new compounds were identified in curry leaf oil. Wild and cultivated...

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Bibliographic Details
Published in:Food chemistry 2011-06, Vol.126 (3), p.989-994
Main Authors: Rajeswara Rao, B.R., Rajput, D.K., Mallavarapu, G.R.
Format: Article
Language:English
Subjects:
alpha-pinene
alpha-selinene
Aroma and flavouring agent industries
beta-phellandrene
Biological and medical sciences
Biomass
caryophyllene
Chemotypes
cultivars
Essential oil composition
essential oils
flavorings
food composition
Food industries
Fundamental and applied biological sciences. Psychology
geographical variation
leaves
Locations
Monoterpenoids
Murraya
Murraya koenigii
odors
plant extracts
sensory properties
Sesquiterpenoids
wild plants
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Summary:► Curry leaf essential oils from 10 Indian locations exhibited significant chemical diversity. ► Eight locations were rich in α-pinene, β-pinene, β-phellandrene. ► Two locations were rich in (E)-caryophyllene and α-selinene. ► Nine new compounds were identified in curry leaf oil. Wild and cultivated Murraya koenigii leaf essential oils collected from ten Indian locations were investigated for their chemical diversity. The essential oil yields ranged from 1.2–2.5ml/kg biomass. GC and GC-MS analyses revealed ninety compounds, constituting 93.8–99.9% of the essential oils. The highest concentrations of α-pinene (55.7%) and β-pinene (10.6%) were found in the essential oil of wild plants. α-Pinene (13.5–35.7%) and/or β-phellandrene (14.7–50.2%) were the dominant essential oil constituents of seven locations. (E)-Caryophyllene (26.5%, 31.5%) and α-selinene (9.5%, 10.4%) were the principal essential oil components of two locations. The odour profiles of the essential oils were distinctly different. Tetradecanoic acid, hexadecanoic acid, piperitone, cada-1,4-diene,1,10-di-epi-cubenol, γ-eudesmol, α-muurolol, (Z,E)-farnesol and (Z,Z)-farnesol are identified for the first time in curry leaf essential oil. The chemical diversity of the oils offers opportunity to flavourists to choose curry leaves and essential oils with preferential flavour composition.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2010.11.106