Antioxidant and radical-scavenging carbazole alkaloids from the oleoresin of curry leaf (Murraya koenigii Spreng.)

Oleoresin of curry leaves (Murraya koenigii Spreng.), obtained using acetone, was evaluated for its antioxidant activity using a β-carotene–linoleic acid model system along with the other extracts obtained using methanol, water and volatile oil. The oleoresin showed maximum activity of 83.2% at 100 ppm among all other extractives in comparison to a synthetic antioxidant, namely, butylated hydroxy anisole which exhibited 90.2% activity at the same concentration. The methanol and water extracts showed activities of 16.7% and 11.3%, respectively, at the same concentration. The volatile oil showed negligible (