Physico-chemical and phytochemical characterization of amla (Emblica officinalis) cultivars: Identifying a suitable genotype for juice extraction

Authors: Sumaiya Fatima; Vivek Kumar

Book: Sustainable Food Innovations: Product Development, Packaging, and Waste Valorization

Editors: K. Prasad, S. Shekhar and H. K. Sharma

Publisher: SLIET Longowal

Publication year: 2026

Publication date: 2026-10-02

ISBN: 978-81-990304-2-8 (e-book); 978-81-990304-3-5 (hardback)

Chapter pages: 125–136

DOI: To be added after DOI registration.

Abstract

Indian gooseberry (Emblica officinalis), commonly known as amla, is a fruit of considerable nutritional and therapeutic significance in Ayurveda. It is an excellent source of vitamin C, minerals, and diverse phytochemicals contributing to its functional and health-promoting properties. Multiple amla cultivars are cultivated across India and vary in their morphological and biochemical characteristics. The present investigation aimed to evaluate seven prominent cultivars, Balwant, Banarasi, Chakaiya, Desi, NA-6, NA-7, and NA-10, for their potential in juice extraction. Comprehensive characterization of physical parameters of fruit (average fruit weight, flesh content, seed proportion, juice yield, pomace content, moisture, and total solids), physico-chemical attributes (pH, total soluble solids, titratable acidity, and reducing sugars), and phytochemical constituents of juice (ascorbic acid, total phenolic content, DPPH scavenging activity and tannin content). Banarasi cultivar exhibited the highest average weight, flesh content, and juice yield; however, it recorded the lowest seed and pomace content. Conversely, Desi recorded the lowest juice yield and the highest seed and pomace content. No significant changes were observed among cultivars in physico-chemical properties. Ascorbic acid and TPC ranged from 393.49 to 698.63 mg/100 mL and 238.28 to 582.10 mg GAE/L, respectively, with Desi having the highest values, followed by Chakaiya and Banarasi. DPPH scavenging activity and tannin content varied from 48.29 to 68.63% and 1.39 to 1.48%, respectively. Multivariate analysis also highlighted differences among the cultivars. Finally, considering superior juice yield and appreciably high phytochemical content, Banarasi was selected as the most suitable cultivar for amla juice extraction.

Keywords: Amla juice; Juice yield; Ascorbic acid; Principal component analysis

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