These publications are useful for phytochemistry researchers.

Hello Ashvin,

On the basis of literature survey you have to first decide solvent system or if there is no much information is available in your plant system you must screen range of solvents from non polar to polar solvents. This will optimize your solvent system and you can analyze and quantify metabolites by using different analytical methods like HPLC.

All the best for your research.

Usually we did by using methanol, or methanol-water (1:1, v/v)

Check these RG threads on tannins and saponins

https://www.researchgate.net/post/how_could_be_assayed_the_total_saponins_in_a_plant_extract

https://www.researchgate.net/post/How_to_chemically_liberate_all_the_gallic_acid_content_from_a_herbal_extract_present_in_the_form_of_tannins?tpr_view=b83bbc87-c8e1-427a-9e47-d8126bd482d6_1#554c9786f079ed365c8b4595

https://www.researchgate.net/post/What_is_the_best_assay_to_extract_tannins_from_plant_tissue?tpr_view=c7660067-7bf7-4912-b3ba-feb801558d12_1

https://www.researchgate.net/post/Does_anyone_know_about_saponins_which_have_the_general_range_of_thermal_stability?tpr_view=8eab4d88-65bb-493d-8628-e504e904659e_1

https://www.researchgate.net/post/How_do_I_obtain_crude_saponin_extract_from_my_plant_extract2?tpr_view=d45502f4-5bd9-4750-8f68-656027460ee8_2

https://www.researchgate.net/post/What_is_a_suitable_method_of_hydrolysis_of_saponin_glycosides_to_get_the_sapogenin_from_natural_products

These publications are useful for phytochemistry researchers.

You can try with Hydromethanolic solvent (i.e. 70-80% methanol) or 100% methanol.

yes from literature, 70% hydromethanolic solvent at  70  C would work.

0.200 ± 0.001 g of each sample was weighed in an extraction

tube, and 5 mL of 70% methanol at 70 C was added. The extract

was mixed and heated at 70 C for 10 min. After cooling

at room temperature, the extract was centrifuged at 7840g for

10 min. The supernatant was decanted in a graduated conical

tube. reff  Comparison of phenolic acids and flavonoids in black garlic

at different thermal processing steps JOURNAL OF FUNCTIONAL FOODS 5 (2013) 80 – 8 6

Thank you Ganesh Nikalje,HALFADJI Ahmed. Gunawan Indrayanto, B.R. Rajeswara Rao, Parth Thakor and Happiness Orlu