Physicochemical, Proximate and Bioactive composition of Jamun (Syzygium cuminii L.) fruit

Abstract

The aim of this study was to determine the physicochemical, proximate and bioactive composition of Jamun fruit. Jamun used in this study was observed dark purple in colour and oblong in shape. The physical parameters includes weight (g), length (cm), breadth (cm), specific gravity (value), volume (ml), pomace percentage (%), stone percentage (%) and juice recovery (%) was recorded to be 18.32g, 3.10cm, 2.87cm, 1.07, 17.12 ml, 17.85%, 28.45% and 53.70% respectively. The values for moisture (%), protein (%), fat (%), ash (%), crude fiber (%) and carbohydrate (%) content of jamun was found to be 81.35%, 1.26%, 0.29%, 0.85%, 1.05% and 15.2 % respectively. The parameters like pH, TSS (oB), titratable acidity (%), total sugar (%), reducing sugar (%) and non-reducing sugar (%) was found to be 3.10, 14.00 oB, 0.87%, 13.40%, 10.67 % and 2.73% respectively. The bioactive composition like ascorbic acid (mg/100g), anthocyanins (mg/100g), tannin (mg/100g), total phenols (mg GAE/100g) and antioxidant activity (%) of jamun was found to be 21.48 mg/100g, 185.35 mg/100g, 168.24 mg/100g, 2133.50 mg GAE/100g, and 95.81% respectively.