Abstract:
Sri Lanka is well known for its diverse culinary tradition where culinary herbs play a pivotal role.
There are numerous varieties of culinary herbs available in Sri Lanka, and the current study was
conducted to examine the morphological, nutritional, chemical, and functional properties of
widely used culinary herbs namely curry leaves (Wal-karapincha (Micromelum minutum),
Meegon-karapincha (Clausena indica)), pandan leaves (Pandan-wangi (Pandanus amaryllifolius),
Pandan-duri (Pandanus tectorius spp.)), lemongrass (White-sheath lemongrass (Cymbopogon
citratus), Red-sheath lemongrass (Cymbopogon flexuosus)), Java-galangal (Kaempferia galanga),
and Allspice (Pimenta dioica). The vegetative parts commonly used in cooking purposes was
selected to examine the properties, and accordingly, the immature and mature leaves of curry
leaves, mature pandan leaves, mature leaf and sheath of lemongrass, mature java-galangal leaf,
fresh immature and mature leaves, and dry leaves of allspice were taken for the study. Fresh
grinded samples were taken for the analysis of nutritional, chemical and functional properties.
The methanol extract of each sample was taken for the analysis of functional properties. ANOVAOne-
way and T-test used for statistical analysis highlighting significance differences (p<0.05).
The leaf arrangement of Wal-karapincha leaves was found to be imparipinnate compound while
Meegon-karapincha was paripinnate compound. Pandan-duri showed spines on the edge of the
leaves while Pandan-wangi was spineless. Compared to white-sheath lemongrass the leaf blade
of red-sheath lemongrass leaf was found to be sharper. Out of all the herbal species dry allspice
leaves showed the highest fat content (10.03±0.01%), crude protein (7.88±0.01 %), and crude
fiber (15.35±0.01 %) contents. The lowest pH value was observed in the fresh mature leaves and
dry leaves of allspice (4.53±0.01 pH). Out of all the herbal species studied, the immature Walkarapincha
showed the highest titratable acidity (0.83±0.05 %). The highest values of total
soluble solid content (2.27±0.01) and total sugar contents (56.92±0.01 %) were observed in dried
leaves of allspice. The immature leaves of allspice showed the highest total phenolic content
(179.24±0.01mg GAE/g), total flavonoid content (119.17±0.026 mg QE/g) and DPPH scavenging
activity (6671.79±0.08 mmol/g). According to the results each culinary herb showed significant
differences in morphology, nutrition, chemical and functional properties. This research will
stimulate further research and educate society about different culinary herb varieties.
