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Phytochemical Profiling and Assessment of Low‐Density Lipoprotein Oxidation, Foam Cell‐Preventing Ability and Antioxidant Activity of Commercial Products of E mblica officinalis Fruit
Author(s) -
Nambiar Sinjitha S.,
Shetty Nandini Prasad
Publication year - 2015
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12122
Subject(s) - astringent , food science , chemistry , antioxidant , flavonoid , capsule , phytochemical , taste , traditional medicine , biochemistry , botany , biology , medicine
AbstractE mblica 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 low‐density 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 E mblica 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.