Fermentation and its impact on Phytochemistry

Name: Fermentation and its impact on Phytochemistry
Brand: LAP Lambert Academic Publishing
SKU: 9783659957482
Price: 187.25 PLN
Availability: InStock

Autor: Amandeep Singh, Hardeep Kaur

Język:

Oprawa: Miękka

Wydawca: LAP Lambert Academic Publishing

Dostępność: Dostępna u dostawcy

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

Informacje o książce

Autor

Amandeep Singh, Hardeep Kaur

Język

Angielski

Oprawa

Książka - Miękka

Data wydania

2016

strony

EAN

9783659957482

ISBN

3659957488

Enbook ID

15373558

Wydawca

LAP Lambert Academic Publishing

Waga

153

Wymiary

150 x 220 x 6

Pełny opis

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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