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Production of wine from Ficus racemosa L. fruits and phytochemical screening through HRLC-MS technique

Journal of Pharmacognosy and Phytochemistry · 2024 · Vol. 13(2) · pp. 171–173

Roshani V More✉Sumedh Sunil ChavanPratiksha Prabhakar ShekadeArvind S. Dhabe

Abstract

A genus Ficus, is widely distributed in Maharashtra state. It has been used in production of Wine and many Medicines for treatment of various diseases. Present investigation was undertaken in order to production of wine by yeast (Saccharomyces cerevisiae) fermentation technique and Phytochemical screening of wine from Ficus racemosa L. (Fruits) by using High Resolution-Lipid Chromatography-Mass Spectrometry (HRLC-MS). The study revealed the presence of Alkaloids (Gentisyl Alcohol, Cassythine), Flavonoids (+)-Taxifolin), Lipids (Micromelin, C16 Sphiganine), Fatty acyls (18-hydroxy-9Z-octadecenoic acid, 3-Ketosphinganine), Amino Acids (Arginyl-threonine, Prolyl-Arginine, N-(1-Deoxy-1-fructosyl) phenylalanine) and other phytochemical compounds in the wine of F. racemosa L.

Phytochemistry and biological activities of Ficus speciesPhytochemicalFicusWineTraditional medicineBiologyHorticultureBotanyFood scienceMedicine

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