Phytochemical Levels and Antioxidant Activity of Traditionally Processed Indian Herbal Mixture (Acorus calamus, Curcuma aromatica and Zingiber officinale) doi.org/10.26538/tjnpr/v1i6.8
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Abstract
Oxidative stress can cause disruptions in normal mechanisms of cellular signalling leading to cell damage, resulting in neurodegenerative disorders such as Alzheimer’s disease. In Siddha and Ayurveda systems of medicine, formulations like Vallarai Ney, Pirami Ney and Brahmi Gritham are used to treat such oxidative stress-induced neurodegenerative disorders and memory loss. In
these formulations, milk and ghee treated Curcuma aromatica, Acorus calamus and Zingiber officinale are the main ingredients. The present study was designed to investigate the scientific rationale for the use of milk and ghee treated herbs. Each of these herbs and their mixtures was treated with milk and ghee independently as well as in combination and subjected to chemical and
in vitro antioxidant evaluations. The results obtained reveal that the total phenolic content (641.861 mg GAE/L) and free radical scavenging activity (84.88%) of milk treated sample of Acorus calamus were higher than other two herbs. Ghee treated sample of herbal mixture exhibited lesser malondialdehyde (MDA) content (0.04 nM/100 g) and showed higher inhibition of lipid
peroxidation (99.65%) on goat brain homogenate model. LC-MS/MS study revealed the presence of Taxifolin-3-glucopyranoside, Velutin, and Methyl digallate in A. calamus, 3-Hydroxy-3,4- dimethoxyflavone in Z. officinale and Cinnamic acid in C. aromatica. Ghee treated herbal mixture exhibited lesser nanoparticle size and enhanced the stability when compared to individual ingredients. The study showed that milk increased the release of antioxidants in the selected herbs and ghee enhanced the nanoparticle formation and their stability.
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