Antioxidative potential of baked amla products

Value added baked products from fresh and powdered amla (Phyllanthus emblica) were developed and were evaluated for their organoleptic acceptability, total phenol content and antioxidative potential. NA-7 and Francis varieties were used for the study. Amla incorporation at a level ranging between 5% to 30% was found to be highly acceptable organoleptically (p≤0.01) on evaluation of fesh amla cake, amla-date cake, amla -apple pie, amla -jam cookies, amla powder cake and amla salty biscuits. Total phenolic content of amla pulp, powder, fresh amla cake and amla powder cake ranged between 0.95 to 68 mg/g, the highest being in Francis powder and lowest in fresh amla cake. In vitro assay systems were used for evaluating the antioxidative potential using methanol as a solvent. Maximum hydroxyl radical scavenging potential was exhibited by Francis powder (EC₅₀ eq/g=3200) followed by NA-7 powder (EC₅₀ eq/g=1818.2) and fresh amla cake (EC₅₀ eq/g=154.3). In case of nitric oxide radical, inhibition was shown by pulp only, Francis pulp being a better scavenger (EC₅₀ eq/g=869.5) than NA-7 (EC₅₀ eq/g=689.6). Highest superoxide radical scavenging potential was shown by Francis pulp (EC₅₀ eq/g=2000) followed by Francis powder (EC₅₀ eq/g= 1538.5) and NA-7 pulp (EC₅₀ eq/g=1428.6). Thus, Francis was found to be superior than NA-7 in exhibiting antioxidative potential. Maximum free radical inhibition in terms of EC₅₀ eq/g was shown by powder followed by pulp. Thus amla pulp and powder can take an important place for commercial usage.