LC-MS-MS characterisation of curry leaf flavonols and antioxidant activity

► Curry leaf flavonols were extracted with acetone, methanol, and ethanol. ► Flavonols were identified and quantified by using HPLC, APCI, and LC-MS-MS. ► Curry leaf contains myricetin, quercetin, quercetin, and kaempferol glycosides. ► Curry leaf contains kaempferol and quercetin aglycones. ► Extraction solvent affects curry flavonol profile and LDL antioxidant activity.