Comparison of two extraction methods of Vitamin C from Phyllanthus Emblica and formulation of fruit juice / Kanaga a/p Kandasamy

Project paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang – 2013

Bibliography : p. 56-57

Phyllanthus emblica also known by endemic names such as Indian gooseberry, amla, malaka, nellikayi and youganzi is among the highest known sources of vitamin C. However the fruit is not popular among the fruit lovers due to its highly astringent taste. Thus, the objective of this research is to formulate a taste enhanced Indian gooseberry fruit juice that is also rich in vitamin C. Two different extraction methods to extract vitamin C from the Indian gooseberry fruits, namely solvent extraction method and mechanical extraction method were compared and the fruit extracts obtained were analyzed using a vitamin C quantitative analysis. Considering the results obtained, mechanical extraction method was chosen as the best method as it yields larger volume of fruit extract and higher amount of vitamin C compared to the solvent extraction method. Consequently, the fruit extract obtained through mechanical extraction method was used to formulate the fruit juice. The key ingredients that were used in the formulation include natural sweeteners, pH stabilizers, and reverse osmosis water. The fruit juice was formulated with a fixed sequence of components’ addition. Fourteen fruit juice formulations were done with different compositions of the key ingredients. Formulation 8 with 0.1g of stevia extract, 5.0ml of high fructose corn syrup (HFCS), 1.0 ml of citric acid and 1.0 ml of sodium benzoate was chosen as the best formulation.