Qualitative and quantitative examination of bacosides and calcium in calcium enriched herbal ice cream by HPLC and AAS

Abstract

Bacopa monniera plant has been reported as nerve tonic and memory enhancer from ancient times in Indian literatures like Ayurveda. The active components present in Bacopa monniera are Bacoside-A & Bacopaside-II which are mainly responsible for its memory effects and other health benefits. Calcium gluconate, organic calcium having available calcium (13 %) is one of best sources for calcium fortification in ice cream. In this study, Bacopa monniera 0.1% extract (Ethanol extraction) and calcium gluconate 2.2 % was added to ice cream mix subjecting to ageing, freezing, hardening and storage. Sensory and physico-chemical analysis was done to prepared product. HPLC analysis was carried out to confirm the presence of bacosides (Bacoside-A & Bacopaside-II) and to estimate the quantity of bacosides. Calcium content in ice cream was estimated by using atomic absorption spectroscopy (AAS)