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Phenolic Contents and Antioxidants Activities in Jamman Fruit (Eugenia jambolana) Products

Authors

  • Saghir Ahmed Sheikh

    Institute of Food Sciences & Technology, Sindh Agriculture University Tandojam, Pakistan

  • Muhammad Shahnawaz

    Department of Food Technology, Karakoram International University, Gilgit, Pakistan

  • Shafi Muhammad Nizamani

    Center of Excellence in Analytical Chemistry, University of Sindh Jamshoro, Pakistan

  • Muhammad Iqbal Bhanger

    Center of Excellence in Analytical Chemistry, University of Sindh Jamshoro, Pakistan

  • Ejaz Ahmed

    Center of Excellence in Analytical Chemistry, University of Sindh Jamshoro, Pakistan

DOI:

https://doi.org/10.6000/1927-5951.2011.01.01.08

Keywords:

Jamman fruit products, antioxidant capacity, total phenols

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.

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Published

2022-02-09

Issue

Vol. 1 No. 1 (2011)

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Articles

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

How to Cite

Phenolic Contents and Antioxidants Activities in Jamman Fruit (Eugenia jambolana) Products. (2022). Journal of Pharmacy and Nutrition Sciences , 1(1), 41-47. https://doi.org/10.6000/1927-5951.2011.01.01.08

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