Stability of bioactive compounds available in Bapoca monnieri under different processing techniques

Abstract

The plant, Bacopa monnieri (L.) Pennell has traditionally utilized as herbal remedies to cure various ailments under different processing techniques, even though the availability of bioactive compounds has not been explored scientifically. The present investigation mainly focused on comparing the stability of phytochemicals under selected treatments domestically practiced in Sri Lanka, using the whole plant employing standard procedures and qualitatively and quantitatively investigating selected phytochemicals. The 4 different processing techniques (Treatment) were followed. Treatment 1 (salad) was prepared without mixing extra ingredients or heat treatment for the washed and chopped plant material. Treatment 2 (mallum) was prepared by giving moderate heat of 80 oC (5mins). Treatment 3 (fried) was prepared by giving 105 oC (5mins). Treatment 4 (concentrate) was prepared by concentrating water extract 8 into 1 volume at higher temperatures (>150 oC). The presence of selected phytochemicals, particularly the alkaloids, flavonoids, tannins, phlobatannins, total glycosides, steroids, saponins, quinones, leucoanthocyanidines and phenolic compounds were qualitatively determined. Alkaloid, flavonoid, saponin, tannin, total phenolic compounds and antioxidants were quantitatively analyzed. According to the results of qualitative analysis alkaloids, flavonoids, tannins, phlobatannins, quinones, leucoanthocyanidines and phenolic compounds were positive but steroids, glycosides and quinones were not positive under treatment 4. The other compounds were available in treatment 1, 2 and 3 samples. The highest total phenol content (27.82+10.08 mg/g), saponin (4.92+0.99), alkaloid (6.47 + 1.65) and tannin (0.11 + 0.01 mg/g) content were reported in the sample that carried out treatment 4. The highest contents of antioxidants (43.97+0.45 mg/g) and flavonoid (3.40+0.31 mg/g) were reported upon treatment 1. According to GC-MS analysis, a total of 26, 24, 15 and 18 molecules were identified orderly in treatment 1, 2, 3 and 4. The medium used was chloroform: methanolic (4:1) extract. Variation of the amounts of these compounds has happened due to the cooking treatments. Therefore, these changes were the reason for the traditionally practiced plant’s utilization methods as the above treatments for different ailments.