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

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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:
Apr 2014
Authors:
S. Balamurugan
Keywords:
Anthocyanins, Antioxidant, Fruit, pH, Ripening, TSS
Export:
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Distribution:
Open Access

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

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