Table 1.
Antioxidant, anti-inflammatory activities and Total phenolic and total flavonoid content in the wines, juices and 10th day must of the three Phyllanthus varieties
| Samples | DPPH IC50(μg/ml) | Nitrite assay IC50 (μg/ml) | TPC(μg GAE /ml) | TFC(μg QE/ml) | TAC (μg AAE/mg dry wt. |
|---|---|---|---|---|---|
| CEJ | 1.7 ± 1.6a | 14.0 ± 0.0a | 14.4 ± 0.00a | 55.7 ± 0.0a | 321.6 ± 0.0b |
| WEJ | 6.0 ± 0.0a | 21.0 ± 1.4ab | 5.4 ± 0.0b | 55.4 ± 0.0a | 205.7 ± 0.0c |
| PAJ | 520.0 ± 3.4c | 500.0 ± 6.2d | 0.1 ± 0.0d | 24.4 ± 0.0c | 47.3 ± 0.0e |
| CEM | 25.8 ± 2.3b | 30.0 ± 0.0ab | 9.6 ± 0.0e | 55.4 ± 0.0a | 81.1 ± 0.0d |
| WEM | 10.0 ± 2.4ab | 140.0 ± 1.7c | 1.1 ± 0.0f | 54.7 ± 0.0a | 51.9 ± 0.0e |
| PAM | 950.0 ± 0.0e | 800.0 ± 16.9f | 0.1 ± 0.0d | 28.3 ± 0.0bc | 26.8 ± 0.0f |
| CEW | 5.0 ± 0.7a | 15.0 ± 1.4a | 11.0 ± 0.0a | 59.5 ± 0.0a | 108.7 ± 0.0a |
| WEW | 8.0 ± 0.3ab | 38.00 ± 2.6b | 2.3 ± 0.0b | 58.8 ± 0.0a | 105.9 ± 0.0a |
| PAW | 750.0 ± 0.0d | 730.0 ± 7.1e | 0.1 ± 0.0c | 30.8 ± 0.0b | 23.5 ± 0.0f |
| Ascorbic acid | 5.3 ± 0.1a | 25.0 ± 0.0ab | - | - | - |
| Ibuprofen | - | 20.0 ± 0.0ab | - | - | - |
CEJ Cultivated Emblica Juice, WEJ Wild Emblica Juice, PEJ Phyllanthus acidus juice, CEM Cultivated Emblica Must, WEM Wild Emblica Must, PEM Phyllanthus acidus Must, CEW Cultivated Emblica Wine, WEW Wild Emblica Wine, PEW Phyllanthus acidus Wine, GAE gallic acid equivalent, QE Quercetin Equivalent, AAE Ascorbic Acid Equivalent, TPC Total Phenolic Content, TFC Total Flavonoid Content, TAC Total Antioxidant Capacity. Results are expressed as means ± SD, n = 3. Lower IC50 indicates higher activity. Values within a column followed by different letters in superscripts are significantly different by Tukey’s test after ANOVA (P < 0.05)