Fourteen samples of fresh curry leaves (Murraya Koenigii) were collected from 13 states of India and analyzed for 6 minor (Ca, Cl, K, Mg, Na and P) and 14 trace (Br, Ce, Co, Cr, Cs,
Fe, Hg, Mn, Rb, Sb, Sc, Se Th and Zn) elements by 2-minute irradiation in a reactor followed by high resolution g-ray spectrometry.
Peach Leaves (SRM-1547) and Mixed Polish Herbs (MPH-2) were used as comparator standards. Phosphorus was determined by counting
the b-activity from 32P using an end-window GM counter. Most elements were found to vary in a wide range depending on their origin of location,
e.g., Na (104-455 mg/g), K (10.3-30.3 mg/g), Ca (9.44-28.3 mg/g), Mg (1.14-7.19 mg/g), P (0.43-1.69 mg/g), Mn (24.8-63.0 mg/g),
Fe (72.5-195 mg/g), Se (40.1-131 ng/g) and Zn (7.90-70.5 mg/g). Variation in the elemental concentrations of the same species
of different origin may be attributed to ecological and geographical variations. Further, column and thin layer chromatography
were used for separating three organic constituents from the ethanolic extract; 3-methylthiopropanenitrile; 1,2-benzenedicarboxylic
acid, mono (2-ethylhexyl ester) and 1-penten-3-ol and characterized by IR and GC-MS. Inorganic elements may be present as
complexes with the organic compounds.