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Research & Reviews: A Journal of Pharmacognosy

Solubility And Phytochemical Screening Of Selected Indian Culinaries

  1. N. Ganesh
  2. Anushka Gaikwad
  3. Dr. Rashmi Mishra
  4. Sarfaraz Hanfi
  5. Shivan Chourasiya
  6. Alibha Rawat

Abstract

Aim is to separate the phytocompounds present in selected Indian Culinary like Bay leaf, Cinnamon and Spices, which are also used as flavouring food and have medicinal properties such a antimicrobial, anticancer, anti-inflammatory etc.  Their solubility properties were also examined with the polarity of extract.  Methodology involved plant collection, extraction by maceration and subjecting the extracts to various standard solubility tests and standard biochemical phytochemical screening procedures. The study demonstrated the solubility and phytochemical components present in each of the selected culinary ingredients.

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