Physicochemical, Phytochemical, NMR, FTIR and LC-MS Analysis of Extract of Ripe Fruits of Carissa carandus L.

Abstract

Background: Carissa carandus L., commonly known as Karonda, is renowned for its distinctive tangy flavor, making it a valuable ingredient in culinary applications. Additionally, its extensive array of phytoconstituents renders it a significant component of traditional Indian herbal medicine, where it has been used to address various health conditions. Despite its availability, palatability, and diverse phytochemical profile, Karonda remains under utilized, and lacks substantial scientific validation. Further research is needed to substantiate its therapeutic potential and elevate its status in modern scientific and medical contexts. Methods: An ethanolic extract was prepared from the ripe fruits using a hot continuous extraction method. Phytochemical screening of the extract identified the presence of tannins, flavonoids, phenolic compounds, saponins, steroids, and carbohydrates. Subsequent analysis using spectrometric and spectro chromatographic techniques, including NMR, FTIR, and LC-MS, were conducted, supplemented by chromatographic studies, to further elucidate the extract's chemical profile and validate the presence of these bioactive compounds. Results: The analysis of the ripe fruit extract identified several functional groups, including O-H, N-H, C=O, C-N, C-H, and –COOH, based on IR absorption bands observed in the high wave region at 3850 cm−1 and 1728 cm−1. Active compounds were further characterized by comparing these findings with standard reference charts. Proton environments and their electronic states were examined using 1H-NMR spectroscopy. The 1H-NMR spectrum revealed signals at specific δ ppm values corresponding to R-CH3, R-CH2-R, RO-C-H, and F-C-H groups, as detailed in the accompanying table. Conclusion: These results provide a comprehensive chemical fingerprint of CA fruits offering scientific validation of its chemical nature and supporting its potential therapeutic applications.