Abstract
The risk of degenerative diseases decreases with the consumption of high antioxidant containing fruits. This study aimed to analyze the proximate composition and antioxidant activity of pulp and seed of Syzygium cumini. Proximate composition was determined by following the AOAC method. Minerals and heavy metals were analyzed using a flame photometer and an atomic absorption spectrometer. In-vitro antioxidant activity was evaluated by using phosphomolybdenum, ferrous ion chelating ability assay and reducing power assay methods. In proximate composition analysis pulp contained significantly (p<0.05) greater amount of minerals than seed but seed contained a higher amount of protein and lipid than pulp. In the bioactive compound analysis, seed extracts possessed significantly (p<0.05) greater amount of Chlorophyll A, Chlorophyll B and total carotenoids. Additionally, seed extracts exhibited significantly (p<0.05) more total antioxidant capacity, reducing power and ferrous ion chelating ability compared to pulp extracts. This study revealed that the seed of Syzygium cumini contains significantly (p<0.05) higher amount of minerals, bioactive compounds and showed better antioxidant property. Therefore, Syzygium cumini seed can be a potential source of natural antioxidant in medicine and food production.
Highlights
Nowadays, consumers are getting more interested in taking functional foods (Savikin et al, 2009)
The highest percentage of ash (2.77%) content was found in PM
The fat content of seed varied from 0.62% to 0.79 % whereas the fat content of pulp was within the range of 0.32% to 0.40%
Summary
Consumers are getting more interested in taking functional foods (Savikin et al, 2009). Fruits are rich in different antioxidants like phenolic compounds, tannins, anthocyanins, carotenoids, flavonoids, etc (Leong and Shui, 2002). Syzygium cumini is commonly known as a black plum in English and ‘Jaam’ in Bengali It is widely found in the subcontinent of Asia and other tropical countries. Baliga et al (2011) explained that S. cumini has many pharmacological characteristics like antibacterial, antiviral, antifungal, anti-diarrheal, free radical scavenging, radioprotective, anti-inflammatory, anti-allergic, gastroprotective, cardioprotective, hypoglycemic and hypolipidemic. It is widely used for anti-diabetic properties (Teixeira et al, 2000; Benherlal and Arumughan, 2007; Gordon et al, 2011). Vinegar is often produced from the juice of unripened fruit and jams, jellies, squashes, chutney, and wine are produced by
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
