National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Murraya koenigii (L.) Spreng commonly known as ‘Curry patta’ or ‘Meethi Neem’ is a native plant of India. The leaves are widely used for flavoring food items for the Indian preparations like curries, chutneys, sambhar, buttermilk, and preparations of egg, fish and meat. Fresh leaves of Meethi Neem contain carotene, nicotinic acid, vitamin C, alkaloids, flavonoids, tannins, volatile oil and also have reported to possess anti-oxidant, antibacterial, antifungal, anti-carcinogenic, hypoglycemic and antihypertensive activity. Fifteen wild Meethi Neem leaf samples collected at three stages viz. pre-flowering, flowering and fruiting stages from 15diverse locations of Kangra and Mandi district of Himachal Pradesh were analyzed to evaluate phytochemical constituents i.e. total chlorophyll, carotenoid content (µg/g) and ascorbic content. The range of variation for phytochemical constituents at three stages varied significantly viz. total chlorophyll (0.79 to 1.43, 1.31 to 1.94 and 0.88 to 1.10 mg/g), total carotenoids (30.55 to 49.25, 49.09 to 60.81 and 31.24 to 41.42 μg/g), ascorbic acid (7.01 to 9.82, 3.58 to 6.06 and 2.99 to 4.93 mg/100g), respectively. Among all picking stages highest value of total chlorophyll and carotenoid content was observed at flowering stage whereas ascorbic acid content showed highest value at pre-flowering stage.
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