In–Vitro Antifungal activity of Curry leaves (Murraya koenigii)

Abstract

Murraya koenigii (L.) Spreng, commonly known as curry leaves, is a subtropical shrub belonging to the Rutaceae family, widely cultivated in India and other tropical regions for its aromatic leaves used in culinary applications. Beyond its culinary significance, M. koenigii is recognized for its rich medicinal properties, attributed to bioactive compounds such as carbazole alkaloids (e.g., mahanine, koenimbine, murrayazoline), flavonoids, phenolics, and essential oils (e.g., αpinene, caryophyllene). These compounds confer antioxidant, antibacterial, antifungal, anti-inflammatory, antidiabetic, and anticancer properties, making the plant a valuable candidate for pharmacological research. Despite its traditional use in Ayurveda and Siddha medicine for treating various ailments, including skin infections and digestive disorders, the antifungal potential of M. koenigii against plant pathogenic fungi like Marasmiellus cocophilus remains underexplored. This study aimed to evaluate the in vitro antifungal activity of M. koenigii leaf extract against Marasmiellus cocophilus, a significant plant pathogen, and to identify the phytochemicals contributing to its efficacy. The primary objective was to assess the antifungal efficacy of ethanolic M. koenigii leaf extract at concentrations of 10 mg/ml and 20 mg/ml against Marasmiellus cocophilus using the agar well diffusion method, comparing its performance to the standard antifungal drug itraconazole. Additionally, the study aimed to confirm the presence of bioactive compounds through phytochemical screening to elucidate their role in antifungal activity.