Abstract
The present study was undertaken to evaluate physico-chemical composition and to study the effect of processing on phytochemical contents and nutritional components of anola juice prepared from Banarasi cultivar. Aonla juice pasteurized at 90 °C for 1 min showed better retention of phytochemicals as well as sensory characteristics. Methanol was used as a solvent for extraction of phytochemicals and reversed phase high performance liquid chromatography was performed to identify and quantify the phytochemical contents in juice extract. The pasteurized juice extract contained gallic acid, ethyl gallate, ellagic acid and quercetin 79.12, 0.29, 112.11 and 1.32 mg/100 g, respectively. Ascorbic acid content in juice extract was 155.04 mg/100 g. The storage study of aonla juice was conducted at refrigeration (4 °C) and ambient condition (25–40 °C).
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Anesini C, Ferraro GE, Filip R (2008) Total polyphenol content and antioxidant capacity of commercially available Tea (Camellia sinensis) in Argentina. J Agric Food Chem 56:9225–9229
AOAC (2005) Official methods of analysis, 18th edn. Association of Official Analytical Chemists, Washington
Baliga MS, Dsouza JJ (2011) Amla (Emblica officinalis Garten), a wonder berry in the treatment and prevention of cancer. Eur J Cancer Prev 20:225–239
Bhattacherjee AK, Tandon DK, Dikshit A, Kumar S (2011) Effect of pasteurization temperature on quality of aonla juice during storage. J Food Sci Technol 48(3):269–273
Goyal K, Kingsly ARP, Kumar P, Walia H (2007) Physical and mechanical properties of Aonla fruits. J Food Eng 82:595–599
Guyot S, Marnet N, Sanoner P, Drilleau JF (2003) Variability of the polyphenolic composition of cider apple (Malus domestica) fruits and juice. J Agric Food Chem 51:6240–6247
Hiremath JB, Rokhade AK, Hegde NK, Patil CP (2012) Preparation and preservation of sapota juice. Beverage Food World 39:52–53
Jain SK, Khurdiya DS (2004) Vitamin C enrichment of fruit juice based ready-to-serve beverages through blending of indian gooseberry (Emblica officinalis Gaertn.) juice. Plant Food Hum Nutr 59:63–66
Jain SK, Khurdiya DS, Gaur YD, Lodha ML (2003) Thermal processing of aonla (Emblica officinalis Gaertn.) juice. Indian Food Pack 57:46–47
Kumari P, Khatkar BS (2016) Assessment of total polyphenol contents, antioxidants and antimicrobial properties of aonla varieties. J Food Sci Technol 53(7):3093–3103
Metha U, Bajaj S (1983) Effect of storage and method of preservation on the physico-chemical characteristics of citrus juices. Indian Food Pack 37:43–51
Nayak P, Shukla DK, Bhatt DK, Tandon DK (2012) Quality evaluation of segments-in-syrup as affected by steeping preservation of aonla fruits. J Stored Prod Postharvest Res 3(12):160–166
Pareek S, Paliwal R, Mukherjee S (2011) Effect of juice extraction methods and processing temperature-time on juice quality of Nagpur mandarin (Citrus reticulate Blanco) during storage. J Food Sci Technol 48(2):197–203
Pathak RK, Pandey D, Mishra AK, Haseeb M, Tondon DK (2003) The amla. Central Institue for Subtropical Horticulture, Lucknow
Ranganna S (2004) Handbook of analysis and quality control for fruits and vegetable products. Tata McGraw-Hill Publishing, New Delhi
Ranote PS, Bains GS (1982) Juice of kinnow fruit. Indian Food Pack 36(5):23–33
Sawant L, Prabhakar B, Mahajan A, Pai N, Pandita N (2011) Development and validation of HPLC method for quantification of phytoconstituents in Phyllanthus emblica. J Chem Pharm Res 3(4):937–944
Shinoda Y, Komura H, Homma S, Murata M (2005) Browning of model orange juice solution: factor affecting the formation of decomposition products. Biosci Biotechnol Biochem 69:2129–2137
Singh RG (2004) Evaluation of aonla (Emblica officinalis Gaertn.) cultivars for juice preparation. M.Sc. Thesis, Babasaheb Bhimrao Ambedkar University, Lucknow
Singh IS, Pathak RK, Dwivedi R, Singh RK (1993) Chemical composition of aonla varieties. In: Aonla production and post-harvest technology, NDUAT, Faizabad, p 27
Singh S, Godara RK, Saini RS, Sharma JR (2005) Standarisation of processing technology for bael/blended bael (Aegle marmelos). Haryana J Hort Sci 34:263–265
Tripathi VK, Singh MB, Singh S (1988) Studies on comparative compositional changes in different preserved products of amla var, Banarasi. Indian Food Pack 42:60–66
Yemm EW, Willis AJ (1954) The estimation of carbohydrates in plant extracts by anthrone. Biochem J 57(3):508–514
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Kumari, P., Khatkar, B.S. Effect of processing treatment on nutritional properties and phytochemical contents of aonla (Emblica officinalis) juice. J Food Sci Technol 56, 2010–2015 (2019). https://doi.org/10.1007/s13197-019-03674-0
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-019-03674-0