Factors Influencing the Antioxidant Potential of Amla and Its Products | Zendy

Vaishali Agte | Zendy; Ravita Bhute | Zendy; Prachi Pathare | Zendy; Smita S. Nilegaonkar | Zendy

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Factors Influencing the Antioxidant Potential of Amla and Its Products

Author(s) -

Vaishali Agte,

Ravita Bhute,

Prachi Pathare,

Smita S. Nilegaonkar

Publication year - 2014

Publication title -

british journal of pharmaceutical research

Language(s) - English

Resource type - Journals

ISSN - 2231-2919

DOI - 10.9734/bjpr/2014/6643

Subject(s) - antioxidant , ripening , dpph , polyphenol , abts , food science , vitamin c , chemistry , vitamin e , vitamin , traditional medicine , biochemistry , medicine

Aims: Emblica officinalis, locally known as Amla, is a highly nutritious seasonal fruit. The processed fruit could be an important dietary source of natural vitamin C with potent antioxidant activity. The aim of present investigation was to study factors influencing antioxidant potential of Amla and its products. Methodology: Three Indian varieties of Amla fruits in three ripening states (unripe, semi ripe and fully ripe) were analyzed for total phenolic contents, vitamin C as well as antioxidant potential. Two Amla products were studied over a period of 33 days for these

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