Ethanolic Murraya keonigii leaf extract: Phytochemical and spectroscopic profiling by UV, FTIR

One significant therapeutic herb is Murraya keonigii. The plant is referred to locally as “curry pata” in Bangladesh. Since ancient times, the herb has been used to spice and flavor meals. The current study focuses on ethanolic leaf extract from this plant, phytochemical screening, and UV and FT-IR spectroscopy. The plant has anti-inflammatory, anti-cancer, anti-malarial, antidiabetic, and antioxidant qualities. Flavonoids, glycosides, phytosterols, terpenoids, phenolic compounds, carbohydrates, proteins, tannins, gum and mucilage, alkaloids, saponins, and anthoquinone are all present in the extract according to phytochemical screening. This plant’s ethanolic leaf extract, as determined by UV and FT-IR spectroscopy, contains a carbonyl group (ketone), lactam and α-β unsaturated amide, aromatic compounds, sulfur and nitro compounds, flavones, fistin, quercetin, NaQSA (Sodium Salts of Quercetin 5′ Sulfonic Acid), myricetin, chalcones, and anthocyanin types of flavonoids. The bioactive compounds mentioned here are primarily responsible for the plant’s therapeutic benefits. published by the Journal of Biodiversity and Environmental Sciences | JBES