Pharmacognostical Standardization and HPTLC Fingerprint of Alstonia Scholaris Linn. Bark.

There is increasing global interest in herbal and other forms of traditional medicines. Herbs have long been an important source of numerous effective drugs. As per World Health Organization recommendations, there is a need for investigation of traditional medicinal plants for their potential therapeutic efficacy. The bark of Alstonia scholaris (L.) R. Br. (Family: Apocynaceae) locally known as ‘Sapthaparni’ or ‘Satwid’, is reported to have anticancer, antihelminthic, antidiarrhoeal, antiasthamatic, antimalarial etc. The present work embodies the study carried out for quality control of herbal drugs which comprises of macroscopy, microscopy, physicochemical properties, phytochemical analysis, fluorescence analysis and HPTLC fingerprint. The anatomical markers present were found to be stone cells, sclereids, cork cells, fibers and prismatic crystals of calcium oxalate. Methanol soluble extractive value was found to be higher than Water, Ethanol and Petroleum ether soluble extractive values. Preliminary phytochemical analysis revealed the presence of tannins, alkaloids, steroids, amino acids, fats, fixed oil, glycosides, proteins, starch and flavonoids. A unique HPTLC fingerprint for A. scholaris (L.) R. Br. bark was developed. Results of the present study on pharmacognostical and phytochemical investigation of A. scholaris (L.) R. Br. bark will be helpful in developing standards for quality, purity and sample identification of this plant.

Physical and chemical characteristics of carambola (Averrhoa carambola L.) fruit at three stages of maturity.

The fresh fruits of carambola (Averrhoa carambola L.) are used in jelly making, for garnishing salads and to prepare drinks. In some Asian countries, the green mature fruit is relished and consumed fresh and used in pickle preparations. In the present work the physical and chemical properties of carambola fruits were studied at different maturity stages. The fruits were characterized for physical properties like length, diameter, fresh weight, dry weight and moisture content. The fruits were also analyzed for soluble protein, total sugars, reducing sugars, ascorbic acid, oxalic acid, amino acid, pectin and chlorophyll. The composition of fruit varied widely during maturation. The length, diameter, fresh weight and dry weight increased as fruit mature and ripen. The pH of the fruit increased with maturity. The contents of reducing sugars, total sugars, soluble protein, amino acid and oxalic acid increased with maturity. Total chlorophyll content increased from young to half ripe fruit but in full ripe fruit it decreased significantly.