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

Introduction: Curry leaves, scientifically known as Murraya keonigii (L.) Spreng, are well known for their strong fragrance, their role in Asian cooking, and their many therapeutic benefits, which include their anti-diabetic, antioxidant, antibacterial, and anti-inflammatory properties.

Aim: This research study examines the antibacterial activities of curry leaf extracts against different bacterial strains in a laboratory setting utilizing ethanol and aqueous solvents.

Methodology: The curry leaves were dried using air, ground into a powder, and soaked in ethanol and water to produce extracts. The antibacterial activity of these extracts was assessed using the agar well diffusion technique against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Salmonella spp, and Candida albicans. The extracts were analyzed using gas chromatography–mass spectrometry (GC-MS) to identify bioactive chemicals.

Results: The findings indicated substantial antibacterial activity, with ethanol extracts demonstrating higher effectiveness. The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were measured to assess the efficacy of the ethanol extract, particularly against Bacillus sp. and Candida albicans. The GC-MS analysis revealed the presence of important chemicals, including hexadecanoic acid, methyl ester, cyclotetrasiloxane, and octamethyl, in the extracts. These compounds are likely responsible for the extracts' antibacterial activities. Statistical analysis validated the significance of the data (p<0.05).

Conclusions: This work emphasizes the potential of Murraya keonigii extracts as natural antibacterial agents, supporting the need for future investigation of their pharmaceutical applications.