Title of Invention	A PROCESS FOR THE PREPARATION OF ANTIOXIDANT CONSERVES FROM THE ROOTS OF INDIAN SARSAPARILLA (HEMIDESMUS INDICUS.R.BR.)
Abstract	The present invention relates to a process for preparation of antioxidant conserves from the roots of Indian sarsaparilla (Hemidesmus indicus. R.Br.). Hemidesmus indicus is a slender shrub grown over the greater parts of India. Literature survey revealed that there is no report on the isolation of antioxidant fraction from Hemidesmus indicus roots. The process steps are: roots of Indian sarsaparilla (Hemidesmus indicus. R.Br.) are powdered and extracted with solvents, filtering to obtain particle free extract, concentrating at a temperature of 39-40 deg C under vacuum and drying to obtain antioxidant conserves.

Title of Invention

A PROCESS FOR THE PREPARATION OF ANTIOXIDANT CONSERVES FROM THE ROOTS OF INDIAN SARSAPARILLA (HEMIDESMUS INDICUS.R.BR.)

Abstract

The present invention relates to a process for preparation of antioxidant conserves from the roots of Indian sarsaparilla (Hemidesmus indicus. R.Br.). Hemidesmus indicus is a slender shrub grown over the greater parts of India. Literature survey revealed that there is no report on the isolation of antioxidant fraction from Hemidesmus indicus roots. The process steps are: roots of Indian sarsaparilla (Hemidesmus indicus. R.Br.) are powdered and extracted with solvents, filtering to obtain particle free extract, concentrating at a temperature of 39-40 deg C under vacuum and drying to obtain antioxidant conserves.

Full Text	The present invention relates to a process for preparation of antioxidant conserves from the roots of Indian sarsaparilla (Hemidesmus indicus. R.Br.) The significance of the new process lies in that the the antioxidant conserves are prepared from the natural source of the roots of Hemidesmus indicus. This is a commonly used medicinal and aromatic plant. Antioxidants are substances capable of delaying, or retarding or preventing oxidation processes but they cannot improve the quality of an already oxidised product. (Peter Schuler, Food antioxidants, 1986) For example, butylated hydroxy anisole (BHA) butylated hydroxy toluene (BHT), propyl gallate and tert-butyl hydroquinone (TBHQ). Of these, BHA and BHT were originally developed to protect petroleum from oxidative gumming, whereas TBHQ is regarded as the best antioxidant for protecting frying oils against oxidation (Dziezak. Food technology 1986, 94). Kraybill et al (JAOCS, 1949, 449) reported that BHA did more nearly to meet the requirements of an ideal antioxidant than any other. Antioxidants retard oxidative rancidity caused by atmospheric oxidation and thus protect oils, fats and fat-soluble components such as vitamins, carotenoids and other nutritive ingredients from getting oxidized. In addition, they delay undesirable changes brought about by oxidation in foods. However, antioxidants do not render a rancid fat or spoilt food palatable, nor they suppress hydrolytic rancidity. (Hudson, Food antioxidants,1986, 8). Natural antioxidants are preferred over synthetic antioxidants throughout the world. The synthetic antioxidants, used within limits for food applications, of late, some of them were found to have fatal physiological disorders and therefore antioxidants like BHT is banned in many countries. Donnelly, (J.of Chemical Education, 73(2), 1996, 158) reported that vitamin-E (tocopherol) and (3-carotene available at a substantially greater cost, had far less efficacy than the synthetic antioxidants. Keeping in view and the need for the use of more natural antioxidants as food additives, the present study was undertaken. Results of such a study on the antioxidant potentials of various solvent extracts obtained from specis H. indicus using a model in vitro system using DPPH radical scavenging method are evaluated. Hemldesmus Indicus is a slender shrub grown over the greater parts of India. The roots are woody and aromatic. The stems are numerous, slender and thickened at the nodes. Leaves are opposite, short petioled elliptic-oblong to linear lanceolate, silvery white above and pubescent beneath. Flowers are greenish on one side and purplish inside. The roots are cylindrical with 0.5-1.25 cm or more in thickness, seldom branched, brownish or purplish in colour with a short fracture at the periphery (dried roots) and fibrous at the centre. The surface of the young root is generally smooth, but in older roots the surface is transversely cracked and longitudinally fissured. The bark has no characteristic taste or odour and is easily separable from the inner tissue sunrounding the central wood that is the main part. In the fresh condition, the inner cortical tissue is mealy white in colour but on exposure to light or air and on drying, it becomes dark brown. The dried roots are used in preparing the ayurvedic drug, 'anantmul' that is used as tonic and in treating nutritional disorder and a variety of diseases. {The wealth of India, 1959, 5). Chemical and pharmacological investigations of 'anantmul', used as blood purifier and antirheumatic agent are reported (Banerjit, International Seminar on Traditional Medicine, Calcutta, Nov. 1992, 165). The root is also an ingredient of several medicinal preparations. This along with 13 other plants is used for the treatment of eye diseases (Pushpangadhan, Glimpses of Indian ethnopharmacology, 1995, 173). The methanol extract of the root of H.lndlcus is known to achieve neutralisation of snake venom to a good degree. (Alam et a/. Phytotherapy research, 10(1), 1996, 58). A syrup made from the roots is used as a flavouring agent for a 'Sherbet' (soft drink) having cooling properties. Literature survey revealed that there is no report on the isolation of antioxidant fraction from Hemldesmus indicus roots The main object of the present invention is to provide a process for preparation of antioxidant conserves from the roots of Indian sarsaparilla (Hemidesmus indicus. R.Br.). Statement of Invention Accordingly the present invention provides a process for preparation of antioxidant conserves from the roots of Indian sarsaparilla (Hemidesmus indicus. R.Br.) comprising; a. Characterized in that powdering the roots of Hemidesmus indicus. R.Br, to a mesh size of 250-180 µ, b. extracting the above said material using solvents; hexane, chloroform, acetone and methanol of different polarity for a period of 6-8hours, c. filtering the extract to obtain the particle free extract, d. concentrating the particle free extract at a temperature ranging 39-40°C under reduced pressure of about 10-30 mm of Hg, e. drying the concentrated extract using vacuum oven at a temperature ranging 40-50°C under vacuum at 10-30 mm Hg to obtain the root powder having the antioxidant activity ranging from 60-63%. In an embodiment of the process the yield of antioxidant fraction using aliphatic ketone as solvent is in the range of 1.6-2.4%.The preparation of antioxidant fraction from H.indicus was prepared according to the following flow diagram: (FIGUIRE REMOVED) The evaluation of antioxidants using simpler methods is necessary to avoid the time delay and get the accuracy in evaluating the activity. Therefore, the DPPH assay was followed for testing the antioxidant activity which is comparatively simpler and faster method. This model system works on the principle of scavenging of DPPH radicals by antioxidant molecules from the extracts, which was monitored, spectrophotometrically at 517 nm. The novelty of the new process is 1. Natural antioxidant conserve, from the roots of H. indicus 2. Less unit operation to prepare the antioxidant fraction The following examples are given by way of illustration of the present invention and therefore should not be constmed to limit the scope of the present invention. Example-1 The dried root of H.indicus (250 g) was powdered using a mixture grinder to get a mesh size of 250-180 D. The powder was then extracted using 1.5 L of each of the solvent viz., hexane, chloroform, acetone and methanol successively. All these extracts were concentrated at 40°C (and the solvents were recovered) nder reduced pressure of 30 mm of mercury and dried in vacuum oven at 40 °C and 10 mm of Hg. The yields of the extracts were 8.7, 2.5, 4.5 and 14.5g respectively. All these extracts were screened for antioxidant activity using 1,1-diphenyl-2-picryl hydrazyl (DPPH) [J.Agric.Food Chem., 50, 81-86, 2002] The results indicated that the acetone extract showed the better antioxidant activity (60 % activity at 100 ppm and 63% activity at 500ppm respectively using DPPH in vitro evaluation system Example-2 The dried root of H.indicus (500 g) was powdered using a mixture grinder to get a mesh size of 250-180 D. The powder was then extracted using 2.5 L of each of the solvent viz., hexane, chloroform, acetone and methanol successively. All these extracts were concentrated at 40°C (and the solvents were recovered) under reduced pressure of 30 mm of mercury and dried in vacuum oven at 40 °C and 10 mm of Hg. The yields of the extracts were 17.0, 5.2, 9.4 and 28.8 g respectively. All these extracts were screened for antioxidant activity using 1,1-diphenyl-2-picryl hydrazyl (DPPH) [J.Agric.Food Chem., 50, 81-86, 2002] The results indicated that the acetone extract showed the better antioxidant activity (60 % activity at 100 ppm and 63% activity at 500ppm respectively using DPPH in vitro evaluation system The main advantages of the present invention are: The process involves simple methods of extraction using Soxhiet apparatus. 1. The solvents used in this process can be recovered for further use. 2. This is the first process for the preparation of antioxidant conserves from the roots of H. indicus We claim 1. A process for preparation of antioxidant conserves from the roots of Indian sarsaparilla (Hemidesmus indicus. R.Br.) which comprises; a. characterized in that powdering the roots of Hemidesmus indicus. R.Br, to a mesh size of 250-180 n, b. extracting the above said material using solvents; hexane, chloroform, acetone and methanol of different polarity for a period of 6-8hours, c. filtering the extract to obtain the particle free extract, d. concentrating the particle free extract at a temperature ranging 39-40°C under reduced pressure of 10-30 mm of Hg, e. drying the concentrated extract using vacuum oven at a temperature ranging 40-50°C under vacuum at 10-30 mm Hg to obtain the root powder having the antioxidant activity ranging from 60-63%. 2. A process as claimed in claim 1, wherein the yield of antioxidant fraction using aliphatic ketone as solvent is in the range of 1.6-2.4%. 3. A process for preparation of antioxidant conserves from the roots of Indian sarsaparilla (Hemidesmus indicus. R.Br.) substantially as herein described with reference to the examples accompanying the specification.

Full Text

The present invention relates to a process for preparation of antioxidant conserves from the roots of Indian sarsaparilla (Hemidesmus indicus. R.Br.)
The significance of the new process lies in that the the antioxidant conserves are prepared from the natural source of the roots of Hemidesmus indicus. This is a commonly used medicinal and aromatic plant.
Antioxidants are substances capable of delaying, or retarding or preventing oxidation processes but they cannot improve the quality of an already oxidised product. (Peter Schuler, Food antioxidants, 1986) For example, butylated hydroxy anisole (BHA) butylated hydroxy toluene (BHT), propyl gallate and tert-butyl hydroquinone (TBHQ). Of these, BHA and BHT were originally developed to protect petroleum from oxidative gumming, whereas TBHQ is regarded as the best antioxidant for protecting frying oils against oxidation (Dziezak. Food technology 1986, 94). Kraybill et al (JAOCS, 1949, 449) reported that BHA did more nearly to meet the requirements of an ideal antioxidant than any other. Antioxidants retard oxidative rancidity caused by atmospheric oxidation and thus protect oils, fats and fat-soluble components such as vitamins, carotenoids and other nutritive ingredients from getting oxidized. In addition, they delay undesirable changes brought about by oxidation in foods. However, antioxidants do not render a rancid fat or spoilt food palatable, nor they suppress hydrolytic rancidity. (Hudson, Food antioxidants,1986, 8).
Natural antioxidants are preferred over synthetic antioxidants throughout the world. The synthetic antioxidants, used within limits for food applications, of late, some of them were found to have fatal physiological disorders and therefore antioxidants like BHT is banned in many countries. Donnelly, (J.of Chemical Education, 73(2), 1996, 158) reported that vitamin-E (tocopherol) and (3-carotene available at a substantially greater cost, had far less efficacy than the synthetic antioxidants. Keeping in view and the need for the use of more natural antioxidants as food additives, the present study was undertaken. Results of such a study on the antioxidant potentials of various solvent extracts obtained from specis H. indicus using a model in vitro system using DPPH radical scavenging method are evaluated.
Hemldesmus Indicus is a slender shrub grown over the greater parts of India. The roots are woody and aromatic. The stems are numerous, slender and thickened at the nodes. Leaves are opposite, short petioled elliptic-oblong to linear lanceolate, silvery white above and pubescent beneath. Flowers are greenish on one side and purplish inside. The roots are cylindrical with 0.5-1.25 cm or more in thickness, seldom branched, brownish or purplish in colour with a short fracture at the periphery (dried roots) and fibrous at the centre. The surface of the young root is generally smooth, but in older roots the surface is transversely cracked and longitudinally fissured. The bark has no characteristic taste or odour and is easily separable from the inner tissue sunrounding the central wood that is the main part. In the fresh condition, the inner cortical tissue is mealy white in colour but on exposure to light or air and on drying, it becomes dark brown.
The dried roots are used in preparing the ayurvedic drug, 'anantmul' that is used as tonic and in treating nutritional disorder and a variety of diseases. {The wealth of India, 1959, 5). Chemical and pharmacological investigations of 'anantmul', used as blood purifier and antirheumatic agent are reported (Banerjit, International Seminar on Traditional Medicine, Calcutta, Nov. 1992, 165). The root is also an ingredient of several medicinal preparations. This along with 13 other plants is used for the treatment of eye diseases (Pushpangadhan, Glimpses of Indian ethnopharmacology, 1995, 173). The methanol extract of the root of H.lndlcus is known to achieve neutralisation of snake venom to a good degree. (Alam et a/. Phytotherapy research, 10(1), 1996, 58). A syrup made from the roots is used as a flavouring agent for a 'Sherbet' (soft drink) having cooling properties.
Literature survey revealed that there is no report on the isolation of antioxidant fraction from Hemldesmus indicus roots The main object of the present invention is to provide a process for preparation of antioxidant conserves from the roots of Indian sarsaparilla (Hemidesmus indicus. R.Br.).
Statement of Invention
Accordingly the present invention provides a process for preparation of antioxidant conserves from the roots of Indian sarsaparilla (Hemidesmus indicus. R.Br.) comprising;
a. Characterized in that powdering the roots of Hemidesmus indicus. R.Br, to
a mesh size of 250-180 µ,
b. extracting the above said material using solvents; hexane, chloroform,
acetone and methanol of different polarity for a period of 6-8hours,
c. filtering the extract to obtain the particle free extract,
d. concentrating the particle free extract at a temperature ranging 39-40°C
under reduced pressure of about 10-30 mm of Hg,
e. drying the concentrated extract using vacuum oven at a temperature
ranging 40-50°C under vacuum at 10-30 mm Hg to obtain the root powder
having the antioxidant activity ranging from 60-63%.
In an embodiment of the process the yield of antioxidant fraction using aliphatic ketone as solvent is in the range of 1.6-2.4%.The preparation of antioxidant fraction from H.indicus was prepared according to the following flow diagram:
(FIGUIRE REMOVED)
The evaluation of antioxidants using simpler methods is necessary to avoid the time delay and get the accuracy in evaluating the activity. Therefore, the DPPH assay was followed for testing the antioxidant activity which is comparatively simpler and faster method. This model system works on the principle of scavenging of DPPH radicals by antioxidant molecules from the extracts, which was monitored, spectrophotometrically at 517 nm.
The novelty of the new process is
1. Natural antioxidant conserve, from the roots of H. indicus
2. Less unit operation to prepare the antioxidant fraction
The following examples are given by way of illustration of the present invention and therefore should not be constmed to limit the scope of the present invention.
Example-1
The dried root of H.indicus (250 g) was powdered using a mixture grinder to get a mesh size of 250-180 D. The powder was then extracted using 1.5 L of each of the solvent viz., hexane, chloroform, acetone and methanol successively. All these extracts were concentrated at 40°C (and the solvents were recovered)
nder reduced pressure of 30 mm of mercury and dried in vacuum oven at 40 °C and 10 mm of Hg. The yields of the extracts were 8.7, 2.5, 4.5 and 14.5g respectively. All these extracts were screened for antioxidant activity using 1,1-diphenyl-2-picryl hydrazyl (DPPH) [J.Agric.Food Chem., 50, 81-86, 2002] The results indicated that the acetone extract showed the better antioxidant activity (60 % activity at 100 ppm and 63% activity at 500ppm respectively using DPPH in vitro evaluation system
Example-2
The dried root of H.indicus (500 g) was powdered using a mixture grinder to get a mesh size of 250-180 D. The powder was then extracted using 2.5 L of each of the solvent viz., hexane, chloroform, acetone and methanol successively. All these extracts were concentrated at 40°C (and the solvents were recovered) under reduced pressure of 30 mm of mercury and dried in vacuum oven at 40 °C and 10 mm of Hg. The yields of the extracts were 17.0, 5.2, 9.4 and 28.8 g respectively. All these extracts were screened for antioxidant activity using 1,1-diphenyl-2-picryl hydrazyl (DPPH) [J.Agric.Food Chem., 50, 81-86, 2002] The results indicated that the acetone extract showed the better antioxidant activity (60 % activity at 100 ppm and 63% activity at 500ppm respectively using DPPH in vitro evaluation system
The main advantages of the present invention are:
The process involves simple methods of extraction using Soxhiet apparatus.
1. The solvents used in this process can be recovered for further use.
2. This is the first process for the preparation of antioxidant conserves from the roots of H. indicus

We claim
1. A process for preparation of antioxidant conserves from the roots of Indian
sarsaparilla (Hemidesmus indicus. R.Br.) which comprises;
a. characterized in that powdering the roots of Hemidesmus indicus. R.Br, to
a mesh size of 250-180 n,
b. extracting the above said material using solvents; hexane, chloroform,
acetone and methanol of different polarity for a period of 6-8hours,
c. filtering the extract to obtain the particle free extract,
d. concentrating the particle free extract at a temperature ranging 39-40°C
under reduced pressure of 10-30 mm of Hg,
e. drying the concentrated extract using vacuum oven at a temperature
ranging 40-50°C under vacuum at 10-30 mm Hg to obtain the root powder
having the antioxidant activity ranging from 60-63%.
2. A process as claimed in claim 1, wherein the yield of antioxidant fraction using aliphatic ketone as solvent is in the range of 1.6-2.4%.
3. A process for preparation of antioxidant conserves from the roots of Indian sarsaparilla (Hemidesmus indicus. R.Br.) substantially as herein described with reference to the examples accompanying the specification.

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Patent Number

240828

Indian Patent Application Number

595/DEL/2004

PG Journal Number

24/2010

Publication Date

11-Jun-2010

Grant Date

03-Jun-2010

Date of Filing

24-Mar-2004

Name of Patentee

COUNCIL OF SCIENTIFIC & INDUSTRIAL RESEARCH

Applicant Address

RAFI MARG, NEW DELHI-110001, INDIA.

Inventors:

#	Inventor's Name	Inventor's Address
1	SUBBAN NAGARAJAN, SCIENTIST	PLANTATION PRODUCTS, SPICES AND FLAVOUR TECHNOLOGY DEPARTMENT, CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE, INDIA.
2	LINGAMALLU JAGAN MOHAN RAO, SCIENTIST	PLANTATION PRODUCTS, SPICES AND FLAVOUR TECHNOLOGY DEPARTMENT, CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE, INDIA.
3	NA	NA

PCT International Classification Number

A61K 35/78

PCT International Application Number

N/A

PCT International Filing date

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1			NA