Proximate, Techno-functional Properties and Characterization of Murraya koenigii Linn Leaf Powder

Ankita Awari, Mukul Kumar, Deepika Kaushik, Sneha Kapoor, Fatih Oz and Charalampos Proestos

Abstract

Curry leaves (Murraya koenigii) are renowned for their culinary and health benefits. This study explores their health advantages and conducts a comprehensive analysis, encompassing proximate composition, technofunctional properties, and lipid digestion inhibition. Proximate analysis unveiled moisture (2.10 ± 0.72%), ash (2.99 ± 0.24%), fiber (6.62 ± 0.21%), fat (1.92 ± 0.17%), and protein (9.49 ± 0.6%), while technofunctional attributes included tap density (0.34 ± 0.72 gm/cm³), bulk density (0.453 ± 0.24 gm/cm³), Hausner’s ratio (1.28 ± 0.42), angle of repose (37.26 ± 0.24°), and Carr’s ratio (16.90 ± 0.10). Inhibition assays demonstrated concentration-dependent effects against α-amylase (IC50: 22.43 ± 0.15 μg/ml) and glucose (IC50: 10.13 ± 0.42 μg/ml). Additionally, curry leaf powder was characterized using scanning electron microscope (SEM), Fourier transform infrared (FTIR) spectroscopy, high performance liquid chromatography (HPLC), and gas chromatography-mass spectrometry (GC-MS) techniques, yielding insights into its structural and chemical properties. This study provides a comprehensive understanding of M. koenigii, spotlighting its multifaceted health benefits, composition, and functional attributes.

Published on: October 30, 2023
doi: 10.17756/jfcn.2023-s1-023
Citation: Awari A, Kumar M, Kaushik D, Kapoor S, Oz F, et al. 2023. Proximate, Techno-functional Properties and Characterization of Murraya koenigii Linn Leaf Powder. J Food Chem Nanotechnol 9(S1): S174-S184.

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