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Pharmacognostical Evaluation of Honey
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Transcript of Pharmacognostical Evaluation of Honey
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Pharmacognostical Evaluation of
Honey
Y.TULASI DAS
KVSR SIDDHARTHA COLLEGE OFPHARMACEUTICAL SCIENCES
BY
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INTRODUCTION:
Honey is a sweet food made by
honey bees using nectar from
flowers.
This wonderful rich golden
liquid is the miraculous product
of honey bees and a naturally
delicious alternative to white
sugar.
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It has attractive chemical properties for baking, and a
distinctive flavor which leads some people to prefer it over sugar
and other sweeteners.
During the course of present investigation the
pharmacognostical evaluation of honey was investigated and
compared
It's Special Characteristics Make It So Special...
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Material and Methods
The following evaluations were performed during thecourse of present investigation:
Evaluation of macroscopic characteristics
Evaluation of physical characteristicsDetermination of total ash valueDetermination of acid-insoluble ash valueDetermination of moisture (loss of drying)Determination of viscosity
Evaluation of chemical characteristics
Different brands of honey, viz; Dabur honey- Sample A, Singhal honey-Sample B, Brij honey- Sample C Are used for their evaluation and their
profile was noted.
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S.No CHEMICAL TESTS OBESERVATION RESULT
01 CARBOHYDRATES
(A) Molish Test: 2.3ml aqueous extract + Drop ofalfa naphthol solution in alcohol Shake +Conc.H2SO4 From side of test tube.
Violet ring is formed at thejunction of two liquids
Test Pass
02 TEST FOR REDUCING SUGAR
(A) Fehlings Test: Mix 1 ml Fehling A and 1mlFehling B solution. Boil for 1 Minute + Addequal Volume of test solution, Heat in boiling
Waterbath 5-10 minutes.
First a yellow, Then brickred precipitate isobserved.
Test Pass
(B) Benedicts Test: Mix equal volume ofbenedicts reagent and solution in test tube,
Heat in boiling Waterbath for 5 min.
A solution appearsgreen,yellow, and reddepending on amount ofreducing sugar present intest solution.
Test Pass
CHEMICAL TESTS OF HONEY
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03 MONOSACCHARIDES TEST
(A) Barforeds test: Mix equalvolume of Barforeeds reagentand test solution. Heat for 1-2minutes in boiling Waterbathand cool.
Red precipitate isobserved
Test Pass
04 TEST FOR HEXOSE SUGAR
(A) Salwinoffs Test (For Keto-Hexose like fructose): Heat3 ml Salwinoffs reagent and 1 ml
test solution in boiling
Waterbath for 1-2 minutes.
Red colour is formed Test Pass
(B) Cobalt-Chloride Test: Mix 3 mltest solution + 2 mlcobalt- chloride. Boil and Cool. +Few drop NaOHsolution.
Upper layer Greenishblue andLower layer Purplish(Mixtureof glucose and fructose)
Test Pass
CHEMICAL TESTS OF HONEY (cont.)
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05 TEST FOR CALCIUM
10 ml filtrate, add 1 drop dilute NH4Cland saturated ammonium oxalatesolution.
White precipitate of calciumoxalate forms.
Test Pass
06 TEST FOR POTASSIUM
2-3 ml test solution + few drops sodiumcobalt nitrite solution.
Yellow precipitate of potassiumcobalt nitrite observed.
Test Pass
07 TEST FOR IRON
(A) 5 ml test solution + few drops 2%potassium ferrocyanide. Dark Blue coloration is observed Test Pass
(B) 5 ml test solution + few drops 5%Ammonium thiocynate
Solution turns Blood red Test Pass
CHEMICAL TESTS OF HONEY (cont.)
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MACROSCOPIC EVALUATION OF HONEY
S.NO FEATURES SAMPLE-A SAMPLE-B SAMPLE-C
01 COLOUR YELLOWISH BROWN PALE YELLOW PALE YELLOW
02 TASTE SWEET & FAINTLYACRID
SWEET & FAINTLYACRID
SWEET & FAINTLYACRID
03 ODOUR CHARACTERISTIC CHARACTERISTIC CHARACTERISTIC
04 CRYSTALLINEINTENSITY
MORE MEDIUM MEDIUM
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PHYSICAL EVALUATION OF HONEY
S.NO TESTS SAMPLE_A SAMPLE_B SAMPLE_C
01 ASH VALUE 1.64% 2.167% 0.124%
02 ACID INSOLUBLE ASHVALUE
295.52% 180% 149.08%
03 DETERMINATION OFMOISTURE(Loss of Drying)
2.12ml 2.20ml 2.15ml
04 VISCOSITY 4.94poise 4.13poise 4.24poise
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Evaluation studies based on macroscopic parameters such ascolour, taste, odour, and crystallization intensity of all threemarketed products viz, Dabur, Singhal, and Brij honey was doneand Dabur honey product was determined as most similar asothers.
The chemical test were performed by following the standardprocedure, and treatment of different samples of honey with Molish,Fehling, Benedict, Barfoed, Salwinoffs reagents indicates thatcarbohydrates is confirmed.
Also tested for Sodium, Calcium, Potassium, Iron etc respectivelyfor trace element metal ions qualitatively.
Conclusions
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The physical evaluation is done on the basis of IndianPharmacopoeia by which it was found that evaluation values ofDabur honey product is most similar to the standard values givenin the Pharmacopoiea.
The ash value of samples of Dabur, Singhal, Brij was determined
as per the method given in Pharmacopoeia and are found to betotal ash (1.64%, 2.16%, 1.95%),acid-insoluble ash (295%, 180%, 149%),moisture content (2.12ml, 2.20ml, 2.15ml) andviscosity (4.94, 4.13, 4.24poise) respectively.
Results
On this basis of evaluation studies it was found that all samples ofhoney passes the chemical tests performed. Hence, the three differentbrands of honey viz; Dabur, Singhal, and Brij honey products wasevaluated.
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Acknowledgement
V.Rama Kristna,
N.K.D.Devi,
V.Hema,
T.Sarala Devi
KVSR Siddhartha college of pharmaceutical sciences,
Vijayawada-520010
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