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<p>The study aimed to investigate the storage stability, nutritional retention, and sensory properties of aonla (Indian gooseberry) candy prepared from three cultivars: ‘CISH A‑31,’ ‘CISH A‑33,’ and ‘Chakaiya.’ High-performance liquid chromatography was used to identify and quantify individual phenolic compounds. Sensory evaluation was conducted using a&#xa0;nine-point hedonic scale to assess color, texture, taste, and overall acceptability. Ascorbic acid content in fresh fruits ranged from 397.78 to 537.66 mg 100 g<sup>-1</sup>. After candy preparation, ‘CISH A‑31’ retained the highest ascorbic acid (94.22%), followed by ‘CISH A‑33’ (92.36%) and ‘Chakaiya’ (92.22%), with retention stability for up to 6&#xa0;months. Among the phenolic compounds, the highest gallic acid content (1.76 mg&#xa0;g<sup>-1</sup>) was found in ‘CISH A‑31,’ epicatechin (3.41 mg&#xa0;g<sup>-1</sup>) in ‘CISH A‑33,’ and ellagic acid (2.203 mg&#xa0;g<sup>-1</sup>) in ‘Chakaiya’ candy, whereas the highest polyphenol retention was in ‘CISH A‑33’ followed by ‘CISH A‑31’ and ‘Chakaiya’ after 6‑month storage. The sensory score indicated the highest overall acceptability for ‘CISH A‑33.’ Among the tested cultivars, ‘CISH A‑33’ emerged as the most suitable for candy due to its superior sensory qualities.</p>

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Phytochemical and Nutritional Profiling of Aonla Candy Using HPLC During Long-Term Storage

  • 期刊论文

  • 发表日期：

    2025年11月10日

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  • Abha Singh,
  • Karma Beer,
  • Alok Kumar Gupta,
  • S. C. Ravi,
  • Prasenjit Debnath,
  • Akath Singh

摘要

The study aimed to investigate the storage stability, nutritional retention, and sensory properties of aonla (Indian gooseberry) candy prepared from three cultivars: ‘CISH A‑31,’ ‘CISH A‑33,’ and ‘Chakaiya.’ High-performance liquid chromatography was used to identify and quantify individual phenolic compounds. Sensory evaluation was conducted using a nine-point hedonic scale to assess color, texture, taste, and overall acceptability. Ascorbic acid content in fresh fruits ranged from 397.78 to 537.66 mg 100 g-1. After candy preparation, ‘CISH A‑31’ retained the highest ascorbic acid (94.22%), followed by ‘CISH A‑33’ (92.36%) and ‘Chakaiya’ (92.22%), with retention stability for up to 6 months. Among the phenolic compounds, the highest gallic acid content (1.76 mg g-1) was found in ‘CISH A‑31,’ epicatechin (3.41 mg g-1) in ‘CISH A‑33,’ and ellagic acid (2.203 mg g-1) in ‘Chakaiya’ candy, whereas the highest polyphenol retention was in ‘CISH A‑33’ followed by ‘CISH A‑31’ and ‘Chakaiya’ after 6‑month storage. The sensory score indicated the highest overall acceptability for ‘CISH A‑33.’ Among the tested cultivars, ‘CISH A‑33’ emerged as the most suitable for candy due to its superior sensory qualities.