Optimizing phenolic recovery from curry leaves using microwave-assisted extraction with varying solvent polarity

Curry leaves (Murraya koenigii L. Spreng) are widely valued for their culinary and medicinal uses, primarily due to their high content of phenolic compounds known for antioxidant and antibacterial properties. However, conventional extraction methods such as maceration and Soxhlet extraction often rely on toxic organic solvents, require prolonged extraction times, and may degrade thermolabile compounds—making these methods inefficient and environmentally unfriendly. This study aims to evaluate the effectiveness of Microwave-Assisted Extraction (MAE) as a green, rapid, and efficient alternative for recovering bioactive phenolics from M. koenigii leaves. MAE was conducted using three solvent systems: 100% water, 50% methanol-water, and 100% methanol, with plant material ground to 200 μm and extraction times ranging from 10 to 90 seconds. The total phenolic content (TPC) was quantitatively determined using the Folin-Ciocalteu method and UV spectrophotometry. Preliminary results indicate that MAE significantly reduced extraction time while maintaining high phenolic yields, with solvent polarity playing a crucial role in extraction efficiency. In conclusion, MAE proves to be a promising green technology for the rapid extraction of heat-sensitive phytochemicals, offering advantages in both sustainability and performance over traditional methods.