Quantification of Secondary Metabolites in Fermentative and non-fermentative Emblica officinalis.

Sharvari, Surnis (2013) Quantification of Secondary Metabolites in Fermentative and non-fermentative Emblica officinalis. [Student Project Report] (Submitted)

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Abstract

Amla, Emblica officinalis fruits are widely consumed fruit for their health benefits however the fruits are not very popular because of its fragile structure and low stability in storage. It is usually processed into juice or dry powder which is then stored and consumed. Hence in this study another possibility was to use fermented fruit. Previously there have been studies where they have shown that consumption of alcoholic fermented beverages (such as wine) could protect from cardiovascular disease. This cardio protective effect can be achieved by moderate consumption as consequence of their content of phytochemicals present in them. Since the antioxidant activity of phytochemicals is enhanced during fermentation it could be assumed that fermented alcoholic fruits have higher antioxidant activity than raw fruits. However there are few reports that have studied the antioxidant activity of fermented amla and also compared them with various processed products. The aim of the present study was to evaluate the profile of the phytochemicals constituents of Embilica officinalis fruits products which were commercially available and also ferment the fruits and estimate their antioxidant and anti inflammatory activity and to compare their contents before and after fermentation. Antioxidant activity of Amla commercial products and fermented samples were analyzed for their antioxidant activity was estimated by DPPH free radical-scavenging activity, nitric oxide scavenging and total antioxidant activity methods. The best value in all antioxidants by DPPH method with IC50 value of 4.4μg/ml was observed in Amla capsule from Himalaya herbals company. In fermented samples the fermented juice after 21st day showed good Total antioxidant capacity of 171μg/ml. The phytochemical profile of the fermented samples was determined by high performance liquid chromatography (HPLC). Two major flavonols (Myristin and rutin) and three phenolics were identified. Our results indicate that among the commercially available products capsules has good antioxidant potential when compared to other products and that after fermentation of amla the fruits has enhanced antioxidant activity and also there was augmentation of phytochemicals hence fermented amla could also be used as a products with health benefit.

Item Type:	Student Project Report
Uncontrolled Keywords:	Amla, Emblica officinalis, phytochemicals constituents, health benefit
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
Divisions:	Plant Cell Biotechnology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	03 Apr 2014 11:39
Last Modified:	03 Apr 2014 11:39
URI:	http://ir.cftri.res.in/id/eprint/11439

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