Comparative analysis of phytochemical profile, antioxidant activities and foam prevention abilities of whole fruit, pulp and seeds of Emblica officinalis

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 264.7 macrophages. Pulp showed the highest antioxidant activity compared to seeds with IC 50 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-88.89 % 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.

Phytofabrication of Selenium Nanoparticles From Emblica officinalis Fruit Extract and Exploring Its Biopotential Applications: Antioxidant, Antimicrobial, and Biocompatibility

“…Similarly, Pientaweeratch et al (2016) from Thailand have determined total phenolic content of 362.43 ± 11.2 mg GAE/g and total flavonoid content of 21.04 ± 0.67 mg QE/g in ethanolic extract of amla. Further, Nambiar et al (2015) carried out experiments to compare the phytochemical analysis of methanolic extracts of fruit, pulp and seeds of E. officinalis , where they determined the total phenolic content, flavonoid content and tannin content in the range of 6.00 ± 0.01–6.50 ± 0.10 μg GAE/mg of dry weight, 71.28 ± 1.00–72.35 ± 0.04 μg QE/mg of dry weight and 6.06 ± 0.01–111.26 ± 0.01 μg TAE/mg, respectively. However, insufficient reports are available in support of our study, especially on tannin content of E. officinalis .…”

Evaluation of diosgenin content from eleven different Indian varieties of fenugreek and fenugreek leaf powder fortified bread

“…1c). The antioxidant capacity of different samples was attributed to the total phenolic and flavonoids content present in the extracts, and many researchers also found similar results for different food and medicinal plants (Velavan et al 2007;Paramesha et al 2011;Rao et al 2011;Li et al 2014;Nambiar et al 2015;Kumar et al 2020).…”

“…In recent years, the role of bioactive components like phenolics, flavonoids, saponins, alkaloids etc. from cereals, pulses, fruits and vegetables are gaining greater attention and these found to be vital resources for the formulation of drugs/food to treat the diseases (Nambiar et al 2015). The TPC and TFC of 11 varieties of fenugreek were provided in Table 1.…”

“…Highly reactive free radicals and oxygen species were present in biological systems from a wide variety of sources. These free radicals may oxidize nucleic acids, proteins, lipids and can initiate degenerative diseases (Ortuno et al 1998;Paramesha et al 2011;Rao et al 2011;Nambiar et al 2015). Several clinical studies were suggesting that the antioxidants compounds in grains, oilseeds, fruits, leaf vegetables, tea and red wine are the main factors in reducing the incidence of chronic diseases including heart disease and some cancers (Li et al 2014).…”

“…Several clinical studies were suggesting that the antioxidants compounds in grains, oilseeds, fruits, leaf vegetables, tea and red wine are the main factors in reducing the incidence of chronic diseases including heart disease and some cancers (Li et al 2014). Antioxidant compounds scavenge free radicals and thus inhibit the oxidative mechanisms that lead to degenerative diseases (Paramesha et al 2011;Rao et al 2011;Li et al 2014;Nambiar et al 2015;Kumar et al 2020). The total antioxidant capacity was calculated based on the reduction ability of fenugreek extracts from Mo(VI) to Mo(V) which is readable at spectrometrically at 695 nm (Paramesha et al 2011;Nambiar et al 2015), and results were represented as Fig.…”