Journal of Food Science and Technology

, Volume 56, Issue 4, pp 2278–2286 | Cite as

Aonla phytochemicals: extraction, identification and quantification

  • Parveen Kumari
  • B. S. KhatkarEmail author
  • Anil Duhan
Original Article


Methanolic, ethanolic and ethyl acetate extracts of five aonla varieties were analyzed for phytochemical characterization using RP-HPLC. Five compounds viz. ascorbic acid, gallic acid, ellagic acid, ethyl gallate and quercetin were identified in aonla extracts by RP-HPLC at 270 nm. Significant variations were observed in amount of identified phytochemical among the varieties. The highest level of phytochemical was observed in methanolic extract of variety Desi followed by varieties Kanchan, NA-7, Banarasi and Chakaiya. Among the solvent, methanol extracted the maximum phytochemicals while yield was least in ethyl acetate extract of aonla varieties. Gallic acid and ellagic acid were the most abundant phenolic compounds in extracts of aonla varieties. Ellagic acid (349.51 mg/100 g) and gallic acid (233.49 mg/100 g) were found maximum in methanolic extract of Desi variety. Results of the present study suggested that aonla is a good source of phenolic and flavonoid compounds.


Quantification HPLC Phytochemical Solvent Characterization 



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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Food TechnologyGuru Jambheshwar University of Science and TechnologyHisarIndia

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