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CJPLS: VOL. 13, NO. 1, JUNE 2025

Antimicrobial Activity of Curry Leaf (Murraya keonigii) Extracts: An In-Vitro Study

Submitted
February 26, 2025
Published
2025-04-07

Abstract

Curry leaves, scientifically referred to as Murraya koenigii, are well known for their aromatic taste in foods, but their antimicrobial potential has yet to be extensively studied. This study aimed to determine the antibacterial effect of curry leaf extracts against various microorganisms. The study involved the extraction of bioactive compounds from curry leaves using aqueous and ethanol solvents. Antimicrobial susceptibility testing was performed using agar well diffusion to establish the impact of the extracts on microbial isolates, including Salmonella sp, Bacillus sp, Escherichia coli, Candida albicans, and Staphylococcus aureus. Gas Chromatography-Mass Spectrometry (GC-MS) was used to analyse the extracts' chemical components. Although their effectiveness against microbiological isolates varied, it was shown that both ethanol and aqueous extracts have antibacterial properties. Inhibition against Salmonella sp., Bacillus sp., Staphylococcus aureus, Candida albicans, and Escherichia coli, the ethanol extract's Minimum Inhibitory Concentration (MIC) was 100 mg/ml, 25 mg/ml, 0, 100 mg/ml, and 100 mg/ml, respectively. The aqueous extract exhibited MIC values of 200 mg/mL against Bacillus sp. and Candida albicans, 25 mg/mL against Salmonella sp., and 12.5 mg/mL against Escherichia coli. As for Staphylococcus aureus, it was not inhibited. A minimum bactericidal concentration (MBC) of 50 mg/ml of ethanol extract was found for Bacillus sp, Salmonella sp, and 100 mg/ml for Candida albicans. Having no bactericidal effect against Staphylococcus aureus, the aqueous extract showed MBC of 200 mg/ml against Bacillus sp. and Candida albicans, 100 mg/ml against Salmonella sp., and 25 mg/ml against Escherichia coli. Compounds such as Hexadecanoic acid, Phytol, Octadecanoic acid among others were detected from the extracts. The study points to the therapeutic potential of curry leaves as natural antibacterials.

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