Changes in ascorbic acid and tannin contents during the preparation of amla (Phyllanthus emblica) preserve.

Indian preserves from fruits like apple, quince
and amla are held in great esteem on account
of their reputed nutritive and therapeutic values.
Recently, Bhatia and Siddappa' have reported
the mineral and vitamin composition of some
typical Indian preserves. On account of the
high ascorbic acid and tannin contents of the
fruit, a study of the changes undergone by these
constituents during processing of the fruit by
the conventional and the modified methods is of
considerable importance. In this paper, data
regarding the effect of preliminary treatments
and the processes employed in making the preserves
on the ascorbic and tannin contents of the
fruit are presented.