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Title of Journal: J Food Sci Technol

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Abbravation: Journal of Food Science and Technology

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Springer India

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DOI

10.1007/s00158-014-1095-x

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ISSN

0975-8402

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Comparative analysis of phytochemical profile ant

Authors: Sinjitha S Nambiar M Paramesha Nandini Prasad Shetty
Publish Date: 2015/05/12
Volume: 52, Issue: 11, Pages: 7254-7262
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Abstract

Emblica officinalis fruit is commonly used in Ayurvedic formulations for its role in prevention of various diseases Its seeds have been found to enhance the antioxidant defences of the body in diabetic rats and its pulp methanolic extract is known for its antioxidant potential However the antioxidant activity of the seed in comparison to pulp needs to be studied A comparative study of the antioxidant potential of the whole fruit seeds and pulp respectively is needed to identify which part of the fruit could be exploited for pharmaceutical or nutraceutical purposes We compared the free radical scavenging capacity of the methanol extract of seed pulp and whole fruit extract and also identified major flavonoids and phenolics by HPLC profiling We also assessed the oxidized LDL induced foam cell prevention and nitrite scavenging activity after LPS stimulation of RAW 2647 macrophages Pulp showed the highest antioxidant activity compared to seeds with IC50 values of 6 μg/ml and 13 μg/ml for DPPH radical scavenging assay and 41 and 70 μg/ml for nitric oxide scavenging activity respectively After 5 h incubation among the three extracts studied pulp showed the highest activity—8889  prevention of LDL oxidation higher than that of the standard ascorbic acid Phytochemical analysis showed that phenolic content was highest in pulp and total tannins highest in seeds HPLC profiling documented the presence of caffeic acid coumaric acid syringic acid and myricetin in both pulp and seeds with gallic acid present in pulp and tannic acid in seeds and whole fruit extract

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  7. Optimization of enzymatic hydrolysis of guar gum using response surface methodology
  8. Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation
  9. Effects of hydrocolloids as texture improver in coriander bread
  10. Kinetic study of enzymatic hydrolysis of starch isolated from sorghum grain cultivars by various methods
  11. Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification
  12. Enzymatic and non-enzymatic antioxidant potentials of Chlorella vulgaris grown in effluent of a confectionery industry
  13. Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root
  14. Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix
  15. Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions
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