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

S. Balamurugan

doi:10.56431/p-229sp5

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HomeInternational Letters of Natural SciencesInternational Letters of Natural Sciences Vol. 13Fruit Maturity Phenolic Content and Antioxidant...

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

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.

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Periodical:

International Letters of Natural Sciences (Volume 13)

Pages:

41-44

DOI:

https://doi.org/10.56431/p-229sp5

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Cite this paper

Online since:

April 2014

Authors:

S. Balamurugan

Keywords:

Anthocyanins, Antioxidant, Fruit, pH, Ripening, TSS

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Creative Commons CC BY 4.0

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