Impact of Different Treatments on Vitamin -C Content of Amla

A B S T R A C T Vitamin C is water-soluble, and probably the most famous of all the vitamins. Human beings lack the enzyme, 'LGulonolactone Oxidase' required for synthesis of Vitamin C (ascorbic acid). Hence it is to be provided from exogenous sources. Vitamin C exists only in fresh fruits and vegetables and its contents reduce on storage. It is highly sensitive to heat. Amla (Phyllanthus Embilca) also known as Indian gooseberries are a tart, light green to yellow fruit. Amla is a natural source of Vitamin C in the form of ascorbic acid. The present study is undertaken to determine the impact of different treatments on Vitamin C content of amla. Vitamin C content of amla was determined by Visual Titration Method AOAC, (1990). Three types of samples were taken i.e. raw, open pan cooked and pressure cooked to see the impact of different treatments on Vitamin C content of amla. The mean Vitamin C content in raw samples, cooked in open pan and pressure cooked amla was 222.820±31.05, 15762±14.24 and 192.410±3.48mg/100g respectively. The maximum ascorbic acid content was found in the raw samples of amla and minimum in its open pan cooked samples and this difference is statistically significant (p ? .01). The study further confirms that more Vitamin C was lost during cooking in open pan than pressure cooking. Though amla is one of the rich source of Vitamin C but significant amount is lost on cooking. Good cooking practices can ensure better availability of Vitamin C after cooking.