International Journal of All Research Education & Scientific Methods

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ISSN: 2455-6211

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“Phytochemical Screening of Indian Lemong...

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“Phytochemical Screening of Indian Lemong...

“Phytochemical Screening of Indian Lemongrass Leaves Extract”

Author Name : Bhagyashree Ulhas Gawande, Shazia Khanum Mirza Safiullah Baig

ABSTRACT

Plants are very important sources of drugs used for centuries in the treatment of various microbial infections. Now people depends more on herbal drugs rather than Synthetic Drugs due to the high price and harmful side effects of synthetic drugs, and this trend is growing not only in developing countries but also in developed countries. Cymbopogon Citratus is a widely   used herb in Asian cuisine and also as medicinal herb in India. It has a unique citrus flavor, it can be used as fresh or dried powdered form in teas, soups, and curries. Lemongrass suggested uses Oral,gastrointestinal,spams,hyper tension,convulsions, pain, vomiting, cough,viral fever,common cold and exhaustion. The Present Study describes the evaluation and Phytochemical screening of lemon grass leave extract. The physical parameters such as total ash, acid soluble ash, and acid insoluble ash, pH, Fluorescent test, UV fluorescence Test, Water Extraction & Microwave Extraction were done. The identification of carbohydrates, alkaloids, flavonoids, proteins, tannin and glycosides etc was done and it is found present when phytochemical screening was done. FTIR Spectra of the Leaves extract is also performed. Microwave extraction and water extraction method is more efficient, good yield and less time is required for the extraction. The present study reveals that there are so many compounds present in the leaves extract which shows fluorescent properties. It is a complex phenomenon which may involve alkaloids and other natural compounds. It is essential that research should be continued to isolate the active components of this natural plant and use in experimental animals.

Key words: Traditional plants, leaf extract, alkaloids, flavonoids, proteins, tannin.