EXTRACTION AND UTILIZATION OF PHENOLIC ANTIOXIDANTS FROM WILD AONLA (Emblica officinalis Gaertn.) FRUITS
Loading...
Date
2022-02
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
UHF,NAUNI
Abstract
ABSTRACT
The present studies entitled, “Extraction and utilization of phenolic antioxidants from wild aonla
(Emblica officinalis Gaertn) fruits” were conducted during 2018-2020 in the department of Food Science and
Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The aim of the
study was to extract the phenolic antioxidants from wild fruits of aonla and utilized it for the development of
antioxidant rich food products. Wild aonla (Emblica officinalis) fruit is known for its functional, therapeutical and
medicinal properties. In this study, whole fruit from Sabathu location was selected on the basis of composition of
maximum antioxidants as compared to other fruit parts. Whole fruit could be dried and converted into powder form
(425 microns particle size) after drying under mechanical cabinet drier at 50±1 ºC. The dried aonla fruit powder
contained total phenols (1522.18 mg/100 g), total flavonoids (435.44 mg/ 100 g), total tannins (8.81 mg/100 g), DPPH
antioxidant activity (89.56 %), FRAP (55.67 μM Fe2+/100 g), ABTS+ scavenging activity (2.52 mg/100 g) and metal
chelating activity (50.31 %). Among all, ultrasound assisted extraction method with 1:20 (powder: 70 % ethanol) ratio
at 50±1 ºC sonicated for 15 minutes was selected on the basis of highest antioxidant activity for the
extraction of phenolic antioxidants. The liquid phenolic extract could further be dried successfully under
vacuum rotary evaporator at 50 ºC and preserved in glass vials. FT-IR as well as HPLC studies showed the
appreciable amount of various components of antioxidants which include phenolic compounds like gallic acid,
flavonoids, hydrolysable tannins, hamamelitannis, ethyl gallate, catechin gallate and rutin trihydrate. Antimicrobial
studies have shown that phenolic compound have the capacity to check the activity of two popular bacteria
Staphylococcus aureus and Escherichia coli. The phenolic extract of aonla was successfully encapsulated with
maltodextrin (1:3) in freeze-drier at - 70 ºC and retained its quality for 4 months in ambered coloured glass
vials under ambient (19-21ºC) and refrigerated (4-7 ºC) conditions, however, the quality was retained
better under refrigerated temperature conditions as compared to ambient. The microencapsulated phenolic
extract powder could further be utilized for the enrichment of food products like biscuit and mango drink. Both the
products could be enriched successfully with microencapsulated phenolic extract powder at 2 (mango drink) and 3 per
cent (biscuits) concentrations. Enriched biscuit could be stored for a period of 90 days in polyethylene pouch and
drink for six months in PET bottles under ambient (19-21ºC) and refrigerated (4-7 ºC) storage conditions. However,
minimum changes in the quality of both the products were observed under refrigerated storage conditions. Hence,
wild aonla fruit can effectively be utilized for the extraction of phenolic antioxidants on commercial scale as well as
for the development of antioxidant enriched products like biscuits and drinks. The cost of the products enriched with
phenolic antioxidants was comparatively higher than the cost of the normal products in the market as higher cost can
be paid by the consumer for additional health benefits of antioxidant enriched products