Total phenolic compounds and antioxidant activity of jamun fruit (Eugenia jambolana) products | [Pakistan Journal of Food Sciences • 2010]

Author(s):

1. Muhammad Shahnawaz: Institute of Food Sciences & Technology, Sindh Agriculture University, Tandojam, PAKISTAN

2. Saghir Ahmed Sheikh: Institute of Food Sciences & Technology, Sindh Agriculture University, Tandojam, PAKISTAN

3. Muhammad Iqbal Bhangar: Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, PAKISTAN

4. Ejaz Ahmed: Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, PAKISTAN

Abstract:

In this study total phenolic contents and antioxidant activity in various products of two jamun fruit (Eugenia jambolana) cultivars were determined. Cultivars were V1-Improved and V2-indigenous. Five Products were made from each jamun fruit cultivar such as jam, squash, ready-to-drink juice, pulp powder and seed powder. Fruit cultivars were endogenous to the tropical region of Sindh. Total phenolic content of the products were analyzed by Folin-Ciocalteu colorimetric method, whereas, the total antioxidant activity was analyzed using the 2, 2-diphenil-1-picrylhydrazyl radical scavenging capacity (DPPH) assays. The highest total phenolic content was observed in seed (42 and 40 mg gallic acid equivalent (GAE) g-1 dry weight (DW)), while the lowest content was found in squash of both the cultivars. The highest antioxidant capacity was found in seed and lowest in the squash. The present study demonstrates the potential value of jamun fruit for nutritional and pharmaceuticals supplements.

Page(s): 31-41

DOI: DOI not available

Published: Journal: Pakistan Journal of Food Sciences, Volume: 20, Issue: 1--4, Year: 2010

Keywords:

Keywords are not available for this article.

References:

References are not available for this document.

Citations

Citations are not available for this document.

Citations

Downloads

Views