PHYTOCHEMICAL ANALYSIS OF SOME SELECTED VARIETIES OF PIPER BETLE L.
Objective: To Analyse the major phytochemical components in selected varieties of P. betle leaves using GC-MS.
Methods: P. betle leaves were shade dried and pulverized to powder in a mechanical grinder. The powder was successively extracted with ethanol (40-60 Â°C). The extracts were concentrated under reduced pressure in a rotary evaporator. The ethanolic extracts of the plant leaves were used for GC-MS analysis.
Results: In the present study ten chemicals were identified and compared from the P. betle varieties, the major component being Eugenol, which is responsible for the flavour and aroma of the leaves.
Conclusion: Variety Karpoori possesses the highest content of Eugenol and could be used as a promising variety in the pharmaceutical industry. The components of essential oil can also serve as a determinant to distinguish different varieties of betle vine cultivars.
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