Cite this DOI

Caroline Arunagiri, C. A. (2022). In vitro Studies on Singapore Daisy (Sphagneticola trilobata) and formulation of dip drink. *Journal of Science & Technology*, *7*(2), 322–331. https://doi.org/10.46243/jst.2022.v7.i02.pp322-331

@article{carolinearunagiri2022vitro,
  author    = {Caroline Arunagiri, Caroline Arunagiri},
  title     = {{In vitro Studies on Singapore Daisy (Sphagneticola trilobata) and formulation of dip drink}},
  journal   = {Journal of Science \& Technology},
  year      = {2022},
  month     = {jul},
  volume    = {7},
  number    = {2},
  pages     = {322--331},
  publisher = {Longman Publishers},
  issn      = {2456-5660},
  doi       = {10.46243/jst.2022.v7.i02.pp322-331},
  url       = {https://doi.org/10.46243/jst.2022.v7.i02.pp322-331},
  language  = {en},
  abstract  = {The leaves of Sphagneticola trilobata, a plant belonging to the Asteraceae family, are rich in anti-oxidants and nutrients. The leaf extract shows no sign of toxicity at levels less than 2500 mg and is considered as safe to consume. The phytochemical screening of compounds such as alkaloids, flavonoids, polyphenols, carbohydrates and tannins is studied . The leaves are analysed for its drying characteristics using Hot Air Oven at 163°C and is packed in Tea Filter Bags. The free radical scavenging activity is studied in-vitro by measuring DPPH. Antimicrobial activity against four microorganisms, Staphylococcus aureus, E.Coli, Yeast and mould and Salmonella, using agar well diffusion method was evaluated. Biochemical tests to determine the amount of alkaloids, flavonoids, phenolic compounds and ca rbohydrates on the dried leaves were examined . The formulated product, Daisy Tea was analysed based on pH and acidity, bulk density, moisture content and ash content}
}

TY  - JOUR
TI  - In vitro Studies on Singapore Daisy (Sphagneticola trilobata) and formulation of dip drink
AU  - Caroline Arunagiri, Caroline Arunagiri
JO  - Journal of Science & Technology
PY  - 2022
DA  - 2022/07/03/
VL  - 7
IS  - 2
SP  - 322
EP  - 331
PB  - Longman Publishers
SN  - 2456-5660
LA  - en
AB  - The leaves of Sphagneticola trilobata, a plant belonging to the Asteraceae family, are rich in anti-oxidants and nutrients. The leaf extract shows no sign of toxicity at levels less than 2500 mg and is considered as safe to consume. The phytochemical screening of compounds such as alkaloids, flavonoids, polyphenols, carbohydrates and tannins is studied . The leaves are analysed for its drying characteristics using Hot Air Oven at 163°C and is packed in Tea Filter Bags. The free radical scavenging activity is studied in-vitro by measuring DPPH. Antimicrobial activity against four microorganisms, Staphylococcus aureus, E.Coli, Yeast and mould and Salmonella, using agar well diffusion method was evaluated. Biochemical tests to determine the amount of alkaloids, flavonoids, phenolic compounds and ca rbohydrates on the dried leaves were examined . The formulated product, Daisy Tea was analysed based on pH and acidity, bulk density, moisture content and ash content
DO  - 10.46243/jst.2022.v7.i02.pp322-331
UR  - https://doi.org/10.46243/jst.2022.v7.i02.pp322-331
ER  -

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    "URL": "https://doi.org/10.46243/jst.2022.v7.i02.pp322-331",
    "title": "In vitro Studies on Singapore Daisy (Sphagneticola trilobata) and formulation of dip drink",
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    "abstract": "The leaves of Sphagneticola trilobata, a plant belonging to the Asteraceae family, are rich in anti-oxidants and nutrients. The leaf extract shows no sign of toxicity at levels less than 2500 mg and is considered as safe to consume. The phytochemical screening of compounds such as alkaloids, flavonoids, polyphenols, carbohydrates and tannins is studied . The leaves are analysed for its drying characteristics using Hot Air Oven at 163°C and is packed in Tea Filter Bags. The free radical scavenging activity is studied in-vitro by measuring DPPH. Antimicrobial activity against four microorganisms, Staphylococcus aureus, E.Coli, Yeast and mould and Salmonella, using agar well diffusion method was evaluated. Biochemical tests to determine the amount of alkaloids, flavonoids, phenolic compounds and ca rbohydrates on the dried leaves were examined . The formulated product, Daisy Tea was analysed based on pH and acidity, bulk density, moisture content and ash content",
    "ISSN": "2456-5660"
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From the record as registered (version 2) — the record and its history. Programs: https://registry.smartscholars.in/api.php?action=cite&doi=10.46243%2Fjst.2022.v7.i02.pp322-331 gives all four in one JSON answer.