Kumaryasava is an
alcoholic Ayurvedic formulation prepared by the fermentation of Aloe vera.
Flowers of Woodfordia fruticosa are added as inoculums for fermentation
process.
The aim of the
present investigation is to find the effect of its preparation method on
antioxidant activity of kumaryasava. Three different formulations of Kumaryasava
were prepared by fermentation using three different inoculums viz.
Woodfordia fruticosa flowers, Madhuca indica flowers and yeast Saccharomyces cerevisiae
SC1011.
During
fermentation process, relationship between alcohol generation and sugar
utilization in each formulation was studied. In vitro antioxidant activity of
all formulations was evaluated by 1,1-diphenyl-2-picryl hydrazyl (DPPH)
scavenging, hydrogen peroxide scavenging and total reducing power.
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