Abstract
Ethanolic extract of Piper nigrum, Z ingiber officinale and A llium sativum revealed the presence of var i ous phytochemicals constituents; such as Alkaloids, Carbohydrates, glycosides, Tannins, flavones, Saponins etc. Piperine is characterizing compound present in fruits of P iper nigrum used as bioavailability enhancer. Gingerol is a measure pungent ingredien t of Z ingiber officinale , also has potent anti - oxidant activity. Allicin is an extract of Allium sativum has been presumed to be a very strong anti - oxidant. P resent investigations characterized by U.V. vis spectroscopy. The s pectrophotometric detection for piperine, gingerol, and allicin is carried out at the absorption maxima of 204 nm, 206 nm and 204 nm respectively.
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