EVALUATION OF COMMERCIAL AMLA PRODUCTS
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Date
2014-07-08
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University of Agricultural Sciences GKVK, Bangalore
Abstract
Amla is native of India. It is one of the richest source of vitamin C. Availability of
amla products in the local market, their physicochemical parameters and effect of storage
was assessed. Juices and powders (including capsule) formed the major amla products in
the market followed by candy, pickle, chyavanprash, jam and salted amla. Seven types of
products and thirty seven brands of amla products were available in the market. Twenty
four amla products were analysed for their physicochemical properties. pH and titratable
acidity of the products ranged from 2 to 4 and 0.64 to 6.06 per cent respectively. Amla
products had wide differences in their physico-chemical parameters. Vitamin C ranged
between 48.33 and 1033.00 mg/100g, phenols ranged between 0.21 and 23.70 mg/g,
tannins ranged between 1.53 and 7.00 mg/g, total antioxidant activity ranged between
0.40 and 8.33 mg/g and DPPH free radical scavenging activity ranged between 4.26 and
86.52 per cent. Laboratory made amla products had high DPPH free radical scavenging
activity when compared to the commercial preparations. Powder, candy, juice,
chyavanprash and pickle were stored in refrigerated and ambient conditions for three
months. Retention of vitamin C (96%), DPPH free radical scavenging activity (100%),
colour and sensory attributes of the products was better in refrigerated conditions. Loss of
vitamin C was more than 50 per cent in samples stored under ambient conditions. Intense
browning occurred in candy, juice and pickle stored in ambient conditions.
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Keywords
amla, fruits, productivity, vitamins, storage, storage structures, acidity, refrigeration, sampling, organic acids