Fruit Maturity Phenolic Content and Antioxidant Activity of Eugenia jambolana Lam Fruit

Balamurugan, S.

doi:10.18052/www.scipress.com/ILNS.13.41

ILNS > Volume 13 > Fruit Maturity Phenolic Content and Antioxidant...

< Back to Volume

Fruit Maturity Phenolic Content and Antioxidant Activity of Eugenia jambolana Lam Fruit

Full Text PDF

Abstract:

Fruits of Eugenia jambolana were analysed for total phenolics and antioxidant activity of three successive development stages viz. 1. Mature green 2. Half - ripened and 3. Fully ripened. The total anthocyanin concentrations were higher in fully ripened stage, the total phenolic content was maximum achieved in mature green stage (354 mg L^-1). Antioxidant activity also strongly depended on ripening stages, showing completely opposite compared to that of total phenolics. Since total phenolics and antioxidant activity performed nearly “Object and its reflection in the mirror” trend.

Info:

Periodical:

International Letters of Natural Sciences (Volume 13)

Pages:

41-44

DOI:

https://doi.org/10.18052/www.scipress.com/ILNS.13.41

Citation:

S. Balamurugan, "Fruit Maturity Phenolic Content and Antioxidant Activity of Eugenia jambolana Lam Fruit", International Letters of Natural Sciences, Vol. 13, pp. 41-44, 2014

Online since:

April 2014

Authors:

S. Balamurugan

Keywords:

Anthocyanins, Antioxidant, Fruit, pH, Ripening, TSS

Export:

RIS, BibTeX, Text

Distribution:

Open Access

This work is licensed under a
Creative Commons Attribution 4.0 International License

References:

Alesiani D., Canini A., D'Abrosca B., DellaGreca M., Fiorentino A., Mastellone C., Monaco P., Pacifico S., Food Chem. 118 (2010) 199-207.

Benzie I. F. F., Strain J. J., Anal. Biochem. 239 (1999) 70-76.

Deshmukh S. R., Wadegaonkar V. P., Bhagat R. P., Bhagat R. P., Wadegaonkar P. A., Plant Omics J. 4 (2011) 6-13.

Gil M. I., Tomas-Barberan F., Hess-Pierce B., Holcroft D., Kder A., J. Agric. Food Chem. 48 (2000) 4581-4589.

Kim D. O., Jeong S. W., Lee C. Y., Food Chem. 81 (2003) 321-326.

Kulkarni A. P., Aradhya S. M., Food Chem. 93 (2005) 319-324.

Ribereau - Gayon P., Glories Y., Maujean A,., Dubourdieu D. (2000). Hand book of Enology. Volume 2: The chemistry of wine stabilization and treatments. England: John Wile & Sons Ltd. pp.217-218.

Singleton V. L., Rossi J. A., Amer. J. Enol. Vitic. 16 (1965) 144-158. ( Received 22 March 2014; accepted 28 March 2014 ).

Show More Hide

Cited By:

[1] T. Soifoini, D. Donno, V. Jeannoda, E. Rakotoniaina, S. Hamidou, S. Achmet, N. Solo, K. Afraitane, C. Giacoma, G. Beccaro, "Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands", Journal of Food Quality, Vol. 2018, p. 1, 2018

DOI: https://doi.org/10.1155/2018/5697928

[2] W. Pérez, J. Mojica, "Análisis fisicoquímico de frutos de Syzygium paniculatum en diferentes estados de maduración", Entre ciencia e ingeniería, Vol. 12, p. 124, 2018

DOI: https://doi.org/10.31908/19098367.3822