Vitamin C content and antioxidant activity of the fruit and of the Ayurvedic preparation of Emblica officinalis Gaertn.

Scartezzini, Paolo; Antognoni, Fabiana; Raggi, Maria Augusta; Poli, Ferruccio; Sabbioni, C.

doi:10.1016/j.jep.2005.08.065

Cited by 174 publications

(112 citation statements)

References 22 publications

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“…3). The presence of ascorbic acid could protect phenolic compounds from oxidation in the process of spray drying, mainly attributed to its potent antioxidant activity (Scartezzini et al 2006).…”

Section: Correlation Of Total Phenolic Retention With Ascorbic Acidmentioning

confidence: 99%

Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

Chen

Zhang

et al. 2015

J Food Sci Technol

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Persimmon is one of the most popular and valuable fruits in markets because of its distinguished flavor as well as its significant benefits to health. The present study systematically compared the sensory characteristics and chemical compositions of five commercial persimmon fruits, and the correlations between chemical components and processing characteristics were also included. Our results showed that obvious differences in aroma and taste were found among the cultivars. Likewise, the contents of chemical components including sugar, total phenol, β-carotene and ascorbic acid, varied significantly (p < 0.05) across different persimmon cultivars. The processing characteristics of persimmon fruit closely correlated with the chemical compositions. Pectin (r = 0.76, p < 0.01) and total phenol (r = 0.576, p < 0.05) were found to enhance the viscosity of persimmon pulp, and the colour of persimmon powder was greatly influenced by β-carotene, ascorbic acid and sugar contents (r = 0.823, −0.729 and −0.685, p < 0.01, respectively). Powder recovery of persimmon was positively correlated with pectin content (r = 0.503, p < 0.05) and negatively related to total sugar content (r = −0.668, p < 0.01). Pectin content exerted positive effect (r = 0.719, p < 0.01) on hygroscopicity of persimmon powder, and the powder solubility showed a positive correlation to sugar and a negative relationship to pectin contents (r = 0.662 and −0.716, p < 0.01, respectively). In addition, a positive correlation (r = 0.642, p < 0.01) of the content of ascorbic acid to phenolic retention was also observed.

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Section: Correlation Of Total Phenolic Retention With Ascorbic Acidmentioning

confidence: 99%

Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

Chen

Zhang

et al. 2015

J Food Sci Technol

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“…Phyllanthus emblica L.; Family: Euphorbiaceae) is regarded as ''one of the best rejuvenating herbs'' in the Ayurveda: an Indian traditional medicinal science. Emblica officinalis extract contains several antioxidants such as emblicanin A and B, gallic acid, ellagic acid, ascorbic acid that possesses strong antioxidative activity [7,8]. The fruit extract has many pharmacological activities for the treatment of a number of diseases and is a constituent of many hepatoprotective formulations [9].…”

Section: Introductionmentioning

confidence: 99%

Protective Effect of Emblica officinalis Against Alcohol-Induced Hepatic Injury by Ameliorating Oxidative Stress in Rats

et al. 2010

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The effect of Emblica officinalis fruit extract (EFE) against alcohol-induced hepatic damage in rats was investigated in the present study. In vitro studies showed that EFE possesses antioxidant as well nitric oxide (NO) scavenging activity. In vivo administration of alcohol (5 g/kg b.wt/day) for 60 days resulted increased liver lipid peroxidation, protein carbonyls, nitrite plus nitrate levels. Alcohol administration also significantly lowers the activities of superoxide dismutase, catalase, glutathione peroxidase, glutathione S-transferase and reduced glutathione as compared with control rats. Administration of EFE (250 mg/kg body weight) to alcoholic rats significantly brought the plasma enzymes towards near normal level and also significantly reduced the levels of lipid peroxidation, protein carbonyls and restored the enzymic and nonenzymatic antioxidants level. This observation was supplemented by histopathological examination in liver. Our data indicate that the tannoid, flavonoid and NO scavenging compounds present in EFE may offer protection against free radical mediated oxidative stress in rat hepatocytes of animals with alcohol-induced liver injury.

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“…The studies demonstrated the chemopreventive action of P. emblica on hepatocarcinogenesis in rats and skin carcinogenesis induced by croton oil in mice [23]. Ngamkitidechakul et al , 2010 have reported that the aqueous extract of P. emblica induces apoptosis in human cancer cells [24].…”

Section: Antimutagencic Activity Of Phyllanthus Emblicamentioning

confidence: 99%

Antimutagencity of Phyllamentus Embelica

Torabizadeh¹

2012

IOSR-JDMS

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Vitamin C content and antioxidant activity of the fruit and of the Ayurvedic preparation of Emblica officinalis Gaertn.

Cited by 174 publications

References 22 publications

Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

Protective Effect of Emblica officinalis Against Alcohol-Induced Hepatic Injury by Ameliorating Oxidative Stress in Rats

Antimutagencity of Phyllamentus Embelica

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