Abstract

THE EXTRACTION AND PHYTOCHEMICAL SCREENING OF CERTAIN FLAVOR ENHANCING HERBS

Dr. Pranita P. Kashyap*, Sakshi P. Tembhe, Shreya K. Kakde, Sakshi D. Dhawanagle, Sakshi A. Yeole

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Abstract

The flavor-enhancing herbs such as Curry leaves (Murraya koenigii), Indian Bay leaves (Cinnamomum Tamala), and Mint leaves (Mentha Piperita) are added to various foods and drinks to enhance their natural flavor. By extracting these leaves with the maceration process it was found that these leaves consisted of various phytochemicals such as alkaloids, tannins, flavonoids, terpenoids, glycosides, and phenolic compounds. Also, these leaves consist of volatile compounds. So, the essential oil from these leaves was extracted by hydrodistillation process using Clevenger apparatus.

Keywords: Murraya Koenigii leaves, Cinnamonum Tamala leaves, Mentha Piperita leaves, Phytochemicals, Essential oil, and flavor-enhancing herbs.