Free and glycosidically bound volatiles in curry leaves (Murraya koenigii) (L) Spreng.

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Title:	Free and glycosidically bound volatiles in curry leaves (Murraya koenigii) (L) Spreng.
Authors:	Padmakumari, K P
Keywords:	Murraya koenigii Rutaceae Curry leaf Glyeosides Essential oil composition Heptanal Linalool Beta-caryophyllene
Issue Date:	2008
Publisher:	Taylor & Francis
Citation:	Journal of Essential Oil Research 20(6):479-481;Nov-Dec 2008
Abstract:	Free and glycosidically bound aroma compounds from Murraya koenigii (L.) Spreng, were isolated and separated by Amberlite XAD-2 column. The Fraction containing the free aroma compounds was eluted with pentane: diethyl ether (1:1). Aroma compounds from the bound fraction were released by beta-glucosidase hydrolysis. Samples were analyzed by GC, and GC/MS. Sixty seven constituents were found to he present ill the bound fraction where linalool was found to be the main constituent. In the free aroma fraction, seventy eight constituents were present with octyl acetate being found as the main constituent. In the hydrodistilled oil, fifty-six compounds were identified and P-caryophyllene was the main compound.
URI:	http://ir.niist.res.in:8080/jspui/handle/123456789/1990
ISSN:	1041-2905
Appears in Collections:	2008

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