Phytochemical Profiling And Assessment Of Low-Density Lipoprotein Oxidation, Foam Cell-Preventing Ability And Antioxidant Activity Of Commercial Products Of Emblica Officinalis Fruit.

Sinjitha, S. Nambiar and Nandini, P. Shetty (2015) Phytochemical Profiling And Assessment Of Low-Density Lipoprotein Oxidation, Foam Cell-Preventing Ability And Antioxidant Activity Of Commercial Products Of Emblica Officinalis Fruit. Journal of Food Biochemistry, 39 (3). pp. 218-229.

PDF Journal of Food Biochemistry Volume 39, Issue 3, June 2015, Pages 218–229.pdf - Published Version Restricted to Registered users only Download (1MB)

Abstract

Emblica officinalis, a medicinal fruit, despite its versatility in preventing diseases, lacks widespread consumption owing to its astringent taste. Hence, it is commercially modified into various products to increase its consumption. This study compares antioxidant activity and atherosclerotic foam cell-prevention ability of popular commercial products of E. officinalis with that of unmodified fruit juice. The antioxidant activity of the capsule product was similar to pure juice, followed by sweetened fruit product. The capsule product showed the highest lowdensity lipoprotein (LDL) oxidation prevention (87%) next only to natural juice (91.15%). Capsule had the highest ability to prevent uptake of oxidized LDL in macrophages, equaling pure juice. Capsule had the highest phenolic content similar to pure juice. Phenolic compounds contributed 93% of the total antioxidant activity. High-performance liquid chromatography analysis of capsule and natural juice showed similar phenolic and flavonoid profiles indicating that capsule product could reproduce the beneficial effects of natural fruit with none of its astringent taste. PRACTICAL APPLICATION Emblica officinalis fruit is known for its versatility in curing diseases, but it has an astringent taste which is altered in commercially modified products to ensure widespread consumption. The health benefits of these products, however, are not well known. The study was conducted to detect the antioxidant activity and phenolic and flavonoid compound content in these various processed foods. This could help generate consumer awareness on the nutritional benefits of these products as compared with the fruit in its natural form.

Item Type:	Article
Uncontrolled Keywords:	Emblica officinalis, antioxidant activity, phenolic flavonoid compound
Subjects:	600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Plant Cell Biotechnology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Dec 2015 05:54
Last Modified:	11 Dec 2015 05:54
URI:	http://ir.cftri.res.in/id/eprint/12018

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