Fermentation and its impact on Phytochemistry.

      Аннотация: 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.

Ключевые слова: Fermentation, chemical exploration, Ashavas, Arishtas, jaggery, Phytochemistry, sugarcane, 5-Hydroxy methyl furfural, C- glycosides