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

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.