Chemical Characterization of the Active Constituents Present in Different Forms of Emblica Officinalis (Amla)

Abstract

The chemical characteristics of different forms of Emblica officinalis - fresh amla, sweet amla, dried amla, salted amla and lehyam - were analyzed for total phenol, vitamin C, carbohydrate, fat and total antioxidant capacity. The ash of the respective samples was used to determine the iron, calcium and phosphorus content. Higher percentage of total antioxidant capacity was observed in all the samples, which depends on the concentration of the phenolic compounds. In conclusion it can be stated that the vitamin C content (361.90mg/100g) and iron content (0.012mg/100mg) were higher in fresh form of Emblica officinalis whereas dried amla showed higher level of phosphorus (0.14%), phenolic acids (10%) compared to all other form of Emblica officinalis.