Pollen Morphology of Indian Species of Saraca L.(Leguminosae)-A Threatened and Legendary Medicinal Tree

The genus Saraca L.(Leguminosae)is a universal panacea in herbal medicine.The present study investigates the comparative pollen morphology of four species of Saraca viz.S.asoca(Roxb.)de Wilde,S.declinata(Jack)Miq.,S.indica L.,and S.thaipingensis Cantley ex Prain growing in India to reveal differences of their pollen structures to aid taxonomic and evolutionary values.The detailed morphology and surface structure of pollen grains were studied and described using light microscopy and scanning electron microscopy.The pollen grains of Saraca showed isopolar,para-syncolporate,tricolporate,with radially symmetric,prolate and prolate-spheroidal structure.The surface of pollen of S.indica is rugulate with large lirae but in S.declinata,the surface is micro-rugulate to vermiculate with relatively thin lirae and that of S.thaipingensis is indistinct as the psilate surface with a frequent protuberance and fewer perforations were observed along with the gemmae like structure.Exine ornamentation helped to separate S.indica and S.asoca.Exine thickness varies from 3-4μm.Presence of protuberance and exine thickness varies among individuals of the species spread over different locations.Present work also provides a unique palynological identity and interrelationship of these four species based on cluster analysis taking 23 pollen characters with the help of statistical method like the plotting of ternary graph.Ternary plots also helped to calculate the level of plasticity of each character in the intra-and inter-specific level.

Brewing and biochemical characterization of Camellia japonica petal wine with comprehensive discussion on metabolomics

A novel wine has been developed from Camellia japonica’s petal by fermenting the decoction with Saccharomyces cerevisiae or brewer’s yeast. pH, brix, specific gravity and alcohol percentage were tested to study the physicochemical properties of the wine. Qualitative tests indicated presence of phenols such as flavonoids, coumarins;protein;glyco-sides;glycerin;terpenoids;steroids;and fatty acids in the wine. Total phenol content was found high in the decoction and in its fermented form as well. In vitro biological activities such as antioxidant activity, antidiabetic activity and lipid peroxidation inhibition power were assessed in samples. Furthermore, GC-MS analysis helped to detect volatiles present in the unfermented decoction and understand the effect of fermentation on its changing metabolome while column chromatography assisted the separation of solvent-based fractions. Notable outcomes from this study were detection of bioactive compound quinic acid in the decoction and a proposed pathway of its metabolic breakdown after fermentation. Results of this research revealed biochemical and physicochemical acceptability of this wine prepared from an underutilized flower.