PHYSICO-CHEMICAL ANALYSIS OF COMMERCIAL AND LABORATORY PROCESSED AMLA JUICEPriyanka, Meena Joshi and Priyanka
The following study was done to assess the physicochemical characteristics of commercial amla juice; to compare it with the laboratory processed amla juice. Three brands of amla juices were procured from the local market of Bangalore. Amla juice was also processed in the laboratory using the same procedure as the commercial brands in order to ease comparison. Physicochemical parameters such as moisture, pH, total soluble solids, vitamin C, phenols, tannins and DPPH free radical scavenging activity were assessed. The obtained values were compared. Juices are high moisture products, values recorded for commercial and laboratory processed amla juice were similar. Laboratory processed amla juice was more acidic when compared to the commercial juices. Laboratory processed amla juice recorded a very high total soluble solids of 5.90°B when compared to the commercial amla juice. Mean value of vitamin C was higher in commercial amla juice (276.11 mg/100g) when compared to the laboratory processed amla juice (180.60mg/ 100g). Mean value of phenol, tannins and DPPH free radical scavenging activity were less when compared to the laboratory processed amla juice. In spite of high vitamin C content in commercial juice they conferred low antioxidant activity. Thus, its the phenols and tannins which are responsible for the free radical scavenging in amla juice. On comparison it was found that home prepared amla juice is better than the commercial amla juice on account of its antioxidant activity.
Enter your contact information below to receive full paper.