extraction of bioactive compounds from plant sources using maceration process.Maceration is a technique used in wine making and has been adopted in medicinal plant research.
Extraction is a process of separation or isolation of pharmaceutical active ingredients
from plant or animal drugs with the help of solvent.
On the basis of the physical nature of crude drug to be extracted i.e. liquid or solid ,the extraction process may be:
Liquid –Liquid Extraction Or
Solid –Liquid Extraction.
The solvent used for extraction is called as ‘Menstruum’ and the residue left after extracting desired constituents is called ‘Marc’.
Required Ideal Properties of Menstruum :
Should be inert and non –toxic
Should extract only the desirable constituent of the crude drug .
Should be cheap and easily available
This presentation comprehensively tells about not only the classical methods of extraction but also the modern methods by which herbal products can be easily and efficiently extracted for further use in isolation and formulation
what is extraction, infusion, decoction, maceration, percolation, digestion, factors, procedure for infusion, procedure for decoction, procedure for maceration, factors for extraction
Extraction is a process of separation or isolation of pharmaceutical active ingredients
from plant or animal drugs with the help of solvent.
On the basis of the physical nature of crude drug to be extracted i.e. liquid or solid ,the extraction process may be:
Liquid –Liquid Extraction Or
Solid –Liquid Extraction.
The solvent used for extraction is called as ‘Menstruum’ and the residue left after extracting desired constituents is called ‘Marc’.
Required Ideal Properties of Menstruum :
Should be inert and non –toxic
Should extract only the desirable constituent of the crude drug .
Should be cheap and easily available
This presentation comprehensively tells about not only the classical methods of extraction but also the modern methods by which herbal products can be easily and efficiently extracted for further use in isolation and formulation
what is extraction, infusion, decoction, maceration, percolation, digestion, factors, procedure for infusion, procedure for decoction, procedure for maceration, factors for extraction
This is about the large extraction, hope you all get benefit from this and feel easy to use it .
This is all about how we do extraction at large scale and what is the best procedure to do it properly, as a pharmacist we must know about little details of our formulations how they are extracted and their further process and machinery used. All the terms should be considered and handling is the most important step. This will be a ready to explain type information.
Phytochemical Analysis Of Plants Product And Study It's Biological Activities Widely used in the human therapy, veterinary, agriculture, scientific research and countless other areas Have inhibitory effects on all types of microorganisms in vitro
CDSCO and Phamacovigilance {Regulatory body in India}NEHA GUPTA
The Central Drugs Standard Control Organization (CDSCO) is India's national regulatory body for pharmaceuticals and medical devices. Operating under the Directorate General of Health Services, Ministry of Health & Family Welfare, Government of India, the CDSCO is responsible for approving new drugs, conducting clinical trials, setting standards for drugs, controlling the quality of imported drugs, and coordinating the activities of State Drug Control Organizations by providing expert advice.
Pharmacovigilance, on the other hand, is the science and activities related to the detection, assessment, understanding, and prevention of adverse effects or any other drug-related problems. The primary aim of pharmacovigilance is to ensure the safety and efficacy of medicines, thereby protecting public health.
In India, pharmacovigilance activities are monitored by the Pharmacovigilance Programme of India (PvPI), which works closely with CDSCO to collect, analyze, and act upon data regarding adverse drug reactions (ADRs). Together, they play a critical role in ensuring that the benefits of drugs outweigh their risks, maintaining high standards of patient safety, and promoting the rational use of medicines.
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Knee anatomy and clinical tests 2024.pdfvimalpl1234
This includes all relevant anatomy and clinical tests compiled from standard textbooks, Campbell,netter etc..It is comprehensive and best suited for orthopaedicians and orthopaedic residents.
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
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ASA GUIDELINE
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2 Case Reports of Gastric Ultrasound
Basavarajeeyam is an important text for ayurvedic physician belonging to andhra pradehs. It is a popular compendium in various parts of our country as well as in andhra pradesh. The content of the text was presented in sanskrit and telugu language (Bilingual). One of the most famous book in ayurvedic pharmaceutics and therapeutics. This book contains 25 chapters called as prakaranas. Many rasaoushadis were explained, pioneer of dhatu druti, nadi pareeksha, mutra pareeksha etc. Belongs to the period of 15-16 century. New diseases like upadamsha, phiranga rogas are explained.
- Video recording of this lecture in English language: https://youtu.be/kqbnxVAZs-0
- Video recording of this lecture in Arabic language: https://youtu.be/SINlygW1Mpc
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Muktapishti is a traditional Ayurvedic preparation made from Shoditha Mukta (Purified Pearl), is believed to help regulate thyroid function and reduce symptoms of hyperthyroidism due to its cooling and balancing properties. Clinical evidence on its efficacy remains limited, necessitating further research to validate its therapeutic benefits.
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
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extraction of bioactive compounds from plant sources using maceration process
1. 15BT320L- INDUSTRIAL TRAINING 1
Guide name: Dr.venkateswari 1. RANJANI SANKAR
Lab : Medical biochemistry RA1511009010084
Duration :15 days 2. NIVAAS.V
RA1511009010078
2.
3. INTRODUCTION
Medical Biochemistry is the branch of medicine concerned
with biochemistry and metabolism of human health and
disease. The medical biochemist is trained in the operation
and management of clinical biochemistry laboratories, and
acts as a consultant in all aspects of their use.
Plants are a source of large amount of drugs . The
researchers today are emphasizing on evaluation and
characterization of various plants and plant constituents
against a number of diseases.
4. TECHNIQUES LEARNT
EXTRACTION OF BIOACTIVE COMPOUNDS FROM PLANT SOURCES
1. AIM: Extraction of bioactive compounds from plant sources
using maceration process.
1.1 MACERATION
1.1.1PRINCIPLE:
Maceration is a technique used in wine making and has been
adopted and widely used in medicinal plants research.
Maceration involves soaking of plant materials (coarse or
powdered) in a stoppered container with a solvent and allowed to
stand at room temperature for a period of minimum 3 days with
frequent agitation . The process softens and break the plant’s cell
wall to release the soluble phytochemicals. After 3 days, the
mixture is pressed or strained by filtration. The choice of solvents
will determine the type of compound extracted from the samples.
5. METHODOLOGY
The powdered sample was taken in a beaker.
Appropriate amount of solvent is added to the sample.
For example for 10g of solvent in 100 ml of solvent was
used.
The sample and the solvent were mixed well with a
glass rod.
The beaker was then wrapped air tight.
The beaker with the solvent was left disturbed for few
days.
The sample and solvent was stirred periodically.
After few days the solvent was filtered using a filter
paper.
The filtered solvent is allowed for heating and crude
extract is obtained.
In this above process catharanthus roseus plant sample
was used.
The solvent used was ethanol.
1.1.3 RESULT:
Bioactive plant compounds of c.roseus plant were extracted by
using maceration process
6. SOXHLET APPARATUS
1.2.1 AIM:To separate the bioactive plant by using soxhlet
apparatus
1.2.2PRINCIPLE:
In this method, finely ground sample is placed in a porous bag or
“thimble” made from a strong filter paper or cellulose, which is
place, is in thimble chamber of the Soxhlet apparatus . Extraction
solvents is heated in the bottom flask, vaporizes into the sample
thimble, condenses in the condenser and drip back. When the
liquid content reaches the siphon arm the liquid contents emptied
into the bottom flask again and the process is continued.
7. 1.2.3 METHODOLOGY
A solid material containing some of the desired compound is placed
inside a thimble made from thick filter paper, which is loaded into the
main chamber of the Soxhlet extractor.
The Soxhlet extractor is placed onto a flask containing the extraction
solvent. The Soxhlet is then equipped with a condenser.
The solvent is heated to reflux. The solvent vapour travels up a
distillation arm and floods into the chamber housing the thimble of solid.
The condenser ensures that any solvent vapour cools, and drips back
down into the chamber housing the solid material.
The chamber containing the solid material slowly fills with warm solvent.
Some of the desired compound will then dissolve in the warm solvent.
When the Soxhlet chamber is almost full, the chamber is automatically
emptied by a siphon side arm, with the solvent running back down to the
distillation flask cycle is repeated.
After many cycles the desired compound is concentrated in the
distillation flask.
The advantage of this system is that instead of many portions of warm
solvent being passed through the sample, just one batch of solvent is
recycled.
After extraction the solvent is removed, typically by means of a rotary
evaporator, yielding the extracted compound.
The non-soluble portion of the extracted solid remains in the thimble,
and is usually discarded.
In this process c.roseus plant sample was used.
1.2.4 Result:
Bioactive compounds of c.roseus plant were extracted using Soxhlet apparatus
and used for further processes.
8. 2. SEPARATION TECHNIQUE
2.1 AIM:
To separate volatile liquid from the extraction solution using steam distillation.
STEAM DISTILLATION:
Distillation is the process of separating components of a mixture by evaporating
and then condensing the vapor into liquid, taking advantage of the fact that
different elements or compounds have different boiling points. It has wide uses,
from water purification and air distillation to extracting oils from organic matter
and refining crude oil. Several distillation techniques have been developed over
the years, including steam distillation.
2.1.1 PRINCIPLE:
Traditional distillation techniques require direct heating of the mixture to
evaporate its contents while this works better for most inorganic solvents and
less in organic solvents. There are many organic compounds that decompose at
high temperature, including many natural essential oils and aromatic
compounds.
Matter surface have high energy molecules that are in contact with the
atmosphere which exert a certain pressure against the atmosphere due to the
internal energies known as the vapour pressure. Since heating increase the
internal energy of those molecules it also increases vapour pressure.
Most organic compounds are immiscible in nature. The steam distillation
process works on the principle when two mixture of immiscible liquid is heated
while ensuring that the surfaces of both the liquids are in contact with the
atmosphere, the vapour pressure exerted by the system is increased.
9. 2.1.2 METHODOLOGY
1. set the distillation apparatus which include
round bottom flask , condenser , heating
mantle, water with motor to regulate water
flow in and out of the condenser.
2. The solution containing the solvent extract
is taken in the round bottom flask and heated
based on the solvents boiling point.
3. When the solution reaches its boiling point
the solvent evaporates and moves into the
condenser and is converted to its original
form. This is then collected in a separate
beaker while the extract stays in the flask
4.After the required amount of solvent is
evaporated the solution is further heated in a
separate heating mantle to obtain the crude
extract.
5. The extract is collected from the flask and
put in separate containers. The weight varies
from 2-6 grams per 600ml solvent.
2.1.3 Result
The required extract has been separated from the solvent chosen and is further
used for testing of useful phytochemical components.
10. 3.PHYTOCHEMICAL TECHNIQUES
3.1AIM:
To do qualitative analysis of the given plant extract C.roseus
3.2PRINCIPLE:
Plant-derived substances have recently become of great interest owing to their
versatile applications. Medicinal plants are the richest bio-resource of drugs of
traditional systems of medicine, modern medicines, nutraceuticals, food
supplements, folk medicines, pharmaceutical intermediates and chemical entities for
synthetic drugs . Extraction (as the term is pharmaceutically used) is the separation
of medicinally active portions of plant (and animal) tissues using selective solvents
through standard procedures. The products so obtained from plants are relatively
complex mixtures of metabolites, in liquid or semisolid state or (after removing the
solvent) in dry powder form, and are intended for oral or external use. These include
classes of preparations known as decoctions, infusions, fluid extracts, tinctures,
pilular (semisolid) extracts or powdered decoction, hot continuous extraction
(Soxhlet), aqueous-alcoholic extraction by fermentation, counter- current extraction,
microwave-assisted extraction, ultrasound extraction (sonication), supercritical fluid
extraction, and phytonic extraction (with hydrofluorocarbon solvents). For aromatic
plants, hydrodistillation techniques (water distillation, steam distillation, water and
steam distillation), hydrolytic maceration followed by distillation, expression and cold
fat extraction may be employed. Some of the latest extraction methods for aromatic
plants include headspace trapping, solid phase micro- extraction, protoplast
extraction, microdistillation, thermomicrodistillation and molecular distillation.
11. EXPERIMENT OBSERVATION INFERENCE
TEST FOR TANNINS:
1ml of sample was taken in a test tube
and 1ml of 0.008M potassium
ferricynide was added. 1ml of 0.02M
ferric chloride containing 0.1N HCl was
added and observed.
Appearance of blue black
colouration
Presence of tannins
TEST FOR SAPONINS:
Crude extract was mixed with 5ml of
distilled water in a test tube and it was
shaked vigorously. Some drops of olive
oil were added.
Absence of foam formation Absence of saponins
TEST FOR FLAVONOIDS:
5ml of dilute ammonia solution were
added to a portion of crude extract
followed by addition of conc. H2SO4.
Appearance of yellow
colouration.
Disappearance of yellow
colour when left undisturbed.
Presence of flavonoids
12. TEST FOR QUINONES:
Dilute sodium hydroxide was added to
1ml of crude extract.
Blue green or red colouration was
observed
Presence of quinones
TEST FOR TERPENOIDS:
(SALKOWSKI TEST)
5ml of extract was mixed with 2ml of
chloroform and 3ml of concentrated
sulphuric acid a
Was carefully added to from a layer.
Reddish brown colouration was formed
at the interface.
Presence of terpenoids
TEST FOR CARBOHYDRATES:
(FEHLINGS TEST)
The filtrate was treated with 1ml of
Fehling's A and B and heated in a
boiling water bath for 5-10 minutes.
Appearance of orange precipitate Presence of carbohydrates.
TEST FOR PROTEINS:
(BIURET TEST)
Equal volume of 5% solution of sodium
hydroxide and 1% copper sulphate was
added
Appearance of pink or purple colour. Presence of proteins.
14. CONCLUSION
Various techniques related to extraction, separation were learnt.
Preliminary qualitative test for finding different phytochemical particles
were done . By analyzing various phytochemicals, isolation of
phytochemicals of required interest can be done and used for various
studies .some of them include cancer, diabetes etc.
REFERENCE:
1. www.researchgate.net
2. www.phytojournal.com