STUDY ON EXTRACTION AND EFFECT OF

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Condition on Shelf Life of Amla (Emblica officinalis) Seed Oil” submitted to. Vaugh School of .... higher fiber content, preferred by industry for pulp extraction and manufacture of various products. It has a ..... Cassia and Neuza. (2012) The aim of ...
STUDY ON EXTRACTION AND EFFECT OF STORAGE CONDITION ON SHELF LIFE OF AMLA (Emblica officinalis) SEED OIL

DISSERTATION Submitted in partial fulfillment of the requirement for the award of the degree of Master of Technology In Agricultural Engineering (Agricultural Process & Food Engineering) Submitted By Abhishek Patel (16MTAEPF014)

DEPARTMENT OF FOOD PROCESS ENGINEERING VAUG SCHOOL OF AGRICULTURAL ENGINEERING ANDTECHNOLOGY, SAM HIGGINGBOTTOM UNIVERSITY OF ARICULTURE, TECHNOLOGY AND SCIENCE, ALLAHABAD-211007, (U.P.) INDIA 2018

CERTIFICATE OF ORIGINAL WORK Certified that the dissertation titled, “Study on Extraction and Effect of Storage Condition on Shelf Life of Amla (Emblica officinalis) Seed Oil” submitted to Vaugh School of Agricultural Engineering and Technology, Sam Higginbottom University of Agricultural, Technology and Sciences, Allahabad in partial fulfillment of requirements for the award of degree of “Master Of Technology In Agricultural Engineering (Agricultural Process and Food Engineering)”, is an original record of research carried out by Abhishek Patel, P.I.D.16MTAEPF014 under my supervision and guidance, the dissertation report is recommended for acceptance.

Place: Allahabad Date: ………

Er. K. Lakshmi Bala Assistant Professor (Advisor) Dept. of Food Process Engineering Vaugh School of Agricultural Engineering and Technology

Sam Higginbottom University of Agricultural, Technology and Sciences, Allahabad-211007

CERTIFICATE OF ACCEPTANCE OF EVALUATION COMMITTEE

The dissertation entitled “Study on Extraction and Effect of Storage Condition on Shelf Life of Amla (Emblica officinalis) Seed Oil” has been prepared and submitted by Abhishek Patel (16MTAEPF014) in the partial fulfillment of the requirements for the award of degree of “Master of Technology in Agricultural Engineering (Agricultural Process and Food Engineering), Department of Food Process Engineering, Vaugh School of Agricultural Engineering & Technology, Sam Higginbottom University of Agricultural, Technology and Sciences, Allahabad, U.P. Name and Designation

Evaluation

Er. K. Lakshmi Bala Assistant Professor Department of Food Process Engineering (Advisor)

Satisfactory/ Unsatisfactory

Prof. (Dr.) Suvrat Kumar Singh Head Department of Food Process Engineering (Member)

Satisfactory/ Unsatisfactory

Er. Avinish Kumar Assistant Professor Department of Food Process Engineering (Member)

Satisfactory/ Unsatisfactory

Signature

………………...

...........................

……………..….

This dissertation has been examined by the Evaluation Committee and found acceptable. Place: Allahabad

Dr. Ashwani Kumar

Date: ……………

Associate Professor Department of Entomology Chairman, Evaluation committee

SELF ATTESTATION Certified that I have personally worked on the research dissertation “Study on Extraction and Effect of Storage Condition on Shelf Life of Amla (Emblica officinalis) Seed Oil” The data mentioned in the dissertation report have been generated during the work and are genuine. Data obtained from other agencies have been duly acknowledged and submitted to one University for the award of any degree or diploma.

Place: Allahabad

ABHISHEK PATEL

Date: ……………

P.I.D.NO. - 16MTAEPF014

ACKNOWLEDGEMENTS First of all, I express my deepest sense of gratitude to the God for his loving care, faithfulness and thus enabling me to accomplish this venture. However, it would not have been possible without the kind support and help of many individuals. I would like to extend my sincere thanks to all of them. I am highly indebted to my advisor Er. K. Laksmi Bala, Associate Professor, Department of Food Process Engineering, Vaugh Institute of Agricultural Engineering and Technology, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, for her guidance and constant supervision as well as for providing necessary information regarding the project & also for her support in completing the project. I express my deepest gratitude and veneration to Prof. (Dr.) S.K Singh, Professor and Head, Department of Food Process Engineering, Vaugh Institute of Agricultural Engineering and Technology, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, for his sincere exhortation, meticulous guidance and sustained interest, constant encouragement, constructive criticism, and painstaking efforts throughout the course of the investigation and preparation of the dissertation. My sincere acknowledgement also goes to my SAC member, Er. Avanish Kumar, Assistant Professor, Department of Agricultural Process and Food Engineering, Vaugh Institute of Agricultural Engineering and Technology, Sam Higginbottom University of Agriculture, for their suggestion helped me during this research work. I express my sincere gratitude to Prof. (Dr.) ir. D. M. Dennis, Dean of Vaugh Institute of Agricultural Engineering and Technology, for his kind guidance and valuable suggestions during the course of my study. With a sense of gratitude and great pleasure, I acknowledge the wholehearted co-operation of the Chairman of my Advisory Committee, Dr. Ashwani Kumar, Associate Professor, Department of Entomology, SHUATS,

I would also like to thank Mr. Santosh for his timely assistance during my work. Words of immense thanks go to my friends Gyan, Abhay, Sourabh, Khumendra and Pravin who helped me directly or indirectly during my dissertation work. Words would never be able to fathom the depth of feelings for my parents, brother and relatives for their constant encouragement, inspiration and blessings which gave strength and became a driving force behind my efforts and boosted my moral to work hard since inception to the end of the task. With a sense of gratitude and great pleasure, I acknowledge the whole hearted cooperation extended by staff of the department for their cooperation and help during the entire course of the dissertation. This list is obviously incomplete, but let me submit that the omissions are inadvertent and I once again revel my deep felt gratitude to all those who have cooperated, either directly or indirectly, with me in this endeavor.

Place: Allahabad

Abhishek Patel

Date: ……………

(16MTAEPF014)

ABSTRACT The present investigation, “Study on Extraction and Effect of Storage Condition on Shelf Life of Amla (Emblica officinalis) Seed Oil ” was undertaken with the objectives to extract oil from Amla seed, Characterize the physico-chemical analysis, and study the shelf life of amla seed oil included parameters:- effect of storage condition, effect of peroxide value and rancidity, Amla seed oil was extracted using the soxhlet method, having 14% or more fixed oil (brownish yellow) in color, with some of physicochemical properties so that nutritional benefits are similarly the same as it was used earlier. The extracted oil had some higher storage properties which were needed. Due to which it could neither be used externally or internally in body products nor in eatables so it could not be used without refining properly which will balance its peroxide value and other values as per requirements. It is presently used in hair oil and moisturizing of dry curls and elimination of dandruff, thinning, brittle, split ends also use for treatment of pustules, skin irritation the oil has been found rich in unsaturated acid. Also found as major fatty acid profile and iodine profile.oil was stored in the PET bottle during storage prone to increases in peroxide value from 38.29 to 88.10 meq/kg amla seed oil up to 60 days.

Key word: Physico-chemical characteristics, Fatty acid, Amla, Amla seed oil, Peroxide value, Shelf life of amla seed oil

LIST OF CONTENT Chapter

Particulars ACKNOWLEDGMENT

Page I

ABSTRACT

III

LIST OF TABLES

IV

LIST OF FIGURES

V

LIST OF ABBREVIATION &

VI

SYMBOLS 1

INTRODUCTION

1-11

2

REVIEW OF LITERATURE

12-23

3

MATERIALS & METHODS

24-46

4

RESULT & DISCUSSION

47-54

5

SUMMARY AND CONCLUSION

55-57

REFERENCES

58-61

APPENDICE

LIST OF TABLE Table

Particulars

Page

3.1

Experimental design for experiment

32

4.1

Yield (%) of amla seed oil extracted at different

48

intervals of times using petroleum ether 4.2

Physical parameters of amla seed

48

4.3

Proximate composition of amla seed

49

4.4

Physical parameters of amla seed oil

51

4.5

Chemical parameters of amla seed oil

51

4.6

Effect of storage on peroxide value of amla seed

53

oil

LIST OF FIGURE Figure

Particulars

Page

4.1

Proximate composition of amla seed

50

4.2

Chemical parameters of amla seed oil

52

4.3

Effect of storage on peroxide value of amla seed

53

oil

LIST OF PLATE Plate 3.1

Particulars Digital weighing

Page 25

balance 3.2

Digital ph meter

26

3.3

Hot air oven

26

3.4

Muffle furnace

27

3.5

Desiccators

28

3.6

Soxhlet apparatus

28

3.7

Tintometer

29

3.8

Spectrophotometer

30

3.9

Amla

34

3.10

Whole seeds

34

3.11

Amla seeds coat

34

3.12

Amla seeds

34

3.13

Amla seed oil

39

3.14

Defatted amla seed

40

LIST OF ABBREVIATIONS Abbreviation

Description

ANOVA

:

Analysis of variance

AOAC

:

Association of official analytical chemists

et. al.

:

And others

Etc.

:

Excetra

F. cal

:

F calculated value

FAO

:

Food and agricultural organization

Fig

:

Figure

G

:

Gram

H

:

Hour

i.e.

:

That is

Kcal

:

Kilo calorie

Kg

:

Kilogram

Kj

:

Kilo joules

Meq

:

Mill equivalents

Mg

:

Milligram

Min.

:

Minutes

Mm

:

Mili meter

Temp

:

Temperature

LIST OS SYMBOLS Symbols

Description

%

:

Percent

/

:

Per

°

:

Degree



:

Degree Celsius

CHAPTER 1 INTRODUCTION Indian Gooseberry, (Emblica officinalis) commonly known as Amla, these fruits are a very rich source of vitamin C having an ascorbic acid content varying from 0.9 to 1.3 per cent. A tree “Phyllanthus emblica” of subtropical South and Southeast Asia bearing small round sour fruits divided by vertical lines into six to eight segments, highly valued in Ayurvedic medicine and as an ingredient in various condiments. Amla production in U.P. and India (National Horticulture Crops, 2018) Its cultivation is common in India, particularly in Pratapgarh, Rai Bareilly, Varanasi, Jaunpur,

Sultanpur, Kanpur, Agra and Mathura districts

of

Uttar

Pradesh. Its

intensive plantation is being done in the salt affected areas of the state of Uttar Pradesh, including ravenous areas in Agra, Mathura, Etawah, Fatehpur and semiarid tract of Bundelkhand. Amla cultivation is also spreading rapidly in the semiarid regions of Maharashtra, Gujarat, Rajasthan, Andhra Pradesh, Karnataka, Tamil Nadu, Aravali ranges in Haryana and Kandi area in Punjab and Himachal Pradesh. This is the second highest among all the cultivated fruits. Owing to hardy nature, suitability to various lands, high productivity/unit area (15-20tons/ha), In (2016-17) production and area of amla/gooseberry in Uttar Pradesh - production was 280.70mt within the area 34.90ha. In (2016-17) production and area of Amla/gooseberry all over the India - production was 1081mt in the 1st estimation within the area 84ha and 989mt in 2nd estimation within the area 91ha and similarly 1025mt in the 3rd estimation within the area 91ha. In (2015-16) production and area of Amla/gooseberry all over the India – final production was 8mt and within the area 12ha.

Characteristics of commercially grown Amla varieties Kanchan (NA-4) it is seedling selection from chakaiya. Fruit are medium sized with higher fiber content, preferred by industry for pulp extraction and manufacture of various products. It has a mid-season (Nov.-Dec.) Krishna (NA-5) it is a seedling selection from Banarasi. The fruits are large, triangular, and conical: skin is smooth, whitish green to apricot yellow with red spot on exposed portion. Flesh is pinkish green, less fibrous and highly astringent. It is an early maturing variety (mid Oct.-mid Nov.) Narendra amla-6, this is a selection from Chakaiya cultivar. Fruits are most attractive and shining, medium to large size, flattened and very low fiber content. It has a mid-season maturity (mid Nov.-mid Dec.). Narendra amla-7, It is a seedling selection from Francis. Fruits are of medium to large size with conical apex. Fiber content is little higher than NA-6.It is a midseason Variety. Narendra amla-10, this is a chance seedling selection from cultivar Banaras. Fruits are Attractive, medium to large in size and flattened round in shape; skin is rough,yellowish green with pink tinge. Flesh is whitish green, Fiber content is higher. It is an early maturity variety. Its uses (type of Products) Domestic consumers provide major market to amla. Increasing health consciousness among people as well as growing popularity of alternate medicine and herbal product This fruit can be used as major constituents in Ayurveda preparations. The plant leaves have anti-platelet,anti-neurophilic, anti-viral, anti-mutagenic, anti-allergic and antibacterial activities. Amla is widely used for treatment of diarrhea, inflammatory disease, jaundice and act as glucose lowering agent in Type II diabetes. Thus all parts of plants including fruit,seed,leaves,root,bark and flowers are used in herbal preparation. Leaves of amla are also used as an anti-inflammatory and antipyretic activity, more common in Asian population. The nutritional benefits of amla can be

used as beverage, candy powder, sauce etc. The present study was to extract the biological active compounds in different solvents from seeds of amla and check its antibacterial activity, (Gupta et al., 2016). Manufacturer of a wide range of products which include Amla Murabba, Candies Standing Pouches, Amla Murabba Segment, Amla Murabba Honey, Amla Murabba Dry and Amla Candy. Amla Murabba Being the leading name in the industry, we offer quality tested array of Amla Murabba that is easy to digest and is rich in medicinal properties. Our entire product range has mouthwatering taste and is offered in varied capacities. Our entire product range is in adherence with set quality standards and guidelines. Amla Candy Being a reliable manufacturer and supplier, we are offering Amla Candy which is made using high quality Amla. Amla is nutritious and has multiple health benefits. They are made keeping hygiene and health factor of our clients in mind. These are extremely delicious and healthy. It is excellent for teeth, gums, bones as well as skin, blood and many more Amla Powder Amla Powder is one of our extensive range of products. Amla powder can be mixed with water for purifying blood and also use for getting shiny hair. Amla powder is extracted from organically grown Indian gooseberry. The best quality Amla berries are collected and dehydrated to reduce the moisture and to increase the shelf life. Different product 

Amla churan



Amla chutney



Amla juice



Amla murabba



Amla pickles



Amla sweets



Amla burfi



Amla ladoo



Amla candy



Amla powder

Waste utilization of Amla Emblica officinalis Gaertn (amla) fruit while being processed into candy by food processing industry generates a high brix candy syrup which otherwise is a waste and poses burden to environment. This candy syrup was converted into natural vinegar, a nutrient rich value added food product through two successive fermentations: alcoholic and acetic acid fermentations. Making it a value added product from an otherwise amla waste. Oil extraction Techniques/Methods Methods of extraction There are basically three methods of removing oil from the raw materials: solvent extraction, wet processing or dry processing. Solvent extraction is not suitable for small-scale processing because of high capital and operating costs, the risk of fire and explosions from solvents and the complexity of the process. Equipment for wet or dry processing is available at different scales of operation from household to industrial scale. Traditional methods of extraction are described below, followed by higher output manual machines and mechanized extraction, (K.H.Potts and K. Machell, 1993) Traditional method Oil is extracted from fresh coconut, olives, palm fruit shea nut etc. by separating the flesh and boiling it in water. Salt is added to break the emulsion and the oil is skimmed from the surface. In palm oil processing the fruit is first heated in a ‘digester’. Manual method

Oil can be extracted by pressing softer oilseeds and nuts, such as groundnuts and shea nuts, whereas harder, more fibrous materials such as copra and sunflower seed are processed using ghanis. Pulped or ground material is loaded into a manual or hydraulic press to squeeze out the oil-water emulsion. This is more efficient at removing oil than traditional hand squeezing, allowing higher production rates. Mechanised extraction Motorised presses are faster than manual or animal types but are more expensive. Motorised ghanis are also available, but their higher capital and operating costs require a larger scale of production for profitability. Cold-press extraction (CPE) There are several ways to extract oil from plants and trees. For example, there is distillation and solvent extraction in which the plant is infused in other substances to extract the aromatic particles. But when extracting oil from the seed, cold pressing is preferred. This process is used for most carrier oils and many essential oils. This process ensures that the resulting oil is 100% pure and retains all the properties of the plant. The cold pressing process does not need an external substance as with other methods. The seeds are crushed and pressed in order to force the oil out. Though the friction caused by the pressure does increase the temperature of the product, this is not high. Manufacturers must keep it within a certain degree range to be able to claim that the oil is cold pressed. For instance, to obtain jojoba oil without damaging the properties it cannot exceed 45 ° C. The extra virgin olive oil we use for cooking cannot exceed 25 °. Mechanical extraction As the electrical classification of a mechanical extraction operation is generally the same as that in the preparation area, many processors locate the pressing operation in the same building as the preparation process. In the pressing plant, the seed is subjected to extreme heat and pressure with oil mechanically forced from the oil

cell. A typical pressing operation is involves cooking, pressing, cake cooling and finishing, and oil filtration. Like most processes, the operation and configuration of almost every plant is different, and while the following description refers to a generic pressing operation, the reader is reminded that there are many variances in system design. In this generic operation, pressed meats from the flakers enter a vertical stacked agitated cooker where heat is applied and protein is denatured. After the cooker, the hot meats enter a mechanical press, where roughly 60% of the available oil (or nearly 90% for full press operations) is removed by application of intensive mechanical pressure. The cake passes through the end plate, where through the application of the high friction, it has been cooked, compressed, and often quite hard, while the extracted oil exits through drainage bars in the press. After the pressing operation, the cake is normally broken and cooled, with the prepressed cake usually sent to the solvent extraction plant for final oil removal. Where economics do not permit solvent extraction, a higher degree of oil removal is performed in the press plant (known as a full press operation), with the cake used directly as animal feed. As the material is subjected to great heat during the operation, naturally occurring urease activity is inactivated and protein is denatured, making the product suitable for feed purposes Oil from a mechanical pressing operation usually contains a high concentration of meal fines, which are removed in a screening tank followed by a pressure leaf or plate and frame filter, prior to delivering the crude oil to the refining process. The quality of this oil may be higher than that obtained from solvent extraction, as less oil-soluble impurities (such as phosphatides, etc.) are removed. In fact, oil from some pressing operations (such as olive or evening primrose) is suitable for direct consumption without additional processing. Removed fines are collected and typically recycled back to the press inlet. A great number of variations may be used in the pressing operation. As indicated earlier, expanders may be used either before the press or, in some instances, after the press to agglomerate fines and provide consistency to the solvent extraction operation. Material entering the cooker may be flaked, as indicated above, or may be rolled seed with flaking operations taking place on the cake after the press. Solvent extraction

After leaving the preparation process, the flakes (or collets) are delivered to the solvent extraction operation. As this process typically uses a flammable solvent (and is classified as a hazardous flammable environment), the operation is usually somewhat removed from other facilities, and access to the controlled area is restricted. Figure 5 illustrates the typical unit operations associated with solvent extraction, which include extraction, solvent distillation, and liquid-phase recovery. Upon discharge from the extractor, solid-phase extracted material is desolventized, toasted, dried, and cooled prior to meal finishing. In the extractor,which is a countercurrent flow device, the solid material moves in an opposite direction of solvent–oil miscella with an increasing oil concentration. As the material to be extracted enters the unit, it is contacted with miscella at nearly full oil concentration. After this first wash, the miscella, containing around 25–30% oil, leaves the extractor for solvent distillation and recovery. After passing through the various washing stages, finally being contacted with fresh solvent and allowed to drain for a brief period, the extracted material, commonly known as white flakes, is removed from the extractor and is conveyed to the desolventizing process. Several types of extractors are in existence today, with one of the most discerning differences being that of a deep- or shallow-bed philosophy. The rotary, or deepbed extractor, operates largely in a semicontinuous fashion with a number of individual baskets with flake depths of 2–3 m being quite common. The baskets are initially filled with the flakes, which are supported on a drainage screen, allowing the miscella to pass but retaining the solidphase material. The screens can be either rotating or stationary, depending on the configuration of the extractor, as can the baskets and washing manifolds. As the rotary extractor is constantly moving at a slow speed, an empty basket is present at the filling mechanism just as the previous basket is filled. The operator adjusts the speed of the extractor to keep the baskets as full as possible, with typical total retention time in the extractor of 30–45 min. After final drainage, the screened basket bottom either drops, or in the case of the stationary Oil quality The quality of fats and oils is dictated by several physical and chemical parameters

that are dependent on the source of oil; geographic, climatic, and agronomic variables of growth in the case of plant oils as well as processing and storage conditions. Unsaponfiables matter In general, unsaponifiable matters are resent in edible oils at less than 2%, which include tocopherols/tocotrienols, other phenolics, phytosterols, hydrocarbons, among others. The content of these unsaponifiable matters is varied in different oils and depending on the extent of oil refining. Although tocols and other phenolics as well as phytosterols are removed during different stages of oil refining, their main reduction occurs during deodorization of oils. Thus, deodorizer distillates rich in tocols and sterols may be used for production of these components, which may ultimately be used as nutraceuticals or for other food applications. The dominance of tocopherols, namely, alpha-, beta-, gamma-, and delta- and the corresponding tocotrienols, depends on the type of oil under investigation. Thus, tocotrienols occur primarily in palm and rice bran oils. The hydrocarbons present in oils are composed mainly of squalene and carotenoids such as beta-carotene, among other carotenes. In addition, oxygenatedderivatives of carotenoids may be present. Palm oil serves as a rich source of carotenoids at 500– 700 ppm. Oxidation The fatty acid alkyl chain is susceptible to oxidation both at double bonds and adjacent allylic carbons. Free-radical and photooxidation at allylic carbons are responsible for deterioration of unsaturated oils and fats, resulting in rancid flavors and reduced nutritional quality, but they are also used deliberately to polymerize drying oils. Oxidation of double bonds is used in oleochemical production either to cleave the alkyl chain or to introduce additional functionality along the chain. Enzyme catalyzed oxidation is the initial step in the production of eicosanoids and jasmonates (biologically active metabolites in animals and plants respectively) but is not discussed further here.

Oxidative quality and stability tests Oxidative stability of edible oils depends primarily on their fatty acid composition and, to a lesser extent, in the stereospecific distribution of fatty acids in the triacylglycerol molecules. The presence of minor components in the oils also affects their oxidative stability. A detailed discussion of oxidative processes in fats and oils is provided elsewhere in this series. Oxidation may occur via different routes and includes autoxidation, photo-oxidation, thermal oxidation, and hydrolytic processes, all of which lead to production of undesirable flavor and products harmful to health. Flavor and odor defects may be detected by sensory analysis or by chemical and instrumental methods. However, chemical and instrumental procedures are often employed in the processing and during usage of edible oils. Indicators of oxidation are those that measure the primary or secondary products of oxidation as well as those from hydrolytic processes or from thermal oxidation, including polymers and polar components. Peroxide value. Peroxide value (PV) is the most common measurement of lipid oxidation. Hydroperoxides have no flavor or odor of their own, but they are unstable and break down rapidly to other products such as aldehydes that have a strong, disagreeable flavor and odor. Peroxide value measures the mili equivalents of oxygen (hydroperoxides) per gram of oil. The iodometric AOCS Method Cd 8-53 (22) is used. PV is most widely used for determination of edible oil quality. The maximum PV of 0.1 and preferably less than 0.05 is expected for freshly refined oils. A peroxide value of higher than10 meq/kg is considered unacceptable. Conjugated dienes and trienes absorbing at 234 and 268 nm, respectively, are directly related to hydro peroxides and are often used in addition or in place of PV. Free Fatty Acid/Acid Value. Hydrolytic processes lead to the formation of free fatty acids by splitting of acylglycerols that can affect flavor. The Standard AOCS Method Ca 5a-40 and Cd 3a-63 (22) for acid value are commonplace. Free fatty acids are normally calculated as free oleic acids on a percentage bases. Free fatty acids are important quality indicators during processing and storage of fats and oils. They are also found during

frying of fats and oils. The amount of moisture from foods fried and the frying temperature are important Antioxidants Antioxidants are used widely in fats and oils products to delay oxidative processes. Synthetic antioxidants, namely, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), and propyl gallate (PG), are permitted antioxidants that are frequently used in products. Their presence and concentration may be determined with HPLC and GC methods. Meanwhile, metal chelators such as citric acid may be determined by HPLC analysis Phytochemistry This herb has many bioactive compounds including apigenin, gallic acid, ellagic acid, chebulinic acid, quercetin, chebulagic acid, corilagin, isostrictiniin, methyl gallate, luteolin and so on. Emblicanin A, emblicanin B, phyllaemblicin B, punigluconin and pedunculagin are tannins present in Emblica officinalis. Glutamic acid, proline, aspartic acid, alanine, and lysine are 29.6%, 14.6%, 8.1%, 5.4% and 5.3% respectively of the total amino acids. The pulpy portion of fruit, dried and freed from the nuts contains: gallic acid 1.32%, tannin, gum 13.75%; albumin 13.08%; crude cellulose 17.08%; mineral matter 4.12% and moisture 3.83%. Amla fruit ash contains chromium, 2.5 ppm; zinc 4 ppm; and copper, 3 ppm (Kumar et al., 2012). Nickel and lead metals were not found in leaves of Emblica officinalis. The level of copper was found higher in the sample leaves of Emblica officinalis followed by chromium, manganese and zinc (Kumar et al., 2013). Justification Amla seed is considered as waste product, thus utilizing it by extracting oil from the seed, will result in increase its value addition. The inflammatory and antiarthritic properties of the seed oil have a variant use as medicines and containing the antioxidants which helps in the nourishment. (Dasaroju and Krishna, 2014)

In view of the above consideration, study was undertaken with following objectives 1. To extraction oil from Amla seeds. 2. To study the quality attribute of Amla seed oil. 3. To study the shelf life of Amla seed oil.

CHAPTER – II REVIEW OF LITERATURE The literature referred for planning and execution of present investigation or for the interpretation of results is reviewed under the appropriate headings in the succeeding text. Functional and nutraceutical foods are gaining popularity all over the globe due to their health enhancing potential. Many traditional amla and their products are in use owing to their therapeutic potential. In diet-based therapies, research investigations confirmed the importance of various Amla or Amalaki can be consumed in any form is it juiced, powdered or eaten raw. You can pickle it, make a jam or have candied amla etc. it has been traditionally used to support digestion, heart health, healthy vision, hair growth and enlighten the body. Nonetheless, several avenues are yet to be explored. India possesses a diversity of amla plant and all of them health promoting benefits. In the present research plan, an effort in this direction; accordingly Indian gooseberry (Emblica officinalis) commonly known as “Amla”, is evaluated for its nutraceutical worth. The literature pertaining to different aspects of thepresent study has been reviewed under the following headings. Review of Literature has been specified in different segments according to different variables covered for the present study Amla/gooseberry (Emblica officinalis); history Nyanzi et al., (2005) A comparative studied was presented of the FA composition(FAC)

of

the

seed

oils

from

the

yellow

passion

fruit

PassifloraedulisSims var. flavicarpa(I), the purple fruit PassifloraedulisSims var. edulis(II), the purple Kawandahybrid, which isa cross between I and II (III), and the light-yellow apple passionfruit PassifloramaliformisL. (IV) grown in Uganda. Oil yieldsfrom the four varieties were between 18.5 and 28.3%. A GCanalysis of the oils showed the most dominant FA to be linolenic(67.8–74.3%), oleic (13.6–16.9%), palmitic (8.8–11.0%), stearic(2.2–3.1%), and a-linolenic (0.3–0.4%) acids. The unsaturatedFA content in the oils was high (85.4–88.6%). Iodine values ofthe seed oils of I, II, III, and IV calculated from the FAC were 133,141, 133, and 138, respectively. The FAC and the iodine value ofthe seed oil in III are distinctly closer

to the rootstock (I) than thescion (II). This indicates that the rootstock influence on the FACof passion fruit seeds is graft-transmissible. The study further confirmsthat passion fruit seed oils represent a good source of essentialunsaturated FA. Antony et al., (2006) Emblica officinalis, is founded to be effective for the reversal of dyslipidemia and intima-media thickening and plaque formation in the aorta in hypercholesterolemia rabbits. In this study, cholesterol powder (100 mg/kg body weight) was administered orally to healthy NZ white rabbits for 4 mo to induce hypercholesterolemia; and thereafter, amla extract was given in two doses (10 mg and 20 mg/kg/ d orally) for 4 mo. Fasting lipid profile was done monthly and also at the end of treatment. After sacrificing the animals, tissue cholesterol (liver, heart and kidney) and 3-hydroxy-3-methylglutaryl-Coenzyme A reductase activity of liver were estimated and part of aorta and myocardium were processed for histological studies. Nadheesha et al., (2007) Studied on Fruits and seeds of Indian Gooseberry (Phylanthusemblica, S. Nelli) were investigated to evaluate their antioxidant activity. Antioxidant activity was evaluated by the estimation of peroxide values (PV) of shark liver oil, treated with fruit and seed extracts incubated at 60 0C for a period of nine days. Seed extracts showed higher antioxidant activity than fruit extracts. The ethanol and ethyl acetate extracts of the fruit and all extracts of the seed were found to have higher antioxidant activity than the synthetic antioxidant butylatedhydroxyl toluene (BHT). Singhal et al., (2008) Studied that Lipids extracted from foods fried in thermally polymerized palm oil were evaluated in papads, French fries and fish fry (Bombay duck)with moisture content ranging between 10% and 75%, in an attempt to investigated the effect of moisture content on lipid quality indicessuch as free fatty acids, conjugated dienes, p-anisidine value, viscosity, total polar materials and colour values. The quality of lipids in products with high moisture content (50% or more) was found to be inferior to that of the oil left after frying, as evidenced in Bombay duck and French fries from potatoes with initial moisture content of 52– 77%. A reverse trend was observed in papads and French fries prepared from dehydrated potatoes with moisture content of 12% or less. The results indicate the

moisture content of food plays a definite role in the distribution of the lipid constituents during frying in thermally polymerized oil. Oomah et al., (2008) concluded that Oils from two commercial flaxseed hulls extracted by six procedures were evaluated for physicochemical characteristics. Oil yield ranged from 9% to 28% depending on solvent and extraction. Lipid fractionation of crude flaxseed hull oil yielded 92.5% neutral lipids, 3.1% phospholipids, 2.4% acidic lipids and 2.1% free fatty acids. Flaxseed hull oil exhibited three thermal transitions between -35 and -13 ℃with solvent dependent polymorphism. Thermal oxidation by differential scanning calorimetry (DSC) revealed three step oxidation of flaxseed hull oil with mean onset and oxidation temperatures at 121 and 150-253℃, respectively depending on the extraction procedure. Flaxseed hull oil exhibited two-fold difference (0.6–1.2 lm Trolox equivalent/g) in antioxidant activity measured by a photochemiluminescence (PCL) assay. Supercritical CO2 extracted the most oil with the highest antioxidant capacity of all evaluated procedures resulting in a defatted flaxseed hull containing the highest (53 mg/g) secoisolariciresinol diglucoside (SDG) level. Singh et al., (2008) studied on The chemical composition of hydrodistilled oil (yield _0.17%, w/v), from the residues of Artemisia scoparia Waldst. & Kit. (sagebrush or wormweed), was analysed for the first time by GC/GC–MS. Of the 49 compounds present in the oil, 48, accounting for 99.28% of the oil, were identified. The volatile oil contained 24 monoterpenoids (56.7%), 19 sesquiterpenoids (28.7%), 2 ketones (0.25%), 1 ester (1.87%), 1 chromene (precocene II, 0.65%) and a hydrocarbon compound. Citronellal (15.2%) followed by b-citronellol (11%) were the major monoterpene constituents of the oil. The residue essential oils (25–200 lg/ml) exhibited a strong antioxidant and radical scavenging activity against hydroxyl ion (OH_) and hydrogen peroxide (H2O2). This study concludes that residues of A. scoparia could serve as an important bioresource for extraction of monoterpenoidrich oil exhibiting antioxidant activity, and thus hold a good potential for use in the food and pharmaceutical industry. Krishnaveni et al., (2011) Suggested that Many pharmacological studies have demonstrated the ability of the fruit shows antioxidant, anticarcinogenic, antitumour, antigenotoxic, antiinflammatory activities, supporting its traditional uses. In this

review, we have focused our interest on phytochemistry, traditional uses, cancer chemopreventive activity of Phyllanthus emblicaboth in vivo and in vitro. In view of its reported pharmacological properties and relative safety, P.emblicacould be a source of therapeutically useful products. Arora et al., (2011) studied on Fatty acid profiles of seed oil of Emblica officinalis species having 18% or more fixed oil (brownish-yellow) in colour in their seed/kernel was examined. Saponification number (SN), iodine value (IV) and acid value (AV) of was also determined and they varied from 155, 125.8 and 3.1 respectively. The fatty acids composition of Emblica officinalis have been analysed as their phenacyl ester (FAPE) by High Performance Liquid Chromatography (HPLC).The oil has been found rich in unsaturated acids. Most predominant polyunsaturated fatty acid (PUFA) was linoleic acid (18:2n-6) or omega-6. Oleic acid or omega-9 was also found as major fatty acid. Cassia and Neuza. (2012) The aim of this studied was to determine the chemical composition - physico-chemical properties, fatty acid and tocopherol compositions and total phenolic compounds - and evaluate the radical-scavenging activity of crude oil extracted from passion fruit (Passifloraedulis f. flavicarpa) seeds, aiming to use the agro-industrial by-products. The oil seed extraction was performed by Soxhlet method and the oil yield from the seeds was 30.39%. The oil showed high levels of unsaturated fatty acids (87.59%), including mainly linoleic (73.14%) and oleic (13.83%) acids, tocopherol (499.30 mg/kg) and phenolic compounds (1,314.13 mg GAE/kg). The physico-chemical characteristics were similar to those of other edible oils and the oil showed significant antioxidant activity. Therefore, the potential utilization of the passion fruit seed oil as a raw material for food, chemical and pharmaceutical industries could be favorable. Krishnaveni et al., (2013) concluded that Medicinal plants are natural gift to human lives to promote disease free healthy life. Phyllanthus emblica, commonly known as amla is widely distributed in tropical and subtropical areas and has therapeutic potential against deleterious diseases. Earlier it becomes a notable fruit for its rich amount of vitamin C, polyphenols such as tannins, gallic acid, ellagic acid, flavonoids like quercetin and rutin.

Venkatasubramanian et al., (2014) Studied on Phyllanthus emblica L. (Indian gooseberry or amla) is a well-known dietary supplement (Rasayana) in Ayurveda used in the management of iron deficiency anaemia (Pandu). Amla is said to act by regulating the ‘metabolic fire’ (agni), which is important for proper digestion and absorption of nutrients. In the present study standard cell-free and cell-based models that are employed in biomedical sciences to study digestion and bioavailability of nutrients were used to examine the influence of amla fruit juice on iron dialysability and uptake. Amla juice contained 0.35% ascorbic acid (AA), 0.33% tannins (gallic acid equivalent), 0.13% gallic acid, 0.58% total organic acid and 0.002% iron on a w/w basis. Amla juice exhibited a dose response to iron dialysability with an optimum at 1: 0.25 molar ratio of Fe : amla juice (AA equivalent) in the cell-free digestion model and 1 : 0.5 in both Caco-2 and HepG2 cell lines. Amla juice increased the dialysable iron three times more than the FeSO4 alone control in the cell-free digestion model. Iron uptake in Caco-2 and HepG2 cell lines increased 17.18 and 18.71 times more than the control respectively, in the presence of amla juice. AA, a known Fe bioavailability enhancer, at the same molar ratios showed an enhancement only by 1.45 times in the cell-free model and 13.01 and 12.48 times in the Caco-2 and HepG2 models respectively. As a dietary supplement that enhances iron dialysability and uptake, amla fruits can be explored further as a low-cost intervention in the management of iron deficiency anaemia. Dasaroju and Krishna (2014) studied that Phyllanthus emblica Linn. Or Emblica officinalis Gaertn. commonly known as Indian gooseberry or Amla is one of the most important medicinal plants in Indian traditional systems of medicine (Ayurveda, Unani and Siddha). It is a well-known fact that all parts of amla are useful in the treatment of various diseases. Among all, the most important part is fruit. Amla fruit is widely used in the Indian system of medicine as diuretic, laxative, liver tonic, refrigerant, stomachic, restorative, anti-pyretic, hair tonic, ulcer preventive and for common cold, fever; as alone or in combination with other plants. Phytochemical studies on amla disclosed major chemical constituents including tannins, alkaloids, polyphenols, vitamins and minerals. Gallic acid, ellagic acid, emblicanin A & B, phyllembein, quercetin and ascorbic acid are found to be biologically effective. Research reports on amla reveals its analgesic, anti-tussive, antiatherogenic,

adaptogenic;

cardio,

gastro,

nephro

and

neuroprotective,

chemopreventive, radio and chemo modulatory and anticancer properties. Amla is also reported to possess potent free radical scavenging, antioxidant, antiinflammatory, anti-mutagenic, immunomodulatory activities, which are efficacious in the prevention and treatment of various diseases like cancer, atherosclerosis, diabetes, liver and heart diseases. In this article, we discuss the nutritional value, biochemical constituents, traditional uses, medicinal value of amla and its use as a household

remedy.

We

also

emphasized

the

mechanisms

behind

the

pharmacological activities based on the recent research reports and tried to summarize the results of research done from the past 5 years with proper specifications on the future prospects in a pharmacological perspective. Amir et al., (2014) concluded that The GC/MS analysis of the hydro distilled essential oil of the fruits of Phyllanthus emblicacultivated in Egypt was carried out to show the chemotype variation. It resulted in identification of 42 compounds. These compounds constitute 96.13% of the essential oil components. The oil obtained in 0.11% of the fruits (FW). Esters constituted 33.26% of the components, where methyl salicylate (14.28%) was the major. Hydrocarbons constituted 30.29%, undecane was the major (7.55%). Aldehydes presented in 20.99%, where benzaldehyde (11.98%) was the major. Alcohols and ketones constituted 6.23% and 5.31% respectively. It could be concluded that there is a significant difference between the chemical composition of the essential oil of fruits obtained from Egypt and from other habitats. Anbuselvi and Manas. (2015) suggested that Amla has been a valuable source of natural rejuvnative herb for maintaining human health. The preliminary phytochemical and antimicrobial activity of amla leaf and bark were analyzed by researchers and its efficacy of amla fruit is widely proved. The use of amla seeds for oil extaction, to find out the biologically active compound and check its antimicrobial activity. The crude extract of amla seed showed maximum zone of inhibition in antibacterial and antifungal activity against standard drugs. Shail and Manjari. (2015) showed that Ayurveda, which is the oldest health system in the world, appreciates and uses Amla to treat a host of diseases and promote positive health. Amla is called Amalaki in Sanskrit. It is extensively used as a rejuvenator in ayurveda. Amla is indeed, the key ingredient in the popular

Ayurvedic recipe, Chyavanaprasha. More than anything, it may be called as "King of Rasayana" [rejuvenation], due to its multiple health benefits, it is one of the oldest oriental medicines mentioned in Ayurveda as potential remedy for various ailments. The fruit is rich in gallic acid, tannins, Flavonoids, pectin and vitamin C chromium, Zinc and copper etc. The fruit also contains higher concentration of most minerals and amino acids than apples. Many pharmacological studies have demonstrated the ability of the fruit shows antioxidant, anticarcinogenic, antitumour, antigenotoxic, antiinflammatory activities, supporting its traditional uses. Amla works wonder with pregnant and lactating mothers.The pregnant women requires additional amount of energy and nutrition as she has to supply the fetus which may lead to nutritional deficiency disorders like Anemia, etc It also reduces the incidence of cancer of the gastrointestinal and respiratory tract In view of its reported Nutritional properties and relative safety, P. emblicacould be a source of therapeutically useful products Suelen et al., (2015) Studied that Passion fruit seeds must be clean and dry before the extraction processing to obtain high-quality oil for edible and cosmetic purposes. This research studies the viability of a cleaning process of seeds by evaluating the oil quality. The research examined 2 maturation stages of the fruit and one purification process of the seeds, compared to the control. The oil quality was evaluated by fatty acid composition, acidity, peroxide value and oxidative stability. The pulp waste suffered a thermal treatment in an alkaline water solution at 60°C for 10min and was further purified in an experimental decanter. In the control treatment, the pulp waste was processed using only water at ambient conditions. The passion fruit seeds were totally cleaned by the thermal/chemical treatment, allowing a faster drying (less than 50% of the drying time) of the seeds and a bit higher yield of oil extraction (proportionally around 7.7%), without changes in quality of the oil Gupta et al., (2016) Studied on the Amla (Emblica officinalis) has effect on physiological and biochemical parameters of metabolic syndrome dueto its antiinflammatory, In results we found that Amla therapy resulted in good glycemic control (both FBS and HbA1C, p