Thumbnail Image

Theses

Browse

20201
Reset filters
Subject: Chemistry × Author: Promila × End date: 2020 × Start date: 2014 × Thesis Type: Ph.D ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Effect of extraction conditions on phytochemicals and antioxidant potential of Giloy (Tinospora cordifolia) stem and Kair (Capparis decidua) fruit
    (CCSHAU, Hisar, 2020-06-26) Promila; Sushila Singh
    Tinospora cordifolia (Giloy) and Capparis decidua (Kair) are important medicinal plants which are known to possess antioxidant, immunomodulatory, antibacterial and hepatoprotective properties. This study was aimed to determine the proximate and chemical composition as well as the effect of different pH levels of water and herbal extraction conditions (viz. infusion 5 & 10 min, decoction and strong decoction) on phenolics, flavonoids and antioxidant potential of stem & leaves of Giloy and aerial parts, fruits & flowers of Kair. Total phenolics was calculated by Folin-Ciocalteu reagent, flavonoids content by Aluminium chloride colorimetric assay. Antioxidant activities were tasted using DPPH and phosphomolybdenum assay. Amount of bitter principles in Giloy stem was 2.74% (w/w). Alkaloids and saponin content in Kair fruits were 2.43 and 8.46% (w/w), respectively. The highest amount of total phenolics (mg GAE/g) in Giloy stem (7.43) & Kair aerial parts (11.51) was at pH 2; in Giloy leaves (25.63), Kair fruits (17.49) & flowers (22.09) was at pH 5. The highest concentration of total flavonoids (mg CE/g) in stem & leaves of Giloy and aerial parts & flowers of Kair were- 0.68, 2.39, 1.07 and 2.18 at pH 2, respectively. In Kair fruits, flavonoids content was highest (1.09) at pH level 11. IC50 values (ppm) as inversely related to DPPH free radical scavenging activity followed the order: pH 5 (865.91) < pH 7 (915.13) < pH 11 (919.50) < pH 2 (1451.22) in Giloy stem; pH 11 (304.48) < pH 2 (343.82) < pH 7 (380.04) < pH 5 (409.51) in Giloy leaves; pH 7 (332.74) < pH 2 (553.47) < pH 5 (622.42) < pH 11 (788.35) in Kair aerial parts; pH 5 (389.96) < pH 7 (584.86) < pH 11 (690.35) < pH 2 (973.99) in Kair fruits; pH 7 (454.03) < pH 2 (579.10) < pH 5 (635.72) < pH 11 (710.72) in Kair flowers. Total antioxidant capacity (mg AAE/g) of stem of Giloy (34.38) and aerial parts (51.26), fruits (75.00) & flowers (90.45) of Kair was maximum at pH 5 and of Giloy leaves (67.45) was maximum at pH 2. Total phenolic content (mg GAE/g) of stem (4.84) & leaves (19.38) of Giloy and aerial parts (9.54), fruits (14.84) & flowers (17.48) of Kair was highest in strong decoction (90 min). Total flavonoids content (mg CE/g) of Giloy stem (0.75) & leaves (2.71) was maximum in decoction (30 min) while of Kair aerial parts (0.69), fruits (1.81) & flowers (1.69) was highest in strong decoction (90 min). IC50 values (ppm) as inversely related to DPPH free radical scavenging activity followed the order: infusion (5 min) (711.57) < decoction (30 min) (790.10) < infusion (10 min) < strong decoction (90 min) (1568.53) in Giloy stem; infusion (10 min) (61.21) < decoction (30 min) (183.69) < strong decoction (90 min) (272.24) < infusion (5 min) (311.51) in Giloy leaves; infusion (10 min) (169.72) < decoction (30 min) (515.93) < strong decoction (90 min) (658.60) < infusion (5 min) (754.67) in Kair aerial parts; infusion (10 min) (346.45) < decoction (30 min) (377.38) < infusion (5 min) (438.36) < strong decoction (90 min) (636.06) in Kair fruits; and decoction (30 min) (343.45) < infusion (10 min) (423.96) < strong decoction (90 min) (647.56) < infusion (5 min) (788.79) in Kair flowers. Total antioxidant capacity (mg AAE/g) of Giloy stem (82.55) was maximum in infusion (5 min) and of Giloy leaves (96.52), Kair aerial parts (79.04), Kair fruits (130.95) and Kair flowers (203.28) was maximum in decoction (30 min). Present research studies indicated that pH levels of water and herbal extraction conditions significantly affected the extraction of phytochemicals from stem & leaves of Giloy and aerial parts, fruits & flowers of Kair and their antioxidant potentials.