The impact of thermal extraction on the quality of Phyllanthus emblica Linn. fruit: A systematic study based on compositional changes

Phyllanthus emblica (PE) is a well-known tropical crop with a distinct flavor and several health advantages. From the standpoint of the transformation of volatile and nonvolatile components, the purpose of this paper is to investigate the impact of heat extraction on the flavor attributes and biological activity of PE. According to studies, thermal extraction can greatly enhance the amount of the molecule 4,5-epoxy-(E)-2-decanal with a green odor while removing offensive scents like 2-isobutyl-3-methoxy pyrazine. Temporal dominant description evaluation found that with the extension of thermal extraction time, the five flavors of PE are enhanced. According to high-resolution mass spectrometry studies, the primary reaction processes during thermal extraction were the hydrolysis and condensation of tannin and flavonoid glycosidic bonds. The main core groups of compound transformation were galloyl and hexahydroxydibenzoyl (HHDP), which led to the final product gallic acid and ellagic acid were significantly increased. Finally, it was found that thermal extraction can significantly enhance the antioxidant and antibacterial activities of PE.