IMPACT OF COOKING ON CHARANTIN ESTIMATED FROM BITTER MELON FRUITS USING HIGH PERFORMANCE THIN LAYER CHROMATOGRAPHY
Journal Title: International Research Journal of Pharmacy (IRJP) - Year 2012, Vol 3, Issue 6
Abstract
In this study a validated high performance thin layer chromatographic method was developed for estimating charantin from Momordica charantia. Silica gel precoated plates was used as stationary phase and chloroform: methanol: water (1.5:6:2.5%v/v) as the mobile phase was developed in a twin trough glass chamber at room temperature. The Rf value was found to be 0.40 at a linearity range of 100-500ng/spot and with a correlation co-efficient 0.9990.The method was validated for accuracy, precision, detection and quantification limits. The limit of detection and quantification was 20ng/spot and 50ng/spot respectively. Bitter melon fruits were cooked using conventional cooking and microwave cooking and the effect of different cooking methods on bitter melon fruits was studied. It was found that charantin content reduction was more in uncovered cooking when compared to other methods of cooking.
Authors and Affiliations
Telny Chungath , Padmanabha Reddy, N Devanna
Keywords
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