Open AccessPhenolic Contents and Antioxidants Activities in Jamman Fruit (Eugenia jambolana) Products
Author(s) -
Saghir Ahmed Sheikh,
Muhammad Shahnawaz,
Sarwat Nizamani,
Muhammad Iqbal Bhanger,
Ejaz Ahmed
Publication year - 2022
Publication title -
journal of pharmacy and nutrition sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.141
H-Index - 10
ISSN - 1927-5951
DOI - 10.6000/1927-5951.2011.01.01.08
Subject(s) - squash , dpph , chemistry , cultivar , food science , antioxidant , antioxidant capacity , pulp (tooth) , berry , anthocyanin , botany , horticulture , biology , organic chemistry , medicine , pathology
In this study, total phenolic contents and antioxidant activity were determined in various products made from two cultivars of jamman fruit (Eugenia jambolana) i.e. improved (V1) and indigenous (V2). Five products were made from each cultivar such as jam, squash, ready-to-drink juice, pulp powder and seed powder. Fruit cultivars were endogenous to the typical region of Sindh-Pakistan. Total phenolic contents were analyzed by Folin-Ciocalteu colorimetric method, whereas, the total antioxidant activity was analyzed by using the 2, 2-diphenil-1-picrylhydrazyl radical scavenging capacity (DPPH) assays. The highest total phenolic contents and antioxidants were observed in freeze dried seed powder while the lowest contents were found in squash.