Phytochemical constituents and antioxidant activity of fresh and cooked Tamarillo - an indigenous fruit - using different drying methods

Abstract

Cyphomandra betacea is a shrub and flowering plant family of Solanaceae generating an egg shaped fruit. Tamarillo or tree tomato is the common name of the fruit. It is cultivated in Nilgiris districts of Tamilnadu and this fruit contains vitamins A,C,E and provitamin A and appreciable amounts of proteins, calcium, phosphorus, iron, zinc which helps to boost immunity. People consume the fruit as fresh, salad and juice forms. Chlorogenic acid content of the fruit helps to burn cholesterol and reduces the blood sugar level by functioning liver and pancreas. The fruit has sodium and potassium that helps to maintain blood pressure by regular intake. Anthocyanins and antioxidants of the fruit acts against free radicals and fights cancer. The aim of the study was to dry the fruits using different methods namely shade drying, cabinet drying, freeze drying and to identify the phytochemical constituents and analyse the antioxidant activity. The study shows that the fruit is attributed to an appreciable amount of bioactive components and good antioxidant activity. Tamarillo is a subtropical fruit, making fruits in dried form can preserve and secure out of season and available all over the year and the antioxidant activity of the fruit beneficial for human health.