**3.1. Qualitative screening of carbohydrates**

The two extracts were left to incubate for 24 h so that as much of sea buckthorn and gooseberry as possible could be transferred to the aqueous extracts. The aqueous extracts thus prepared were separated, filtered, and the volumes of the resulted aqueous extracts were measured. An additional vacuum filtration was carried out so that all debris were removed

The sea buckthorn aqueous extract and the gooseberry extract were kept in the refrigerator for

The extractive value (yield percentage) of the sea buckthorn and gooseberry samples were weighted before and after the preparation of the aqueous extracts and the results are pre-

Extract yield % = [W1 /W2] × 100 (1)

**Crt. no. Aqueous extract Weight before extraction (g) Weight after extraction (g) Yield (%)** 1 Sea buckthorn 25 18.66 74.64 2 Gooseberry 25 16.78 67.12

**Crt. no. Aqueous extract Distilled water (mL) Aqueous extract (mL)**

The pH was measured for the two aqueous extracts and the value was 6.5 for sea buckthorn as well as for gooseberry

more than 12 weeks for further use, without any alteration.

**Figure 3.** "French press" type coffee filters used to prepare the aqueous extracts.

164 Phytochemicals - Source of Antioxidants and Role in Disease Prevention

**Table 1.** Quantities of dry fruit before and after the aqueous extractions.

1 Sea buckthorn 100 84 2 Gooseberry 100 92

from the aqueous extracts.

sented in **Table 1** [18]:

aqueous extracts.

**Table 2.** Volume of resulted aqueous extracts.

In nature, there are numerous carbohydrate materials that can be generally classified as follows [23]:


Carbohydrates are usually neutral, water-soluble chemical compounds, but there are some exceptions and some, such as pectic acid, gluconic acid, or alginic acid, are acidic in the living world.

There are different standard phytochemical methods used for the qualitative screening of carbohydrates found in aqueous extracts [24]. The results obtained for sea buckthorn and gooseberry aqueous extracts are fully described in **Table 3**.
