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Plant Science Today (PST)

Research Articles

Vol. 13 No. 2 (2026)

Phytochemical analysis of herbal juice of Emblica officinalis Gaertn. and Zingiber officinale Roscoe

DOI
https://doi.org/10.14719/pst.12573
Submitted
3 November 2025
Published
04-05-2026 — Updated on 13-05-2026
Versions

Abstract

The growing demand for functional beverages has led to the search of nutrient rich formulations offering medicinal benefits. This study investigates interactions between amla and ginger in a health-promoting beverage, focusing on its antioxidant and elemental content. This study aims to evaluate the contribution of functional additives in therapeutic diets and beverages in varied ratios. Phytochemical analysis was conducted to study the differences in tannins, flavonoids, total phenolic and vitamin C concentrations, alongside iron and copper content when compared with pure juices of amla and ginger. Significant variations at p<0.01 were observed with additive effects in tannins, flavonoids and vitamin C content and a synergistic rise in iron and copper levels. Flavonoid content was found to significantly increase in the 1:1 amla: ginger ratio with an appreciable increase in the copper concentration in the 1:4 amla: ginger beverage. However, antagonistic effect was noted for total phenolic content. The results of these studies help in a better understanding of how different compounds interact with one another.

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