Abstract

EXTRACTION OF MURRAYA KOENIGII FLOWER ESSENTIAL OIL BY HYDRODISTILLATION AND ITS APPLICATIONS

Dubey Supriya Umesh Kumar and Kumari Sunita*

ABSTRACT

This study intends to extract essential oils from Murraya koenigii flower using the hydrodistillation process. Caryophyllene and 3-carene are the primary components responsible for the scent and flavour. Essential oils combine chemical elements with lower molecular weights, such as alcohols, polyphenols, terpenoids, carbonyl compounds, and aliphatic chemicals, that offer smell and biological effects. Murraya koenigii, sometimes known as the curry plant, has been studied and used for many millennia in numerous countries throughout the world. This plant, which belongs to the Rutaceae family, is a tiny, strong-smelling perennial shrub usually found as undergrowth in forests and cultivated in India for its aromatic leaves and ornamental value. Essential oil obtained from the flower of this plant is used in perfume making, herbal tea, soft drink, and sweets to enhance fruit Flavors. It has a great demand and interest as a cosmetic and pharmaceutical substance. It has anti-inflammatory, antioxidant, antitumor properties due to the presence of bioactive ingredients like carbazole alkaloids. Thus, in this paper, how essential oil is obtained in a lab is observed, and what the uses of the essential oil obtained. 

Keywords: Essential oil, Hydrodistillation, Ornament, Bioactive and Murraya koenigii.