Phytochemical Characteristic Analysis of Asparagus Racemosus Root

Phytochemical Characteristic Analysis of Asparagus Racemosus Root | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Phytochemical Characteristic Analysis of Asparagus Racemosus Root Divya divya, Satyanarayan Naik, Hariprasad P. This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-6071669/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Introduction: This research aims to study the health properties of Asparagus racemosus (Shatavari), a plant commonly grown in India's tropical and subtropical regions. The study focuses on analyzing dried roots obtained from CIMAP (Central Institute of Medicinal and Aromatic Plants), Lucknow. Material and methods: The powdered roots of Shatavari were analyzed and revealed the following key parameters (w/w): Moisture content: 9.82%; Ash content: 7.06%; Saponin content: 2.82%; Total Starch content: 56.85%. The antioxidant potential of Shatavari was measured using DPPH, ABTS, and FRAP assays. Result and Discussion: The study assessed the phenolic and flavonoid contents in methanolic and aqueous extracts of Shatavari root. Key compounds identified include Quercetin, Coumaric Acid, Caffeic Acid, Rutin, Ferulic Acid, Gallic Acid, and Chlorogenic Acid. The research highlights the nutraceutical potential of Asparagus racemosus , emphasizing its significant starch content and antioxidant properties, alongside a diverse range of bioactive phenolic compounds. Antioxidant activity Asparagus racemosus (Shatavari) Root Bioactive compounds Phenolic – Flavonoid Content Starch properties Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Figure 7 Figure 8 Introduction The utilization of natural products is essential in the identification of novel pharmaceuticals because of the variety of secondary metabolites they encompass. The World Health Organization (WHO) states that almost 80% of the global population, especially in developing countries, depends on medicinal plants for fundamental healthcare requirements (Velavan et al., 2007). Shatavari is an Ayurvedic treatment utilized as an aphrodisiac, relaxant, and therapeutic drug, with pharmacological qualities that assist in regulating several body systems. This plant is prevalent in India, Sri Lanka, and the Himalayas, flourishing at elevations of 1300-1400 meters on rocky soil. Shatavari comprises components including steroidal saponins, isoflavonoids, and polysaccharides, which confer antidiarrheal, antioxidant, antidysenteric, and wound-healing attributes. A study by Devkota and Dutta (2001) demonstrated that Shatavari exhibits antibacterial properties against six microorganisms. Phytochemical analyses indicate that A. racemosus possesses a more diverse profile than A. curillus, rendering A. curillus an adulterant rather than an appropriate alternative (Rose Shrestha et al., 2015). Functional foods, often known as "nutraceuticals," have become increasingly popular for their nutritional and health advantages. They are enriched with premium herbal ingredients and provide significant nutritional value. Researchers have integrated Shatavari into food products to augment their nutritional value and possible medicinal benefits. Milk fortified with Shatavari has demonstrated immunoregulatory properties and advantages in disorders associated with oxidative stress (Reddy, 2010). Milk supplemented with Shatavari and Ayurvedic cookies have demonstrated immune-modulatory and antioxidant properties in studies (Hasler, 2009). The roots of Shatavari possess resistant starch (RS), a bioactive substance recognized for its health advantages, especially for individuals predisposed to diabetes and associated disorders (Arzani & Ashraf, 2017). The starch composition of Shatavari roots, encompassing amylase and amylopectin, remains little researched. Phytochemicals are naturally occurring substances in plants, including phenols, flavonoids, tannins, alkaloids, and saponins. They serve crucial functions in plant defense and additional roles (Kiani et al., 2021; Soleimani et al., 2022). Our research analyzes powdered Shatavari roots for moisture, ash, saponin, and starch content while evaluating phytochemicals and antioxidant properties using various methods. Focusing on dried roots from CIMAP, Lucknow, the study highlights Shatavari's aphrodisiac, relaxing, and medicinal benefits, exploring its rich phytochemicals—phenols, flavonoids, tannins, alkaloids, and saponins. Methanolic and aqueous extracts are examined for bioactive components and potential health advantages. Materials and Methods 2.1 Plant Material The authenticated sample of fresh root part of Shatavari was procured from the Central Institute of Medicinal and Aromatic Plants (CIMAP), Lucknow Uttar Pradesh, India. 2.2 Chemical and Reagents The chemicals used in the study were of analytical grade. The reagents are: 2,2-diphenyl1-picryl-hydrazyl (DPPH), 2,2-azinobis (3-ethyl benzothiazoline-6-sulfonic acid) diammonium salt (ABTS), quercetin (QCT), were procured from Sigma Chemicals Co. (St. Louis, MO, USA). Gallic acid (GA), butylated hydroxy anisole (BHA), butylated hydroxy toluene (BHT), ascorbic acid and Folin-Ciocalteu reagent were from Hi-Media Laboratories (Mumbai, India). 4-nitrophenyl α-D-glucopyranoside (PNPG), hydrogen Peroxide, 5,5-dithio-bis- (2-nitrobenzoic acid (DTNB), acetylthiocholine iodide (ATCI), 2,4,6-tri(2-pyridyl)-s-triazine (TPTZ) and all other chemicals and solvents were obtained from Sisco Research Laboratory (Mumbai, India). 2.3 Physico-chemical Analysis The physicochemical analysis was done using standard methods (Anyasor et al., 2013) and some modifications. Moisture content: A fresh root of Shatavari was cut into small pieces and a known weight was kept in an oven for 48 h at nearly 55 °C for drying. Weight was measured till a constant value was achieved and moisture content was represented in parentage. Ash content: The dry powder of the Shatavari root sample was weighed and placed in a preweighed crucible. The ashing process was performed in a Muffle furnace at 600°C for 6 h. Then the crucible was put in a desiccator and allowed to cool. The ash was weighed and reported as a percentage. Saponin analysis Saponin concentration was determined using (Ezeonu et al., 2016). 5 grams of each wood powder sample was combined with 100 ml of 20% aqueous ethanol in a 250 mL conical flask. Stirring continuously, the mixture was cooked at 55 ℃ for 4 hours in a hot water bath. The residue was filtered and re-extracted with 100 mL of 20% aqueous ethanol at 55 °C. Evaporation in a 90 °C water bath decreased the combined extract to 40 mL. Add 20 mL of diethyl ether to the concentration and mix vigorously in a 250 mL separator funnel. The ether layer was discarded, and the aqueous layer recovered. This process was repeated twice. The mixture was extracted twice with 10 mL of 5% sodium chloride after adding 60 mL of n-butanol to the aqueous layer. The sodium chloride layer was removed, and the residual solution was heated for 30 minutes in a water bath. It was then crucible and dried in an oven to a constant weight (Rathbun et al., 2010). Saponin concentration was percentage: d. Starch analysis To quantify the Resistant Starch, Non-Resistant Starch, and Total Starch in Shatavari root, a test kit (product number K-TSTS-100A) from Megazyme International Ireland Ltd., Bray, Ireland, was utilized. Starch Extract Analysis: Sample Preparation: 100 mg of powdered Shatavari root is placed in a screw cap tube. Enzymatic Digestion: Pancreatic α-amylase (10 mg/mL) and AMG (3 U/mL) are added to hydrolyze non-resistant starch into glucose and oligosaccharides, followed by 16-hour incubation at 37°C with shaking. Alcohol Precipitation: After incubation, 4 mL of 99.9% IMS is added, and the mixture is centrifuged at 1,500g for 10 minutes to separate resistant starch (pellet) from digestible starch (supernatant). Separation for Analysis: The supernatant is used for digestible starch analysis, while the pellet is resuspended in 50% IMS for resistant starch analysis (Moongngarm et al., 2013). Resistant starch The Resistant starch in a root is quantified spectrophotometrically after enzymatic treatment. Sodium acetate buffer (1.2 M, pH 3.8) provides optimal conditions for amyloglucosidase (AMG, 3300 U/mL) activity, hydrolyzing starch into glucose during a 30-minute incubation at 50°C. The sample is diluted to 100 mL, centrifuged at 1,500g for 10 minutes, and a 0.1 mL aliquot of the supernatant is mixed with 3.0 mL of GOPOD reagent. After a 20-minute incubation at 50°C, the glucose oxidized by GOPOD forms a measurable colored complex. Absorbance at 510 nm is measured using a spectrophotometer, with blanks and glucose standards for calibration. (Moongngarm et al., 2013). Non- Resistant starch During sample preparation, the supernatants from centrifugation (containing digestible starch) are adjusted to 100 mL at pH 4.5. A 0.1 mL aliquot is mixed with 10 μL of AMG solution (300 U/mL) in sodium maleate buffer (pH 6.0) and incubated at 50°C for 20 minutes for starch hydrolysis into glucose. After adding 3.0 mL of GOPOD reagent, the mixture is incubated again at 50°C for 20 minutes to measure glucose. Absorbance is recorded at 510 nm using a spectrophotometer with a blank for correction. Non- Resistant starch is calculated from glucose values, and total starch is determined by adding resistant and non-resistant starch (Moongngarm et al., 2013). Amylose To determine glucose residues in amylose, standard solutions are prepared by mixing varying volumes (0.2–1 mL) of amylose solution with iodine. Iodine reacts with amylose to form a blue complex, with color intensity proportional to amylose concentration. Absorbance of the blue complex is measured at 590 nm using a spectrophotometer. Sample absorbance is compared to the standards to calculate glucose residues in amylose, as the blue color intensity correlates with amylose content (Kumar et al., 2017). 2.4 Mineral analysis Quantitative analysis of inorganic elements (Essential metals) such as Na, K, Fe, Ca, Mg, Mn, Cu, Co and Zn were determined using inductively coupled plasma mass spectrometry (ICP-MS Agilent 7900). 2.5 Phytochemical extraction and analysis Shatavari roots are pretreated with hot water at 50°C for 10–15 minutes, cut into small pieces, and dried in a tray dryer at 60°C for 4–5 days. The dried roots are stored at -20°C, while the rest is kept frozen until analysis. For extraction, the dried roots are ground into powder, and 100 g of the powder is either boiled in methanol or extracted using a Soxhlet apparatus. Water extracts are dissolved in water shown in figure 1. The extracts are dried by a rotary evaporator at lowered pressure while maintaining a temperature, then studied for Total Phenolic Content (TPC), Total Flavonoid Content (TFC), and antioxidant activities, following to the procedures developed by (Janyawat Vuthijumnok et al., 2013). 2.6 Qualitative phytochemical indexing Presence of alkaloids, steroids, tannin, saponin, terpenoids and flavonoids in root was analyzed following the methods described earlier (Mujeeb et al., 2014) with some modification (Table 1) and the result was represented as present (+) and absent (-) for tests. Table 1 . Methods employed for the detection of different class of secondary metabolites. Class of compounds Phytochemical Screening Test Inference (For Positive Result) Alkaloid Boiling 100 mg crushed root in 5 mL methanol and filtering. After adding 1%HCl, 6 drops of Dragendorff were added. A brownish-red precipitate indicates alkaloids. Steroid 5 mL chloroform contained 100 mg crushed root. 1:1 acetic anhydride was added. Formation of blue-green ring indicates the presence of steroids. Tannin After boiling 100 mg crushed root in 5 mL distilled water, a few drops of FeCl3 were added. A blue-black precipitate shows tannins. Saponin The filtrate was diluted to 5 mL with distilled water and shaken rapidly for 2 min with 200 mg crushed root. Formation of stable foam indicates the presence of saponins. Terpenoid To 100 mg crushed root 2 mL of chloroform (CHCl 3 ) and 3 mL of concentrated sulphuric acid (H 2 SO 4 ) were carefully added. A reddish-brown coloration signifies the presence of terpenoids. Flavonoid Dilute ammonia solution (5 mL) and concentrated H 2 SO 4 were added to the aqueous filtrate. Yellow coloration indicates the presence of flavonoids. 2.7 Quantitative analysis of root extract 2.7.1 The determination of phenolic content The total phenolic content in Shatavari extracts is measured using a modified Folin–Ciocalteu method in a 96-well microplate format (Bobo-García et al., 2015). A 25 μL plant extract mixed with 100 μL of diluted Folin–Ciocalteu reagent in a well and agitated for 1 minute. After 4 minutes, 75 μL of sodium carbonate solution (100 g/L) is added and mixed for 1 minute. The plate is left at room temperature for 2 hours to develop a blue complex proportional to phenolic content. Absorbance is measured at 765 nm, with ethanol blanks and gallic acid standards (10–200 mg/L) for calibration. Results are expressed as mg of Gallic Acid Equivalents (GAE) per g of extract. 2.7.2 The determination of flavonoid content The total flavonoid content in plant extracts is measured using the aluminum chloride colorimetric assay (Pawar et al., 2018). Quercetin standards (30–100 μg/mL) and plant extracts (1 mg/mL) are prepared in ethanol. In a 96-well plate, 10 μL of 10% aluminum chloride, 50 μL of ethanol, and 10 μL of 1 M sodium acetate are mixed with either the quercetin standard or plant extract. A blank is prepared using ethanol instead of the test sample. After 40 minutes of incubation at room temperature (protected from light), absorbance is measured at 415 nm. Flavonoid content is calculated using the quercetin standard curve and expressed as mg of Quercetin Equivalents (QE) per g of extract. 2.8 Bioactive Chemical Constituents Profiling of Shatavari by LC-MS/MS Methanol and aqueous Shatavari root extracts were analyzed using Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS) on a Shimadzu LCMS-8030 system at CIF, South Delhi University. A 10 μL sample was injected, and separation was performed using a Kinetex C18 column at 35°C. The mobile phase consisted of 10 mM ammonium acetate (solvent A) and acetonitrile (solvent B) with a gradient program: 0–7 min (30–90% B), 7–10 min (90% B), 10–11 min (90–30% B), 11–15 min (30% B) at a flow rate of 0.2 mL/min. The mass spectrometer parameters included: Interface Voltage: 4.5 kV; Desolvation Line Temp: 250°C; Heat Block Temp: 400°C; Gas: Nitrogen (17 L/min drying, 3 L/min desolvation); Collision Gas: Argon (230 kPa). Phenolic compounds were identified by retention times and molecular weights using the ChemSpider library. 2.9 Targeted Bioactive Chemicals Constitute by High-Performance Liquid Chromatography (HPLC) To analyze the targeted bioactive constituents in Shatavari using High-Performance Liquid Chromatography (HPLC). Shatavari root extracts were analyzed at CDRI, Lucknow, using an HPLC system with a UV/Vis detector and a C18 column. The mobile phase included solvent A (water + 0.1% trifluoroacetic acid) and solvent B (acetonitrile/methanol) in a gradient: 30% B initially, increased to 90% over 30 min, then returned to 30% in 5 min. Flow rate: 1.0 mL/min; Injection volume: 10 μL; Detection wavelength: 254 nm or compound-specific. Bioactive compounds were identified using standards, retention times, and peak areas. Concentrations were calculated from standard calibration curves and expressed as mg/g of dried extract. Identified bioactives include quercetin, rutin, ferulic acid, chlorogenic acid, and others, showcasing Shatavari's therapeutic potential. 2.10 In vitro antioxidant assays The protocols for three in vitro antioxidant assays : DPPH radical scavenging , ABTS radical scavenging , and FRAP assay , all aimed at evaluating the antioxidant potential of a plant extract (RE). Here's a detailed breakdown of each assay, based on ( Ayusman et al., 2020) . 2.10.1 DPPH Radical Scavenging Assay A 96 Well Microtiter Plate (WMP) was used to mix 10 μL root extract with 250 μL DPPH solutions (0.2 mM in methanol). Samples were incubated at 30℃ for 15 min in the dark, and absorbance was measured at 517 nm (Blois, 1958). Root extract DPPH radical scavenging ability was determined as percent inhibition using the following equation: The IC50 values of crude extracts were compared qualitative with the ascorbic standard. 2.10.2 ABTS Radical Scavenging Assay The ABTS solution was made by mixing 2.45 mM potassium persulfate and 7 mM ABTS and allowing it to react for 15-16 hours at 30°C in the dark. Before use, the ABTS solution was diluted with methanol in a 1:10 ratio . In a 96-well microplate , 10 μL of RE was mixed with 200 μL of ABTS solution . The plate was incubated for 30 minutes at 30°C , after which the absorbance was measured at 734 nm . The ABTS cation radical scavenging activity of RE was compared to gallic acid standards, and the results were reported as IC50 values , which indicate the concentration of extract required to inhibit 50% of the ABTS radicals. This assay measures the ability of antioxidants to quench the ABTS+ radical cation , producing a color change that is proportional to the antioxidant activity. 2.10.3 Ferric Ion Reducing Antioxidant Power (FRAP) Assay The FRAP reagent was composed of: 20 mM TPTZ (2,4,6-tripyridyl-s-triazine) dissolved in 80 mM HCl . 20 mM FeCl₃ . 0.3 M acetate buffer (pH 3.6). 10 μL of RE was mixed with 240 μL of FRAP reagent in a plate and incubated for 30 minutes at 37°C . Absorbance was measured after incubation, with the reduction of ferric ions (Fe³⁺) to ferrous ions (Fe²⁺) producing a blue color. The results were compared with a FeSO₄ standard and expressed as μg of gallic acid equivalents (GAE) per mg of RE . The FRAP assay assesses the reducing power of the extract, reflecting its ability to act as an electron donor and reduce ferric ions (Fe³⁺) to ferrous ions (Fe²⁺). Result and Discussion 2.11 Physicochemical analysis of Shatavari The physicochemical analysis of Shatavari roots highlights the critical properties that determine their suitability for use in medicinal products and proper storage. The study focused on evaluating moisture content, ash content, saponin concentration, starch composition, and the presence of minerals shown in Table 2 and Table 3, providing essential insights into the plant's quality and edibility. Moisture content was identified at 9.77%, within an acceptable range for prolonged storage without compromising the root’s integrity. The ash content of 6.93% signifies minimal contamination by inorganic materials, ensuring the purity of the product, which is comparable to different varieties of A. racemosus (5.13 – 7.16%) (Piyachomkwan et al., 2002) and ginger rhizome (4.95 – 7.45%). Saponins, naturally occurring compounds with pharmacological significance, were quantified at 2.77%. Saponins are prevalent in various parts of higher plants, and their presence indicates Shatavari's potential therapeutic benefits. This aligns with previous findings that saponin content in Indian-origin Shatavari roots is significantly high, supporting its application in traditional medicine (Saini et al., 2016). The starch composition of Shatavari roots was analyzed in detail. The total starch content was 55.82%, with resistant starch (RS) constituting a majority at 53.77%. This high RS content surpasses that of other commonly consumed roots and tubers, such as lesser yam (23.25%) and cassava root (9.69%). Non-resistant starch was minimal at 1.95%, highlighting Shatavari's unique carbohydrate profile. Additionally, the amylose content, measured at 26.86%, was higher than other roots and tubers such as yam bean (11.45%) and taro (16.84%). These properties indicate Shatavari's potential as a source of dietary fibre with health benefits, including improved gut health. Elemental analysis using ICP-MS revealed significant concentrations of essential minerals in Shatavari root powder. Iron was the most abundant mineral at 10.132 µg/g, followed by potassium (5.707 µg/g), sodium (3.100 µg/g), and calcium (1.482 µg/g). Trace elements such as cobalt and manganese were also detected at concentrations of 2.612 µg/g and 0.687 µg/g, respectively. Notably, harmful heavy metals like lead, zinc, and copper were absent, ensuring the safety and purity of the root. Table 2 Physicochemical Parameters of Shatavari Root S.No Parameters % (w/w) 1 Moisture content 9.77 ± 0.05 2 Ash content 6.93 ± 0.13 3 Saponin content 2.77 ± 0.06 Starch 4 Total Starch 55.82 ± 0.99 5 Resistant Starch 53.77 ± 1.06 6 Non-Resistant Starch 1.95 ± 0.08 7 Amylose 26.86 ± 0.60 Table 3 Trace Elemental Concentrations in Shatavari Obtained by ICP-MS S.no. Minerals Concentration (ug/g) 1 Iron 10.132 ± 0.9 2 Cobalt 2.612 ± 1.1 3 Potassium 5.707 ± 1.4 4 Lithium 0.044 ± 7.4 5 Manganese 0.687 ± 1.3 6 Calcium 1.482 ± 0.9 7 Sodium 3.100 ± 1.7 8 Copper NA 9 Zinc NA 10 Lead NA 2.12 Qualitative phytochemical indexing The several phytochemicals present in the methanolic (ARM) and aqueous (ARA) extracts of the root portions of Shatavari (Asparagus racemosus ) shown in Table 4 . The findings are summarized as follows: Present Compounds : Flavonoids; Tannins / Phenolic Compounds; Steroids; Saponins; Proteins; Triterpenoids . Absent Compounds : Alkaloids; Non-Reducing Sugars . Both extracts demonstrated a diverse range of secondary metabolites, indicating the potential medicinal value of Shatavari roots. The methanolic extract exhibited more secondary metabolites with a significant degree of precipitation ( +++) , while the aqueous extract also contained flavonoids and phenolic compounds but in lesser quantities. Triterpenoids and resins were found only in trace amounts ( + ) in both extracts. Table 4 Phytochemical indexing and analysis of several class of compounds in Shatavari root S. No. Physio-Chemical Screening Methanolic Extract (ARM) Aqueous Extract (ARA) 1. Alkaloid (Dragendroff’s Test) - - 2. Flavonoids (Lead Acetate Test) + + 3. Tannin (Lead Acetate Test) + + 4. Phenolic (Lead Acetate Test) + + 5. Steroid (Salkowski Test) + - 6. Saponin (Frothing Test) + + 2.13 Quantitative analysis of root extract 2.13.1 Total Phenolic Content and Total Flavonoid Content The total phenolic content of Shatavari root extracts was determined using the Folin-Ciocalteu assay, expressed as gallic acid equivalent (GAE). The calibration curve equation was y=0.0006x+0.0367y = 0.0006x + 0.0367y=0.0006x+0.0367 (R² = 0.9317), and the phenolic content was 13.50 ± 0.002 mg/g dry weight (figure 2), with methanolic extracts showing higher phenolics than aqueous ones. Flavonoid content, measured as rutin equivalent (RE), followed the curve y=0.0013x+0.0021y = 0.0013x + 0.0021y=0.0013x+0.0021 (R² = 0.9877) and was 0.80 ± 0.001 mg/g dry weight. Phenolics are key contributors to antioxidant activity. Comparatively, other studies reported 3.86 ± 0.32 mg/g phenolics in methanol (Shahin et al., 2014) and 18.94 mg/100 g phenolics and 2.0 mg/100 g flavonoids in methanol and aqueous extracts, respectively shown in Table 7 (Devendra et al., 2013). 2.14 Bioactive Chemical Constituents Profiling of Asparagus racemosus by LC-MS/MS The LC-MS/MS analysis provided a comprehensive profile of the bioactive compounds present in the methanolic and aqueous extracts of Shatavari root shown in fig 3 and fig 4. Numerous compounds were identified in both extracts, underscoring the rich phytochemical composition of this medicinal plant. Among the targeted compounds identified in both extracts, the following were found: Quercetin; Coumaric Acid; Syringic Acid; Anisic Acid; Cinnamic Acid; Vanillic Acid; Rosmarinic Acid; Caffeic Acid; Rutin; Ferulic Acid; Gallic Acid; Chlorogenic Acid and their health benefits from this profiling shown in Table 5. This profiling is crucial for understanding the potential health benefits and therapeutic properties of shatavari. The identified compounds, particularly phenolic acids and flavonoids, are known for their antioxidant, anti-inflammatory, and potential anticancer activities. Further research can explore these benefits and their implications for developing health-promoting food products and nutraceuticals. The LC-MS/MS technique proved to be an effective method for the qualitative and quantitative determination of bioactive constituents in Shatavari roots. The identification of these compounds contributes to the ongoing research into the medicinal applications of Shatavari and its role in promoting health and well-being. Table 5 Profiling of phenolic compounds and health benefits identified from methanol and aqueous extract by LC-MS/MS Name Biological importance Reference(s) Quercetin Antioxidant, antidiabetic, anticancer, anti-inflammatory and antimicrobial properties Ruwizhi & Aderibigbe (2020) Coumaric Acid antioxidant, anti-inflammatory and anticarcinogenic activity Espíndola, Ferreira, (2019) syringic Acid Antibacterial, Anti-inflammatory, Anticoagulant, Antifungal, antiviral, Antitumor Zduńska, Dana, Kolodziejczak & Rotsztejn (2018). Anisic Acid anti-inflammatory, antioxidant, antimicrobial activity, anticancer, and antidiabetic effect Aldaba‑Muruato, Ventura‑Juárez (2021) Cinnamic Acid antioxidant, anti-inflammatory, and neuroprotective effects Ullah, Ikram, Park (2020) Caffeic Acid antioxidant. antimicrobial, antialgal, antimutagenic, antiestrogenic, hypoglycemic, anti-inflammatory, Manuja, Sachdeva, Jain, & Chaudhary (2013) Vanillic Acid antioxidant properties David, Arulmoli, & Parasuraman, (2016) Rosmarinic Acid antioxidant, antiinflammatory, antimicrobial, anticancer, cardioprotective, neuroprotective, antidiabetic, antiosteoporotic, estrogenic/antiestrogenic Kim & Park (2020) Rutin Antiasthmatic activity, Antiulcer effects, Antiplatelet aggregatory effect Ganeshpurkar & Saluja (2017) ferulic Acid beneficial in the treatment of cancer, neurological disorders, and cardiovascular diseases Bae, Kim, Shin, Kim, & Kim (2020) Gallic acid reduce oxidative damage and endothelial dysfunction, all of which are linked to hypertension and specific neurological disorders Bernatova (2018) Chlorogenic Acid anticancer activity by inhibiting the growth as well as the progression of cancer cells in both in vitro and in vivo studies Arafa, Shurrab, & Buabeid (2021). Imidazole antihistaminic agent, analgesic, antiviral, antihistaminic agent, antiulcer Siwach & Verma (2021). Benzothiazole anticancer, antimicrobial, antidiabetic, anti-inflammatory and antileishmanial Ali & Siddiqui (2013). 2.15 Targeted Bioactive Chemicals Constitute by High-Performance Liquid Chromatography (HPLC) The analysis of phenolic acids in Shatavari root extract using HPLC. The chromatogram demonstrating the separation of 13 phenolic acids standards is shown in Figure 5. The retention times of the analytes, along with their repeatability, are listed in Table 6 . Figures 6 and 7 present typical chromatograms for both the methanolic and aqueous extracts of Shatavari root, illustrating the satisfactory resolution of the compounds. A mixed standard solution containing each phenolic acid at a concentration of approximately 10 mg/mL was prepared for analysis. Various acids, including sulfuric, phosphoric, formic, acetic, and trifluoroacetic acids, were employed as additives in the mobile phase to suppress ionization during reversed-phase HPLC. The gradient program for elution was optimized at 25 °C. Analyte determination was based on peak area. Due to the presence of over a hundred ultraviolet-absorptive organic compounds in herbal drugs, selecting suitable detection wavelengths was crucial to avoid interference in the analysis of phenolic acids. The UV detection wavelength should be set at the maximum absorbance wavelength or within the absorbance band of each phenolic acid. Higher wavelengths were preferred for clearer chromatograms of phenolic acids. Detection wavelengths for different analytes were merged wherever possible to simplify data processing. Table 6 Quantitative Analysis of Phenolic Acids in Shatavari Root Extracts S. No. Compound Name Methanol Extract (µg/g) Aqueous Extract (µg/g) 1. Quercetin 19.03 4.13 2. Coumaric Acid 6.02 10.17 3. syringic Acid 16.25 4.10 4. Anisic Acid 8.52 3.05 5. Cinnamic Acid 15.9 12.01 6. Caffeic Acid 6.92 2.68 7. Vanillic Acid 0.36 a 8. Rosmarinic Acid 0.28 a 9. Rutin 32.71 21.42 10. ferulic Acid 25.08 20.04 11. Gallic acid 23.71 10.91 12. Chlorogenic Acid 6.41 1.27 Detection wavelengths for various phenolic acids included: 254 nm for anisic and vanillic acid; 275 nm for gallic, cinnamic, and syringic acid; 305 nm for ferulic acid; 320 nm for chlorogenic, gallic, caffeic, quercetin, coumaric, rutin, and rosmarinic acid. This analysis highlights the efficient separation and quantification of phenolic acids in Shatavari root extract. 2.16 In Vitro Antioxidant Activity The antioxidant properties of Shatavari were evaluated using methanolic dried tuberous root extract. The study utilized DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) radicals to assess the extract's ability to scavenge free radicals. Results showed that the methanolic dried tuberous root extract exhibited the highest DPPH radical scavenging activity with an IC50 = 13.69 μg/mL, compared to the aqueous extract (IC50 = 18.95 μg/mL) and standard ascorbic acid (IC50 = 7.47 μg/mL). Similarly, the maximum ABTS radical cation scavenging activity of the methanolic extract was IC50 = 26.22 μg/mL, while the aqueous extract had an IC50 of 60.21 μg/mL, and standard ascorbic acid had IC50 = 3.37 μg/mL are shown in fig 8 (Parikh et al., 2018). Table 7 Quantitative Phytochemical Study of Shatavari Root Extracts S. No. Phytochemicals Methanolic Extract (ARM) Aqueous Extract (ARA) 1 Total Phenolic (mg of GAE/g) 13.50 ± 0.002 0.80 ± 0.001 2 Total Flavonoid (mg of RUE/g) 0.10 ± 0.01 0.08 ± 0.01 3 DPPH (μg AE/mL) 13.69 ± 0.43 18.95 ± 0.76 4 ABTS (μg AE/mL) 26.22 ± 0.14 60.21 ± 0.65 5 FRAP (μg AE/mL) 51.36 ± 0.233 74.91 ± 0.72 Note: Ascorbic acid IC50 values for DPPH and ABTS are 7.47 ± 0.16 μg/mL and 3.37 ± 0.27 μg/mL, respectively. A reducing power assay was conducted using methanolic and aqueous dried tuberous root extracts of Shatavari. The assay involved the reduction of Fe³⁺ to Fe²⁺, forming a ferro-ferric complex. The reduction capacity increased with the concentration of the methanolic extract, yielding an IC50 of 51.36 μg/mL for the methanolic dried tuberous root extract and 74.91 μg/mL for the aqueous extract are shown in Table 7. Higher absorbance in the reaction mixture indicated greater reduction potential. The extract's reducing capacity was assessed using the Fe³⁺ to Fe²⁺ reduction assay, where the yellow color changed to green or blue based on the concentration of antioxidants present. The methanolic dried tuberous root extract contained a considerable amount of phenolic acids and flavonoids, which demonstrated a concentration-dependent reducing capacity compared to the aqueous extract. Conclusion The study investigates the nutraceutical properties of Shatavari, commonly found in tropical and subtropical India, using dried root sourced from CSIR-CIMAP, Lucknow. The starch content was measured at 56.85% (w/w) using the Megazyme starch assay kit. Methanol and water were compared as solvents for extracting phenolic compounds, with methanol showing higher antioxidant activity. Both extraction methods effectively recovered most bioactive compounds, with methanol extracts having a significantly higher concentration of phenolic compounds compared to the aqueous extracts. Declarations ACKNOWLEDGEMENTS We would like to express our gratitude to the Central Institute of Medicinal and Aromatic Plants (CIMAP) in Lucknow, Uttar Pradesh, for providing the raw materials we needed for our study. Their help was essential for our research and for ensuring the quality of our findings. We are also grateful to the Indian Institute of Technology Delhi (IITD) for giving us research space and essential facilities. These institutions are our primary research partners. We also extend our appreciation to the Nanoscale Research Facility (NRF) and the Central Instrumental Facility (CIF), both located at the University of Delhi, for providing the LC-MS/MS equipment. CRediT authorship contribution statement Divya: Conceptualization, Methodology, Data curation, Formal analysis, Writing – original draft, Writing – review & editing. S.N. Naik: Supervision, Writing – review & editing, Resources, Project administration. Hariprasad P.: Conceptualization, Supervision, Writing – review & editing, Resources, Funding acquisition, and Project administration. Funding No Open Access Data availability Data will be made available on reasonable request. Code availability Upon request from the reviewer. Declarations Conflict of interest There are none to declare. Clinical trial Not applicable Ethical approval Not applicable. Consent to participate Not applicable. Consent for publication Not applicable References Akshada Amit Koparde, Rajendra Chandrashekar Doijad, Chandrakant Shripal Magdum. "Chapter 14 Natural Products in Drug Discovery", IntechOpen, 2019. DOI: 10.5772/intechopen.82860 Albulescu, M. (2015). Phytochemicals in antitumor herbs and herbal formulas. In Phytochemicals-Isolation, Characterisation and Role in Human Health . IntechOpen. DOI: 10.5772/60422 Anonymous. (1976). The wealth of India: Raw materials. Publications and Information Directorate , 11 , 105. DOI: 10.1007/978-94-017-2811-9_29 Ayusman, S., Duraivadivel, P., Gowtham, H. G., Sharma, S., & Hariprasad, P. (2020). Bioactive constituents, vitamin analysis, antioxidant capacity and α-glucosidase inhibition of Canna indica L. rhizome extracts. Food Bioscience , 35 , 100544. https://doi.org/10.1016/j.fbio.2020.100544 Bobo‐García, G., Davidov‐Pardo, G., Arroqui, C., Vírseda, P., Marín‐Arroyo, M. R., & Navarro, M. (2015). Intra‐laboratory validation of microplate methods for total phenolic content and antioxidant activity on polyphenolic extracts, and comparison with conventional spectrophotometric methods. Journal of the Science of Food and Agriculture , 95 (1), 204-209. DOI: 10.1002/jsfa.6706 D'Urso, G., d'Aquino, L., Pizza, C., & Montoro, P. (2015). Integrated mass spectrometric and multivariate data analysis approaches for the discrimination of organic and conventional strawberry (Fragaria ananassa Duch.) crops. Food Research International , 77 , 264-272. doi: 10.1007/s11306-018-1441-x Ezeonu, C. S., & Ejikeme, C. M. (2016). Qualitative and quantitative determination of phytochemical contents of indigenous Nigerian softwoods. New Journal of Science , 2016 , 1-9. https://doi.org/10.1155/2016/5601327 Fuentes-Zaragoza, E., Riquelme-Navarrete, M. J., Sánchez-Zapata, E., & Pérez-Álvarez, J. A. (2010). Resistant starch as functional ingredient: A review. Food Research International , 43 (4), 931-942. https://doi.org/10.1016/j.foodres.2010.02.004 Gutiérrez-Grijalva, E. P., Picos-Salas, M. A., Leyva-López, N., Criollo-Mendoza, M. S., Vazquez-Olivo, G., & Heredia, J. B. (2017). Flavonoids and phenolic acids from oregano: Occurrence, biological activity and health benefits. Plants , 7 (1), 2. doi: 10.3390/plants7010002 Hasler, C. M., & Brown, A. C. (2009). Position of the American Dietetic Association: functional foods. Journal of the American Dietetic Association , 109 (4), 735-746. doi: 10.1016/j.jada.2009.02.023. Ilieva, Y., Vasilev, N., Fasulkov, I., Penchev, P., Abadjieva, D., Mladenova, V., ... & Kistanova, E. (2021). Resumption of cyclic ovarian activity by herbal preparation ayufertin in bulgarian murrah buffaloes at early postpartum. Animals , 11 (2), 420. doi: 10.3390/ani11020420 Jain, S. C., Pancholi, B., Singh, R., & Jain, R. (2010). Pharmacognostical studies of important arid zone plants. Revista Brasileira de Farmacognosia , 20 , 659-665. DOI: 10.1590/S0102-695X2010005000023 Jhade, D., Jain, S., Jain, A., & Sharma, P. (2012). Pharmacognostic Screening, Phytochemical Evaluation and In—Vitro free radical Scavenging Activity of Acacia leucophloea Root. Asian Pacific Journal of Tropical Biomedicine , 2 (2), S501-S505. https://doi.org/10.1016/S2221-1691(12)60261-5 Kumar, S., Kour, S., Lalotra, S., Choudhary, K., & Singh, H. (2017). Response of different rice varieties and fertility levels on relative economics and quality of rice under aerobic conditions. Current Journal of Applied Science and Technology , 23 (6), 1-7. DOI: 10.9734/CJAST/2017/34118 Lu, C. M., Hou, M. L., Lin, L. C., & Tsai, T. H. (2013). Chemical and physical methods to analyze a multicomponent traditional Chinese herbal prescription using LC-MS/MS, electron microscope, and congo red staining. Evidence-Based Complementary and Alternative Medicine , 2013 . doi: 10.1155/2013/952796. Moongngarm, A. (2013). Chemical compositions and resistant starch content in starchy foods. American Journal of Agricultural and Biological Sciences , 8 (2), 107. DOI: https://doi.org/10.3844/ajabssp.2013.107.113 Mujeeb, F., Bajpai, P., & Pathak, N. (2014). Phytochemical evaluation, antimicrobial activity, and determination of bioactive components from leaves of Aegle marmelos. BioMed research international , 2014 . doi: 10.1155/2014/497606. Parikh, B., & Patel, V. H. (2018). Total phenolic content and total antioxidant capacity of common Indian pulses and split pulses. Journal of food science and technology , 55 , 1499-1507. doi: 10.1007/s13197-018-3066-5. Pawar, S. S., & Dasgupta, D. (2018). Quantification of phenolic content from stem-bark and root of Hugonia mystax Linn. using RP-HPLC. Journal of King Saud University-Science , 30 (3), 293-300. https://doi.org/10.1016/j.jksus.2016.09.002 Poós, T., & Varju, E. (2017). Drying characteristics of medicinal plants. International Review of Applied Sciences and Engineering , 8 (1), 83-91. https://doi.org/10.1556/1848.2017.8.1.12 Rakholiya, K., & Chanda, S. (2012). Pharmacognostic, physicochemical and phytochemical investigation of Mangifera indica L. var. Kesar leaf. Asian Pacific Journal of Tropical Biomedicine , 2 (2), S680-S684. https://doi.org/10.1016/S2221-1691(12)60295-0 Rathbun, A. P., & Marone, C. (2010). Effect of strain localization on frictional behavior of sheared granular materials. Journal of Geophysical Research: Solid Earth , 115 (B1). DOI: 10.1029/2009JB006466 Reddy, S. L., Fayazuddin, M., Reddy, N. G., Ahmad, A., Reddy, G. S., Rao, P. S., ... & Frost, R. L. (2008). Characterisation of bhringaraj and guduchi herb by ICP-MS analysis, optical absorption, infrared and EPR spectroscopic methods. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy , 71 (1), 31-38. doi: 10.1016/j.saa.2007.11.026 Reddy, S. L., & Endo, T. (2010). Spectroscopic studies on Satavari root and Amla. Transactions of the Materials Research Society of Japan , 35 (3), 519-527. https://doi.org/10.14723/tmrsj.35.519 Sunil, C., Agastian, P., Kumarappan, C., & Ignacimuthu, S. (2012). In vitro antioxidant, antidiabetic and antilipidemic activities of Symplocos cochinchinensis (Lour.) S. Moore bark. Food and chemical toxicology , 50 (5), 1547-1553. DOI: 10.1016/j.fct.2012.01.029 Tabaszewska, M., Gabor, A., Jaworska, G., & Drożdż, I. (2018). Effect of fermentation and storage on the nutritional value and contents of biologically active compounds in lacto-fermented white asparagus (Asparagus officinalis L.). LWT , 92 , 67-72. DOI: 10.1016/j.lwt.2018.02.003 Velavan, S., Nagulendran, K. R., Mahesh, R., & Begum, V. H. (2007). Phcog Rev.: plant review the chemistry, pharmacological and therapeutic applications of Asparagus racemosus-a review. Pharmacognosy Reviews , 1 (2), 350-360. Google scholar Additional Declarations No competing interests reported. Supplementary Files floatimage1.png Graphical Abstract Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-6071669","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":423095047,"identity":"0ce5406e-4980-48a1-9830-220e6baf3238","order_by":0,"name":"Divya divya","email":"","orcid":"","institution":"Indian Institute of Technology Delhi","correspondingAuthor":false,"prefix":"","firstName":"Divya","middleName":"","lastName":"divya","suffix":""},{"id":423095048,"identity":"2540d040-df38-4e9e-ac8b-c83d61c002d7","order_by":1,"name":"Satyanarayan Naik","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAAuUlEQVRIiWNgGAWjYFACxmYgYQNiNB4gRUsaiNFArBYGZiA+DGYRp8Wc/XCz4c8d5+3Wth8G2lJjE01Qi2VPYnMy75nbydvOJAK1HEvLbSCkxeBAYvNhxrbbyWYHgFoYGw4ToeX8w+aDP9vOJZudf0islhuJzQm8bQfszG4QbcuNh83GvG3JCWY3gLYkEOWX8+mPJX+22dmbnU9/+OBDjQ1hLTCQCFaZQKxyELAnRfEoGAWjYBSMMAAANiJKGeH4pggAAAAASUVORK5CYII=","orcid":"","institution":"Indian Institute of Technology Delhi","correspondingAuthor":true,"prefix":"","firstName":"Satyanarayan","middleName":"","lastName":"Naik","suffix":""},{"id":423095049,"identity":"c8b81672-4ba3-4fc7-bab6-6fbdd3ad10cb","order_by":2,"name":"Hariprasad P.","email":"","orcid":"","institution":"Indian Institute of Technology Delhi","correspondingAuthor":false,"prefix":"","firstName":"Hariprasad","middleName":"","lastName":"P.","suffix":""}],"badges":[],"createdAt":"2025-02-20 11:53:12","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-6071669/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-6071669/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":77599922,"identity":"5f1f408c-1ee6-4043-8740-c42d51bf3690","added_by":"auto","created_at":"2025-03-03 12:41:28","extension":"jpeg","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":446142,"visible":true,"origin":"","legend":"\u003cp\u003eFlow diagram of (a) sample preparation and (b) extraction /Purification\u003c/p\u003e","description":"","filename":"1.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-6071669/v1/cfc9956d3f0c32aab6f4bd86.jpeg"},{"id":77598393,"identity":"4cb1c014-5571-41e7-96c2-4590690ba4ce","added_by":"auto","created_at":"2025-03-03 12:33:27","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":166533,"visible":true,"origin":"","legend":"\u003cp\u003eTotal phenolic content (TPC) and Total flavonoid content (TFC) in mg/g of shatavari root of methanol and aqueous extract\u003c/p\u003e","description":"","filename":"2.png","url":"https://assets-eu.researchsquare.com/files/rs-6071669/v1/ccbdcc68022447e8cd84be14.png"},{"id":77600247,"identity":"b243d33e-5ccc-4469-b5d4-743608267cb6","added_by":"auto","created_at":"2025-03-03 12:49:28","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":319097,"visible":true,"origin":"","legend":"\u003cp\u003eChromatogram of Methanolic Extract of \u003cem\u003eShatavari\u003c/em\u003e Root\u003c/p\u003e","description":"","filename":"3.png","url":"https://assets-eu.researchsquare.com/files/rs-6071669/v1/7c661632aac2c9d221bb817f.png"},{"id":77598395,"identity":"364b8df3-ebd2-4ea0-9838-aaa541d42b50","added_by":"auto","created_at":"2025-03-03 12:33:28","extension":"png","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":288501,"visible":true,"origin":"","legend":"\u003cp\u003eChromatogram of Aqueous Extract of \u003cem\u003eShatavari\u003c/em\u003e Root\u003c/p\u003e","description":"","filename":"4.png","url":"https://assets-eu.researchsquare.com/files/rs-6071669/v1/055beae4a3a97ebc78356b99.png"},{"id":77599921,"identity":"4e3fbadf-f333-4428-8273-3cea31982379","added_by":"auto","created_at":"2025-03-03 12:41:28","extension":"png","order_by":5,"title":"Figure 5","display":"","copyAsset":false,"role":"figure","size":79217,"visible":true,"origin":"","legend":"\u003cp\u003eChromatogram of phenolic compounds standard using by HPLC. Standards: anisic, vanillic acid, gallic, cinnamic, syringic acid, ferulic acid, chlorogenic, caffeic, quercetin, coumaric, rutin, and rosmarinic acid.\u003c/p\u003e","description":"","filename":"5.png","url":"https://assets-eu.researchsquare.com/files/rs-6071669/v1/6a4df3de0b7451b305cdb1b3.png"},{"id":77598421,"identity":"b5c26de1-2ad5-4093-bd4c-b50907357c71","added_by":"auto","created_at":"2025-03-03 12:33:30","extension":"png","order_by":6,"title":"Figure 6","display":"","copyAsset":false,"role":"figure","size":107307,"visible":true,"origin":"","legend":"\u003cp\u003eChromatogram of methanol extract of phenolic concentration in Shatavari.\u003c/p\u003e","description":"","filename":"6.png","url":"https://assets-eu.researchsquare.com/files/rs-6071669/v1/e6e1dd13d45a1aafaea0ca3e.png"},{"id":77598394,"identity":"f2c537ef-2acc-4388-986e-5e768194c078","added_by":"auto","created_at":"2025-03-03 12:33:28","extension":"png","order_by":7,"title":"Figure 7","display":"","copyAsset":false,"role":"figure","size":96801,"visible":true,"origin":"","legend":"\u003cp\u003eChromatogram of aqueous extract of phenolic concentration in Shatavari.\u003c/p\u003e","description":"","filename":"7.png","url":"https://assets-eu.researchsquare.com/files/rs-6071669/v1/811bcbac1ff373bcfe8bd803.png"},{"id":77599923,"identity":"3d8d75c3-582e-4153-b358-3aae6e7f4171","added_by":"auto","created_at":"2025-03-03 12:41:28","extension":"jpeg","order_by":8,"title":"Figure 8","display":"","copyAsset":false,"role":"figure","size":293470,"visible":true,"origin":"","legend":"\u003cp\u003eAssay graph for antioxidant activity DPPH, ABTS, FRAB of methanol and aqueous extract of Shatavari\u003c/p\u003e","description":"","filename":"8.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-6071669/v1/5147a86f6f4a0376a3046da8.jpeg"},{"id":83545080,"identity":"d956e1c6-7e4c-48d7-9deb-948e487db434","added_by":"auto","created_at":"2025-05-28 08:54:21","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":3592112,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-6071669/v1/5d97c9dc-ad6e-455a-9702-ac0399c3e519.pdf"},{"id":77598423,"identity":"2650ffde-c4c1-433d-8ab3-a732f9d861e5","added_by":"auto","created_at":"2025-03-03 12:33:31","extension":"png","order_by":1,"title":"","display":"","copyAsset":false,"role":"supplement","size":188578,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eGraphical Abstract\u003c/strong\u003e\u003c/p\u003e","description":"","filename":"floatimage1.png","url":"https://assets-eu.researchsquare.com/files/rs-6071669/v1/35ef259930a5956548b3820b.png"}],"financialInterests":"No competing interests reported.","formattedTitle":"Phytochemical Characteristic Analysis of Asparagus Racemosus Root","fulltext":[{"header":"Introduction","content":"\u003cp\u003eThe utilization of natural products is essential in the identification of novel pharmaceuticals because of the variety of secondary metabolites they encompass. The World Health Organization (WHO) states that almost 80% of the global population, especially in developing countries, depends on medicinal plants for fundamental healthcare requirements (Velavan et al., 2007). Shatavari is an Ayurvedic treatment utilized as an aphrodisiac, relaxant, and therapeutic drug, with pharmacological qualities that assist in regulating several body systems. This plant is prevalent in India, Sri Lanka, and the Himalayas, flourishing at elevations of 1300-1400 meters on rocky soil.\u003c/p\u003e\n\u003cp\u003eShatavari comprises components including steroidal saponins, isoflavonoids, and polysaccharides, which confer antidiarrheal, antioxidant, antidysenteric, and wound-healing attributes. A study by Devkota and Dutta (2001) demonstrated that Shatavari exhibits antibacterial properties against six microorganisms. Phytochemical analyses indicate that A. racemosus possesses a more diverse profile than A. curillus, rendering A. curillus an adulterant rather than an appropriate alternative (Rose Shrestha et al., 2015). Functional foods, often known as \u0026quot;nutraceuticals,\u0026quot; have become increasingly popular for their nutritional and health advantages. They are enriched with premium herbal ingredients and provide significant nutritional value. Researchers have integrated Shatavari into food products to augment their nutritional value and possible medicinal benefits. Milk fortified with Shatavari has demonstrated immunoregulatory properties and advantages in disorders associated with oxidative stress (Reddy, 2010). Milk supplemented with Shatavari and Ayurvedic cookies have demonstrated immune-modulatory and antioxidant properties in studies (Hasler, 2009).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eThe roots of Shatavari possess resistant starch (RS), a bioactive substance recognized for its health advantages, especially for individuals predisposed to diabetes and associated disorders (Arzani \u0026amp; Ashraf, 2017). The starch composition of Shatavari roots, encompassing amylase and amylopectin, remains little researched. Phytochemicals are naturally occurring substances in plants, including phenols, flavonoids, tannins, alkaloids, and saponins. They serve crucial functions in plant defense and additional roles (Kiani et al., 2021; Soleimani et al., 2022).\u003c/p\u003e\n\u003cp\u003eOur research analyzes powdered Shatavari roots for moisture, ash, saponin, and starch content while evaluating phytochemicals and antioxidant properties using various methods. Focusing on dried roots from CIMAP, Lucknow, the study highlights Shatavari\u0026apos;s aphrodisiac, relaxing, and medicinal benefits, exploring its rich phytochemicals\u0026mdash;phenols, flavonoids, tannins, alkaloids, and saponins. Methanolic and aqueous extracts are examined for bioactive components and potential health advantages.\u003c/p\u003e"},{"header":"Materials and Methods","content":"\u003cp\u003e\u003cstrong\u003e2.1 Plant\u0026nbsp;Material\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authenticated sample of fresh root part of Shatavari\u003cem\u003e\u0026nbsp;\u003c/em\u003ewas procured from the Central Institute of Medicinal and Aromatic Plants (CIMAP), Lucknow Uttar Pradesh, India.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.2 Chemical and Reagents\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe chemicals used in the study were of analytical grade. The reagents are: 2,2-diphenyl1-picryl-hydrazyl (DPPH), 2,2-azinobis (3-ethyl benzothiazoline-6-sulfonic acid) diammonium salt (ABTS), quercetin (QCT), were procured from Sigma Chemicals Co. (St. Louis, MO, USA). Gallic acid (GA), butylated hydroxy anisole (BHA), butylated hydroxy toluene (BHT), ascorbic acid and Folin-Ciocalteu reagent were from Hi-Media Laboratories (Mumbai, India). 4-nitrophenyl \u0026alpha;-D-glucopyranoside (PNPG), hydrogen Peroxide, 5,5-dithio-bis- (2-nitrobenzoic acid (DTNB), acetylthiocholine iodide (ATCI), 2,4,6-tri(2-pyridyl)-s-triazine (TPTZ) and all other chemicals and solvents were obtained from Sisco Research Laboratory (Mumbai, India).\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.3 Physico-chemical Analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe physicochemical analysis was done using standard methods (Anyasor et al., 2013) and some modifications. \u0026nbsp;\u003c/p\u003e\n\u003col style=\"list-style-type: lower-alpha;\"\u003e\n \u003cli\u003e\u003cstrong\u003eMoisture content:\u003c/strong\u003e A fresh root of Shatavari was cut into small pieces and a known weight was kept in an oven for 48 h at nearly 55 \u0026deg;C for drying. Weight was measured till a constant value was achieved and moisture content was represented in parentage. \u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003col start=\"2\" style=\"list-style-type: lower-alpha;\"\u003e\n \u003cli\u003e\u003cstrong\u003eAsh content:\u003c/strong\u003e The dry powder of the Shatavari root sample was weighed and placed in a preweighed crucible. The ashing process was performed in a Muffle furnace at 600\u0026deg;C for 6 h. Then the crucible was put in a desiccator and allowed to cool. The ash was weighed and reported as a percentage.\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003col start=\"3\" style=\"list-style-type: lower-alpha;\"\u003e\n \u003cli\u003e\u003cstrong\u003eSaponin analysis\u003c/strong\u003e\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eSaponin concentration was determined using (Ezeonu et al., 2016). 5 grams of each wood powder sample was combined with 100 ml of 20% aqueous ethanol in a 250 mL conical flask. Stirring continuously, the mixture was cooked at 55 ℃ for 4 hours in a hot water bath. The residue was filtered and re-extracted with 100 mL of 20% aqueous ethanol at 55 \u0026deg;C. Evaporation in a 90 \u0026deg;C water bath decreased the combined extract to 40 mL. Add 20 mL of diethyl ether to the concentration and mix vigorously in a 250 mL separator funnel. The ether layer was discarded, and the aqueous layer recovered. This process was repeated twice. The mixture was extracted twice with 10 mL of 5% sodium chloride after adding 60 mL of n-butanol to the aqueous layer. The sodium chloride layer was removed, and the residual solution was heated for 30 minutes in a water bath. It was then crucible and dried in an oven to a constant weight (Rathbun et al., 2010). Saponin concentration was percentage:\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cimg src=\"data:image/png;base64,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\" width=\"810\" height=\"110\"\u003e\u003c/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003ed. Starch analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTo quantify the Resistant Starch, Non-Resistant Starch, and Total Starch in Shatavari root, a test kit (product number K-TSTS-100A) from Megazyme International Ireland Ltd., Bray, Ireland, was utilized.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eStarch Extract Analysis:\u003c/strong\u003e\u003c/p\u003e\n\u003col\u003e\n \u003cli\u003e\u003cstrong\u003eSample Preparation:\u003c/strong\u003e 100 mg of powdered Shatavari root is placed in a screw cap tube.\u003c/li\u003e\n \u003cli\u003e\u003cstrong\u003eEnzymatic Digestion:\u003c/strong\u003e Pancreatic \u0026alpha;-amylase (10 mg/mL) and AMG (3 U/mL) are added to hydrolyze non-resistant starch into glucose and oligosaccharides, followed by 16-hour incubation at 37\u0026deg;C with shaking.\u003c/li\u003e\n \u003cli\u003e\u003cstrong\u003eAlcohol Precipitation:\u003c/strong\u003e After incubation, 4 mL of 99.9% IMS is added, and the mixture is centrifuged at 1,500g for 10 minutes to separate resistant starch (pellet) from digestible starch (supernatant).\u003c/li\u003e\n \u003cli\u003e\u003cstrong\u003eSeparation for Analysis:\u003c/strong\u003e The supernatant is used for digestible starch analysis, while the pellet is resuspended in 50% IMS for resistant starch analysis (Moongngarm et al., 2013).\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003e\u003cstrong\u003eResistant starch\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe Resistant starch in a root is quantified spectrophotometrically after enzymatic treatment. Sodium acetate buffer (1.2 M, pH 3.8) provides optimal conditions for amyloglucosidase (AMG, 3300 U/mL) activity, hydrolyzing starch into glucose during a 30-minute incubation at 50\u0026deg;C. The sample is diluted to 100 mL, centrifuged at 1,500g for 10 minutes, and a 0.1 mL aliquot of the supernatant is mixed with 3.0 mL of GOPOD reagent. After a 20-minute incubation at 50\u0026deg;C, the glucose oxidized by GOPOD forms a measurable colored complex. Absorbance at 510 nm is measured using a spectrophotometer, with blanks and glucose standards for calibration. (Moongngarm et al., 2013).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eNon- Resistant starch\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eDuring sample preparation, the supernatants from centrifugation (containing digestible starch) are adjusted to 100 mL at pH 4.5. A 0.1 mL aliquot is mixed with 10 \u0026mu;L of AMG solution (300 U/mL) in sodium maleate buffer (pH 6.0) and incubated at 50\u0026deg;C for 20 minutes for starch hydrolysis into glucose. After adding 3.0 mL of GOPOD reagent, the mixture is incubated again at 50\u0026deg;C for 20 minutes to measure glucose. Absorbance is recorded at 510 nm using a spectrophotometer with a blank for correction. Non- Resistant starch is calculated from glucose values, and total starch is determined by adding resistant and non-resistant starch (Moongngarm et al., 2013).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAmylose\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTo determine glucose residues in amylose, standard solutions are prepared by mixing varying volumes (0.2\u0026ndash;1 mL) of amylose solution with iodine. Iodine reacts with amylose to form a blue complex, with color intensity proportional to amylose concentration. Absorbance of the blue complex is measured at 590 nm using a spectrophotometer. Sample absorbance is compared to the standards to calculate glucose residues in amylose, as the blue color intensity correlates with amylose content (Kumar et al., 2017).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.4 Mineral analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eQuantitative analysis of inorganic elements (Essential metals) such as Na, K, Fe, Ca, Mg, Mn, Cu, Co and Zn were determined using inductively coupled plasma mass spectrometry (ICP-MS Agilent 7900).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.5\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003ePhytochemical\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;extraction and analysis\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eShatavari roots are pretreated with hot water at 50\u0026deg;C for 10\u0026ndash;15 minutes, cut into small pieces, and dried in a tray dryer at 60\u0026deg;C for 4\u0026ndash;5 days. The dried roots are stored at -20\u0026deg;C, while the rest is kept frozen until analysis. For extraction, the dried roots are ground into powder, and 100 g of the powder is either boiled in methanol or extracted using a Soxhlet apparatus. Water extracts are dissolved in water shown in figure 1. The extracts are dried by a rotary evaporator at lowered pressure while maintaining a temperature, then studied for Total Phenolic Content (TPC), Total Flavonoid Content (TFC), and antioxidant activities, following to the procedures developed by (Janyawat Vuthijumnok et al., 2013).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.6 Qualitative phytochemical indexing\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003ePresence of alkaloids, steroids, tannin, saponin, terpenoids and flavonoids in root was analyzed following the methods described earlier (Mujeeb et al., 2014) with some modification (Table 1) and the result was represented as present (+) and absent (-) for tests.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 1\u003c/strong\u003e. Methods employed for the detection of different class of secondary metabolites.\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 132px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eClass of compounds\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 212px;\"\u003e\n \u003cp\u003e\u003cstrong\u003ePhytochemical Screening Test\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 245px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eInference (For Positive Result)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 132px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAlkaloid\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 212px;\"\u003e\n \u003cp\u003eBoiling 100 mg crushed root in 5 mL methanol and filtering. After adding 1%HCl, 6 drops of Dragendorff were added.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 245px;\"\u003e\n \u003cp\u003eA brownish-red precipitate indicates alkaloids.\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 132px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eSteroid\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 212px;\"\u003e\n \u003cp\u003e5 mL chloroform contained 100 mg crushed root. 1:1 acetic anhydride was added.\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 245px;\"\u003e\n \u003cp\u003eFormation of blue-green ring indicates the presence of steroids.\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 132px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eTannin\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 212px;\"\u003e\n \u003cp\u003eAfter boiling 100 mg crushed root in 5 mL distilled water, a few drops of FeCl3 were added.\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 245px;\"\u003e\n \u003cp\u003eA blue-black precipitate shows tannins.\u003c/p\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 132px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eSaponin\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 212px;\"\u003e\n \u003cp\u003eThe filtrate was diluted to 5 mL with distilled water and shaken rapidly for 2 min with 200 mg crushed root.\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 245px;\"\u003e\n \u003cp\u003eFormation of stable foam indicates the presence of saponins.\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 132px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eTerpenoid\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 212px;\"\u003e\n \u003cp\u003eTo 100 mg crushed root 2 mL of chloroform (CHCl\u003csub\u003e3\u003c/sub\u003e) and 3 mL of concentrated sulphuric acid (H\u003csub\u003e2\u003c/sub\u003eSO\u003csub\u003e4\u003c/sub\u003e) were carefully added.\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 245px;\"\u003e\n \u003cp\u003eA reddish-brown coloration signifies the presence of terpenoids.\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 132px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eFlavonoid\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 212px;\"\u003e\n \u003cp\u003eDilute ammonia solution (5 mL) and concentrated H\u003csub\u003e2\u003c/sub\u003eSO\u003csub\u003e4\u003c/sub\u003e were added to the aqueous filtrate.\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 245px;\"\u003e\n \u003cp\u003eYellow coloration indicates the presence of flavonoids.\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cstrong\u003e2.7 Quantitative analysis of root extract\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.7.1 The determination of phenolic content\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe total phenolic content in Shatavari extracts is measured using a modified Folin\u0026ndash;Ciocalteu method in a 96-well microplate format (Bobo-Garc\u0026iacute;a et al., 2015). A 25 \u0026mu;L plant extract mixed with 100 \u0026mu;L of diluted Folin\u0026ndash;Ciocalteu reagent in a well and agitated for 1 minute. After 4 minutes, 75 \u0026mu;L of sodium carbonate solution (100 g/L) is added and mixed for 1 minute. The plate is left at room temperature for 2 hours to develop a blue complex proportional to phenolic content. Absorbance is measured at 765 nm, with ethanol blanks and gallic acid standards (10\u0026ndash;200 mg/L) for calibration. Results are expressed as mg of Gallic Acid Equivalents (GAE) per g of extract.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.7.2 The determination of flavonoid content\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe total flavonoid content in plant extracts is measured using the aluminum chloride colorimetric assay (Pawar et al., 2018). Quercetin standards (30\u0026ndash;100 \u0026mu;g/mL) and plant extracts (1 mg/mL) are prepared in ethanol. In a 96-well plate, 10 \u0026mu;L of 10% aluminum chloride, 50 \u0026mu;L of ethanol, and 10 \u0026mu;L of 1 M sodium acetate are mixed with either the quercetin standard or plant extract. A blank is prepared using ethanol instead of the test sample. After 40 minutes of incubation at room temperature (protected from light), absorbance is measured at 415 nm. Flavonoid content is calculated using the quercetin standard curve and expressed as mg of Quercetin Equivalents (QE) per g of extract.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.8 Bioactive Chemical Constituents Profiling of Shatavari by LC-MS/MS\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eMethanol and aqueous Shatavari root extracts were analyzed using Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS) on a Shimadzu LCMS-8030 system at CIF, South Delhi University. A 10 \u0026mu;L sample was injected, and separation was performed using a Kinetex C18 column at 35\u0026deg;C. The mobile phase consisted of 10 mM ammonium acetate (solvent A) and acetonitrile (solvent B) with a gradient program: 0\u0026ndash;7 min (30\u0026ndash;90% B), 7\u0026ndash;10 min (90% B), 10\u0026ndash;11 min (90\u0026ndash;30% B), 11\u0026ndash;15 min (30% B) at a flow rate of 0.2 mL/min. The mass spectrometer parameters included: Interface Voltage: 4.5 kV; Desolvation Line Temp: 250\u0026deg;C; Heat Block Temp: 400\u0026deg;C; Gas: Nitrogen (17 L/min drying, 3 L/min desolvation); Collision Gas: Argon (230 kPa). Phenolic compounds were identified by retention times and molecular weights using the ChemSpider library.\u003c/p\u003e\n\u003ch3\u003e2.9 Targeted Bioactive Chemicals Constitute by High-Performance Liquid Chromatography (HPLC)\u003c/h3\u003e\n\u003cp\u003eTo analyze the targeted bioactive constituents in \u003cem\u003eShatavari\u003c/em\u003e using High-Performance Liquid Chromatography (HPLC). Shatavari root extracts were analyzed at CDRI, Lucknow, using an HPLC system with a UV/Vis detector and a C18 column. The mobile phase included solvent A (water + 0.1% trifluoroacetic acid) and solvent B (acetonitrile/methanol) in a gradient: 30% B initially, increased to 90% over 30 min, then returned to 30% in 5 min. Flow rate: 1.0 mL/min; Injection volume: 10 \u0026mu;L; Detection wavelength: 254 nm or compound-specific. Bioactive compounds were identified using standards, retention times, and peak areas. Concentrations were calculated from standard calibration curves and expressed as mg/g of dried extract. Identified bioactives include quercetin, rutin, ferulic acid, chlorogenic acid, and others, showcasing Shatavari\u0026apos;s therapeutic potential.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.10 In vitro antioxidant assays\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe protocols for three \u003cstrong\u003ein vitro antioxidant assays\u003c/strong\u003e\u003cstrong\u003e:\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003eDPPH radical scavenging\u003c/strong\u003e\u003cstrong\u003e,\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003eABTS radical scavenging\u003c/strong\u003e\u003cstrong\u003e,\u0026nbsp;\u003c/strong\u003eand \u003cstrong\u003eFRAP assay\u003c/strong\u003e\u003cstrong\u003e,\u003c/strong\u003e all aimed at evaluating the antioxidant potential of a plant extract (RE). Here\u0026apos;s a detailed breakdown of each assay, based on (\u003cstrong\u003eAyusman et al., 2020)\u003c/strong\u003e\u003cstrong\u003e.\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.10.1 DPPH Radical Scavenging Assay\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eA 96 Well Microtiter Plate (WMP) was used to mix 10 \u0026mu;L root extract with 250 \u0026mu;L DPPH solutions (0.2 mM in methanol). Samples were incubated at 30℃ for 15 min in the dark, and absorbance was measured at 517 nm (Blois, 1958). Root extract DPPH radical scavenging ability was determined as percent inhibition using the following equation:\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cimg src=\"data:image/png;base64,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\" height=\"86\" width=\"514\"\u003e\u003c/p\u003e\n\u003cp\u003eThe IC50 values of crude extracts were compared qualitative with the ascorbic standard.\u003cstrong\u003e\u003cem\u003e\u0026nbsp;\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.10.2 ABTS Radical Scavenging Assay\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eABTS solution\u003c/strong\u003e was made by mixing \u003cstrong\u003e2.45 mM potassium persulfate\u003c/strong\u003e and \u003cstrong\u003e7 mM ABTS\u003c/strong\u003e and allowing it to react for \u003cstrong\u003e15-16 hours at 30\u0026deg;C\u003c/strong\u003e in the dark. Before use, the ABTS solution was diluted with methanol in a \u003cstrong\u003e1:10 ratio\u003c/strong\u003e. In a \u003cstrong\u003e96-well microplate\u003c/strong\u003e\u003cstrong\u003e, \u003cstrong\u003e10 \u0026mu;L of RE\u003c/strong\u003e\u003c/strong\u003e was mixed with \u003cstrong\u003e200 \u0026mu;L of ABTS solution\u003c/strong\u003e\u003cstrong\u003e.\u003c/strong\u003e The plate was incubated for \u003cstrong\u003e30 minutes at 30\u0026deg;C\u003c/strong\u003e\u003cstrong\u003e,\u003c/strong\u003e after which the absorbance was measured at \u003cstrong\u003e734 nm\u003c/strong\u003e\u003cstrong\u003e.\u003c/strong\u003e The \u003cstrong\u003eABTS cation radical scavenging activity\u003c/strong\u003e of RE was compared to gallic acid standards, and the results were reported as \u003cstrong\u003eIC50 values\u003c/strong\u003e\u003cstrong\u003e,\u003c/strong\u003e which indicate the concentration of extract required to inhibit 50% of the ABTS radicals. This assay measures the ability of antioxidants to quench the \u003cstrong\u003eABTS+ radical cation\u003c/strong\u003e\u003cstrong\u003e,\u003c/strong\u003e producing a color change that is proportional to the antioxidant activity.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.10.3 Ferric Ion Reducing Antioxidant Power (FRAP) Assay\u003c/strong\u003e\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eFRAP reagent\u003c/strong\u003e was composed of: \u003cstrong\u003e20 mM TPTZ (2,4,6-tripyridyl-s-triazine)\u003c/strong\u003e dissolved in \u003cstrong\u003e80 mM HCl\u003c/strong\u003e. \u003cstrong\u003e20 mM FeCl₃\u003c/strong\u003e. \u003cstrong\u003e0.3 M acetate buffer\u003c/strong\u003e (pH 3.6). \u003cstrong\u003e10 \u0026mu;L of RE\u003c/strong\u003e was mixed with \u003cstrong\u003e240 \u0026mu;L of FRAP reagent\u003c/strong\u003e in a plate and incubated for \u003cstrong\u003e30 minutes at 37\u0026deg;C\u003c/strong\u003e. Absorbance was measured after incubation, with the reduction of ferric ions (Fe\u0026sup3;⁺) to ferrous ions (Fe\u0026sup2;⁺) producing a blue color. The results were compared with a \u003cstrong\u003eFeSO₄ standard\u003c/strong\u003e and expressed as \u003cstrong\u003e\u0026mu;g of gallic acid equivalents (GAE) per mg of RE\u003c/strong\u003e. The \u003cstrong\u003eFRAP assay\u003c/strong\u003e assesses the reducing power of the extract, reflecting its ability to act as an electron donor and reduce ferric ions (Fe\u0026sup3;⁺) to ferrous ions (Fe\u0026sup2;⁺).\u003c/p\u003e"},{"header":"Result and Discussion","content":"\u003cp\u003e\u003cstrong\u003e2.11 Physicochemical analysis of Shatavari\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe physicochemical analysis of Shatavari roots highlights the critical properties that determine their suitability for use in medicinal products and proper storage. The study focused on evaluating moisture content, ash content, saponin concentration, starch composition, and the presence of minerals shown in Table 2 and Table 3, providing essential insights into the plant\u0026apos;s quality and edibility. Moisture content was identified at 9.77%, within an acceptable range for prolonged storage without compromising the root\u0026rsquo;s integrity. The ash content of 6.93% signifies minimal contamination by inorganic materials, ensuring the purity of the product, which is comparable to different varieties of \u003cem\u003eA. racemosus\u003c/em\u003e (5.13 \u0026ndash; 7.16%) (Piyachomkwan et al., 2002) and ginger rhizome (4.95 \u0026ndash; 7.45%). Saponins, naturally occurring compounds with pharmacological significance, were quantified at 2.77%. Saponins are prevalent in various parts of higher plants, and their presence indicates Shatavari\u0026apos;s potential therapeutic benefits. This aligns with previous findings that saponin content in Indian-origin Shatavari roots is significantly high, supporting its application in traditional medicine (Saini et al., 2016).\u003c/p\u003e\n\u003cp\u003eThe starch composition of Shatavari roots was analyzed in detail. The total starch content was 55.82%, with resistant starch (RS) constituting a majority at 53.77%. This high RS content surpasses that of other commonly consumed roots and tubers, such as lesser yam (23.25%) and cassava root (9.69%). Non-resistant starch was minimal at 1.95%, highlighting Shatavari\u0026apos;s unique carbohydrate profile. Additionally, the amylose content, measured at 26.86%, was higher than other roots and tubers such as yam bean (11.45%) and taro (16.84%). These properties indicate Shatavari\u0026apos;s potential as a source of dietary fibre with health benefits, including improved gut health.\u003c/p\u003e\n\u003cp\u003eElemental analysis using ICP-MS revealed significant concentrations of essential minerals in Shatavari root powder. Iron was the most abundant mineral at 10.132 \u0026micro;g/g, followed by potassium (5.707 \u0026micro;g/g), sodium (3.100 \u0026micro;g/g), and calcium (1.482 \u0026micro;g/g). Trace elements such as cobalt and manganese were also detected at concentrations of 2.612 \u0026micro;g/g and 0.687 \u0026micro;g/g, respectively. Notably, harmful heavy metals like lead, zinc, and copper were absent, ensuring the safety and purity of the root.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 2\u0026nbsp;\u003c/strong\u003ePhysicochemical Parameters of Shatavari Root\u0026nbsp;\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 61px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eS.No\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 168px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eParameters\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 114px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e% (w/w)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 61px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 168px;\"\u003e\n \u003cp\u003eMoisture content\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 114px;\"\u003e\n \u003cp\u003e9.77 \u0026plusmn; 0.05\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 61px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 168px;\"\u003e\n \u003cp\u003eAsh content\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 114px;\"\u003e\n \u003cp\u003e6.93 \u0026plusmn; 0.13\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 61px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 168px;\"\u003e\n \u003cp\u003eSaponin content\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 114px;\"\u003e\n \u003cp\u003e2.77 \u0026plusmn; 0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"3\" style=\"width: 343px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Starch\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 61px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 168px;\"\u003e\n \u003cp\u003eTotal Starch\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 114px;\"\u003e\n \u003cp\u003e55.82 \u0026plusmn; 0.99\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 61px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 168px;\"\u003e\n \u003cp\u003e\u003cem\u003eResistant Starch\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 114px;\"\u003e\n \u003cp\u003e53.77 \u0026plusmn; 1.06\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 61px;\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 168px;\"\u003e\n \u003cp\u003e\u003cem\u003eNon-Resistant Starch\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 114px;\"\u003e\n \u003cp\u003e1.95 \u0026plusmn; 0.08\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 61px;\"\u003e\n \u003cp\u003e7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 168px;\"\u003e\n \u003cp\u003eAmylose\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 114px;\"\u003e\n \u003cp\u003e26.86 \u0026plusmn; 0.60\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e\u0026nbsp;\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u0026nbsp;Table 3\u0026nbsp;\u003c/strong\u003eTrace Elemental Concentrations in Shatavari Obtained by ICP-MS\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 49px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eS.no.\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 126px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eMinerals\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 204px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eConcentration (ug/g)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 49px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 126px;\"\u003e\n \u003cp\u003eIron\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 204px;\"\u003e\n \u003cp\u003e10.132 \u0026plusmn; 0.9\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 49px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 126px;\"\u003e\n \u003cp\u003eCobalt\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 204px;\"\u003e\n \u003cp\u003e2.612 \u0026plusmn; 1.1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 49px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 126px;\"\u003e\n \u003cp\u003ePotassium\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 204px;\"\u003e\n \u003cp\u003e5.707 \u0026plusmn; 1.4\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 49px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 126px;\"\u003e\n \u003cp\u003eLithium\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 204px;\"\u003e\n \u003cp\u003e0.044 \u0026plusmn; 7.4\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 49px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 126px;\"\u003e\n \u003cp\u003eManganese\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 204px;\"\u003e\n \u003cp\u003e0.687 \u0026plusmn; 1.3\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 49px;\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 126px;\"\u003e\n \u003cp\u003eCalcium\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 204px;\"\u003e\n \u003cp\u003e1.482 \u0026plusmn; 0.9\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 49px;\"\u003e\n \u003cp\u003e7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 126px;\"\u003e\n \u003cp\u003eSodium\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 204px;\"\u003e\n \u003cp\u003e3.100 \u0026plusmn; 1.7\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 49px;\"\u003e\n \u003cp\u003e8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 126px;\"\u003e\n \u003cp\u003eCopper\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 204px;\"\u003e\n \u003cp\u003eNA\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 49px;\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 126px;\"\u003e\n \u003cp\u003eZinc\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 204px;\"\u003e\n \u003cp\u003eNA\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 49px;\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 126px;\"\u003e\n \u003cp\u003eLead\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 204px;\"\u003e\n \u003cp\u003eNA\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.12\u003cem\u003e\u0026nbsp;\u003c/em\u003e\u003c/strong\u003e\u003cstrong\u003eQualitative phytochemical indexing\u003cem\u003e\u0026nbsp;\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe several phytochemicals present in the methanolic (ARM) and aqueous (ARA) extracts of the root portions of \u003cstrong\u003eShatavari \u003cem\u003e(Asparagus racemosus\u003c/em\u003e) shown in Table 4\u003c/strong\u003e\u003cstrong\u003e.\u003c/strong\u003e The findings are summarized as follows: \u003cstrong\u003ePresent Compounds\u003c/strong\u003e\u003cstrong\u003e: \u003cstrong\u003eFlavonoids; Tannins / Phenolic Compounds; Steroids; Saponins; Proteins; Triterpenoids\u003c/strong\u003e. \u003cstrong\u003eAbsent Compounds\u003c/strong\u003e: \u003cstrong\u003eAlkaloids; Non-Reducing Sugars\u003c/strong\u003e.\u003c/strong\u003e Both extracts demonstrated a diverse range of secondary metabolites, indicating the potential medicinal value of Shatavari roots. The methanolic extract exhibited more secondary metabolites with a significant degree of precipitation (\u003cstrong\u003e+++)\u003c/strong\u003e, while the aqueous extract also contained flavonoids and phenolic compounds but in lesser quantities. Triterpenoids and resins were found only in trace amounts (\u003cstrong\u003e+\u003c/strong\u003e) in both extracts.\u003c/p\u003e\n\u003cp\u003eTable 4 Phytochemical indexing and analysis of several class of compounds in Shatavari \u0026nbsp; root\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 56px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eS. No.\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 248px;\"\u003e\n \u003cp\u003e\u003cstrong\u003ePhysio-Chemical Screening\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 152px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eMethanolic Extract (ARM)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 152px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAqueous Extract (ARA)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 56px;\"\u003e\n \u003cp\u003e1.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 248px;\"\u003e\n \u003cp\u003eAlkaloid (Dragendroff\u0026rsquo;s Test)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 152px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 152px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 56px;\"\u003e\n \u003cp\u003e2.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 248px;\"\u003e\n \u003cp\u003eFlavonoids (Lead Acetate Test)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 152px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 152px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 56px;\"\u003e\n \u003cp\u003e3.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 248px;\"\u003e\n \u003cp\u003eTannin (Lead Acetate Test)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 152px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 152px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 56px;\"\u003e\n \u003cp\u003e4.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 248px;\"\u003e\n \u003cp\u003ePhenolic (Lead Acetate Test)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 152px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 152px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 56px;\"\u003e\n \u003cp\u003e5.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 248px;\"\u003e\n \u003cp\u003eSteroid (Salkowski Test)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 152px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 152px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 56px;\"\u003e\n \u003cp\u003e6.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 248px;\"\u003e\n \u003cp\u003eSaponin (Frothing Test)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 152px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 152px;\"\u003e\n \u003cp\u003e+\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c/h3\u003e\n\u003cp\u003e\u003cstrong\u003e2.13 Quantitative analysis of root extract\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.13.1 Total Phenolic Content and Total Flavonoid Content\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe total phenolic content of Shatavari root extracts was determined using the Folin-Ciocalteu assay, expressed as gallic acid equivalent (GAE). The calibration curve equation was y=0.0006x+0.0367y = 0.0006x + 0.0367y=0.0006x+0.0367 (R\u0026sup2; = 0.9317), and the phenolic content was 13.50 \u0026plusmn; 0.002 mg/g dry weight (figure 2), with methanolic extracts showing higher phenolics than aqueous ones. Flavonoid content, measured as rutin equivalent (RE), followed the curve y=0.0013x+0.0021y = 0.0013x + 0.0021y=0.0013x+0.0021 (R\u0026sup2; = 0.9877) and was 0.80 \u0026plusmn; 0.001 mg/g dry weight. Phenolics are key contributors to antioxidant activity. Comparatively, other studies reported 3.86 \u0026plusmn; 0.32 mg/g phenolics in methanol (Shahin et al., 2014) and 18.94 mg/100 g phenolics and 2.0 mg/100 g flavonoids in methanol and aqueous extracts, respectively shown in Table 7 (Devendra et al., 2013).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.14\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003eBioactive Chemical Constituents Profiling of \u003cem\u003eAsparagus racemosus\u003c/em\u003e by LC-MS/MS\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe LC-MS/MS analysis provided a comprehensive profile of the bioactive compounds present in the methanolic and aqueous extracts of Shatavari root shown in fig 3 and fig 4. Numerous compounds were identified in both extracts, underscoring the rich phytochemical composition of this medicinal plant. Among the targeted compounds identified in both extracts, the following were found: Quercetin; Coumaric Acid; Syringic Acid; Anisic Acid; Cinnamic Acid; Vanillic Acid; Rosmarinic Acid; Caffeic Acid; Rutin; Ferulic Acid; Gallic Acid; Chlorogenic Acid and their health benefits from this profiling shown in Table 5. This profiling is crucial for understanding the potential health benefits and therapeutic properties of shatavari. The identified compounds, particularly phenolic acids and flavonoids, are known for their antioxidant, anti-inflammatory, and potential anticancer activities. Further research can explore these benefits and their implications for developing health-promoting food products and nutraceuticals. The LC-MS/MS technique proved to be an effective method for the qualitative and quantitative determination of bioactive constituents in \u003cem\u003eShatavari\u003c/em\u003e roots. The identification of these compounds contributes to the ongoing research into the medicinal applications of\u003cem\u003e\u0026nbsp;Shatavari\u003c/em\u003e and its role in promoting health and well-being.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 5\u0026nbsp;\u003c/strong\u003eProfiling of phenolic compounds and health benefits identified from methanol and aqueous extract by LC-MS/MS\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eName\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 275px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eBiological importance\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 228px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eReference(s)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003eQuercetin\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 275px;\"\u003e\n \u003cp\u003eAntioxidant,\u0026nbsp;antidiabetic, anticancer, anti-inflammatory and antimicrobial properties\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 228px;\"\u003e\n \u003cp\u003eRuwizhi \u0026amp; Aderibigbe (2020)\u003c/p\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003eCoumaric Acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 275px;\"\u003e\n \u003cp\u003eantioxidant, anti-inflammatory and anticarcinogenic activity\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 228px;\"\u003e\n \u003cp\u003eEsp\u0026iacute;ndola, Ferreira, \u0026nbsp;(2019)\u003c/p\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003esyringic Acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 275px;\"\u003e\n \u003cp\u003eAntibacterial, Anti-inflammatory, Anticoagulant,\u003c/p\u003e\n \u003cp\u003eAntifungal, antiviral, Antitumor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 228px;\"\u003e\n \u003cp\u003eZduńska, Dana, \u0026nbsp;Kolodziejczak \u0026amp; Rotsztejn (2018).\u003c/p\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003eAnisic Acid\u003c/p\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 275px;\"\u003e\n \u003cp\u003eanti-inflammatory, antioxidant, antimicrobial activity, anticancer, and antidiabetic effect\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 228px;\"\u003e\n \u003cp\u003eAldaba‑Muruato, Ventura‑Ju\u0026aacute;rez (2021)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003eCinnamic Acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 275px;\"\u003e\n \u003cp\u003eantioxidant, anti-inflammatory, and neuroprotective effects\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 228px;\"\u003e\n \u003cp\u003eUllah, Ikram, \u0026nbsp; \u0026nbsp; Park (2020)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003eCaffeic Acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 275px;\"\u003e\n \u003cp\u003eantioxidant. antimicrobial, antialgal, antimutagenic, antiestrogenic, hypoglycemic, anti-inflammatory,\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 228px;\"\u003e\n \u003cp\u003eManuja, Sachdeva, Jain, \u0026nbsp;\u0026amp; Chaudhary (2013)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003eVanillic Acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 275px;\"\u003e\n \u003cp\u003eantioxidant properties\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 228px;\"\u003e\n \u003cp\u003eDavid, Arulmoli, \u0026amp; Parasuraman, \u0026nbsp;(2016)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003eRosmarinic Acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 275px;\"\u003e\n \u003cp\u003eantioxidant, antiinflammatory, antimicrobial, anticancer, cardioprotective, neuroprotective, antidiabetic, antiosteoporotic, estrogenic/antiestrogenic\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 228px;\"\u003e\n \u003cp\u003eKim \u0026amp; Park (2020)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003eRutin\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 275px;\"\u003e\n \u003cp\u003eAntiasthmatic activity, Antiulcer effects, Antiplatelet aggregatory effect\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 228px;\"\u003e\n \u003cp\u003eGaneshpurkar \u0026amp; Saluja (2017)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003eferulic Acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 275px;\"\u003e\n \u003cp\u003ebeneficial in the treatment of cancer, neurological disorders, and cardiovascular diseases\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 228px;\"\u003e\n \u003cp\u003eBae, Kim, Shin, Kim, \u0026amp; Kim (2020)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003eGallic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 275px;\"\u003e\n \u003cp\u003ereduce oxidative damage and endothelial dysfunction, all of which are linked to hypertension and specific neurological disorders\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 228px;\"\u003e\n \u003cp\u003eBernatova (2018)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003eChlorogenic Acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 275px;\"\u003e\n \u003cp\u003eanticancer activity by inhibiting the growth as well as the progression of cancer cells in both in vitro and \u003cem\u003ein vivo\u003c/em\u003e studies\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 228px;\"\u003e\n \u003cp\u003eArafa, Shurrab, \u0026nbsp; \u0026nbsp; \u0026amp; Buabeid (2021).\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003eImidazole\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 275px;\"\u003e\n \u003cp\u003eantihistaminic agent, analgesic, antiviral, antihistaminic agent, antiulcer\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 228px;\"\u003e\n \u003cp\u003eSiwach \u0026amp; Verma (2021).\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 121px;\"\u003e\n \u003cp\u003eBenzothiazole\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 275px;\"\u003e\n \u003cp\u003eanticancer, antimicrobial, antidiabetic, anti-inflammatory and antileishmanial\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 228px;\"\u003e\n \u003cp\u003eAli \u0026amp; Siddiqui (2013).\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c/h3\u003e\n\u003ch3\u003e2.15 Targeted Bioactive Chemicals Constitute by High-Performance Liquid Chromatography (HPLC)\u003c/h3\u003e\n\u003cp\u003eThe analysis of phenolic acids in \u003cem\u003eShatavari root extract\u003c/em\u003e\u003cem\u003e\u0026nbsp;\u003c/em\u003eusing HPLC. The chromatogram demonstrating the separation of 13 phenolic acids standards is shown in \u003cstrong\u003eFigure 5.\u003c/strong\u003e The retention times of the analytes, along with their repeatability, are listed in \u003cstrong\u003eTable 6\u003c/strong\u003e\u003cstrong\u003e. \u003cstrong\u003eFigures 6 and 7 present typical chromatograms for both the methanolic and aqueous extracts of Shatavari root, illustrating the\u0026nbsp;\u003c/strong\u003e\u003c/strong\u003esatisfactory resolution of the compounds.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eA mixed standard solution containing each phenolic acid at a concentration of approximately 10 mg/mL was prepared for analysis. Various acids, including sulfuric, phosphoric, formic, acetic, and trifluoroacetic acids, were employed as additives in the mobile phase to suppress ionization during reversed-phase HPLC. The gradient program for elution was optimized at 25 \u0026deg;C. Analyte determination was based on peak area. Due to the presence of over a hundred ultraviolet-absorptive organic compounds in herbal drugs, selecting suitable detection wavelengths was crucial to avoid interference in the analysis of phenolic acids. The UV detection wavelength should be set at the maximum absorbance wavelength or within the absorbance band of each phenolic acid. Higher wavelengths were preferred for clearer chromatograms of phenolic acids. Detection wavelengths for different analytes were merged wherever possible to simplify data processing.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 6\u0026nbsp;\u003c/strong\u003eQuantitative Analysis of Phenolic Acids in Shatavari Root Extracts\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 60px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eS. No.\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 162px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eCompound Name\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 138px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eMethanol Extract (\u0026micro;g/g)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 150px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAqueous Extract (\u0026micro;g/g)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 60px;\"\u003e\n \u003cp\u003e1.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 162px;\"\u003e\n \u003cp\u003eQuercetin\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 138px;\"\u003e\n \u003cp\u003e19.03\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 150px;\"\u003e\n \u003cp\u003e4.13\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 60px;\"\u003e\n \u003cp\u003e2.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 162px;\"\u003e\n \u003cp\u003eCoumaric Acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 138px;\"\u003e\n \u003cp\u003e6.02\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 150px;\"\u003e\n \u003cp\u003e10.17\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 60px;\"\u003e\n \u003cp\u003e3.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 162px;\"\u003e\n \u003cp\u003esyringic Acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 138px;\"\u003e\n \u003cp\u003e\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;16.25\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 150px;\"\u003e\n \u003cp\u003e4.10\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 60px;\"\u003e\n \u003cp\u003e4.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 162px;\"\u003e\n \u003cp\u003eAnisic Acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 138px;\"\u003e\n \u003cp\u003e8.52\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 150px;\"\u003e\n \u003cp\u003e3.05\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 60px;\"\u003e\n \u003cp\u003e5.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 162px;\"\u003e\n \u003cp\u003eCinnamic Acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 138px;\"\u003e\n \u003cp\u003e15.9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 150px;\"\u003e\n \u003cp\u003e12.01\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 60px;\"\u003e\n \u003cp\u003e6.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 162px;\"\u003e\n \u003cp\u003eCaffeic Acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 138px;\"\u003e\n \u003cp\u003e6.92\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 150px;\"\u003e\n \u003cp\u003e2.68\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 60px;\"\u003e\n \u003cp\u003e7.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 162px;\"\u003e\n \u003cp\u003eVanillic Acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 138px;\"\u003e\n \u003cp\u003e0.36\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 150px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 60px;\"\u003e\n \u003cp\u003e8.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 162px;\"\u003e\n \u003cp\u003eRosmarinic Acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 138px;\"\u003e\n \u003cp\u003e0.28\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 150px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 60px;\"\u003e\n \u003cp\u003e9.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 162px;\"\u003e\n \u003cp\u003eRutin\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 138px;\"\u003e\n \u003cp\u003e32.71\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 150px;\"\u003e\n \u003cp\u003e21.42\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 60px;\"\u003e\n \u003cp\u003e10.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 162px;\"\u003e\n \u003cp\u003eferulic Acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 138px;\"\u003e\n \u003cp\u003e25.08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 150px;\"\u003e\n \u003cp\u003e20.04\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 60px;\"\u003e\n \u003cp\u003e11.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 162px;\"\u003e\n \u003cp\u003eGallic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 138px;\"\u003e\n \u003cp\u003e23.71\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 150px;\"\u003e\n \u003cp\u003e10.91\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 60px;\"\u003e\n \u003cp\u003e12.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 162px;\"\u003e\n \u003cp\u003eChlorogenic Acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 138px;\"\u003e\n \u003cp\u003e6.41\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 150px;\"\u003e\n \u003cp\u003e1.27\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eDetection wavelengths for various phenolic acids included: \u003cstrong\u003e254 nm\u003c/strong\u003e for anisic and vanillic acid; \u003cstrong\u003e275 nm\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003efor gallic, cinnamic, and syringic acid; \u003cstrong\u003e305 nm\u003c/strong\u003e for ferulic acid; \u003cstrong\u003e320 nm\u003c/strong\u003e for chlorogenic, gallic, caffeic, quercetin, coumaric, rutin, and rosmarinic acid. This analysis highlights the efficient separation and quantification of phenolic acids in \u003cem\u003eShatavari\u003c/em\u003e root extract.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.16\u003cem\u003e\u0026nbsp;In Vitro Antioxidant Activity\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe antioxidant properties of Shatavari were evaluated using methanolic dried tuberous root extract. The study utilized DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2\u0026apos;-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) radicals to assess the extract\u0026apos;s ability to scavenge free radicals. Results showed that the methanolic dried tuberous root extract exhibited the highest DPPH radical scavenging activity with an IC50 = 13.69 \u0026mu;g/mL, compared to the aqueous extract (IC50 = 18.95 \u0026mu;g/mL) and standard ascorbic acid (IC50 = 7.47 \u0026mu;g/mL). Similarly, the maximum ABTS radical cation scavenging activity of the methanolic extract was IC50 = 26.22 \u0026mu;g/mL, while the aqueous extract had an IC50 of 60.21 \u0026mu;g/mL, and standard ascorbic acid had IC50 = 3.37 \u0026mu;g/mL are shown in fig 8 (Parikh et al., 2018).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 7\u0026nbsp;\u003c/strong\u003eQuantitative Phytochemical Study of Shatavari Root Extracts\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 60px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eS. No.\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 162px;\"\u003e\n \u003cp\u003e\u003cstrong\u003ePhytochemicals\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 162px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eMethanolic Extract (ARM)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 162px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAqueous Extract (ARA)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 60px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e1\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 162px;\"\u003e\n \u003cp\u003eTotal Phenolic (mg of GAE/g)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 162px;\"\u003e\n \u003cp\u003e13.50 \u0026plusmn; 0.002\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 162px;\"\u003e\n \u003cp\u003e0.80 \u0026plusmn; 0.001\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 60px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e2\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 162px;\"\u003e\n \u003cp\u003eTotal Flavonoid (mg of RUE/g)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 162px;\"\u003e\n \u003cp\u003e0.10 \u0026plusmn; 0.01\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 162px;\"\u003e\n \u003cp\u003e0.08 \u0026plusmn; 0.01\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 60px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e3\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 162px;\"\u003e\n \u003cp\u003eDPPH (\u0026mu;g AE/mL)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 162px;\"\u003e\n \u003cp\u003e13.69 \u0026plusmn; 0.43\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 162px;\"\u003e\n \u003cp\u003e18.95 \u0026plusmn; 0.76\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 60px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e4\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 162px;\"\u003e\n \u003cp\u003eABTS (\u0026mu;g AE/mL)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 162px;\"\u003e\n \u003cp\u003e26.22 \u0026plusmn; 0.14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 162px;\"\u003e\n \u003cp\u003e60.21 \u0026plusmn; 0.65\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 60px;\"\u003e\n \u003cp\u003e\u003cstrong\u003e5\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 162px;\"\u003e\n \u003cp\u003e\u0026nbsp; \u0026nbsp;FRAP (\u0026mu;g AE/mL)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 162px;\"\u003e\n \u003cp\u003e\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;51.36 \u0026plusmn; 0.233\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 162px;\"\u003e\n \u003cp\u003e\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;74.91 \u0026plusmn; 0.72\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c/strong\u003e Ascorbic acid IC50 values for DPPH and ABTS are 7.47 \u0026plusmn; 0.16 \u0026mu;g/mL and 3.37 \u0026plusmn; 0.27 \u0026mu;g/mL, respectively.\u003c/p\u003e\n\u003cp\u003eA reducing power assay was conducted using methanolic and aqueous dried tuberous root extracts of Shatavari. The assay involved the reduction of Fe\u0026sup3;⁺ to Fe\u0026sup2;⁺, forming a ferro-ferric complex. The reduction capacity increased with the concentration of the methanolic extract, yielding an IC50 of 51.36 \u0026mu;g/mL for the methanolic dried tuberous root extract and 74.91 \u0026mu;g/mL for the aqueous extract are shown in Table 7. Higher absorbance in the reaction mixture indicated greater reduction potential.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eThe extract\u0026apos;s reducing capacity was assessed using the Fe\u0026sup3;⁺ to Fe\u0026sup2;⁺ reduction assay, where the yellow color changed to green or blue based on the concentration of antioxidants present. The methanolic dried tuberous root extract contained a considerable amount of phenolic acids and flavonoids, which demonstrated a concentration-dependent reducing capacity compared to the aqueous extract.\u003c/p\u003e"},{"header":"Conclusion","content":"\u003cp\u003eThe study investigates the nutraceutical properties of Shatavari, commonly found in tropical and subtropical India, using dried root sourced from CSIR-CIMAP, Lucknow. The starch content was measured at 56.85% (w/w) using the Megazyme starch assay kit. Methanol and water were compared as solvents for extracting phenolic compounds, with methanol showing higher antioxidant activity. Both extraction methods effectively recovered most bioactive compounds, with methanol extracts having a significantly higher concentration of phenolic compounds compared to the aqueous extracts.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eACKNOWLEDGEMENTS\u003c/strong\u003e\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eWe would like to express our gratitude to the Central Institute of Medicinal and Aromatic Plants (CIMAP) in Lucknow, Uttar Pradesh, for providing the raw materials we needed for our study. Their help was essential for our research and for ensuring the quality of our findings. We are also grateful to the Indian Institute of Technology Delhi (IITD) for giving us research space and essential facilities. These institutions are our primary research partners. We also extend our appreciation to the Nanoscale Research Facility (NRF) and the Central Instrumental Facility (CIF), both located at the University of Delhi, for providing the LC-MS/MS equipment.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCRediT authorship contribution statement\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDivya:\u0026nbsp;\u003c/strong\u003eConceptualization, Methodology, Data curation, Formal analysis, Writing \u0026ndash; original draft, Writing \u0026ndash; review \u0026amp; editing. \u003cstrong\u003eS.N. Naik:\u0026nbsp;\u003c/strong\u003eSupervision, Writing \u0026ndash; review \u0026amp; editing, Resources, Project administration.\u003cstrong\u003e\u0026nbsp;Hariprasad P.:\u0026nbsp;\u003c/strong\u003eConceptualization, Supervision, Writing \u0026ndash; review \u0026amp; editing, Resources, Funding acquisition, and Project administration.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding\u0026nbsp;\u003c/strong\u003eNo\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003eOpen Access\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData availability\u0026nbsp;\u003c/strong\u003eData will be made available on reasonable request.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCode availability\u0026nbsp;\u003c/strong\u003eUpon request from the reviewer.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDeclarations\u0026nbsp;\u003c/strong\u003eConflict of interest There are none to declare.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eClinical trial\u0026nbsp;\u003c/strong\u003eNot applicable\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthical approval\u0026nbsp;\u003c/strong\u003eNot applicable.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConsent to participate\u0026nbsp;\u003c/strong\u003eNot applicable.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConsent for publication\u0026nbsp;\u003c/strong\u003eNot applicable\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eAkshada Amit Koparde, Rajendra Chandrashekar Doijad, Chandrakant Shripal Magdum. \u0026quot;Chapter 14 Natural Products in Drug Discovery\u0026quot;, IntechOpen, 2019. DOI: 10.5772/intechopen.82860\u003c/li\u003e\n\u003cli\u003eAlbulescu, M. (2015). Phytochemicals in antitumor herbs and herbal formulas. In \u003cem\u003ePhytochemicals-Isolation, Characterisation and Role in Human Health\u003c/em\u003e. IntechOpen. DOI: 10.5772/60422\u003c/li\u003e\n\u003cli\u003eAnonymous. (1976). The wealth of India: Raw materials. \u003cem\u003ePublications and Information Directorate\u003c/em\u003e, \u003cem\u003e11\u003c/em\u003e, 105. DOI: 10.1007/978-94-017-2811-9_29\u003c/li\u003e\n\u003cli\u003eAyusman, S., Duraivadivel, P., Gowtham, H. G., Sharma, S., \u0026amp; Hariprasad, P. (2020). Bioactive constituents, vitamin analysis, antioxidant capacity and \u0026alpha;-glucosidase inhibition of Canna indica L. rhizome extracts. \u003cem\u003eFood Bioscience\u003c/em\u003e, \u003cem\u003e35\u003c/em\u003e, 100544. https://doi.org/10.1016/j.fbio.2020.100544\u003c/li\u003e\n\u003cli\u003eBobo‐Garc\u0026iacute;a, G., Davidov‐Pardo, G., Arroqui, C., V\u0026iacute;rseda, P., Mar\u0026iacute;n‐Arroyo, M. R., \u0026amp; Navarro, M. (2015). Intra‐laboratory validation of microplate methods for total phenolic content and antioxidant activity on polyphenolic extracts, and comparison with conventional spectrophotometric methods. \u003cem\u003eJournal of the Science of Food and Agriculture\u003c/em\u003e, \u003cem\u003e95\u003c/em\u003e(1), 204-209. DOI: 10.1002/jsfa.6706\u003c/li\u003e\n\u003cli\u003eD\u0026apos;Urso, G., d\u0026apos;Aquino, L., Pizza, C., \u0026amp; Montoro, P. (2015). Integrated mass spectrometric and multivariate data analysis approaches for the discrimination of organic and conventional strawberry (Fragaria ananassa Duch.) crops. \u003cem\u003eFood Research International\u003c/em\u003e, \u003cem\u003e77\u003c/em\u003e, 264-272. doi: 10.1007/s11306-018-1441-x\u003c/li\u003e\n\u003cli\u003eEzeonu, C. S., \u0026amp; Ejikeme, C. M. (2016). Qualitative and quantitative determination of phytochemical contents of indigenous Nigerian softwoods. \u003cem\u003eNew Journal of Science\u003c/em\u003e, \u003cem\u003e2016\u003c/em\u003e, 1-9. https://doi.org/10.1155/2016/5601327\u003c/li\u003e\n\u003cli\u003eFuentes-Zaragoza, E., Riquelme-Navarrete, M. J., S\u0026aacute;nchez-Zapata, E., \u0026amp; P\u0026eacute;rez-\u0026Aacute;lvarez, J. A. (2010). Resistant starch as functional ingredient: A review. \u003cem\u003eFood Research International\u003c/em\u003e, \u003cem\u003e43\u003c/em\u003e(4), 931-942. https://doi.org/10.1016/j.foodres.2010.02.004\u003c/li\u003e\n\u003cli\u003eGuti\u0026eacute;rrez-Grijalva, E. P., Picos-Salas, M. A., Leyva-L\u0026oacute;pez, N., Criollo-Mendoza, M. S., Vazquez-Olivo, G., \u0026amp; Heredia, J. B. (2017). Flavonoids and phenolic acids from oregano: Occurrence, biological activity and health benefits. \u003cem\u003ePlants\u003c/em\u003e, \u003cem\u003e7\u003c/em\u003e(1), 2. doi: 10.3390/plants7010002\u003c/li\u003e\n\u003cli\u003eHasler, C. M., \u0026amp; Brown, A. C. (2009). Position of the American Dietetic Association: functional foods. \u003cem\u003eJournal of the American Dietetic Association\u003c/em\u003e, \u003cem\u003e109\u003c/em\u003e(4), 735-746. doi: 10.1016/j.jada.2009.02.023.\u003c/li\u003e\n\u003cli\u003eIlieva, Y., Vasilev, N., Fasulkov, I., Penchev, P., Abadjieva, D., Mladenova, V., ... \u0026amp; Kistanova, E. (2021). Resumption of cyclic ovarian activity by herbal preparation ayufertin in bulgarian murrah buffaloes at early postpartum. \u003cem\u003eAnimals\u003c/em\u003e, \u003cem\u003e11\u003c/em\u003e(2), 420. doi: 10.3390/ani11020420\u003c/li\u003e\n\u003cli\u003eJain, S. C., Pancholi, B., Singh, R., \u0026amp; Jain, R. (2010). Pharmacognostical studies of important arid zone plants. \u003cem\u003eRevista Brasileira de Farmacognosia\u003c/em\u003e, \u003cem\u003e20\u003c/em\u003e, 659-665. DOI: 10.1590/S0102-695X2010005000023\u003c/li\u003e\n\u003cli\u003eJhade, D., Jain, S., Jain, A., \u0026amp; Sharma, P. (2012). Pharmacognostic Screening, Phytochemical Evaluation and In\u0026mdash;Vitro free radical Scavenging Activity of Acacia leucophloea Root. \u003cem\u003eAsian Pacific Journal of Tropical Biomedicine\u003c/em\u003e, \u003cem\u003e2\u003c/em\u003e(2), S501-S505. https://doi.org/10.1016/S2221-1691(12)60261-5\u003c/li\u003e\n\u003cli\u003eKumar, S., Kour, S., Lalotra, S., Choudhary, K., \u0026amp; Singh, H. (2017). Response of different rice varieties and fertility levels on relative economics and quality of rice under aerobic conditions. \u003cem\u003eCurrent Journal of Applied Science and Technology\u003c/em\u003e, \u003cem\u003e23\u003c/em\u003e(6), 1-7. DOI: 10.9734/CJAST/2017/34118\u003c/li\u003e\n\u003cli\u003eLu, C. M., Hou, M. L., Lin, L. C., \u0026amp; Tsai, T. H. (2013). Chemical and physical methods to analyze a multicomponent traditional Chinese herbal prescription using LC-MS/MS, electron microscope, and congo red staining. \u003cem\u003eEvidence-Based Complementary and Alternative Medicine\u003c/em\u003e, \u003cem\u003e2013\u003c/em\u003e. doi: 10.1155/2013/952796.\u003c/li\u003e\n\u003cli\u003eMoongngarm, A. (2013). Chemical compositions and resistant starch content in starchy foods. \u003cem\u003eAmerican Journal of Agricultural and Biological Sciences\u003c/em\u003e, \u003cem\u003e8\u003c/em\u003e(2), 107. DOI: https://doi.org/10.3844/ajabssp.2013.107.113\u003c/li\u003e\n\u003cli\u003eMujeeb, F., Bajpai, P., \u0026amp; Pathak, N. (2014). Phytochemical evaluation, antimicrobial activity, and determination of bioactive components from leaves of Aegle marmelos. \u003cem\u003eBioMed research international\u003c/em\u003e, \u003cem\u003e2014\u003c/em\u003e. doi: 10.1155/2014/497606. \u003c/li\u003e\n\u003cli\u003eParikh, B., \u0026amp; Patel, V. H. (2018). Total phenolic content and total antioxidant capacity of common Indian pulses and split pulses. \u003cem\u003eJournal of food science and technology\u003c/em\u003e, \u003cem\u003e55\u003c/em\u003e, 1499-1507. doi: 10.1007/s13197-018-3066-5.\u003c/li\u003e\n\u003cli\u003ePawar, S. S., \u0026amp; Dasgupta, D. (2018). Quantification of phenolic content from stem-bark and root of Hugonia mystax Linn. using RP-HPLC. \u003cem\u003eJournal of King Saud University-Science\u003c/em\u003e, \u003cem\u003e30\u003c/em\u003e(3), 293-300. https://doi.org/10.1016/j.jksus.2016.09.002\u003c/li\u003e\n\u003cli\u003ePo\u0026oacute;s, T., \u0026amp; Varju, E. (2017). Drying characteristics of medicinal plants. \u003cem\u003eInternational Review of Applied Sciences and Engineering\u003c/em\u003e, \u003cem\u003e8\u003c/em\u003e(1), 83-91. https://doi.org/10.1556/1848.2017.8.1.12\u003c/li\u003e\n\u003cli\u003eRakholiya, K., \u0026amp; Chanda, S. (2012). Pharmacognostic, physicochemical and phytochemical investigation of Mangifera indica L. var. Kesar leaf. \u003cem\u003eAsian Pacific Journal of Tropical Biomedicine\u003c/em\u003e, \u003cem\u003e2\u003c/em\u003e(2), S680-S684. https://doi.org/10.1016/S2221-1691(12)60295-0\u003c/li\u003e\n\u003cli\u003eRathbun, A. P., \u0026amp; Marone, C. (2010). Effect of strain localization on frictional behavior of sheared granular materials. \u003cem\u003eJournal of Geophysical Research: Solid Earth\u003c/em\u003e, \u003cem\u003e115\u003c/em\u003e(B1). DOI: 10.1029/2009JB006466\u003c/li\u003e\n\u003cli\u003eReddy, S. L., Fayazuddin, M., Reddy, N. G., Ahmad, A., Reddy, G. S., Rao, P. S., ... \u0026amp; Frost, R. L. (2008). Characterisation of bhringaraj and guduchi herb by ICP-MS analysis, optical absorption, infrared and EPR spectroscopic methods. \u003cem\u003eSpectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy\u003c/em\u003e, \u003cem\u003e71\u003c/em\u003e(1), 31-38. doi: 10.1016/j.saa.2007.11.026\u003c/li\u003e\n\u003cli\u003eReddy, S. L., \u0026amp; Endo, T. (2010). Spectroscopic studies on Satavari root and Amla. \u003cem\u003eTransactions of the Materials Research Society of Japan\u003c/em\u003e, \u003cem\u003e35\u003c/em\u003e(3), 519-527. https://doi.org/10.14723/tmrsj.35.519\u003c/li\u003e\n\u003cli\u003eSunil, C., Agastian, P., Kumarappan, C., \u0026amp; Ignacimuthu, S. (2012). In vitro antioxidant, antidiabetic and antilipidemic activities of Symplocos cochinchinensis (Lour.) S. Moore bark. \u003cem\u003eFood and chemical toxicology\u003c/em\u003e, \u003cem\u003e50\u003c/em\u003e(5), 1547-1553. DOI: 10.1016/j.fct.2012.01.029\u003c/li\u003e\n\u003cli\u003eTabaszewska, M., Gabor, A., Jaworska, G., \u0026amp; Drożdż, I. (2018). Effect of fermentation and storage on the nutritional value and contents of biologically active compounds in lacto-fermented white asparagus (Asparagus officinalis L.). \u003cem\u003eLWT\u003c/em\u003e, \u003cem\u003e92\u003c/em\u003e, 67-72. DOI: 10.1016/j.lwt.2018.02.003\u003c/li\u003e\n\u003cli\u003eVelavan, S., Nagulendran, K. R., Mahesh, R., \u0026amp; Begum, V. H. (2007). Phcog Rev.: plant review the chemistry, pharmacological and therapeutic applications of Asparagus racemosus-a review. \u003cem\u003ePharmacognosy Reviews\u003c/em\u003e, \u003cem\u003e1\u003c/em\u003e(2), 350-360. Google scholar \u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Antioxidant activity, Asparagus racemosus (Shatavari) Root, Bioactive compounds, Phenolic – Flavonoid Content, Starch properties","lastPublishedDoi":"10.21203/rs.3.rs-6071669/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-6071669/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003e\u003cstrong\u003eIntroduction:\u003c/strong\u003e This research aims to study the health properties of \u003cem\u003eAsparagus racemosus\u003c/em\u003e (Shatavari), a plant commonly grown in India's tropical and subtropical regions. The study focuses on analyzing dried roots obtained from CIMAP (Central Institute of Medicinal and Aromatic Plants), Lucknow.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaterial and methods:\u003c/strong\u003e The powdered roots of Shatavari were analyzed and revealed the following key parameters (w/w): Moisture content: 9.82%; Ash content: 7.06%; Saponin content: 2.82%; Total Starch content: 56.85%. The antioxidant potential of Shatavari was measured using DPPH, ABTS, and FRAP assays.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eResult and Discussion:\u003c/strong\u003e The study assessed the phenolic and flavonoid contents in methanolic and aqueous extracts of Shatavari root. Key compounds identified include Quercetin, Coumaric Acid, Caffeic Acid, Rutin, Ferulic Acid, Gallic Acid, and Chlorogenic Acid. The research highlights the nutraceutical potential of \u003cem\u003eAsparagus racemosus\u003c/em\u003e, emphasizing its significant starch content and antioxidant properties, alongside a diverse range of bioactive phenolic compounds.\u003c/p\u003e","manuscriptTitle":"Phytochemical Characteristic Analysis of Asparagus Racemosus Root","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-03-03 12:33:23","doi":"10.21203/rs.3.rs-6071669/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"67c3bb54-9201-4815-bfaf-5c65e35e0e40","owner":[],"postedDate":"March 3rd, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2025-05-28T08:54:04+00:00","versionOfRecord":[],"versionCreatedAt":"2025-03-03 12:33:23","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-6071669","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-6071669","identity":"rs-6071669","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}