Fermentation and its impact on Phytochemistry

Name: Fermentation and its impact on Phytochemistry
Brand: LAP Lambert Academic Publishing
SKU: 9783659957482
Price: 238.67 RON
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Autor: Amandeep Singh, Hardeep Kaur

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Editura: LAP Lambert Academic Publishing

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Jaggery Sugar is an important medicinal product being prepared traditionally by concentrating the su...

Informații despre carte

Autor

Amandeep Singh, Hardeep Kaur

Limbă

engleză

Legare

Carte - Carte broșată

Publicat

2016

Pagini

EAN

9783659957482

ISBN

3659957488

Enbook ID

15373558

Editura

LAP Lambert Academic Publishing

Greutate

153

Dimensiuni

150 x 220 x 6

Descriere completă

Jaggery Sugar is an important medicinal product being prepared traditionally by concentrating the sugarcane juice at constant boiling and used as major constituents in ayurvedic fermenetd formulations. Fermentation itself induced certain chemical changes in formulations as well in Jaggery due to increase in acidic concentration of formulation. A qualitative comparison of RP-HPLC-DAD chromatograph of both fermented and non fermented Jaggery was made to understand the chemical changes in it. HPLC-DAD analysis of both the fermented and non - fermented Jaggery revealed a qualitative decrease in flavonoid -O- glycoside concentration in fermented Jaggery as compare to the non - fermented Jaggery. Flavonoid -C- glycoside were the major one in both fermented and non - fermented Jaggery. Since flavonoid -C- glycosides are the major ones therefore the biological activities may be attributed to flavonoid -C- glycosides. The presence of gallic acid, ellagic acid and 5-HMF were also noted. This works highlights the importance of use of Jaggery in most of the Ayurvedic formulations.

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Fermentation and its impact on Phytochemistry

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