Baskaran Krishnan*, Rathi Muthaiyan Ahalliya, Nirmaladevi N, Narayanasamy Kandasamay, Sudarmani Gayathri Nehru, Ashly George, Vinuchakravarthi Subaramanian
Department of Biochemistry, Sree Narayana Guru College, Coimbatore, Tamilnadu, India.
*Address for Corresponding author
Dr. K. Baskaran, M.Sc., M.Phil., Ph.D.
Department of Biochemistry, Sree Narayana College, Coimbatore-641105, Tamilnadu, India
Objective: The aim of the present study was to perform preliminary phytochemical screening and methanol and ethyl acetate seed extracts of such as Tribulus terrestris (Tt) and Solanum torvum (Sn) through FT- IR spectroscopy method. Material and Methods: The methanol, ethyl acetate extract was screened for its potential antioxidant activity by phenols, tannins, flavonoids and FT-IR spectroscopic studies revealed different characteristic peak values with various functional compounds. Results: The total phenolic content of the methanol, ethyl acetate Tt extract was (2.71 ±0.17, 2.32 ± 0.18) mg gallic acid equivalent (GAE)/g of extract. The total flavonoid and tannin content (2.15 ± 0.15, 1.98 ± 0.07) mg quercetin equivalent/g of extract and (2.35 ±0.12, 1.75 ±0.06) mg GAE/g of the extract. The total phenolic content of the methanol, ethyl acetate Sn extract was (1.63 ± 0.08, 2.28 ±0.18) mg gallic acid equivalent (GAE)/g of extract. The total flavonoid and tannin content (0.96 ± 0.06, 1.56 ± 0.19) mg quercetin equivalent/g of extract and (1.92 ± 0.09, 2.63 ± 0.13) mg GAE/g of the extract. The FT-IR method was performed on a spectrophotometer system, which was used to detect the characteristic peak values and their functional groups respectively. Conclusion: The results of the present study preliminary phytochemical screening generated the FT-IR spectrum profile for Tt and Sn. In conclusion, the obtained results of the tests demonstrated that this plant might be used in the prevention and in the treatment of different diseases related to oxidative stress.
Keywords: Tribulus terrestris, Solanum torvum, FT-IR, gallic acid, phenolic content, flavonoid and tannin content