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

dc.contributor.author	Padmakumari, K P
dc.date.accessioned	2015-08-27T07:55:24Z
dc.date.available	2015-08-27T07:55:24Z
dc.date.issued	2008
dc.identifier.citation	Journal of Essential Oil Research 20(6):479-481;Nov-Dec 2008	en_US
dc.identifier.issn	1041-2905
dc.identifier.uri	http://ir.niist.res.in:8080/jspui/handle/123456789/1990
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.publisher	Taylor & Francis	en_US
dc.subject	Murraya koenigii	en_US
dc.subject	Rutaceae	en_US
dc.subject	Curry leaf	en_US
dc.subject	Glyeosides	en_US
dc.subject	Essential oil composition	en_US
dc.subject	Heptanal	en_US
dc.subject	Linalool	en_US
dc.subject	Beta-caryophyllene	en_US
dc.title	Free and glycosidically bound volatiles in curry leaves (Murraya koenigii) (L) Spreng.	en_US
dc.type	Article	en_US