Qualitative Characterization of Solvent and Cooked Extracts of Tribulus terrestris L. Fruit

Currently there has been an increased attention globally to identify antioxidant compound that are pharmacologically potent and have low or no side effects. As plants are source of natural antioxidants, much concentration has been given to plants. A variety of free radical scavenging antioxidants exists within the body in which many of them are derived from dietary sources like fruits, vegetables, etc. Tribulus terrestris L. fruit extract has an ancient tradition in folk medicine and in ayurveda as a diuretic, antiseptic, mood enhancer and anti-inflammatory agent. Though already few studies are available on antioxidative properties of Tribulus terrestris, yet no research has explored what happens to boiled or cooked extract of the sample. This was conceptualized in the present study with the hypothesis whether the extract can be incorporated into foods rather than as medicine. Hence, in this study, preliminary qualitative phytochemical analysis of Tribulus terrestris fruit was observed and also antioxidant activity of the methanol, ethanol, aqueous and cooked extract of Tribulus terrestris fruit was determined along with nitric oxide, superoxide and hydrogen peroxide scavenging assays. It was found that the cooked extract of Tribulus terrestris fruit too possessed greater percentage of inhibition activity when compared with other solvent extracts. Further, the results of preliminary phytochemical analysis revealed that the cooked extract was absent for tannins and glycosides which are generally considered as antinutritional factors. Further, quantification of various bioactive substances including saponins in Tribulus terrestris fruit extract may suggest whether it may be suitable for formulating as a functional food.