Stabilization of vitamin C

摘要

A natural antioxidant blend in the form of an amphorous powder was obtained by extraction from Emblica officinalis fruit. In this process, the finely pulped fruit was treated with a dilute aqueous salt solution at hot water temperature to provide an extract-containing solution, which was filtered and dried to provide the desired antioxidant blend powder. A synergistically stabilized composition of ascorbic acid or its derivatives with the antioxidant composition of Emblica officinalis, is also described. Cosmetic, pharmaceutical and nutritional use formulations thereof also are described.