Phenolic Contents and Antioxidants Activities in Jamman Fruit (Eugenia jambolana) Products – Pages 41-47

Phenolic Contents and Antioxidants Activities in Jamman Fruit (Eugenia jambolana) Products – Pages 41-47
Saghir Ahmed Sheikh1, Muhammad Shahnawaz2, Shafi Muhammad Nizamani3, Muhammad Iqbal Bhanger3 and Ejaz Ahmed3
1Institute of Food Sciences & Technology, Sindh Agriculture University Tandojam, Pakistan; 2Department of Food Technology, Karakoram International University, Gilgit, Pakistan; 3Center of Excellence in Analytical Chemistry, University of Sindh Jamshoro, Pakistan

DOI: http://dx.doi.org/10.6000/1927-5951.2011.01.01.08

Abstract: 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.

Keywords: Jamman fruit products, antioxidant capacity and total phenols