Effects of temperature and storage on the antioxidant potential, polyphenols and Vitamin-C contents of azadirachta indica leave aqueous extract.

The aim of the study was to investigate the effects of effects of storage and temperature on the antioxidant potential, vitamin-C contents, total as well as selected individual phenolic acids and flavonoids of fresh aqueous leaves extract of Azadirachta Indica. The antioxidant activity of Azadirachta Indica leaves aqueous extract was determined by scavenging of DPPH free radical, while the phenolic compounds and vitamin-C contents by HPLC method. The analyses were carried out on crude extract of fresh leaves and after storage time of 1, 2 and 3 month at temperature of 20, 30 and 50°C.

Development of HPLC method by UV-VIS detection for the quantification of phenolic acids in different Ocimum sanctum Linn. extracts.

A simple and rapid chromatographic method has been developed for the simultaneous determination of five phenolic acids including Gallic acid, Chloroganic acid, Syringic acid, Benzoic acid and Vanillic acid by HPLC with UV-VIS detector. These Phenolic acids were separated by analytical column Intersil ODS-3 C18, a gradient elution system of ACN and acidified water solution with 1ml/min flow rate and quantified in a total run of 30 minutes at 210nm wavelength. In the quantitative analysis of these compounds showed good regression (0.