De Aller-Bedste Bøger - over 12 mio. danske og engelske bøger
Levering: 1 - 2 hverdage

Fermentation and its impact on Phytochemistry

Fermentation and its impact on Phytochemistryaf Amandeep Singh
Bag om Fermentation and its impact on Phytochemistry

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.

Vis mere
  • Sprog:
  • Engelsk
  • ISBN:
  • 9783659957482
  • Indbinding:
  • Paperback
  • Sideantal:
  • 92
  • Udgivet:
  • 12. oktober 2016
  • Størrelse:
  • 150x6x220 mm.
  • Vægt:
  • 155 g.
  • 2-3 uger.
  • 26. november 2024
På lager

Normalpris

Abonnementspris

- Rabat på køb af fysiske bøger
- 1 valgfrit digitalt ugeblad
- 20 timers lytning og læsning
- Adgang til 70.000+ titler
- Ingen binding

Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.

Beskrivelse af Fermentation and its impact on Phytochemistry

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.

Brugerbedømmelser af Fermentation and its impact on Phytochemistry



Find lignende bøger
Bogen Fermentation and its impact on Phytochemistry findes i følgende kategorier: