Phytochemical Screening and Chemical Analysis of Ethanol Extract of Kari Leaves (Murayya koeginii) Using GC-MS Method

Abstract

Kari leaves (Murraya koeginii) uses as seasoning material for many kinds of food in Aceh and it can be used for health treatment because of it consists of flavonoid, steroid and phenolic that has activity as antioxidant and antibacterial. The aim of this research is to determine the phytochemistry component of ethanol extract of Kari leaves. The extraction process was conducted using maceration technique in ethanol 96% (1:3 w/v). The determination of extract content of Kari leaves was performed using GC-MS. The yield of extract was about 17,68% and the phytochemical screening showed the presence of phenolic, terpenoid/steroid, flavonoid, tannin and saponin. The GC-MS analysis revealed that the ethanol extract of Kari leaves has 47 compounds, which the major content is vitamin E (12,18%), beta-caryophyllene (7,67%), pyrazine, tetrakis(1-methylethyl) (10,58%), N, N-Dimethyl-Tridecylamine (6,81%) andd-Nerolidol (7,32%). This result indicated the ethanol extract of Kari leaves has activity as antioxidant and antibacterial.