Phytochemical Profile and Total Phenolic Content of Processed Solanum nigrum Linn Ripe Berry Extract

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  • Department of Food Science and Nutrition, Avinashilingam Institute for Home science and Higher Education for Women, Coimbatore- 641 043 ,IN
  • Department of Biotechnology, Mount Carmel College, Bengaluru - 560 052 ,IN
  • Department of Food Science and Nutrition, Avinashilingam Institute for Home science and Higher Education for Women, Coimbatore- 641 043 ,IN



Solanum Nigrum Linn, Ripe Dried Berries, Aqueous Extract, Phytochemicals, Total Phenolic Content


Solanum nigrum Linn is a perennial shrub found in different habitats. Ripe berries of the plant are edible strains which are used as food in some locales. Different parts of the plant are used as a traditional medicine in India for the management of pneumonia, stomach ache, fever, tonsillitis and also used as tonic, antioxidant, anti-inflammatory and hepato protective agent. The present study focussed on the qualitative phytochemical analysis and total phenolic estimation of the aqueous extracts of the ripened berries grown in home garden by different cooking methods and processing. Ripened berries were sundried for further analysis. Total phenolic content was determined using Catechol as standard. Different methods of processing included boiling, roasting and steaming. Dried and fermented samples of the same were also analysed. Results of the study showed that the roasted and fermented sample extracts reflected the presence of phytochemicals such as alkaloids, phenols, terpenoids, glycosides and tannins compared to boiled, steamed and fresh samples. Phenolic content was found to be maximum in the roasted and fermented aqueous extract of Solanum nigrum Linn. It can be concluded from the study that phytochemicals were present in cooked, fermented and dried uncooked samples of the berries. Total phenolic content of the extracts revealed its antioxidant potential.


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How to Cite

Jithendran, L., C. A., K., & Nair, P. (2021). Phytochemical Profile and Total Phenolic Content of Processed Solanum nigrum Linn Ripe Berry Extract. The Indian Journal of Nutrition and Dietetics, 58(S1), 53–61.



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