Quality Control standardization of Wild Himalayan Pear: Pyrus pashia

Abstract

Introduction: To establish the pharmacognostical and phytochemical standardization parameters of Pyrus pashia fruits in order to ensure quality and safety of this traditionally acclaimed medicinal tree. Methods: The fresh fruits of P. pashia were collected and dried. Fruit was subjected to various pharmacognostical investigations, Extraction procedures, and preliminary phytochemical screening, according to WHO guidelines. Ethanolic extract was standardized to total phenolic and flavonoid content, followed by phyto chemical quantification of P. pashia extract using lupeol as a chemical marker by HPLC method. Results: In the present study, microscopy of the fruit showed typical characteristics of berry, having thick fleshy pericarp differentiated into thin epicarp and thick mesocarp having wide radiating carpel chambers with one or two seeds attached in axile placentum. Further, physicochemical evaluation was done like, loss on drying, total ash value, acid insoluble ash value, water soluble ash value, fluorescence analysis etc. Heavy metal and pesticide residue analysis was also performed. Furthermore, ethanolic extract of Pyrus pashia (EPP) obtained from cold maceration and phytochemical screening of different fractions obtained by

Value addition to underutilized wild Himalayan Pear ( Pyrus Pashia): Development, Composition, and sensory characteristics of jam

“…The data show that the moisture content of kainth fruits was 61.8%, while the treatments J7 and J9 had moisture contents of 15.97 and 16.87, respectively. Kainth fruit had 11.55% crude fibre which was in agreement with the earlier study (18). The treatment J7 & J9 had 4.89 and 4.56% crude fibre content which could be due to higher amount of sugar in jam.…”