Effect of different altitudinal zones on essential oil composition of Wild curry leaves (Murraya koenigii (L.) Spreng) from central western ghat forests
Year: 2025
Type: article
Abstract: Freshly matured wild curry leaves (Murraya koenigii (L.) Spreng) were collected from the forests of the central western ghat region at three different altitudes [zone A (634-645 m), zone B (577-585 m) and zone C (509-520 m)], and were subjected to hydro distillation. Essential oil was analyzed with the help of GC-MS for quality parameters. These major components have a vital role in industrial application and these volatiles vary with different altitudes (all other climatic parameters will change according to altitude). Total of 21-30 components were identified. α-pinene (2.39-41.52%), geranyl acetate (0.52-22.20%), β-pinene (1.1.-11.98%), linalool (2.33-11.44%), caryophyllene oxide (0.66-11.06%), d-limonene (0.81-8.59%), borneol (1.03-8.14%), α-terpineol (0.52-8.06%), and (-)-globulol (1.27-6.43%) are the major components from the leaf essential oil of M. koenigii. The Majority of monoterpene hydrocarbons showed a decreasing trend with an increase in the altitude, and sesquiterpenes showed an increasing trend with an increase in altitude. On the other hand, oxygenated compounds were absent in low-altitude but detected in high-altitude zones.
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4409599563