S. Balamurugan, Fruit Maturity Phenolic Content and Antioxidant Activity of Eugenia jambolana Lam Fruit, Volume 13, International Letters of Natural Sciences (Volume 13)
    Fruits of <i>Eugenia jambolana </i>were analysed for total phenolics and antioxidant activity of three successive development stages <i>viz.</i> 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<sup>-1</sup>). 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 “<i>Object and its reflection in the mirror” </i>trend.
    Anthocyanins, Antioxidant, Fruit, pH, Ripening, TSS