scholarly journals The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves ( Murraya koenigii L.) powder

2021 ◽  
Vol 9 (10) ◽  
pp. 5774-5784
Author(s):  
Dilshani Weragama ◽  
Viraj Weerasingha ◽  
Lakmini Jayasumana ◽  
Jayantha Adikari ◽  
Janak K. Vidanarachchi ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Murraya Koenigii ◽  
Organoleptic Properties ◽  
Curry Leaves

scholarly journals Antioxidant and hepatoprotective effects of the food seasoning curry leaves Murraya koenigii (L.) Spreng. (Rutaceae)

RSC Advances ◽  
2015 ◽  
Vol 5 (122) ◽  
pp. 100589-100597 ◽  
Author(s):  
Wan Yong Ho ◽  
Boon Kee Beh ◽  
Kian Lam Lim ◽  
Nurul Elyani Mohamad ◽  
Hamidah Mohd Yusof ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Gallic Acid ◽  
Liver Damage ◽  
Water Extract ◽  
Leaf Water ◽  
Murraya Koenigii ◽  
Curry Leaves ◽  
Hepatoprotective Effects ◽  
And Oxidative Stress

The curry leaf water extract, which is rich in gallic acid, reversed paracetamol-induced liver damage in mice by reducing inflammation and oxidative stress.

scholarly journals Thin Layer Drying Kinetics Modelling of Curry Leaves (Murraya koenigii L.) in Cabinet Dryer

2018 ◽  
Vol 2 ◽  
pp. 53-58
Author(s):  
Arjun Ghimire ◽  
Nirajan Magar
Keyword(s):  
Experimental Data ◽  
Thin Layer ◽  
Effective Diffusivity ◽  
Coefficient Of Determination ◽  
Murraya Koenigii ◽  
Small Tree ◽  
Chi Square ◽  
Kinetics Modelling ◽  
Curry Leaves ◽  
Thin Layer Drying

Curry leaves (Murraya koenigii L.) are the sweet smelling leaves of small tree of Rutaceae family native to Southwest Asia. In this study, the effect of temperatures (50, 55 and 60°C) on the drying of curry leaves was investigated. The experimental data were fitted to six thin layer mathematical models (Newton, Page, Handerson and Pabis, logarithmic, two-term exponential and Midilli et al). The models were evaluated in terms of coefficient of determination (R2), chi square (χ2) and root mean square error (RMSE). The Midilli et al model was best fitted to the experimental data of all the models evaluated. The effective diffusivity was calculated using Fick's diffusion equation, and the value varied from 2.07×10-12 m2/s to 2.643×10-12 m2/s. The activation energy and the diffusivity constant were found to be 21.808 kJ/mol and 4.667×10-8 m2/s respectively.

scholarly journals Anti-Inflammatory Activity of Oxycarotenoid Extracts Isolated from Coriander Leaves (Coriandrum Sativum) and Curry Leaves (Murraya koenigii) on Carrageenan Induced Acute Inflammation in Rats

2021 ◽  
Author(s):  
AM ANUSHA ◽  
PA SHERENA ◽  
PT ANNAMALA ◽  
JK Mukkadan
Keyword(s):  
Body Weight ◽  
Coriandrum Sativum ◽  
Leafy Vegetables ◽  
Inflammatory Activity ◽  
Murraya Koenigii ◽  
Curry Leaves ◽  
Paw Oedema ◽  
Anti Inflammatory ◽  
Coriander Leaves

Introduction: Green leafy vegetables are important sources of polyphenols and carotenoids which possess both antioxidant and anti-inflammatory activities. Aim: To study the anti-inflammatory activity of oxycarotenoid extracts isolated from coriander leaves (Coriandrumsativum) and curry leaves (Murraya koenigii) in carrageenan induced acute paw oedema in rats. Materials and Methods: Oxycarotenoid extracts were isolated from the coriander leaves (Coriandrum sativum) and curry leaves (Murraya koenigii) and they were assessed for anti-inflammatory activities by in-vivo methods. The in-vivo anti-inflammatory activity was evaluated in carrageenan induced acute paw oedema model. Indomethacin at a dose of 20 mg/Kg body weight was used as standard anti-inflammatory drug. Results: The results revealed that oxycarotenoids extracted from coriander leaves administered at a dose of 40 mg/kg body weight showed an inhibition of 53.33% whereas the oxycarotenoids extracted from curry leaves showed an inhibition of 60% at the sixth hour after carrageenan injection. The results are comparable with those of indomethacin (20 mg/Kg body weight) administered group which showed an inhibition of 55.53% Conclusion: These findings suggest that oxycarotenoid extracts isolated from leafy vegetables (coriander leaves and curry leaves) have significant anti-inflammatory activities.

scholarly journals Antidiabetic activity of curry leaves Murraya koenigii on glucose level, kidney and islets of langerhans in streptozotocin induced diabetes in rats

2016 ◽  
Vol 15 (1) ◽  
Author(s):  
Imad M. Al-Ani ◽  
Rahajoe I. Santosa ◽  
Muhammad H. Yankuzo
Keyword(s):  
Body Weight ◽  
Blood Glucose ◽  
Aqueous Extract ◽  
Diabetic Control ◽  
Diabetic Rats ◽  
Murraya Koenigii ◽  
Glucose Levels ◽  
Blood Glucose Levels ◽  
Curry Leaves ◽  
Aqueous Leaf Extract

Introduction: This study examined the antihyperglycemic effect of curry leaves, Murraya koenigii “MK” aqueous extract, and to examine its possible protective effects on the Islets of Langerhans and kidneys in streptozotocin (STZ) induced diabetic rats.  Methods: Thirty healthy adult male Sprague Dawley rats were randomized into five groups (n=6); normal control, normal treated with “MK” control, diabetic control (non-treated with “MK”), diabetic treated with 200mg/kg MK aqueous leaf extract and diabetic treated with 400mg/kg MK aqueous leaf extract. Blood glucose levels and body weight were monitored. The animals were sacrificed on the 30th day; the kidney and pancreatic tissues were processed for histological studies. Results: The diabetic control group significantly (p<0.001) showed considerable loss of body weight and increase in blood glucose levels and degeneration of the glomeruli and renal convoluted tubules and atrophied islets with disintegration of β-cells. Treatment of diabetic rats with aqueous extract showed significant (p<0.001) improvement in blood glucose levels and body weight gain.  The MK extract also caused an improvement in tissue injury induced by STZ injection in the kidney and endocrine pancreas.  Conclusions: These findings highlighted the beneficial effects of MK aqueous extract against cellular oxidative damage in STZ-induced diabetic rats.

Utilization and Evaluation of Betalain Pigment from Red Dragon Fruit (Hylocereus Polyrhizus) as a Natural Colorant for Lipstick

2014 ◽  
Vol 69 (6) ◽  
Author(s):  
N. N. Azwanida ◽  
Normasarah Normasarah ◽  
Asrul Afandi
Keyword(s):  
Ascorbic Acid ◽  
Olive Oil ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Organoleptic Properties ◽  
Adverse Health ◽  
Dragon Fruit ◽  
Ic50 Value ◽  
Betalain Pigment ◽  
Vegetable Fat

Lipstick formulations are most widely used to enhance the beauty of lips. However, current lipcare products are often caused irritation (dry lips, chapped lips and wrinkled lips) to the consumers. The use of synthetic ingredients has also raised safety concern due to adverse health effects in the long term use. The objective of this study was to formulate natural lipsticks by using betalain pigments extracted from Hylocereuspolyrhizus and the lipsticks were evaluated for their organoleptic properties (spreading, hardness, shine and gloss), antimicrobial and antioxidant potential. The organoleptic properties of the formulated lipsticks were found to be satisfactory in order to give attractive beauty to the lips. The antimicrobial activities of the formulated lipstick showed significant inhibition compared to commercial lipsticks and the betalain pigment was proved to have antimicrobial effect. The formulated lipstick showed to have significant antioxidant activities compared to the reference ascorbic acid. In DPPH radical scavenging assay, the IC50 value of the formulated lipstick was 54.29 μg/mL, whereas IC50 value for the reference ascorbic acid was 14.56 μg/mL. As the lipsticks were prepared using natural ingredients like dragon fruit, olive oil and vegetable fat, additional medicinal values were added to the product. Adverse health risk effects as concerned by the consumers was minimized and the product can be used without hesitation and confidence. The lipsticks with the natural ingredients like vegetable fat and olive oil is an alternative to synthetic product and serves as an economical and effective cosmoseutical product.

Potent antibacterial property of APC protein from curry leaves (Murraya koenigii L.)

2010 ◽  
Vol 118 (3) ◽  
pp. 747-750 ◽  
Author(s):  
Mylarappa B. Ningappa ◽  
B.L. Dhananjaya ◽  
R. Dinesha ◽  
R. Harsha ◽  
Leela Srinivas
Keyword(s):  
Antibacterial Property ◽  
Murraya Koenigii ◽  
Curry Leaves ◽  
Apc Protein
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