Table 3.

Total polyphenol, antioxidant activity, and antimicrobial activity of different aonla fruit cultivars.

Total Polyphenol and Antioxidant Activity of Different Aonla Fruit Cultivars
Varieties/Characteristics	Extract	Total Phenolics (mg/100 g)	Antioxidant Activity (%)	Ellagic Acid (mg/100 g)	Gallic Acid (mg/100 g)	Ascorbic Acid (mg/100 g)	Quercetin (mg/100 g)	References
Chakaiya	Methanol	375.98	66.7	155.16	83.74	136.48	0.27	[40,41,42,43,44,45]
Banarasi		391.42	74.4	124.11	87.68	178.96	0.34
Kanchan		493.7	69.6	167.41	199.05	126.42	0.55
NA-7		477.2	75.2	113.35	154.77	206.75	1.94
Desi		752.65	75.2	349.51	233.49	167.19	1.48
Chakaiya	Ethanol	324.62	66.0	50.22	43.83	228.25	0.56
Banarasi		336.72	70.6	43.61	64.90	224.82	0.47
Kanchan		378.07	74.3	33.98	46.72	293.51	0.87
NA-7		436.33	71.9	38.70	48.46	342.96	0.24
Desi		533.29	85.6	61.62	52.55	375.97	1.19
Chakaiya	Ethyl acetate	158.47	35.2	92.44	83.16	65.82	0.34
Banarasi		164.3	39.8	58.57	67.57	36.99	0.64
Kanchan		149.35	36.9	41.84	53.40	53.55	0.32
NA-7		104.46	40.3	44.52	29.30	29.89	0.49
Desi		299.85	46.5	92.44	83.16	122.47	0.74
Antimicrobial activity of different aonla fruit cultivars
Variety/Characteristics	Extract	E. coli		Salmonella typhi		Candida albicans	Staphylococcus aureus	References
Chakaiya	Methanol	1.33		3.35		1.12	1.91	[11,23,45,47,48]
Banarasi		1.61		3.75		1.36	4.57
Kanchan		1.38		3.74		1.13	4.16
NA-7		1.70		3.91		1.46	5.16
Desi		1.85		4.30		1.50	5.22
Chakaiya	Ethanol	2.07		1.42		1.53	5.88
Banarasi		2.33		2.41		2.86	3.72
Kanchan		2.10		2.27		2.66	3.49
NA-7		2.51		2.99		3.25	5.29
Desi		2.55		3.10		3.66	5.88
Chakaiya	Ethyl acetate	1.20		2.14		1.39	2.74
Banarasi		1.34		2.33		1.65	4.26
Kanchan		1.30		2.17		1.57	3.14
NA-7		1.48		2.60		1.80	4.52
Desi		1.52		2.81		1.81	5.34