Authors : Kalaskar Mohan G, Bagul Vishal S., Tatiya Anil U., Chalikwar Shailesh S., Surana Saniav J.
DOI : 10.18231/2456-9542.2018.0015
Volume : 3
Issue : 2
Year : 0
Page No : 56-60
Amla is Indian traditional medicinal plant with diverse and potent therapeutic potential. The present investigation was carried out to evaluate the levels of total polyphenols as well as antioxidant potential at three different ripening stages (un-ripe, semi-ripe and fully-ripe) of amla (Phyllanthus emblica L.) fruit. The antioxidant ability of amla fruit extract was assessed by using in-vitro antioxidant assays that are DPPH, ABTS scavenging assay and total antioxidant capacity. Overall, fruit at the fully mature stage (S3) exhibited the highest levels of TPC, TFC, ABTS, DPPH and radical scavenging activity and total antioxidant capacity, followed by the intermediate (S2) and immature (S1) stages. The results showed that different stages of maturation had profound effects on the antioxidant activity of amla fruit.
Keyword: Amla, Antioxidant, Total phenolic and flavonoid, Immature, Intermediate and mature