In vitro free radical scavenging activity of aonla (Emblica officinalis) varieties at various stages of fruit development
Horticultural College and Research Institute, Department of Biochemistry, Centre for Plant Molecular Biology & Bioinformatics, Tamil Nadu Agricultural University - 641 003, Tamil Nadu, India.
DOI: https://doi.org/10.37855/jah.2012.v14i01.11
Key words: Aonla, free radical scavenging, DPPH, ascorbic acid, total soluble sugars
Abstract: An investigation was undertaken to assess the free radical scavenging activity of aonla (Emblica officinalis) varieties viz., BSR-1, Chakaiya, Krishna and NA-7 at various stages of fruit development viz., initial stage, one-fourth maturity stage, half maturity stage, three-fourth maturity stage and full maturity stage using DPPH assay to identify the variety and stage of fruit development for maximum antioxidant activity. The experimental DPPH assay revealed that the free radical scavenging activity was significantly different among the aonla varieties and also at various stages of fruit development in each variety. It was also found that the DPPH free radical scavenging activities of fresh aonla fruit extracts were found to be significantly higher (P<0.05) than the radical scavenging activity of the standard ascorbic acid at varying concentrations. The pattern of total soluble sugars accumulation and free radical scavenging activity at various stages of fruit development in each aonla variety studied were discussed in detail.
Full text PDF 