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90. Hiserdt, R.D., Adedeji, J., John, T.V., & Dewis, M.L. (2004). Identication of monomenthyl
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92. Pandey, A.K., Rai, M. K., & Acharya, D. (2004). Chemical composition and antimycotic
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94. Asekun, O. T., Grierson, D. S., & Afolayan, A. J. (2007). Effects of drying methods on
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95. Tewari, L.M., Rana, L., Arya, S.K., Tewari, G., Chopra, N., Pandey, N.C., etal. (2019).
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96. Chauhan, R.S., Kaul, M.K., Shahi, A.K., Kumar, A., Ram, G., & Tawa, A. (2009). Chemical
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97. Grulova, D., De Martino, L., Mancini, E., Salamon, I., & De Feo, V. (2015). Seasonal variability of the main components in essential oil of Mentha× piperita L. Journal of the Science
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98. Saharkhiz, M. J., Motamedi, M., Zomorodian, K., Pakshir, K., Miri, R., & Hemyari,
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103. Piras, A., Porcedda, S., Falconieri, D., Maxia, A., Gonçalves, M.J., Cavaleiro, C., & Salgueiro,
L. (2021). Antifungal activity of essential oil from Mentha spicata L. and Mentha pulegium
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104. Mahboubi, M. (2021). Mentha spicata L. essential oil, phytochemistry and its effectiveness
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M. Akram et al.
Chapter 3
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Amla
SadiaJaved, ToobaNasim, andMuhammadZia-Ul-Haq
3.1 Introduction
Amla or Indian gooseberry belongs to the family Euphorbiaceae and is a short-lived
plant. The regions of China, India, Southeast Asia, Sri Lanka, Malaysia Pakistan,
and Iran have the majority of Amla trees. It is a natural gift to humans with great
alleviative qualities, helping to facilitate digestion, improve liver and cardiac health
and reduce anxiety. It also helps to treat anemic conditions and is good for the health
of the reproductive system. P. emblica tree has antioxidant properties and its fruits
are commonly used in medicinal and cosmetic industries. Due to its great medicinal
benets, it can be used as a nutritional supplement. Emblic fruit is a natural plant
source of medicine, antioxidants, and, nutraceuticals due to the existence of phenolic compounds. According to the studies, amla has anti-inammatory, antihypoglycemic, anti-hyperglycemic, and anti-hyperlipidemic effects. Gallic acid,
ascorbic acid and, phenolic compounds are some antioxidants present in amla which
help to improve digestion and the immune system of the body [1].
S. Javed (*) · T. Nasim
Department of Biochemistry, Government College University, Faisalabad, Pakistan
e-mail: sadiajaved@gcuf.edu.pk
M. Zia-Ul-Haq
Ofce of Research, Innovation and Commercialization, University of Engineering
and Technology, Lahore, Pakistan
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2023
M. Zia-Ul-Haq etal. (eds.), Essentials of Medicinal and Aromatic Crops,
https://doi.org/10.1007/978-3-031-35403-8_3
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S. Javed etal.
3.2 Scientic Classication
Kingdom: Plantae
Phylum: Tracheophyta
Class: Magnoliopsida
Order: Malphigiales
Family: Phyllanthaceae
Genus: Phyllanthus
Specie: P. emblica
Botanical name: Phyllanthus emblica or Emblica ofcinalis
Common name: Amla
Phyllanthus emblica Linn. is a signicant therapeutic herb in Ayurveda and Unani
medication [2]. The amla fruit is a key dietary component and is used to make
sweets, pickles, fresh juice, curries, and cookery in India [3]. It is tremendously
used as a tonic for the body. It grows around 8-18m tall with delicate light unclear
bark, basic leaves, and sub-sessile, rmly set along the branchlets that appear as
pinnate leaves. Amla is also reported to have anti-mutagenic, anti-radioactive, antichemopreventive, antimicrobial, and immunomodulatory properties. It also has
anti-free radicals and cell-reinforcing properties. These qualities are useful in the
prevention and treatment of several illnesses like diabetes, cancer, atherosclerosis,
liver, gastric ulcers, heart infections, and other problems. The main challenge facing
pharmaceutical companies is choosing the appropriate genotype of medicinal plant
material. Modern quality control methods for botanicals are now necessary due to
limitations in morphological and substance approaches for conrmation. Almost all
components have healing qualities, especially natural products, which are used in
conventional medicine and Ayurveda to treat a variety of infections such as loose
bowels, jaundice, irritability, acidity, and ulcers. In the Indian system of medicine,
amla organic product is frequently used as a diuretic, purgative, refrigerant, stomachic, liver tonic, remedial, hostile to pyretic, and hair tonic to treat common colds
and fevers as well as to prevent ulcers and dyspepsia (Fig.3.1) [1, 4].Figure3.1
presents Phyllanthus emblica Linn, commonly known as amla, which holds signicant therapeutic importance in Ayurveda and Unani medicine.
3.2.1 Nutritive Value
Amla is familiar with its nutritive value. It is rich in minerals, polyphenols, and a
rich source of vitamin C.Amla fruit is rich in vitamin C and pectin. Normally, amla
fruit has 81.2% water, 3.4% ber, 0.5% protein, 0.1% fat, 14% carbohydrates,
600 mg vitamin C/100 g of pulp and 0.05%cacium, 0.02% phosphorus and
1.2mg/100g iron. The Vitamin C content of amla juice is greater than the fruit.
Dried fruit offers approximately 3470mg of vitamin C per 100 g (dried fruit). It
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Fig. 3.1 Phyllanthus emblica Linn. (Amla) [5]
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keeps as much as 1780–2660mg of vitamin C even if it is dried up in shade and then
turned into powder. Polyphenol is present in fruit, which impedes Vitamin C oxidation. It is also a good source of vitamin B (30 mg/100 g) and nicotinic acid
(0.2mg/100g). The fatty value of amla fruit is 59/100g of fruit. It has great industrial, medicinal, and other applications due to its antiscorbutic, laxative, diuretic,
antibiotic and other properties [6, 7].
3.3 Chemical Constituents
Different parts of plants such as fruits, leaves, and roots of amla have rich phytochemistry. The chief group of secondary metabolites is polyphenols and compounds
related to phenolic acids, phenolic, avonoids, and derivatives compounds. In the
fresh fruits, the presence of hydroxybenzoic acids i.e.; 4-hydroxybenzoic acid, gallic acid, coumaric acid, protocatechuic acid, vanillic acid, and syringic acid were
recognized. In leaves and branches, the reported hydroxybenzoic acid is gallic acid.
In amla fruits, the occurrence of hydroxycinnamic acids (chlorogenic acid and caffeic acid) was indicated. Amla plants also comprise compounds like avonoids
(particularly avonols, avones, avanones, and avan-3-ols). From these compounds, avonols are commonly present in the amla plant. In the fruits,
leaves,branches of amla plants kampferol and their products (dihydrokaempferol,
kaempferol 3-o-rhamnoside,kaempferol 3-b-dglucopyranoside, kaempferol-3-o-α-
l-(6″-ethyl)- rhamnopyranoside, and kaempferol-3-o-α-l-(6″-methyl)rhamnopyranoside) are extensively present. Quercetin and its derivatives (quercetin
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3-b-D-glucopyranoside, quercetin 3-O-rhamnoside, quercetin 3-O-glucoside, and
rutin) are also found in all parts of amla plants.
In the fresh fruits of amla apigenin, luteolin, and myricetin were indicated.
Interestingly, in the branches and leaves of the amla tree myricetin 3-O-rhamnoside,
avanones, and avan-3-ols were reported. Eriodictyol, naringenin, and their derivatives (S)-eriodictyol 7-O-(6″-O-trans-p-coumaroyl)-β-Dglucopyranoside,
(S)-eriodictyol 7-O- (6″-O-galloyl)-β-D-glucopyranoside, naringenin 7-O-(6″-O-
trans- pcoumaroyl)-glucoside, naringenin 7-O-(6″-O-galloyl)-glucoside, etc. are
well-known avanones. Epicagallocatechin and epigallocatechin 3-O-gallate were
identied compounds concerning avan-3-ols.
Tannins in amla fruits are included in the group of phenolic compounds. The
fruits, leaves, and branches of amla contain ellagitannins, which contain chebulagic
acid, chebulinic acid, emblicanin A and B, corilagin, pedunculagin, isocorilagin,
phyllanemblinins A–F, and punigluconin. Amla plant also has Ellagic acid and its
derivatives (de-carboxy ellagic acid and 30 -O-methylellagic acid 4-O-α-L-
rhamnopyranoside). The leaves and branches of amla are rich in phlorotannins and
hydrolyzable tannins. The exception which was addressed in amla fruit is tannic
acid. Furthermore, phenolics (2,4-di-tert-butyl phenol and Phenol, 3,5-bis
(1,1-dimethyl ethyl)) and alkaloids i.e.; phyllantine and phyllantidine were also
identied in amla fruit (Fig.3.2) [1, 8].Figure.3.2 illustrates thestructure of phyto-
chemicals inamla.
S. Javed etal.
3.4 Cultivation
3.4.1 Climate andConditions ofSoil
E. ofcinalis is a fruitful tree that grows in the sub-tropical region. It is spread all
through a variety of climatic conditions. Though, it is relatively effective in dry subtropical and tropical climates for the large-scale cultivation of trees. Annual rainfall
of about 630–800mm is most advantageous for the growth of the E. ofcinalis tree
while a warm climate up to 46°C is favorable for a mature tree. Being a specie of
deep-rooted, deciduous tree species, it can be grown up in a wide variety of soil
types. Additionally, it has been demonstrated that E. ofcinalis has enormous potential for commercial-scale cultivation in the area aficted by salinity. A wide range
of trees is present in the saline wasteland and ravine land of India [9].
3.5 Cultivars
The majority of the plantations were grownup from seeds and are very diverse. Up
until the middle of the 1970s, there had been no standardization of cultivars and they
were mostly identied by their size, color, and names of areas, such as Bansi Red,
Green tinged, Pink tinged, Red tinged, and White-streaked. Certain identied cultivars are known to be grown in Uttar Pradesh, including Francis, Banarasi, and
3 Amla
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Fig. 3.2 Structure of phytochemicals in amla. (Modied from [1])
Chakaiya. They have also been made to appropriate India’s northern climate conditions. A few signicant types that can be grown in various regions of the nation are
described as follows:
Banarasi This seedling selection comes from the Uttar Pradesh district of Varanasi.
This common variation grows erect and has three branchlets per node. Long and rather
deep pink inorescence. Fruits are large in size, oblong, attened, and have smooth,
yellowish skin. The segment is raised in three sections. Soft, semi- transparent, and
fairly brous describe the esh. In the fourth week of March, owers begin to bloom.
Since it possesses a large number of male owers and is incompatible with itself, it is
a reserved bearer. Ascorbic acid is present in large amounts. Making preserves is done
with it. Early bearing with excellent keeping qualities. A little bit prone to necrosis.
NA-4 (Krishna) An errant Banarasi seedling from Partapgarh. This tree is somewhat tall has a scattering growth practice and bears little fruit. The fruit is attened,
conical, angular, and medium to large in size. Very smooth skin has a yellowish
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S. Javed etal.
color and a reddish blush on the surface. The fruit esh is extremely astringent, rm,
and breless. It is also semitransparent. Early development, reserved, and without
fruit necrosis.
NA-5 (Kanchan) This seedling was likewise chosen from Chakaiya. It is a rich
and regular-bearing cultivar with fruits that are medium in size and high in ber.
Industries use it more frequently to extract the pulp and manufacture a variety of
goods. Fruit is tiny to medium-sized (30–40g), with smooth, yellowish skin that is
perfect for pickling. The variety grows 150–200kg of fruit per tree and has been
exceptionally well adapted to semiarid climates. Fruit that has reached late maturity
is free from necrosis and has an excellent keeping quality.
NA-6 This seedling selection from Chakaiya takes on the optimal tree shape and
bears copiously and abundantly. It is the perfect cultivar for sweets and preserves
due to its low ber content. This is the amla variety that has so far shown the most
promise for plantations.
NA-7 This Francis clone is a prodigious, prolic, and consistent bearer. Necrosis
does not occur on the fruit. In the states of Bihar, Rajasthan, Jharkhand, Andhra
Pradesh, Madhya Pradesh, Jammu & Kashmir, and Tamil Nadu, this type has been
well-accepted. The main limitation of NA-7 is the brittleness of the branches, which
frequently snap under the weight of their fruit. This cultivar is excellent for processing and has a lot of potentials.
NA-10 Agra Bold cultivar Banarasi seedling that was accidentally created. A semi-
spreading, semi-tall growth style with a long, deep pink inorescence. Round and
brown in color, the fruits begin to grow early in the season and rst seem pinkish
yellow before progressively disappearing later. Fruit is spherical, attened, and of
average size. Fruit skin has a pink tint and is tough and yellowish green. The esh
is delicate, juicy, faintly brous, pale green, and quite astringent. It has the best
keeping quality and is the earliest maturing variety.
Francis
It comes from Pratapgarh and is also called “Hathijhool” (U.P.). The
branches frequently sag. It is a frequent carrier. Large, attened, oval fruits have
smooth skin that is a greenish-yellow color. The esh is supple and almost berless.
The keeping is of very low quality. It is unsuitable for preparing preserves because
it is particularly vulnerable to fruit necrosis.
Chakaiya This seedling variety has an erect, tall growth habit. It bears frequently
and profusely. Fruits range in size from small to medium and have smooth, greenish
skin. The esh is tough and brous. Maintaining quality is excellent. This type has
fruits that mature slowly and have good storing qualities, making it ideal for pickles
and other goods. Void of necrosis.
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