Abstract

EVALUATION OF THE EFFECT OF TEMPERATURE ON ANTIOXIDANT STATUS OF PHYLLANTHUS EMBLICA EXTRACTS USING CELL FREE AND CELL CULTURE SYSTEM

Vipuldas M. K.*, Adhirajan N., Syamjith P. and Venkidesh Rajagopal

Abstract

Regular consumption of natural antioxidants rich diets is associated with reduced risk of various diseases like cardiovascular neurodegenerative and other metabolic diseases. Vegetables are mostly consumed in cooked form and this may alter the nature of phytoconstituents, which may result in reduced health benefit to the consumer. In the present study an attempt was made to evaluate the effect of temperature on antioxidant status of the vegetable extracts of amla (PE). Both hot (PEH) and cold (PEC) extracts were prepared for the studies. The extract were studied for its percentage yield, phytochemical screening, total phenolic content, total flavonoid content and the antioxidant potential invitro cell free and cell culture systems. The percentage yield was high in hot extracts (9-15% w/w) compared to cold extracts (5-8% w/w). The total phenol and flavonoid content was found to be high in PE and it was around 400 mg GAE/g of extract and 37- 40 mg QE/g of extract respectively. HPTLC study reveals the presence of quercetin, rutin, and gallic acid in the cold extract. The overall study concludes that PE possess rich antioxidant principles. Among the PE the PEC demonstrated high antioxidant activity in both cell free and cell culture systems. This indicates that the difference in activity may be due to the loss of antioxidant principles during heating process in PEH. Further it indicates that the prolonged cooking process may reduce the health benefit of the vegetables.

Keywords: PEC, PEH, Antioxidant, Cell Culture Systems, Cell free Systems.