IN VITRO ANTIOXIDANT POTENTIAL, HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY, AND CHEMOMETRIC ANALYSIS OF EMBELIA RIBES AND EMBELIA-TSJERIAM-COTTAM WITH RESPECT TO THEIR DEVELOPMENTAL STAGES

The current study sought to quantify Embelin from various ripening phases of Embelia ribes (Er) and Embelia tsjeriam-cottom (Etj) and differentiate in fruits using the UV Vis spectrophotometric method combined with chemometrics. This study also attempted to determine the antioxidant potential of extracts in vitro and calculate the inhibitory concentration (IC50) value. The mid-ripe stage of Er and Etj had higher anti-denaturation, ABTS scavenging, and NOS antioxidant activity than the unripe stage. The antioxidant potential of fruit extract varied with the ripening stage, as did the concentration of active secondary metabolite. The findings demonstrated a fluctuation in Embelin concentration in three stages, namely unripe, mid-ripe, and ripe. Ripe fruits had more antioxidant activity and Embelin concentration than immature fruits. Fruit antioxidant activities have shown an increasing tendency with fruit growth. The hydroxyl scavenging activity of the fruit decreased with fruit maturity, but the Embelin decreased with fruit maturity. At commercial maturity, Etj had more Embelin, BSA, ABTS, and NOS than Er, which was also a rich source of antioxidant chemicals that could be employed instead of Er. On a C-18 membrane in downhill mode, the reverse phase HPLC was carried out with methanol as the mobile phase. Glacial acetic acid: water: THF. The antioxidant capacity of BSA, NOS, and ABTS was assessed in vitro. Embelin levels were highest in Etj ripe (157.28 μg/ml), followed by Etj mid-ripe (151.12 μg/ml) in HPLC experiments. UV-Vis spectrophotometer was used to differentiate between the different stages of Fruits of Vidanga with help of PCA. To get the most out of herbal medicine that contains multiple entities, harvesting should take place at a precise time and duration of ripening. Initially, antioxidant activity and Embelin content in the fruit increased as the fruit matured. The findings would be beneficial to the nutraceutical business as well as crop enhancement projects.