Fermentation and its impact on Phytochemistry

Fermentation and its impact on Phytochemistry

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Jaggery Sugar is an important medicinal product being prepared traditionally by concentrating the sugarcane juice at constant boiling and used as major constituents in ayurvedic fermenetd formulations. Fermentation itself induced certain chemical changes in formulations as well in Jaggery due to increase in acidic concentration of formulation. A qualitative comparison of RP-HPLC-DAD chromatograph of both fermented and non fermented Jaggery was made to understand the chemical changes in it. HPLC-DAD analysis of both the fermented and non - fermented Jaggery revealed a qualitative decrease in fl...