Journal of Food Science and Technology

, Volume 56, Issue 4, pp 2010–2015 | Cite as

Effect of processing treatment on nutritional properties and phytochemical contents of aonla (Emblica officinalis) juice

  • Parveen Kumari
  • B. S. KhatkarEmail author
Original Article


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).


Juice Phytochemicals Sensory Pasteurization Ascorbic acid 



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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Food TechnologyGuru Jambheshwar University of Science and TechnologyHisarIndia

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