Effect of Storage Temperature on the Nutritional Value of Curry Leaf

INTRODUCTION Curry leaf (Murraya koenigii Spreng., Rutaceae), is a popular leafy-spice used in Asian-Indian cuisine for its characterizing authentic flavor and distinct aroma (Fig. 1). The curry leaf is used by Asian Americans originating from South Asia almost daily in its fresh form when available and is preserved as dried or frozen for long-term storage. Interest in greater use of curry leaf has been stimulated since its high antioxidant and anticarcinogenic potential were reported (Khan et al. 1997; Khanum et al. 2000), as well as the changing demographics nationwide that have created a ready market and greater demand for this spice (Palaniswamy 2001). Curry leaf is used in very small quantities for its distinct aroma due to the presence of volatile oils and as a result most studies report on the concentrations of volatile oils and not on the nutritional value and functional properties attributed to antioxidant vitamins and plant pigments. The objective of this study was to evaluate the locally available curry leaves as a source of α-tochopherol, β-carotene, and lutein and study the effect of storage temperature on the concentrations of these vitamins and plant pigments.