PJB-2013-130
EFFECT OF MATURITY ON PROXIMATE COMPOSITION, PHENOLICS AND ANTIOXIDANT ATTRIBUTES OF CHERRY FRUIT
TAHIR MAHMOOD1,2, FAROOQ ANWAR1,3*, IJAZ AHMAD BHATTI1 AND TAHIRA IQBAL1
Abstract
In this study, the proximate composition, antioxidant activity as well as the phenolics profile of cherry fruit at three maturity stages were investigated. The moisture, protein, total sugars and total organic acids contents were increased as maturity progressed while those of ash and crude fiber decreased. The extraction yield of antioxidant components (6.32-23.65%), total phenolics content (176.38-687.68 mg GAE/100g DW), total flavonoids content (36.61-51.80 mg CE/100g DW) and DPPH radical scavenging activity (44.32-72.99%) increased as maturity progressed from un-ripened to fully-ripened stage. HPLC analysis of the phenolics revealed a significant (p
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