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 J…
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Produktdetails
Weitere Autoren: Kaur, Hardeep
- ISBN: 978-3-659-95748-2
- EAN: 9783659957482
- Produktnummer: 37560212
- Verlag: LAP Lambert Academic Publishing
- Sprache: Englisch
- Erscheinungsjahr: 2016
- Seitenangabe: 92 S.
- Masse: H22.0 cm x B15.0 cm x D0.6 cm 155 g
- Abbildungen: Paperback
- Gewicht: 155
Über den Autor
Amandeep Singh, pursuing Ph.D. in Pharmacy. Specialized in Pharmacognosy. Published various research papers in national/international journals, conferences & seminars. Hardeep Kaur, Ph.D. in Medicinal chemistry. Specialized in designing of hybridized biomolecules. Published/presented various research papers of cumulative impact factor of 15.
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