Article

Curry leaf, or Murraya koenigii, is a popular culinary herb and traditional medicinal plant that is prized for its bioactive phytochemicals. The phytochemical composition, GC-MS compound profiling, and antimicrobial potential of M. koenigii leaf extracts in methanol were assessed in this study. After being shade-dried and ground into a powder, fresh leaves were extracted using methanol and cold maceration. Saponins, alkaloids, terpenoids, steroids, phenols, and anthraquinones were detected by phytochemical screening, but tannins and flavonoids were not. Sesquiterpenes (copaene, caryophyllene, germacrene D, spathulenol), fatty acids (tetradecanoic acid), esters (diethyl phthalate, ethyl acetate), and phytosterols (campesterol, γ-sitosterol) were among the 15 main compounds found by GC–MS analysis. Numerous of these substances, including γ-sitosterol and caryophyllene, are said to have cytotoxic, antimicrobial, anti-inflammatory, and antioxidant properties. At 100 µL concentrations, antimicrobial assays employing the pour plate and well diffusion methods showed significant activity against Gram-negative Escherichia coli (14 mm) and Gram-positive Staphylococcus sp. (13 mm inhibition zone). Macrophomina phaseolina (6 mm) and Fusarium sp. (5 mm) were moderately inhibited by antifungal tests. Assays for minimum inhibitory concentration verified dose-dependent reactions in both bacterial and fungal strains. The results validate M. koenigii’s pharmacological potential as a naturally occurring source of bioactive substances, especially phytosterols and sesquiterpenes. These findings support the traditional use of curry leaves to treat infections with science and point to their potential for use in the creation of new antimicrobial agents. To clarify mechanisms of action and assess clinical relevance, more research using purified fractions is advised.