Studies on antioxidant activity of Indian Gooseberry fruit and seed

Nadheesha, M.K.F.; Bamunuarachchi, A.; Edirisinghe, E.M.R.K.B.; Weerasinghe, W.M.S.K.

doi:10.4038/josuk.v3i0.2741

Cited by 15 publications

(15 citation statements)

References 8 publications

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“…Concentrations of 1.14 ± 0.20 and 1.44 ± 0.03 mg/g, fresh weight was obtained on day 9 and day 12 of studies for control and coated guava fruits, respectively. Increase in phenolic contents may be related to increased antioxidant activity (Nadeesha et al 2007). Ascorbic acid concentration increased during the storage of Lalit guava fruit in both control and coated samples (Fig.…”

Section: Chemical Analysis Of Fruitsmentioning

confidence: 99%

Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatings

Vishwasrao

Ananthanarayan

2016

J Food Sci Technol

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Psidium guajava L. var. 'Lalit' is a perishable fruit with delicate skin which is prone to damage. The objective of this study was to determine the effect of edible coating made up of hydroxypropyl methyl cellulose and palm oil on ripening of guava. Coating solution was applied over fruits and coated fruits were stored at 24 ± 1 °C and 65 ± 5%RH. Changes in fruit colour, texture softening, respiration rate, weight loss, ascorbic acid content, soluble solids, titrable acidity, chlorophyll content, total reducing sugars, total phenolic content were studied during post-harvest ripening. Fruits coated with 1 % of hydroxypropyl methyl cellulose and 0.3 % of palm oil showed significant delay in weight loss, fruit firmness as well as colour change (p < 0.05). Coating delayed the enzyme activities of peroxidase and polyphenol oxidase of the fruit. Results suggest that overall quality of coated fruit was maintained by edible coating formulation extending the shelf life of fruit up to 12 days with appreciable retention of all quality parameters tested.

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Section: Chemical Analysis Of Fruitsmentioning

confidence: 99%

Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatings

Vishwasrao

Ananthanarayan

2016

J Food Sci Technol

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“…24 grams of leaf powder were placed with care in the thimble and fixed firmly to the condenser. About 200ml of distilled water was used as a solvent, taken in the round bottom flask [7,8]. The total apparatus were positioned in the heater and a temperature not more than the boiling point of the solvent was maintained.…”

Section: Preparation Of Extracts I Non Fermented Extractmentioning

confidence: 99%

Monod Kinetics and Modelling Equations of Quercetin Extraction from Leaves of Indian Gooseberry

2019

IJEAT

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Abstract: Quercetin flavonoid are family of herbal plant compounds shows various pharmacological activities. In the present study, quercetin extraction show best results in the fermentation process than compare to extraction process due to biotransformation process. The highest concentration of quercetin was found to be 8.8µg/ml from the extraction process, and the concentration was found to be 9.6µg/ml from the fermentation process. = 0.0733(1 -e-0.2767t). The model allowed fit accordance with the experimental data by producing average absolute relative deviation about 9.53%. The Extracts of the fermented process are shown with the maximum specific growth rate and the maximum yield factor (Yx/s) of Bacillus cereus are 0.3541 hr-1 and 0.234µg/ml. The extracts of non fermentation process (extraction) are shown the modelling equation for the quercetin yield extract was Es

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“…Studies have demonstrated that plant phenolics as a major source of natural antioxidants. The fruit of Indian Gooseberry (Emblica officinalis [EO]) is rich in Vitamin C and it acquires maximum antibacterial and antioxidative activities [5]. The unique antioxidants such as Gallic acid, Vitamin C, ß-carotene, and SOD enzyme have been reported to be present in the fruit.…”

mentioning

confidence: 99%

“…The unique antioxidants such as Gallic acid, Vitamin C, ß-carotene, and SOD enzyme have been reported to be present in the fruit. Various studies have shown the antioxidant property of EO in various forms of its extractions (ethanol and methanol) [5,6].…”

mentioning

confidence: 99%

Effect of Emblica Officinalis Fruit Dry Power on Behavior Changes and Antioxidant Levels: An in Vitro and in Vivo Study

Umamaheswari

Bhuvaneswari

2019

Asian J Pharm Clin Res

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Objective: This study aim was to compare the in vitro antioxidant property of fresh juice and dry powder of Emblica officinalis (EO) by chemical testing and 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) assay and also to observe the in vivo effect of EO fruit dry powder on food intake, body weight, behavior changes, and antioxidant levels in restraint stress rat model. Methods: In vitro study, EO fresh juice 1% v/v and its dry powder form were analyzed for chemical testing and DPPH assay initially. In the in vivo study, 12 adult male Wistar rats were obtained. Initially, baseline parameters (Body wt, food intake, behavior changes, blood levels of superoxide dismutase, and malondialdehyde) and control values were assessed. Later 12 animals were divided into two treatment groups (1 and 2) and pre-treatment was given with dry powder of EO at a dose of 250 mg/kg and 500 mg/kg orally once a day, respectively. Animals from both the groups were restrained for 2 h/day and the same parameters were analyzed at the end of 24 h and 7 days of stress induction. Results: In vitro study, fresh juice and dry powder preparations of EO were found to be positive for all the four chemical testing. In DPPH assay, dry powder showed better antioxidant activity (97%) than the fresh juice form (57%). In vivo study, significant antioxidant activity was seen at the dose of 500 mg/kg after day 1 and 7 days of stress induction. Conclusion: Dry powder of EO has brought out the reversal of restraint stress-induced behavioral changes and reduced food intake, body weight, and antioxidant levels.

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Studies on antioxidant activity of Indian Gooseberry fruit and seed

Cited by 15 publications

References 8 publications

Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatings

Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatings

Monod Kinetics and Modelling Equations of Quercetin Extraction from Leaves of Indian Gooseberry

Effect of Emblica Officinalis Fruit Dry Power on Behavior Changes and Antioxidant Levels: An in Vitro and in Vivo Study

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