Proximate Analysis of Amla and comparison of Indian and Desi Amla

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 analyzed 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/tannins ranged between 1.53 and 7.00 mg/g, total antioxidant activity ranged between0.40 and 8.33 mg/g and DPPH free radical scavenging activity ranged between 4.26 and86.52 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%), color 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.