Kumari Parveen, Khatkar B S
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India.
J Food Sci Technol. 2019 Apr;56(4):2010-2015. doi: 10.1007/s13197-019-03674-0. Epub 2019 Feb 28.
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).
本研究旨在评估从Banarasi品种制备的印度醋栗汁的物理化学组成，并研究加工对其植物化学成分和营养成分的影响。在90°C下巴氏杀菌1分钟的印度醋栗汁显示出更好的植物化学成分保留率以及感官特性。甲醇用作提取植物化学成分的溶剂，并采用反相高效液相色谱法对果汁提取物中的植物化学成分进行鉴定和定量。巴氏杀菌的果汁提取物分别含有没食子酸、没食子酸乙酯、鞣花酸和槲皮素79.12、0.29、112.11和1.32毫克/100克。果汁提取物中的抗坏血酸含量为155.04毫克/100克。在冷藏（4°C）和环境条件（25-40°C）下对印度醋栗汁进行了储存研究。
