Abstract

A comparitve study between the moist heat versus microwave method for the determination of vitamin C content in amla

Author(s): Sivaraj Anbarasu, Revathy Sundar, Jerrine Joseph* a nd Vanaja Kumar

Amla/Indian gooseberry has a wide range of biologic al effects including antioxidant, antiviral, antimi crobial, antitumor and antibacterial activities. The fruits of the plant have been used in Ayurveda as a potent rasayana which is used to promote health and longevity. Amla is a rich source of polyphenols, minerals and vita min C. This study is based on the investigations carried out to assess the loss of vitamin C (ascorbic acid) in Am la during moist heat and microwave oven method. The vitamin C conte nt in moist heat and Microwave oven treated was not ed to be about 888 mg /100 g and 881 mg/100g respectively. T he yield of vitamin C estimated by titration showed that the yield enhanced from 983 to 1283mg to support the fa ct that the vitamin C levels have gradually increas ed with increase in power in microwave oven extraction meth od when compared to the moist heat extraction metho d. Thus the outcome is of translational value to the bevera ges and neutraceutical industry for shelf life impr ovement of the Vitamin C based health drinks

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