Abstract

QUALITATIVE AND QUANTITATIVE DETERMINATION OF SECONDARY METABOLITES OF LUFFA ACUTANGULA ROOT

Jagdish Rathi, UshaVishwakarma*, Pushpraj, Nitesh Solanki, Pankaj Saha

NRI Institute of Pharmaceutical Sciences, Bhopal (M.P.)

ABSTRACT

The Luffa acutangula Linn is medicinal climber found in western, central and southern India, the fruits used in vata, kaphaanemia, asthma, leucoderma, tumors, also useful as diuretic and in splenic enlargement. Scientifically it is proved as CNS depressant. The bioactive compounds that are produced by plants are collectively called as Phytochemicals. The phytochemical ingredients are plant derived compounds which protect the plants from environmental stresses, including insects, bacteria and fungus and weather changes. Though phytochemicals are not considered essential nutrients, it has become apparent that they offer many health benefits to the plants. It is well-known that plants produce these chemicals to protect themselves but recent research demonstrates that they can also protect humans against diseases. There are more than thousand known phytochemicals and they offer protection to many chronic diseases such as diabetes, cancer, heart disease and alzheimer's. The aim of the present study is to examine L. Acutangularoots for phytochemical profile. Qualitative analysis of various phytochemical constituents and quantitative analysis of total phenolics, saponins, tannins and flavonoids were determined by the well-known test protocol available in the literature. Quantitative analysis of phenolic, flavonoids and saponins was carried out by FolinsCiocalteau reagent method, aluminium chloride method and vanillin-sulphuric acid colorimetric reaction methods respectively. Phytochemical analysis revealed the presence of phenols, flavonoids, tannins, saponins, alkaloids, fixed oil and fats. It is expected that the important phytochemical properties recognized by our study in the indigenous medicinal plants will be very useful in the curing of various diseases when taken along with our food.

Keywords: Luffa acutangula, Phytochemical screening, Flavonoids, Terpenoids, Tannin.